Peach Vodka, Gin, Tequila, Rum, Peach Schnapps
Whiskey, Cherry, Orange, Splash of Simple Syrup
Vanilla Vodka, Chocolate Syrup, Milk, Whipped Cream
Tequila, Muddled Blackberry, Cranberry Juice
Braised smokey pork belly on a bed of cheesy grits with a maple glaze, chicharrones, pickled pearl onions and mustard seeds
Friss’ lettuce, peach vinaigrette, roasted peaches, shaved radish, fried prosciutto and basil
Roasted tri-colored baby beets, green goddess dressing, blood orange and oroblanco supremes, fried candy cane beet chips and mache lettuce
Hamachi and prawns marinated in coconut milk, yuzu and lime juice. Garnished with shichimi togarashi,
Serrano chili, micro cilantro, shaved gumboil raichand Meyer lemon zest. Served with crispy plantain chips and chives
V – VEGAN
VG – VEGETARIAN
GF- GLUTEN FREE
Manilla clams and Spanish chorizo, linguini soaked in a perno beurre blanc, smoked fennel salad and garlic crostini
Maple Farm’s duck breast with duck au jus, carrot puree, vadouvan spiced roasted baby carrots, dried apricots, fried greens and pickled cumquats
SIDES (ALL SIDES ARE VEGAN OPTIONAL)
Vadouvan Spiced Roasted Baby Carrots (GF)(V/VG OPTIONAL)
Mashed Potatoes (VG/GF) Oven Roasted Fingerling Potatoes (V) Cheesy Grits (VG/GF)
V – VEGAN
VG – VEGETARIAN
GF- GLUTEN FREE
Large marinated and grilled Portobello cap steak, served with garlic mash, covered in Sweeney mushroom sauce, roasted peppers, scallions
VVeggie patty, vegan cheddar, avocado, lettuce, tomato, roasted red pepper, vegan bacon, vegan sriracha aioli