First Course

8

Pennsylvania baby beet salad with arugula, goat cheese, blackened candied pecans, and lemon vinaigrette

10

Tuscarora greens salad with a creamy gruyere and peppercorn dressing, and bacon-sage croutons

14

Maine lobster macaroni & cheese, scented with fresh herbs de provence

10

Spicy tuna tartare with whipped wasabi-lime and crunchy taro root chips

9

Cornmeal crusted oysters with housemade hickory tartar sauce

9

Vegetarian blue corn hushpuppies served with house smoked brie and homemade apple butter

10

Avocado Assiette ~ Whole avocado dressed with creamy whole grain mustard aioli, oil cured olives, and pickled red onion 

13

French Charcuterie ~ Bayonne ham; wild boar and classic saucisson sec hard sausages; Mousquetaire paté made with duck, prunes, and pork; and Alsace cheese salad and crispbreads