Home Grown Cafe

Patrons may choose one dish from each category

APPETIZERS

• Escarole Salad vegetarian, contains nuts, Gf – Pink Lady apples, Birch Run blue cheese, walnuts, shallots, maple walnut dressing 

• Fire Roasted Pumpkin Mushroom Bisque vegetarian, can be vegan – Shiitake bacon, maple sage creme fraiche   

• Whipped Ricotta Dip vegetarian, contains nuts – Fried olives and almonds, roasted red peppers, herbs, grilled toast points

ENTREES 

Smoked Beef Shank or Short Rib (tbd) – Celeriac puree, grilled kale, confit carrots, black mop sauce 

Winter Risotto can be vegan – Roasted winter squash, carrots, kale, pomegranate 

Coq Au Vin – Slow cooked chicken leg quarter, bacon, carrots, onions, mushroom red wine broth, crusty bread 

Baked Haddock – Roasted potatoes, sea beans, Newburg sauce 

DESSERT

S’mores Brownie Sundae vegetarian – Graham cracker base brownie, toasted marshmallow ice cream, black chocolate fudge, graham cracker whipped cream 

Pineapple Upside Down Cheesecake vegetarian – Vanilla cheesecake layered in between pineapple cake 

 Vegan (Carrot Cake) and Gluten-free (Budino) desserts available upon request

Taverna

FIRST COURSE

CHEESESTEAK ARANCINI
Slow cooked onion, cooper sharp, spicy ketchup

CAESAR SALAD
eggless ceasar dressing,
torn garlic parmesan croutons

MAIN PLATES

CHEESE TORTELLINI
proscuitto, peas, herbed cream                                                                                                                        wine paring – timeo grillo 13/18

SPAGHETTI BOLOGNESE
whipped ricotta, fresh basil
wine paring – farina ripasso valpolicella 10/14

SAUSAGE PIZZA
broccoli rabe, garlic, mozzarella, stracciatella, pecorino
wine paring – antinori toscano bianco 13/18

DESSERT

GELATO
chocolate, vanilla, lemon sorbetto
or featured gelato

Klondike Kate’s

Starters:
Creamy Chicken & Tortellini Soup

Brie, Walnut, & Honey Crostini (crostini can be subbed for a gluten free option)

Entrées:
Smokey Panchetta Cream Pasta with Blackened Salmon – cavatappi pasta tossed in a smokey gouda, pea, & panchetta cream sauce, topped with blackened salmon

(GF) 6oz Grilled Flank Steak with Garlic Mashed Potatoes – mushroom with read wine reduction OR pea & smokey panchetta cream sauce (flank steak can be subbed for a portabello steak as a vegetarian option)

Dessert:
(V) Apple Cinnamon Cobbler A La Mode

(V) Pear, Fig, and Walnut Bread Pudding A La Mode

Blue Crab Grill

Appetizers:
Chili Crisp Honey Glazed Chicken Wings

Smoked Trout Crostini – horseradish cream cheese, pickled red onion, fresh dill

Salmon Tamale – salmon, chilis, cilantro with a mole sauce and radish slaw

Creole Baked Oysters – cajun compound butter, shaved parmesan

Entree:

Prosciutto Wrapped Jumbo Shrimp Scampi – grape tomato, scallion, garlic, olive oil, butter, Parmesan over angel hair

Duck, Shrimp & Andouille Gumbo – over rice

Pan Roasted Icelandic Cod – roasted new potato, caper cream sauce

Cioppino – clams, mussels, shrimp, calamari, cod garlic bread

Pork Ramen – braised pork shoulder, noodles, soft egg, scallion, carrot, spinach, ginger, gochujang, vegetable broth

Dessert:

Creme Brulee with fresh berries

Blood Orange Chocolate Tart

Butterscotch Cheesecake

Deer Park Tavern

1st Course Choice of:
Shaved Brussel Salad – sharp cheddar, candied walunuts, apple cider vinegrette 

Mushroom Flatread – feta, asparagus, pesto

2nd Course Choice of:
Grilled Sirloin – chimichurri, mashed potatoes, and seasonal vegetable

Crab Stuffed Chicken Breast – crab imperial stuffed chicken, old bay cream sauce, mashed potatoes, and seasonal vegetable

Dessert Choice of:
Brown Sugar Cinnamon Donut

Choice of Ice Cream

Santa Fe

1ST COURSE (Choice)

Fire Bean-Queso Dip
guajillo seasoned ground beef, queso blanco, fire beans, pico de gallo
served with warm flour tortilla triangles

Guacamole flight
crab with roasted poblano pepper; street corn with bacon confetti; traditional
served with corn tortilla chips and warm flour tortilla triangles.

2ND COURSE (Choice)

Chipotle-Horseradish Salmon
texas mashed potatoes, grilled parmesan asparagus, roasted bell peppers and green onion

4 Carnes Fajita
grilled steak, grilled chicken breast, carnitas, grilled shrimp, onions, peppers,
red rice, refried beans, pico de gallo, guac, crema, lettuce, choice: flour or corn tortilla.

Roasted Cauliflower Fajitas
red onions, tri-color bell peppers, zucchini, diced jalapeño, cilantro
red rice, black beans, pico, guacamole, crema, lettuce, choice: flour or corn tortillas.

DESSERT

Skillet Apple Pie
brandy butter, crispy sweet nuts, vanilla ice cream, chocolate and caramel sauce.

Del Pez Mexican Gastropub

1ST COURSE

Aji-Tuna Guacamole – sweet soy-lime ahi tuna, roasted sesame seeds, aji-amarillo aioli, shaved cucumber and jalapeño, served with hand cut crispy corn tortilla chips

Shrimp & Crabby Sushi Roll – house battered tempura shrimp, eel sauce, topped with fried crispy crab served with ponzu dipping sauce and carrot slaw

Street Corn salad – flash grilled romaine, charred corn off the cob, queso fresco, cotija cheese, cilantro, lemon vinaigrette

2ND COURSE

Del Pez Short Rib – house braised boneless rib, coca-cola reduction, chile-arbol glaze, yukon gold mashed aji potatoes, crispy brussels sprouts.

Seared Pork Chop – red wine reduction, yukon gold mashed aji potatoes, grilled parmesan asparagus, carrot
slaw.

DESSERT

Passion Fruit Flan – tropical creamy-caramel dessert
served with fresh berries.

Iron Hill Brewery

First Course: Choice Of

Tomato Basil Soup – fried basil & grilled cheese croutons

Salmon Rangoons – with sweet chili glaze

Second Course: Choice Of

Pan Roasted Cod – herb risotto heirloom, cherry tomato relish, citrus buerre blanc

Seared Pork Tenderloin – brown butter sweet potato puree, charred brussels, served with apple cider demi glace

Dessert

Apple Cider Donuts – served with maple creme anglaise

Skipjack Dining

Starters

Baked Oysters– chorizo, manchego, spinach, saffron cream

Crab Bisque– charred corn roasted pepper relish

Goat Cheese Holland Leek Crepe– caraway carrots, lemon crème fraiche

Entrees

Curry Seafood “Pot Pie”– shrimp, scallop, lobster, mahi, crab, lobster curry veloute’, red potatoes, puff pastry

Zucchini, Roasted Onion, Eggplant Lasagna– zata’ar tomato, smoked gouda, tomato confit crostini

“Beast” Meatloaf– wagyu, bison, boar, venison, shallot, green beans, butternut squash, maple bourbon bacon jus

Dessert

Tropical Fruit Tart– butter sugar cookie, key lime whipped cream

Smore’s Cake– chocolate cake, marshmallow center, graham cracker crumble, burnt marshmallow, chocolate

Caffe Gelato

Menu TBD