Today’s chef created menu

SOUPS & SALADS

 French Onion*  9.50
provolone, swiss, crouton

Chicken Caesar*  18
romaine, parmesan, croutons

Poached Pear Salad* 14
poached pear, spinach, arugula, spiced pecans, dried cranberries, goat cheese

Maple Bacon Salad*  14
Toasted walnuts, bacon, craisins, crumbly bleu cheese, maple vinaigrette

APPETIZERS

Banana Pepper Dip*  14
garlic parmesan crostini
add house chorizo sausage  19

Chicken Wings* sngl 16  dbl 28
hot, medium, mild, bbq

Mac & Cheese*  14
pulled pork 15   truffle mushroom 15
lobster 26   buffalo chicken finger 16

Crab Cakes 18
pickled garden vegetables, sriracha aioli, bed of greens

Mussels* 16
garlic, butter, shallots, bread

mains

Cajun Pasta  *24
chicken, house chorizo, peppers, onion, spicy tomato cream

Chicken Milanese*  22
pan fried breaded cutlet, lexington salad 

Gnocchi    shrimp 22  lobster 28
white truffle, green peas, roasted mushrooms, garlic cream sauce

Linguine and Clams * 21
chopped clams, white wine, garlic butter

Spaghetti  Squash * 21
roasted spaghetti squash, sauteed peppers & onions, heirloom cherry tomatoes

Short Rib * 30
Roasted garlic mashed potatoes, rainbow carrot spikes, short rib jus

Salmon * 32
beet risotto, grilled asparagus, pickled beets, brown butter hollandaise

* = Gluten Free Option