Breakfast & Lunch: Wednesday – Saturday 7am- 2pm | Dinner: Thursday – Saturday 5 – 9pm | Brunch: Sunday 7am – 6pm

STARTERS

Chilled Thai Shrimp Salad and Crisp Wonton $12
Carrots, Daikon, Scallion, and Shrimp, XO Vinaigrette

Garlic Confit and Tapenade Toasts $9
Braised Garlic, Parmesan, and Thyme Spread, Black Olive Tapenade, Marinated Drop Peppers

Onion Soup Gratin
Comte Cheese, Garlic Crouton $9

*Alder Smoked Beef Short Rib $13
Yellow Tomato Fondue, Caramelized Horseradish Shallots

Watermelon and Feta Salad $9
Feta, Baby Greens, Pickled Shallots, Lime Sea Salt

Farmer Lissie’s Famous Leaf Lettuce Salad $8
Spring Blossoms, Farm Tomatoes, Cucumbers, Red Wine Vinaigrette

Beet, Avocado and Goat Cheese Bistro Salad $9
Eastman’s Corner Greens, Truffle Sherry Dressing

DINNER ENTREES

* Wild Faro Island Salmon $24
Spicy Curry Broth, Coconut Rice, Baby Bok Choy

*Sole Amandine $22
Parsley New Potatoes, Fennel and Blood Orange Slaw

Traditional Veal Piccata $24
Capellini, Herb Roasted Tomato, Parmesan Reggiano

*Brick Chicken $23
Rainbow Carrots, Stewed Farm Greens, Chorizo, Whipped Potatoes

*Grilled Skirt Steak “Frites” $24
Chimichurri, Grilled Eastman’s Corner Peppers and Rosemary Parmesan Fries

Linguine Puttanesca $20
Chili Flake, Olives, Tomatoes, Italian Parsley and Anchovies

Locally Foraged Mushroom Risotto $19
Grilled Sunburst Squash, Sautéed Eastman’s Corner Baby Spinach and Gathered Mushrooms

Executive Chef Jeannie Clements
*“Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.”