Entrees

PUB FARE:
Beer Steamed Clams with Spicy Sausage     12
Virginia little neck clams in Bass Ale with Poche’s Louisiana Andouille, chopped tomatoes and hot buttered garlic toast

Fish and Chips     14
With tartar sauce and malt vinegar; served with red cabbage-jicama slaw

Mediterranean Marinated Swordfish     17
With hummus, Kalamata olives, cucumber raita and grilled pita

Duck and Wild Rice Croquettes     14
With green apple jicama slaw and toasted hazelnut dressing

Ancho Chili Glazed Salmon     16
Grilled and served with tropical fruit salsa, Key Lime beurre blanc and sweet potato fries

Grilled One-Half Pound All Beef Bacon Burger     12
Topped with house-cured smoked pork belly, pepper jack cheese, barbecue glaze, and crispy onions; served with French fries

Barbecue Pulled Pork Sandwich     12
Slow cooked smoked pork shoulder on chipotle brioche roll with barbecue sauce, red cabbage jicama slaw and fried pickle; served with onion rings

Slider Trio     14
A daily selection from Chef’s repertoire; served on mini Brioche rolls

House-Made Gnocchi     15
Sautéed with wild mushrooms, fennel, arugula and tomatoes

Dining Reservations

Testimonials

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