Menu

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* gluten free, vegetarian, vegan and substitution guide

Little Gem Salad | pecorino, lemon dressing            8

Quinoa Salad| almond, beet-carrot relish, butterleaf             9

Grilled Romaine Salad | caesar dressing, breadcrumb             9

Beet Salad | mâche, goat cheese, pecan            10

Kale | pine nut, currant, kohlrabi, onion, manchego            10

Smoked Trout Salad| endive, almond, orange, aïoli            10

Guacamole and Chips            6

Gougères (gluten free)| cheese puffs, comté, parmesan            6

Collard Green | bacon            7

Brussels Sprouts | brown butter            7

Crispy Tofu | black bean-sweet chili sauce            8                     

Tomato Bisque and Mini Grilled Cheese            8

“Mac n’ Cheese” (no cheese)| butternut squash, cream                 8

Crispy Polenta | spicy tomato sauce            8

Shiitake Mushroom| herb goat cheese crostini, arugula    10

Grilled Artichoke |tarragon aïoli            10

Burrata |portobello, sweet pepper, squash, balsamic            12

Chicken Liver Pâté| pickled pear, onion, crostini            7

Beef Carpaccio | manchego, arugula, pine nut            10

Fried Calamari | chili, shallot            10

Chicken Wings | citrus, chili, fish sauce, mint            10

Berkshire Pork Jowl Lettuce Wrap| mustard seed sauce              10

Beef Bone Marrow | cornichon, toast       11

24 hour ‘Stone Farm’ Pork Spare Ribs | bbq sauce            11

Crabcakes | carrot – beet relish            11

Garlic Prawns | olive oil, bread          12

Lamb Cheeks | daube braised, parsnip       12

Ahi Tuna Sashimi | nori, tempura fried, miso sauce            14

Vegetable Ragout | couscous, kale pesto (wild rice, shiitake, green lentil, kale, root vegetable)       18

Mussels | roasted tomato broth, fries, aïoli       19

Chicken Milanese | caper, lemon, arugula       19

Duck Confit | bacon-braised cabbage,  golden raisin, spinach, almond, aïoli       20

Fried Chicken | cornbread, coleslaw       20

Blackened Catfish | dirty rice, aïoli       21

Grilled Salmon | spinach, bacon, onion       22

Tagine | Moroccan braised lamb shank, couscous       29

One Pound Rib Eye Steak | fries, herb butter       32

The Hamburger | half pound, aïoli, fries       14

gluten free bun      +1
white cheddar, provolone, avocado, grilled onion           ea+1
blue cheese, bacon         ea+2

#CBQ Burger (chickpea, bulgur, quinoa, walnut, spice)
aïoli, tomato, onion, sprouts, fries   12

Softshell Crab Po’boy Sandwich | coleslaw, fries   16

Desserts       8

Crème Brûlée

Bread Pudding | crème anglaise, raspberry sauce

Apple Crisp | vanilla gelato 

Pineapple Upside-down Cake | coconut gelato

Pecan Tart | vanilla gelato, chocolate sauce

Flourless Almond Cake| vanilla gelato,
earl grey-citrus reduction, grapefruit

Flourless Chocolate Cake (pistachio)|
chocolate sauce, whip’d cream

House Made Sorbet

Affogato | double-shot espresso over dulce de leche     6

Adult Float | vanilla gelato, caramel sauce, stout     5
                

Dessert Cocktails and Wines

G’night Mua | stoli vanilla, godiva vodka, godiva liquer, baileys     10

Owl Nighter | stoli vanilla, kahlua, frangelico, baileys,   espresso         10

Moscato D’Asti | Cascina Castlet  piemonte  Italy     5

Vin Santo del Chianti Rùfina  ‘95| Vetrice   Italy     8

Floc de Gascogne (armagnac/grapejuice)|Laubade  Fr    6

Muscat de Frontignan| Peyrade languedoc-roussillon     7

Petit Manseng late harvest| Laffitte–Teston   France     8

Nocino walnut liquor | Kushan  California     8

Madeira  5yr |Alvada  Blandy’s   Portugal    6

Madeira  colheita ‘96  | Broadbent   Portugal    9

Port|  Dow’s   Portugal
Ruby – 6      10yr – 8     20yr – 11     30yr – 15

Prices and availability subject to change.

No split checks please.
$10 minimum for credit card charge
18% gratuity will be added to parties of 5 or more & multiple payments
Corkage per 750 ml bottle (4 bottle maximum)
Wine: $20
Bubbles: $30
$2/person fee for any outside dessert 

Bar & Restaurant