Dinner Large Plates

chicken quarter from Landis Farm, braised with local exotic mushrooms, onion and bacon, then served over creamy polenta and wilted spinach

our hands-down favorite local sausage, grilled and served over garlic mashed potatoes and braised cabbage, with bacon-chipotle jam and crispy onions

maple and tamari-glazed sockeye from Wild for Salmon, served over a roasted sweet potato and wakame salad, grilled Sunshine Farm shiitakes and lime-sesame yogurt, finished …

While we don’t list any vegan items on our dining menu, we’re happy to prepare a dish of fresh, local ingredients just for you—ask what …

pan-seared sea scallops served over housemade creamy crab ravioli, with wilted spinach, seared cherry tomatoes and sage brown butter

housemade pasta filled with housemade ricotta and wilted spinach, served in a tomato-butter coulis and finished with autumn veggie ratatouille and toasted pinenuts

organic fettuccine from Pasta by Deb, tossed in a Misty Mountain Farm beef and pork bolognese ragu, and finished with seared tenderloin tips, whipped ricotta …

8 oz. center-cut filet mignon (larger and smaller cuts available) from Tony’s Meats, served with mashed potatoes and buttered local vegetables