Dining Menu

Soup & Salads

Soup of the Day 11

Tomato Bisque 12

House-smoked cheddar cheese fritter and basil oil

Baby Kale and Roasted Squash Salad 14

Toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing*

Poached Pear and Arugula Salad 15

Crumbled Gorgonzola, spiced walnuts and port wine dressing*

Red and Golden Beet Salad 14

Candied red onions, hazelnut crumb, orange segments and honey orange dressing*

Appetizers

Seared Sea Scallops 19

Fava bean purée and crispy Tasso ham*

Horseradish Stuffed Shrimp 17

Wrapped in bacon with honey mustard sauce*

Goat Cheese, Leek and Potato Galette 15

With pistachio crust

Crispy Brussels Sprouts 15

Vermont maple syrup, house-smoked bacon, caramelized red onions and toasted pine nuts*

Entrées

Charleston Meeting Street Crab, Our Signature Dish 26

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*

Jumbo Lump Crab Cake 22

Roasted red pepper beurre blanc and basil coulis; served with rice pilaf and fresh vegetables

Seared Salmon Fillet with Warm Lentil Salad 23

Roasted butternut squash, arugula and an orange honey dressing*

Farmhouse Ragú 20

Beef, veal and pork in ragú Bolognese with fresh fettuccini and Locatelli cheese^

Slow Cooked Cassoulet 22

White beans, duck confit, pork sausage and lamb^

Porcini Rubbed Roasted Chicken Breast 18

Creamy polenta and wild mushroom sauce*

Pastrami Seasoned Smoked Salmon Sandwich 18

On marbled rye toast with whole grain mustard sauce, Gruyère cheese and coleslaw; served with onion rings^

Porchetta Sandwich 18

Roasted pork, rosemary garlic mayonnaise, broccoli rabe and provolone cheese on a ciabatta loaf; served with French fries^

Bass’t Cheeseburger on a Pretzel Bun 18

Bacon jam, spiked pickled onion and Vermont cheddar cheese; Served with sliced tomato, lettuce and French fries^

Sautéed Potato Gnocchi 19

Basil pesto cream, roasted tomatoes and shaved Locatelli cheese

Soup & Salads

Soup of the Day 10

Baby Kale and Roasted Squash Salad 14

Toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing*

Red and Golden Beet Salad 14

Candied red onions, hazelnut crumb, orange segments and honey orange dressing*

Appetizers

House-Smoked Salmon Lox and Bagel 13

With capers, onions and cream cheese

Baked Brie en Croûte 16

With grapes and salted caramel

Potato, Bacon and Cheddar Croquettes 16

With honey mustard dipping sauce

Vanilla Yogurt and House-Made Granola 12

With seasonal fruit

Shared Plates

Charcuterie Plate 21

Country pâté, speck ham and pork rillettes; served with crostini, pickled fennel and cranberry mustard^

Mediterranean Antipasto 20

Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita

Artisanal Cheese Plate 23

Port-drizzled Gorgonzola, cave-aged Humboldt Fog and Grafton-smoked cheddar; served with mixed berry jam, crostini and grapes *

Entrées

Quiche of the Day 16

Served with mixed green salad and balsamic vinaigrette

Classic Eggs Benedict 19

Poached eggs on an English muffin with Canadian bacon and hollandaise sauce

Steak and Eggs 24

Petite filet with 2 eggs any style; served with mushroom demi-glace and home fries*

Choice of Omelet 18

1. Spinach, mushroom, onion and Gruyère cheese, side of home fries and breakfast meat*

2. Roasted red pepper, caramelized onion and smoked cheddar, side of home fries and breakfast meat*

Charleston Shrimp and Grits 20

Cheddar cheese grits topped with sautéed spicy shrimp in a roasted tomato cream sauce; served with seasonal vegetables*

Challah French Toast 16

Served with Vermont maple syrup and choice of breakfast meat

Jumbo Lump Crab Cake 22

Garlic aioli and roasted red pepper coulis; served with rice pilaf and seasonal vegetables

Bass’t Cheeseburger on a Pretzel Bun 18

Bacon jam, spiked pickled onion and Vermont cheddar cheese; served with sliced tomato, lettuce and French fries^

Seared Chicken Breast 17

Mediterranean spice rubbed; with warm couscous salad and pistachio-honey dressing*

Grilled Chicken Salad 16

Artisan lettuce mix, tomato, red onion, sliced cucumbers in a white balsamic vinaigrette *

Soups & Salads

Soup of the Day 11

Smoked Seafood Chowder* 12

Baby Kale and Roasted Squash Salad 14

Toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing*

Poached Pear and Arugula Salad 14

Crumbled Gorgonzola, spiced walnuts and port wine dressing*

Red and Golden Beet Salad 14

Candied red onions, hazelnut crumb, orange segments and honey orange dressing*

Appetizers

Horseradish Stuffed Shrimp 17

Wrapped in bacon with honey mustard sauce*

Crispy Brussels Sprouts 15

Vermont maple syrup, house-smoked bacon, caramelized red onions and toasted pine nuts*

Salt and Peppered Crispy Squid 17

Shallot, garlic and sweet pepper cracklings*

Crispy Duck Confit 16

Amarena cherries and port wine reduction*

Entrées

Charleston Meeting Street Crab, Our Signature Dish 37

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*

Pan Roasted Halibut 38

Sweet raisins, sour olives, piquant capers, and toasted pine nuts: served with cauliflower-potato purée*

Seared Diver Sea Scallops 40

Roasted root vegetables, red onion marmalade, citrus confit and orange-ginger beurre blanc*

Smoked Maple Glazed Salmon 37

Parsnip purée, candied apples and roasted Brussels sprouts*

Swordfish Saltimbocca 38

Prosciutto wrapped with Creole Meniere sauce, potato gnocchi, sautéed spinach and sage potato chips^

The Bass’t Grilled Filet Mignon 42

Foie gras maître d’hôtel butter, fig mostarda and Black Bass red wine demi, Yukon Gold mashed potatoes and vegetable du jour

Braised Short Rib 36

Port wine reduction, caramelized carrots, roasted button mushrooms and Yukon Gold mashed potato*

Roasted Rack of Lamb 39

Rosemary Crumb, mint demi-glace and potato pave

Crispy Duck Breast with Apricot-Plum Sauce 38

Star anise and ginger marinated with caramelized sweet potatoes and sautéed baby kale*

Creamy Vegan Risotto 29

With roasted butternut squash, baby portabella, and rainbow swiss chard

Shared Plates

Basket of French Fries 8

Served with catsup*

Beer Battered Onion Rings 8

Served with ranch dressing

Spinach, Crab and Artichoke Dip 19

Served with grilled pita^

Charcuterie Plate 21

Country pâté, speck ham and pork rillettes; served with crostini, pickled fennel and cranberry mustard^

Mediterranean Antipasto 20

Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita

Artisanal Cheese Plate 23

Gorgonzola with port drizzle, cave-ripened Humboldt Fog and Grafton smoked cheddar with fig jam, crostini and grapes ^

Pub Fare

Fish & Chips 19

Cod battered in American pale ale; served with French fries, coleslaw and herb tartar sauce

Seared Salmon Fillet with Warm Lentil Salad 22

Roasted butternut squash, arugula and an orange honey dressing*

Beef Bourguignon 19

With Yukon Gold mashed potatoes and vegetable du jour*

Bass’t Cheeseburger on a Pretzel Bun 18

Bacon jam, spiked pickled onion and Vermont cheddar cheese; Served with sliced tomato, lettuce and French fries^

Slider Trio 16

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

Served 7 Days a Week
3:00 pm – 5:00 pm

Baby Kale and Roasted Squash Salad 14

Toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing *

Red and Golden Beet Salad 14

Candied red onions, hazelnut crumb, orange segments and honey-orange dressing *

Basket of French Fries or Beer Battered Onion Rings 8

Fries served with ketchup; onion rings served with ranch dressing

Mediterranean Antipasto 20

Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita

Artisanal Cheese Plate 23

Three Artisan Cheeses: Port-drizzled Gorgonzola, cave-aged Humboldt Fog and Grafton-smoked cheddar; Served with mixed berry jam, crostini and grapes ^

Jumbo Lump Crab Cake 22

Garlic aïoli and roasted red pepper coulis; served with rice pilaf and seasonal vegetables

Bass’t Cheeseburger on a Pretzel Bun 18

Bacon jam, spiked pickle onion and Vermont cheddar cheese; served with lettuce, sliced tomato, pickle and French fries^

15 each

Bass'tini

Earl Gray tea infused Beefeater Gin, simple syrup and lemon juice

Bass’hattan

Woodford Reserve Bourbon, Antica Vermouth, a dash of Woodford Reserve Barrel Aged Cherry Bitters

Spiced Rum Red Sangria

Spiced rum, red wine, apple cider, orange and cranberry juice

Seasonal Berry Old Fashioned

Bourbon, Seasonal Berries and Angostura Bitters

Cinnamon Tequila Sour

Tequila, cinnamon, sour mix

Cardamom Ginger Martini

Gin, canton ginger liquor, lemon juice, cardamom bitters

Apple Cider Mule

Vodka, apple cider, lime topped with ginger beer

Draft Beer

Victory Summer Love 8

5.2% - Pennsylvania

Stella Artois 9

5% - light bodied and mildly bitter with crisp apple undertones

Guinness Stout 11

5.6% - classic Irish dry stout. Dark, malty and smooth

Sam Adams Seasonal 9

Limited release varieties for each season

Yards IPA 9

7% - lightly citrus with strong dry hops

Two Roads Hefeweizen 9

5% - eautifully cloudy with a generous head of foam, a wonderful fruit aroma and a dry finish

Bottled Domestic Beer

Coors Light 6

4.2 % ABV, Colorado

Yuengling Lager 6

4.4% ABV, Pennsylvania

Heineken 7

5% ABV, Holland

Fat Tire Amber Ale 7

5.2% ABV, Colorado

Troegs Perpetual IPA 8

7.5% ABV, Pennsylvania

Chimay Blue 13

9% ABV, Belgium

St. Pauli Girl 6

non-alcoholic

Black Bass Specialty Wine

Black Bass Proprietary Chardonnay, Sonoma California 15/48

Sparkling Wines

De Perriere Brut, California 13/38

Cielo "7" Prosecco, Italy 40

La Marca Prosecco, Italy 42

Roger Goulart Cava Grand Reserva Brut, Spain 50

Moët Chandon Imperial Brut, Champagne, France 110

Veuve Clicqout Yellow Label Brut, Champagne, France 130

Jean Josselin “Cuvée Des Jean” Extra Brut Champagne, France 120

Half Bottle Sparkling Wines

Moët Chandon Imperial Brut, Champagne 55

Pinot Grigio, Pinot Blanc & Pinot Gris

Canaletto Pino Grigio, Italy 13/38

Duck Pond Willamette Valley Pinot Gris, Oregon 50

Ritratti Pinot Grigio, Italy 58

Au Bon Climat Santa Barbara Pinot Blanc, California 55

Bordeaux, Loire Valley, Sauvignon Blanc

Guillaman Sauvignon Blanc, France 13/40

Trione “River Road Ranch” Sauvignon Blanc, Sonoma, California 17/58

Château Pilet Bordeaux Blanc, France 40

Jean Marc Crochet Sancerre, Loire Valley, France 60

Frog’s Leap Sauvignon Blanc, Napa Valley, California 65

Burgundy & Chardonnay

Capitelles des Fermes, Burgundy, France 15/42

Black Bass Proprietary Chardonnay, Sonoma, California 15/48

Mommessin Macon Village, Burgundy, France 47

Ca’ Momi Chardonnay, Napa Valley, California 50

Morgan “Metallico” Chardonnay, Monterey, California 50

DeLoach Russian River Valley Chardonnay, Sonoma, California 60

J. Moreau & Fila Chablis, France 70

Rombauer, Napa Valley, California 98

Shafer "Red Shoulder Ranch" Chardonnay, Napa Valley, California 125

Other Whites of Interest

Urban Riesling, Mosel, Germany 13/40

Ruby Donna Moscato, Italy 13/38

Familie Bauer Grüner Veltliner, Juche, Austria 44

Lamoreaux Landing Gewurztraminer, New York State 45

Inama “Vin Soave” Classico, Veneto, Italy 50

Rosé

Lionel Osmin La Vie en Rosé, South West France 13/42

De Perriere Brut Sparkling Rosé, California 13/40

Avelada “Fonte” Vinho Verde Rosé, Portugal 40

Out East Rosé, Provence, France 57

Black Bass Specialty Wine

Black Bass Proprietary Cabernet, Central Coast California 14/40

Burgundy, Pinot Noir

Bogle Pinot Noir, California 13/40

Iris Pinot Noir, Oregon 16/58

Decoy Limited Sonoma Coat Pinot Noir, California 58

Mommessin "La Cle Saint Pierre", Burgundy, France 78

Ponzi Tavola Pinot Noir, Willamette Valley, Oregon 72

Adelsheim Pinot Noir, Newberg, Oregon 92

Duckhorn Goldeneye Pinot Noir, Anderson Valley, California 110

Merlot

Prime Cut Merlot, California 14/42

Château Blouin, Bordeaux, France 40

Truchard Merlot, Napa Valley, California 68

Frog’s Leap Merlot, Napa Valley, California 98

Cabernet Sauvignon

Twenty Acres, El Dorado County, California 14/40

Black Bass Proprietary Cabernet, Central Coast, California 15/48

Mill Creek Cabernet, Sonoma, California 19/68

First Drop Mother’s Ruin, McLaren Vale, Australia 55

Broken Earth “CV Reserve”, Paso Robles, California 72

Hunt & Harvest, Napa Valley, California 78

Canvasback "Red Mountain", Washington State 98

Duckhorn Cabernet Sauvignon, Napa Valley, California 150

Trefethen Oak Knoll, Napa Valley, California 110

Cade Cabernet (Plumpjack Vineyards), Napa Valley, California 200

Bordeaux & Meritage

Trefethen “Double T” Meritage, Napa Valley, California 17/60

Morgan “Cotes du Crows”, Napa Valley, California 58

Château Tour Renaissance Saint-Emilion Grand Cru, Bordeaux, France 68

Château Gaudin Pauillac, Bordeaux, France 98

Malbec, Shiraz, Syrah & Zinfandel

San Huberto “Reserva” Malbec, Argentina 13/36

Juan Benegas Malbec, Chile 65

Truchard Syrah, Napa Valley, California 54

DeLoach "Russian River" Zinfandel, Russian River Valley, California 68

Rombauer Zinfandel, Napa Valley, California 78

Other Reds of Interest

Garofoli "Monte Real" Sangiovese, Marche, Italy 13/38

Cent'anni Amarone della Valpolicella, Italy 72

Cafaggio Chianti Classico Riserva, Tuscany, Italy 92

Villa Poggio Salvi Brunello di Montalcino, Tuscany, Italy 98

Ferraton "Le Parvis" Châteauneuf-du-Pape, Rhône Valley, France 130

Rivetto “Serralunga” Barolo, Piedmont, Italy 150

Black Bass Specialty Wine

Black Bass Proprietary Chardonnay, Sonoma California 15

Black Bass Proprietary Cabernet, Central Coast California 15

White Wines

De Perriere Champagne, France 13

Da Perriere Brut Sparkling Rose, France 13

Canaletto Pino Grigio, Italy 13

Guillaman Sauvignon Blanc, France 13

Trione Sauvignon Blanc, Sonoma, California 17

Capitelles, Burgundy, France 15

Urban Riesling, Mosel, Germany 13

Ruby Donna Moscato, Italy 13

LaVie en Rose, France 13

Red Wines

Bogle Pinot Noir, California 13

Iris Pinot Noir, Oregon 16

Prime Cut Merlot, California 14

Twenty Acres Cabernet, California 14

Mill Creek Cabernet, Sonoma, California 19

Double T Red Blend, Napa Valley, California 17

San Huberto Malbec, Argentina 13

Garofoli ”Monte Reale” Sangiovese, Italy 13

All Desserts 12

Lemon Swirl Chèvre Cheesecake

Silky smooth chèvre cheesecake, swirled with lemon curd with a brown sugar graham crust, topped with Chantilly cream. ^NF

Saffron Crème Brûlée

A delicate and floral saffron custard bruléed, served with fresh fruit and dark chocolate biscotti ^{NF GF}

Chocolate and Hazelnut Torte

Rich and decadent layers of toasted hazelnut sponge, dark chocolate ganache, and praline mousse. Topped with fresh whipped cream, and candied hazelnuts ^GF

Spice Cake

Moist spice cake, layered with light and fluffy mascarpone icing, and served house made apple butter ^NF

Affogato

Three scoops of homemade vanilla bean ice cream topped with a chocolate baton, served with single shot of espresso and butter shortbread cookies. ^GF

Port Wine and Truffle Pairing

Four assorted homemade chocolate truffles accompanied with a glass of Petite Syrah Port. ^GF

Homemade Ice Cream

House-made fudge sauce, caramel sauce, and crushed peanuts available. ^GF

• Vanilla Bean
  
  
• Cinnamon Swirl
  
  
• Chocolate
  
  
• Raspberry Sorbet ^DF

Soups and Salads

Butternut Soup

Apple cider reduction*

Harvest Salad

Baby kale, toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing*

Spinach Salad with Warm Bacon Vinaigrette

Hard-cooked egg, sliced mushrooms, red onion and orange segments*

Butter Lettuce Salad

Toasted almonds, goat cheese, orange segments and white balsamic dressing*

Appetizers

Horseradish Stuffed Shrimp

Wrapped in smoked bacon with honey mustard sauce*

Warm Stilton Blue Cheese Tart

With fig compote, candied walnuts and port wine reduction

Salt and Peppered Crispy Squid*

With shallot, garlic and sweet pepper cracklings

Crispy Brussels Sprouts*

Vermont maple syrup, smoked bacon, caramelized red onions and toasted pine nuts

Entrées

Charleston Meeting Street Crab, Our Signature Dish

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*

Pan Roasted Halibut

With caramelized cauliflower and sautéed spinach in a golden raisin-caper beurre blanc

Smoked Maple Glazed Salmon Filet

With parsnip purée, candied apples and roasted Brussels sprouts*

Pan Seared Sea Scallops

Roasted root vegetables and orange-ginger beurre blanc*

Bass’t Grilled Filet Mignon

Foie gras maître d'hôtel butter, fig mostarda and Black Bass red wine demi, Yukon Gold mashed potatoes and vegetable du jour*

Roast Thanksgiving Turkey

Traditional herbed stuffing, giblet gravy, roast sweet potatoes, Yukon Gold mashed potatoes, string beans almandine and cranberry sauce^

Pecan Crusted Rack of Lamb

Mustard glaze with scalloped potatoes and creamed shallot demi-glace

Pumpkin Ravioli

With a Gorgonzola and toasted hazelnut cream sauce

Desserts to follow

Choose one option from each course:

Course One - Soup or Salad

Shrimp Bisque

With crème fraiche and caviar

Wild Mushroom Soup

With crispy enoki

Baby Kale and Roasted Squash Salad

Toasted pumpkin seeds, julienned apple, dried cranberries and maple butterscotch dressing*

Baby Spinach Salad with Warm Portabella Mushroom

Crumbled goat cheese, toasted almonds and balsamic vinaigrette*

Red and Golden Beet Salad

Candied red onions, hazelnut crumb, orange segments and honey-orange dressing*

Course Two - Appetizer

Horseradish Stuffed Shrimp

Wrapped in smoked bacon with honey mustard sauce*

Baked Brie en Croute

With grapes and salted caramel

Salt and Peppered Crispy Squid

With shallot, garlic and sweet pepper cracklings

Crispy Brussels Sprouts

Vermont maple syrup, smoked bacon, caramelized red onions and toasted pine nuts*

Course Three - Entree

Charleston Meeting Street Crab, Our Signature Dish

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*

Swordfish Saltimbocca

Prosciutto wrapped with Creole Meuniere sauce, potato gnocchi, sautéed spinach and sage potato chips^

Pan Roasted Halibut

With caramelized cauliflower and sautéed spinach in a golden raisin-caper dressing

Lobster and Crab Stuffed Salmon

With seafood cream sauce and potato pave

Bass't Grilled Filet Mignon

Foie gras maître d'hotel butter, fig mostarda and Black Bass red wine demi, Yukon Gold mashed potatoes and vegetable du jour

Grilled Ribeye

Served au poivre style with steak frites*

Braised Short Rib

Port wine reduction, caramelized carrots, roasted button mushrooms and Yukon Gold mashed potato*

Crispy Duck Breast with Apricot-Plum Sauce

Star anise and ginger marinated with roasted sweet potato and baby kale*

Wild Mushroom Ravioli

In a cognac cream sauce with smoked garlic, fresh rosemary and crispy enoki

Desserts to follow

Choose one option from each course:

Course One - Soup or Salad

Shrimp Bisque

With crème fraiche and caviar

Wild Mushroom Soup

With crispy enoki

Baby Kale and Roasted Squash Salad

Toasted pumpkin seeds, julienned apple, dried cranberries and maple butterscotch dressing*

Baby Spinach Salad with Warm Portabella Mushroom

Crumbled goat cheese, toasted almonds and balsamic vinaigrette*

Red and Golden Beet Salad

Candied red onions, hazelnut crumb, orange segments and honey-orange dressing*

Course Two - Appetizer

Horseradish Stuffed Shrimp

Wrapped in smoked bacon with honey mustard sauce*

Baked Brie en Croute

With grapes and salted caramel

Salt and Peppered Crispy Squid

With shallot, garlic and sweet pepper cracklings

Crispy Brussels Sprouts

Vermont maple syrup, smoked bacon, caramelized red onions and toasted pine nuts*

Course Three - Entree

Charleston Meeting Street Crab, Our Signature Dish

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*

Swordfish Saltimbocca

Prosciutto wrapped with creole Meniere sauce, potato gnocchi, sautéed spinach and sage potato chips^

Pan Roasted Halibut

With caramelized cauliflower and sautéed spinach in a golden raisin-caper dressing*

Lobster and Crab Stuffed Salmon

With seafood cream sauce and potato pave

Bass't Grilled Filet Mignon

Foie gras maître d’hôtel butter, fig mostarda and Black Bass red wine demi, Yukon Gold mashed potatoes and vegetable du jour*

Grilled Ribeye

Served au poivre style with steak frites*

Braised Short Rib

Port wine reduction, caramelized carrots, roasted button mushrooms and Yukon Gold mashed potatoes*

Crispy Duck Breast with Apricot-Plum Sauce

Star anise and ginger marinated with roasted sweet potato and baby kale*

Wild Mushroom Ravioli

In a cognac cream sauce with smoked garlic, fresh rosemary and crispy enoki

Desserts to follow

Choose one option from each course:

Course One

Assortment of House-Made Baked Goods

Soup of Day

Baby Kale and Roasted Squash Salad

Toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing*

Red and Golden Beet Salad

Candied red onions, hazelnut crumb, orange segments and honey orange dressing*

House-Smoked Salmon Lox and Bagel

With capers, onions and crème cheese

Baked Brie en Croute

With grapes and salted caramel

Yogurt and House-Made Granola

With seasonal fruit*

Course Two

Classic Eggs Benedict

Served with home fries

Quiche of the Day

Served with mixed green salad and balsamic vinaigrette

Steak and Eggs

Petite filet with 2 eggs any style; served with mushroom demi-glace and home fries*

Choice of Omelet:

- Seafood Newburg - shrimp and crabmeat in cognac cream

- Spinach, mushroom and onion with Gruyère cheese*

- Roasted red pepper, caramelized onion and smoked cheddar*

Challah French Toast

Served with Vermont maple syrup and choice of breakfast meat

Charleston Shrimp and Grits

Cheddar cheese grits topped with sautéed spicy shrimp and roasted tomato cream sauce; served with seasonable vegetables*

Jumbo Lump Crab Cake

Garlic aioli and roasted red pepper coulis; served with rice pilaf and seasonal vegetables

Bass't Cheeseburger on a Pretzel Bun

Bacon jam, spiked pickled onion and Vermont cheddar cheese; served with sliced tomato, lettuce and French fries^

Chicken Salad Club Sandwich

Served with potato salad^

Dessert to follow

Course One

Smoked Salmon

Served with capers, finely diced red onions and crostini

Course Two

Baby Kale and Roasted Squash Salad

Toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing

Main Course Choice of

Smoked Prime Rib

Served with slow roasted leeks, caramelized shallots and creamy Laphroaig demi-glace

Oat and Honey Crusted Salmon

Served with candied turnip and whiskey beurre Blanc

Dessert

Dark Chocolate and Raspberry Torte

Delicate layers of flourless chocolate cake and dark chocolate and raspberry ganache, topped with raspberries

Course One

Creamy Onion Soup

Gruyere Cheese Puff

Course Two

Escargot Bourguignon

Garlic parsley butter, sourdough bread

Main Course Choice of

Roasted New York Strip

Served with jumbo lump crab meat, mash potato, house vegetables topped with béarnaise sauce

Horseradish Crusted Salmon

Served with red beet and lentil ragout, sautéed spinach and a golden beet beurre blanc

Dessert

Butterscotch Pot de Creme

Silky smooth butterscotch custard, served with a side of dark chocolate biscotti

Course One

Cream of Wild Mushroom

Topped with crispy enoki mushroom

Course Two

Red and Golden Beet Salad

Candied red onions, hazelnut crumb, orange segments and honey-orange dressing

Main Course Choice of

Ossobuco

Italian seasoned stewed veal shank in a Tuscan white wine and tomato sauce with vegetables

Pan Roasted Halibut

Served with caramelized cauliflower, Swiss chard and golden raisin-caper emulsion

Dessert

Honey and Goat Cheesecake

Goat and honey cheesecake, topped with blackberry jam, and toasted pepitas