Dinner Menu

Reservations are appreciated.

From The Chef…

Small Plates

Cajun Chowder
little shrimp, andouille, Old Bay, corn, red peppers
and red bliss – cup 8 | bowl 16

Tomato Bisque
hilltop farm tomatoes, cream, fresh basil – cup 4 | bowl 8

Caprese Bruschetta
fresh chopped tomato, mozzarella, sweet basil oil, red onions
with a balsamic reduction and crostini – 18

House Fries
special house seasoning, garlic aioli – 8

P.E.I. Mussels
Jack Daniels, garlic, shallot, Aleppo, herbs, bacon and cream – 17

Brussel Sprouts
fried, maple ponzu, peanuts, Gochujang, pickled ginger
herbs, chili flake, Furikake – 17

Eggplant Rollatini
Prosciutto, spinach, ricotta, mozzarella and marinara – 14

Mushroom Toast
oven-roasted wild mushrooms, foie gras mousse
a sunny side-up egg, thick-cut buttered carving loaf
and crème fraîche – 38

Crab Rangoon Dip
cream cheese, scallions, fried wontons and duck sauce – 32


Bibb Lettuce Caesar
dry herbed croutons, aged dry cheeses with cracked peppercorn – half 7 | full 14

Spinach Bacon Salad
bacon, tomatoes, red onions, carrots, cucumber
with parmesan peppercorn dressing – half 8 | full 16

Golden Beet Salad
spinach, crumbled goat cheese, red onions, roasted purple beet
and honey vinaigrette – half 9 | full 18

Antipasto Salad Greens
olives, roasted red peppers, artichokes, capers
Italian cold cuts, aged dry cheese, and Italian dressing – half 9 | full 18

Add:  Grilled Chicken 6 | Anchovies 5 | Lardons 8
Salmon 20 | Scallops 25 | Steak Tips 15


Big Plates

Sirloin Steak Tips
12 oz of house marinated tender sirloin steak, coconut rice pilaf or
mashed potatoes, plancha carrots or grilled broccolini, HANN demi-glace – 34

Lobster con Creste de Gallo
Chardonnay, sundried tomato-almond pesto, spinach, cream
shallots and garlic – 36

Mushroom Bolognese
wild mushrooms, dried chanterelles, mirepoix, San Marzano tomatoes
centime, cream aged cheeses, fried eggplant croutons
and herbs over Chef’s choice pasta – 37

Veal Osso Buco
Centime, San Marzano tomatoes, beet, candied carrots, goat cheese, risotto,
grilled lemon broccolini sprouts  and braising liquid 42

Bi Bim Bop
bulgogi beef, sautéed ponzu asparagus, cold sesame spinach, quick pickled carrots, house kimchi, white rice, sprouts, farmer egg, cashews and peanuts – 32

BMB Burger

Hilltop farm wagyu beef, whiskey-coke bacon jam, sautéed wild mushrooms
Hilltop Blue Cheese, garlic aioli on a potato roll – 26

Crab Stuffed Swordfish
smoked tomato risotto, spinach, basil oil and balsamic glaze – 48

Wagyu Tenderloin Meatballs
marinara, herbs, aged cheeses, over Chef’s choice pasta – 30

Need a reservation: Email or Call 978.345.4537