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with kumquat vinaigrette
with raspberries, golden beets, pistachio rolled goat cheese & sherry vinaigrette
with grilled frisse, lentil cake & wild mushroom demi
with house-made flat bread
with Smithwick’s red Ale, herbs, butter & foccacia crostinis
with asparagus tips, English peas & wild mushrooms
layered with corn cake, braised beef, & Duchess potato
stuffed with leeks, favas & grilled corn accompanied by herb fingerling potatoes
with stewed Spring vegetables and lentils
with champ, brussel sprouts & mom’s chicken gravy
battered fish & chips
with Townsend’s pickles
with buttered black rice & tempura asparagus
with soba noodles, pea tendrils and julienne red peppers
with rendered pancetta
with truffled dip
with orange infused black soy sauce
with blackberries, raspberries and bluberries
with bourbon caramel
with Genoise and fruit skewers
with red sauce and melted cheddar
with marinara and grated Parmesan
with fries and ketchup
with chicken gravy and sharp cheddar cheese
with Madras curry sauce
with aged cheddar, the works, a handmade roll & fries
with Great Hill blue cheese dressing
with remoulade
with crostinis & pickles
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