Oct. 25-27

LAMB BROCHETTE
Marinated Local 4H Lamb, Grilled Zucchini, Smoked Cherry Tomatoes Served with Onion Garlic Sauce Topped with A Green Olive & Mint Relish  |  13

THE WHOLE BEET
Roasted Beets, Topped with Wilted Beet Greens and Beet Stems, Drizzled with Huckleberry Vinaigrette & Served with Baked Phyllo Wrapped Goat Cheese Brie  |  13

SEARED AHI TUNA
Grilled Baby Bok Choy, Sesame Balls Filled with Red Bean Paste, Ginger Aioli, Lychee Sweet Chili Sauce & Crispy Rice Noodles  |  21

STUFFED QUAIL
Wood-Fired House-Made Sausage Stuffed Quail, Served with Butternut Squash Puree, Sautéed Spinach & Huckleberry Port Wine Reduction  |  21

COQ AU VIN
Mary’s GMO Free Chicken Braised in Red Wine Sauce with Cherry Wood Smoked Bacon, Mushrooms & Onions Served with Mashed Potatoes  |  23

ITALIAN FLOUR-LESS CHOCOLATE CAKE
Almond Based Cake Draped with A Velvety Chocolate Ganache, Served with Cranberry Port Sauce, Amaretto Whipped Cream & Candied Orange |  9

RYE & OJ
SERVED ON THE ROCKS
Old Overholt Rye
Fresh Orange Juice
Pickett’s Ginger Beer
8

CORPSE REVIVER #2
SERVED UP
DBC Laust Sparrow Gin
Lillet Blanc
Combier
Fresh Lemon Juice
Absinthe
11

FREDDIE FUDDPUCKER
SERVED ON THE ROCKS
Monte Alban Silver Tequila
Fresh Orange Juice
Galliano   
10

BOOZELESS - ZERO PROOF
ORANGE CREAM SODA
SERVED ON THE ROCKS
Blood Orange Syrup
Heavy Cream
Club Soda
5

BASIL HAYDEN’S TWO BY TWO RYE  80°
SERVED NEAT OR ON THE ROCKS
13

Nose: Smooth, medium-bodied.
Palate:  A balanced blend of sumptuous rye
and brown sweets with an ample woody accent.
Finish: A pleasant, long lingering warmth

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