Dining Menu
Relax, Dine & Savor the Tranquil Views
Enjoy the allure of our international menu as you savor the river views. Rest assured we remain committed to providing you with a memorable dining experience at our magical historic inn.
We have amazing outdoor dining spaces and, weather permitting, will do our best to accommodate you. Due to limited seating, please call early for reservations: 215.297.9260
Book a Table
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Served Monday through Saturday
11:30 am – 3:00 pm -
Soup, Salads & Appetizers
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Soup of the Day 11
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Creamy Parsnip Soup 12
With smoked bacon lardons *
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Spinach & Strawberry Salad 14
Lemon poppy-seed crumble, spring radish and strawberry dressing *
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Butter Lettuce, Avocado & Citrus Salad 14
Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette *
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Artisanal House Salad 14
Mixed baby greens, bacon lardons, hard-cooked eggs, candied walnuts and Rhubarb-raspberry dressing *
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Asparagus & Potato Tart 15
With goat cheese, chive oil and toasted pistachio
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Spicy Beef Empanadas 15
Salsa Verde and queso fresco *
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Entrées
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Charleston Meeting Street Crab, Our Signature Dish 26
Classic au gratin with reduced cream, sharp cheddar cheese and sherry*
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Jumbo Lump Crab Cake 22
Roasted red pepper beurre blanc and basil coulis; served with rice pilaf and fresh vegetables
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Seared Salmon Fillet 21
With black bean sauce, mango salsa and coconut almond rice *
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Pan Roasted Cod with Cockles & Andouille Cream 23
Poche’s Louisiana sausage, sweet peppers and fingerling potatoes *
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Smoked Salmon & Avocado BLT 17
On whole wheat toast with bacon, lettuce, tomatoes and sliced avocado; Served with wasabi mayonnaise and house-made potato salad ^
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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^
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Seared Chicken Breast 19
Mediterranean spice rubbed; with warm cous cous salad and pistachio-honey dressing *
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Barbecued Beef Brisket Sandwich 17
House-smoked and slow cooked on a Brioche bun topped with fresh horseradish; Served with red cabbage jicama slaw and onion rings ^
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Potato Gnocchi with Porcini & Truffle 19
Tossed with mushrooms and sweet peas; Topped with Pecorino cheese and parsley
Lunch
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Served Sundays
11:30 am – 2:30 pm -
Soup & Salads
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Soup of the Day 11
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Spinach & Strawberry Salad 14
Lemon poppy-seed crumble, spring radish and strawberry dressing *
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Artisanal House Salad 14
Mixed baby greens, bacon lardons, hard-cooked eggs, candied walnuts and Rhubarb-raspberry dressing *
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Appetizers
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House-Smoked Salmon Lox and Bagel 14
With capers, onions and cream cheese
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Baked Brie en Croûte 16
With grapes and salted caramel
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Potato, Bacon and Cheddar Croquettes 16
With honey mustard dipping sauce
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Vanilla Yogurt and House-Made Granola 12
With seasonal fruit
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Shared Plates
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Chilled Ocean Trio 26
Seafood salad with Old Bay Chips, grilled marinated shrimp and snow crab cocktails; served with Joe’s mustard sauce ^
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Mediterranean Antipasto 20
Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita^
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Savory Cheese Plate 23
Three Artisan Cheeses: Port-drizzled Stilton, cave-aged Humboldt Fog and Grafton-smoked cheddar; served with mixed berry jam, crostini and grapes ^
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Entrées
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Quiche of the Day 16
Served with mixed green salad and balsamic vinaigrette
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Classic Eggs Benedict 19
Poached eggs on an English muffin with Canadian bacon and hollandaise sauce
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Steak and Eggs 24
Petite filet with 2 eggs any style; served with mushroom demi-glace and home fries*
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Choice of Omelet 18
- Spinach, mushroom, onion and Gruyère cheese
- Roasted red pepper, caramelized onion and smoked cheddar,
Side of home fries and breakfast meat*
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Charleston Shrimp and Grits 20
Cheddar cheese grits topped with sautéed spicy shrimp in a roasted tomato cream sauce; served with seasonal vegetables*
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Challah French Toast 16
Served with Vermont maple syrup and choice of breakfast meat
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Jumbo Lump Crab Cake 22
Garlic aioli and roasted red pepper coulis; served with rice pilaf and seasonal vegetables
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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^
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Chicken Salad Club Sandwich 16
Served with potato salad^
Brunch
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Served 7 Days a Week
5:00 pm – 9:00 pm -
Soups & Salads
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Soup of the Day 11
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Potato Leek Soup 12
Spring garlic oil and frizzled leeks *
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Spinach & Strawberry Salad 14
Lemon poppy-seed crumble, spring radish and strawberry dressing *
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Butter Lettuce, Avocado & Citrus Salad 14
Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette *
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Artisanal House Salad 14
Mixed baby greens, bacon lardons, hard-cooked eggs, candied walnuts and Rhubarb-raspberry dressing *
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Appetizers
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Charred Baby Spanish Octopus 18
With papas bravas, Romesco and blistered shishito peppers *
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Crispy Duck Confit 18
Amarena cherries and port wine reduction *
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Firecracker Shrimp 18
Wonton wrapped Jumbo shrimp, with orange-hoisin dipping sauce
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Entrées
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Charleston Meeting Street Crab, Our Signature Dish 37
Classic au gratin with reduced cream, sharp cheddar cheese and sherry*
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Stuffed Salmon 36
With Scallop and watercress mousse, potato pave and Champagne chive butter sauce *
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Almond Crusted Barramundi 38
Crispy cauliflower in a Thai yellow curry sauce with sweet peppers and zucchini *
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Seared Swordfish 37
Sweet raisins, sour olives, piquant capers and toasted pine nuts; Served with cauliflower-potato purée *
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Golden Tile Fish 37
Tropical chili glazed, black bean sauce, mango salsa and coconut rice *
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The Bass’t Grilled Filet Mignon 42
Stuffed with buttermilk blue cheese; Served with mushroom demi, Yukon Gold mashed potatoes and vegetable du jour *
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Grilled Hanger Steak 39
Port wine reduction, caramelized carrots, roasted button mushrooms and Yukon Gold mashed potato*
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Seared Double Boned Pork Chop 38
Rhubarb chutney, parsnip apple purée and sautéed kale with bacon vinaigrette *
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Mediterranean Plate 29
White bean hummus, eggplant caponata, roasted cherry tomatoes, caramelized fennel and pistachio-honey drizzle *
Dinner
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Served Saturdays
5:00 - 9:00 pm -
Soups & Salads
-
Soup of the Day 11
-
Potato Leek Soup 12
Spring garlic oil and frizzled leeks *
-
Spinach & Strawberry Salad 14
Lemon poppy-seed crumble, spring radish and strawberry dressing *
-
Butter Lettuce, Avocado & Citrus Salad 14
Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette *
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Artisinal House Salad 14
Mixed baby greens, bacon lardons, hard-cooked eggs, candied walnuts and Rhubarb-raspberry dressing *
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Appetizers
-
Charred Baby Spanish Octopus 18
With papas bravas, Romesco and blistered shishito peppers *
-
Crispy Duck Confit 18
Amarena cherries and port wine reduction *
-
Firecracker Shrimp 18
Wonton wrapped Jumbo shrimp, with orange-hoisin dipping sauce
-
Entrées
-
Charleston Meeting Street Crab, Our Signature Dish 37
Classic au gratin with reduced cream, sharp cheddar cheese and sherry*
-
Stuffed Salmon 36
With Scallop and watercress mousse, potato pave and Champagne chive butter sauce *
-
Almond Crusted Barramundi 38
Crispy cauliflower in a Thai yellow curry sauce with sweet peppers and zucchini *
-
Seared Swordfish 37
Sweet raisins, sour olives, piquant capers and toasted pine nuts; Served with cauliflower-potato purée *
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Golden Tile Fish 37
Tropical chili glazed, black bean sauce, mango salsa and coconut rice *
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The Bass’t Grilled Filet Mignon 42
Stuffed with buttermilk blue cheese; Served with mushroom demi, Yukon Gold mashed potatoes and vegetable du jour *
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Grilled Hanger Steak 39
Truffle demi cream sauce, asparagus, crispy shallots and roasted fingerling potatoes *
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Seared Double Boned Pork Chop 38
Rhubarb chutney, parsnip apple purée and sautéed kale with bacon vinaigrette *
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Mediterranean Plate 29
White bean hummus, eggplant caponata, roasted cherry tomatoes, caramelized fennel and pistachio-honey drizzle *
Saturday Dinner
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Shared Plates
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Basket of French Fries 8
Served with catsup*
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Beer Battered Onion Rings 8
Served with ranch dressing
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Spinach, Crab and Artichoke Dip 19
Served with sourdough crostini ^
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Chilled Ocean Trio 26
Seafood salad, grilled marinated shrimp, and snow crab cocktail; served with Joe’s mustard sauce and Old Bay chips *
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Mediterranean Antipasto 20
Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita^
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Savory Cheese Plate 23
Three Artisan Cheeses: Port-drizzled Stilton, cave-aged Humboldt Fog and Grafton-smoked cheddar; served with mixed berry jam, crostini and grapes ^
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Pub Fare
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Fish & Chips 18
Today’s catch, batter-dipped and deep fried with tartar sauce and malt vinegar; Served with red cabbage-jicama slaw
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Seared Chicken Breast 18
Mediterranean spice rubbed with warm cous cous salad and pistachio-honey dressing *
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Barbecued Beef Brisket Sandwich 17
House-smoked and slow cooked on a Brioche bun topped with fresh horseradish; Served with red cabbage jicama slaw and onion rings ^
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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^
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Slider Trio 16
A daily selection from Chef’s repertoire; served on mini Brioche rolls
Tavern
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Served 7 Days a Week
3:00 pm – 5:00 pm -
Spinach & Strawberry Salad 14
Lemon poppy-seed crumble, spring radish and strawberry dressing *
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Butter Lettuce, Avocado & Citrus Salad 14
Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette *
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Basket of French Fries or Beer Battered Onion Rings 8
Fries served with ketchup; onion rings served with ranch dressing
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Mediterranean Antipasto 20
Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita ^
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Savory Cheese Plate 23
Three Artisan Cheeses: Port-drizzled Stilton, cave-aged Humboldt Fog and Grafton-smoked cheddar; Served with mixed berry jam, crostini and grapes ^
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Chilled Ocean Trio 26
Seafood salad with Old Bay Chips, grilled marinated shrimp and snow crab cocktails; Served with Joe’s mustard sauce ^
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Jumbo Lump Crab Cake 20
Garlic aioli and roasted red pepper coulis; served with fresh asparagus
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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^
Lite Afternoon
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15 each
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Bass'tini
Earl Gray Infused Gin, Simple Syrup, Lemon Juice
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Bass’hattan
Woodford Reserve Bourbon, Antica Vermouth, a dash of Woodford Reserve Barrel Aged Cherry Bitters
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Margarita en Fuego
Tequila, jalapeños, triple sec, sour mix topped with grapefruit juice
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Peach Hibiscus Sour
Peach vodka, sour mix, and hibiscus bitters
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Basil Tom Collins
Vodka, lemon juice, and basil topped with club soda
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Elderflower Old Fashioned
Bourbon, St-Germain and Angostura Bitters
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Strawberry Rum Mule
Rum, muddled strawberries and lime topped with ginger beer
Specialty Cocktails
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Draft Beer
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Bass Ale 8
5% - malty with hints of toffee and mild hoppy flavors
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Stella Artois 9
5% - light bodied and mildly bitter with crisp apple undertones
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Guinness Stout 11
5.6% - classic Irish dry stout. Dark, malty and smooth
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Sam Adams Seasonal 9
Limited release varieties for each season
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Yards IPA 9
7% - lightly citrus with strong dry hops
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Two Roads Hefeweizen 9
5% - eautifully cloudy with a generous head of foam, a wonderful fruit aroma and a dry finish
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Bottled Domestic Beer
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Coors Light 6
4.2 % ABV, Colorado
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Yuengling Lager 6
4.4% ABV, Pennsylvania
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Heineken 7
5% ABV, Holland
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Fat Tire Amber Ale 7
5.2% ABV, Colorado
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Troegs Perpetual IPA 8
7.5% ABV, Pennsylvania
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Chimay Blue 13
9% ABV, Belgium
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St. Pauli Girl 6
non-alcoholic
Draft, Bottled & Craft Beers
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Black Bass Specialty Wine
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Black Bass Proprietary Chardonnay, Sonoma California 15/48
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Sparkling Wines
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De Perriere Brut, California 13/38
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Cielo "7" Prosecco, Italy 40
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La Marca Prosecco, Italy 42
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Roger Goulart Cava Grand Reserva Brut, Spain 50
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Moët Chandon Imperial Brut, Champagne, France 110
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Veuve Clicqout Yellow Label Brut, Champagne, France 130
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Jean Josselin “Cuvée Des Jean” Extra Brut Champagne, France 120
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Half Bottle Sparkling Wines
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Moët Chandon Imperial Brut, Champagne 55
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Pinot Grigio, Pinot Blanc & Pinot Gris
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Canaletto Pino Grigio, Italy 13/38
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Duck Pond Willamette Valley Pinot Gris, Oregon 50
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Ritratti Pinot Grigio, Italy 58
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Au Bon Climat Santa Barbara Pinot Blanc, California 55
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Bordeaux, Loire Valley, Sauvignon Blanc
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Guillaman Sauvignon Blanc, France 13/40
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Trione “River Road Ranch” Sauvignon Blanc, Sonoma, California 17/58
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Château Pilet Bordeaux Blanc, France 40
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Jean Marc Crochet Sancerre, Loire Valley, France 60
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Frog’s Leap Sauvignon Blanc, Napa Valley, California 65
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Burgundy & Chardonnay
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Capitelles des Fermes, Burgundy, France 15/42
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Black Bass Proprietary Chardonnay, Sonoma, California 15/48
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Mommessin Macon Village, Burgundy, France 47
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Ca’ Momi Chardonnay, Napa Valley, California 50
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Morgan “Metallico” Chardonnay, Monterey, California 50
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DeLoach Russian River Valley Chardonnay, Sonoma, California 60
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J. Moreau & Fila Chablis, France 70
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Rombauer, Napa Valley, California 98
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Shafer "Red Shoulder Ranch" Chardonnay, Napa Valley, California 125
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Other Whites of Interest
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Urban Riesling, Mosel, Germany 13/40
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Ruby Donna Moscato, Italy 13/38
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Familie Bauer Grüner Veltliner, Juche, Austria 44
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Lamoreaux Landing Gewurztraminer, New York State 45
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Inama “Vin Soave” Classico, Veneto, Italy 50
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Rosé
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Lionel Osmin La Vie en Rosé, South West France 13/42
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De Perriere Brut Sparkling Rosé, California 13/40
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Avelada “Fonte” Vinho Verde Rosé, Portugal 40
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Out East Rosé, Provence, France 57
White Wine
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Black Bass Specialty Wine
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Black Bass Proprietary Cabernet, Central Coast California 14/40
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Burgundy, Pinot Noir
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Bogle Pinot Noir, California 13/40
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Iris Pinot Noir, Oregon 16/58
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Decoy Limited Sonoma Coat Pinot Noir, California 58
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Mommessin "La Cle Saint Pierre", Burgundy, France 78
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Ponzi Tavola Pinot Noir, Willamette Valley, Oregon 72
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Adelsheim Pinot Noir, Newberg, Oregon 92
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Duckhorn Goldeneye Pinot Noir, Anderson Valley, California 110
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Merlot
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Prime Cut Merlot, California 14/42
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Château Blouin, Bordeaux, France 40
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Truchard Merlot, Napa Valley, California 68
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Frog’s Leap Merlot, Napa Valley, California 98
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Cabernet Sauvignon
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Twenty Acres, El Dorado County, California 14/40
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Black Bass Proprietary Cabernet, Central Coast, California 15/48
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Mill Creek Cabernet, Sonoma, California 19/68
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First Drop Mother’s Ruin, McLaren Vale, Australia 55
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Broken Earth “CV Reserve”, Paso Robles, California 72
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Hunt & Harvest, Napa Valley, California 78
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Canvasback "Red Mountain", Washington State 98
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Duckhorn Cabernet Sauvignon, Napa Valley, California 150
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Trefethen Oak Knoll, Napa Valley, California 110
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Cade Cabernet (Plumpjack Vineyards), Napa Valley, California 200
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Bordeaux & Meritage
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Trefethen “Double T” Meritage, Napa Valley, California 17/60
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Morgan “Cotes du Crows”, Napa Valley, California 58
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Château Tour Renaissance Saint-Emilion Grand Cru, Bordeaux, France 68
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Château Gaudin Pauillac, Bordeaux, France 98
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Malbec, Shiraz, Syrah & Zinfandel
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San Huberto “Reserva” Malbec, Argentina 13/36
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Juan Benegas Malbec, Chile 65
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Truchard Syrah, Napa Valley, California 54
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DeLoach "Russian River" Zinfandel, Russian River Valley, California 68
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Rombauer Zinfandel, Napa Valley, California 78
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Other Reds of Interest
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Garofoli "Monte Real" Sangiovese, Marche, Italy 13/38
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Cent'anni Amarone della Valpolicella, Italy 72
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Cafaggio Chianti Classico Riserva, Tuscany, Italy 92
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Villa Poggio Salvi Brunello di Montalcino, Tuscany, Italy 98
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Ferraton "Le Parvis" Châteauneuf-du-Pape, Rhône Valley, France 130
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Rivetto “Serralunga” Barolo, Piedmont, Italy 150
Red Wine
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Black Bass Specialty Wine
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Black Bass Proprietary Chardonnay, Sonoma California 15
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Black Bass Proprietary Cabernet, Central Coast California 15
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White Wines
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De Perriere Champagne, France 13
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Da Perriere Brut Sparkling Rose, France 13
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Canaletto Pino Grigio, Italy 13
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Capitelles, Burgundy, France 15
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Guillaman Sauvignon Blanc, France 13
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Trione Sauvignon Blanc, Sonoma, California 17
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Urban Riesling, Mosel, Germany 13
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Ruby Donna Moscato, Italy 13
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LaVie en Rose, France 13
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Red Wines
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Bogle Pinot Noir, California 13
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Iris Pinot Noir, Oregon 16
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Prime Cut Merlot, California 14
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Twenty Acres Cabernet, California 14
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Mill Creek Cabernet, Sonoma, California 19
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Double T Red Blend, Napa Valley, California 17
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San Huberto Malbec, Argentina 13
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Garofoli ”Monte Reale” Sangiovese, Italy 13
Wine By The Glass
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All Desserts 12
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Lemon Tart
Vanilla tart shell filled with a tart lemon curd, and topped with fresh whipped cream. NF
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Raspberry Matcha Cake
Layers of bright green matcha cake, and raspberry mousse, topped with a sesame crumble. NF
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Coconut Panna Cotta
Silky smooth coconut panna cotta, topped with roasted pineapple. Served with a side of toasted almond cookies.DF GF
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Chocolate and Salted Caramel Mousse Bomb
Salted caramel mousse, with a dark chocolate ganache, and crunchy cocoa nib center.GF NF
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Port Wine and Truffle Pairing
Four assorted homemade chocolate truffles accompanied with a glass of Petite Syrah Port. GF
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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
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Homemade Ice Cream
House-made fudge sauce, caramel sauce, and crushed peanuts available. GF
- Vanilla Bean
- Cinnamon Swirl
- Chocolate
- Raspberry Sorbet DF
- Vanilla Bean
Desserts
Speak to your server for details
* Gluten Free
^ Bread may be modified to be gluten free
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Speak to your server for details
* Gluten Free
^ Bread may be modified to be gluten free
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Speak to your server for details
* Gluten Free
^ Bread may be modified to be gluten free
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Speak to your server for details
* Gluten Free
^ Bread may be modified to be gluten free
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Speak to your server for details
* Gluten Free
^ Bread may be modified to be gluten free
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Speak to your server for details
* Gluten Free
^ Bread may be modified to be gluten free
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Speak to your server for details
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm
Speak to your server for details
GF Gluten-free | DF Dairy-free | NF Nut-free
Dinner & Tavern
Served 7 Days a Week
5:00 pm – 9:00 pm
(No Tavern menu on Saturdays)
Lunch & Sunday Brunch
Served Monday – Saturday 11:30 am – 3:00 pm
Brunch Served Sunday 11:00 am – 2:30 pm
Lite Afternoon
Served 7 Days a Week
3:00 pm – 5:00 pm