STARTERS

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PIMIENTO BISQUE Ø | 12 

roasted peppers, almonds, parsley, calabrian chili relish

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CONFIT CHICKEN WINGS Ø | 17

nashville hot with house pickles

- or - orange chili, sesame seeds, scallions

(buffalo with blue cheese dressing available upon request)

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CHEF'S DEVILED EGGS | 18

ask for today's selection

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WHITE ANCHOVY MOUSSE | 18

roasted tomatoes, arugula, grana padano, evoo, sourdough toast

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BUTTERMILK FRIED CALAMARI | 18

smoked tomato aioli, seared lime

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SPRING FLATBREAD | 18

strawberry jam, watercress, goat cheese, pistachios, balsamic reduction

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MUSSELS Ø w/o focaccia | 18

lemongrass broth, pickled radish, grilled focaccia, cilantro lime aioli, fried plantains

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ROASTED QUAIL Ø | 20

seared breast, mustard braised legs, crispy red potatoes, grilled orange salad

SALADS  

add: chicken 8 | salmon 16 | pork belly 10 | tempeh 8 | shrimp 9

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starter 13/ entrée 19

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CHOPPED Ø 

cucumber, red onion, tomato, crispy chickpeas, sesame seeds, red wine tahini vinaigrette​

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CAESAR Ø w/o croutons

grana padano, lemon rosemary croutons, house caesar dressing

- add white anchovies | 3

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STRAWBERRIES AND CREAM Ø 

maple yogurt, sunflower and chia seeds, toasted coconut, amaretto vinaigrette (contains almonds)

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HARVEST Ø

pickled rhubarb, grilled oranges, goat cheese, pistachios, honey champagne vinaigrette

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ENTREES

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POMEGRANATE GLAZED LAMB SHANK Ø | 44

crunchy spring vegetable salad, garlic hummus, chili yogurt, pistachios and sesame seeds

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CREOLE SHRIMP Ø | 36

pork belly lardons, NOLA stewed tomatoes, okra, creamy polenta, pickled trinity, watercress, scallions​

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FILET MIGNON Ø  | 46

8oz, sweet onion butter, red wine demi, crispy dijon potatoes, roasted vegetables

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SEARED SALMON Ø | 37

soy marinated cucumbers and radish, coconut rice, grilled scallions, wasabi roasted peanuts,

sesame seeds, lemongrass broth

- sub grilled tempeh for vegetarian option | 32

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PASTRAMI SPICED PORK CHOP Ø  | 38

14 oz, house sauerkraut, mustard jus, mashed potatoes, roasted vegetables

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CURRIED OXTAIL Ø |40

stewed plantains, chickpeas, creamy polenta, cashews, cilantro, coconut curry 

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MOROCCAN CHICKEN THIGHS Ø |28

dirty fried rice, cucumber tomato salad, fried plantains, creamy chermoula

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RICOTTA GNOCCHI | 28

confit tomato, snap peas, crispy garlic, grilled watercress, brodo di parmesan

- chicken 8 | pork belly 10 | salmon 16 | tempeh 8 | shrimp 9

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FISH AND CHIPS | 26

haddock, hand cut fries, coleslaw, lemon caper tartar

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THE INN SMASHBURGER (Impossible Burger +3|GF Bun +3|Bacon +3)

served with hand cut fries|salad +3 

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classic - american or cheddar with lettuce, tomato, onion | 17

OR

house - blue cheese, balsamic onions, pork belly, rosemary mayo | 20

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All bread baked in house daily | GF bread $3

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Split Salads $2, Split Entrees $3, Extra Plate - no charge

Ø Gluten Free, ask for celiac friendly Ø

√ Vegetarian √

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Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illnesses