Dinner Menu 

Appetizers_________________________________________________

Deviled Eggs GF fried oysters, spicy remoulade OR fried chicken, bacon jam   12

Tuna Poke Bowl* seaweed salad, green onion, cucumber, wasabi cream, crispy wonton   18

Beef Tenderloin Skewers * GF herb garlic rub, horseradish crème   10

Jumbo Lump Crab Cakes * asian slaw, spicy aioli, sweet soy   16

Pomme Frites GF parmesan truffle herb    7

Charcuterie Board chef’s selection of meats and cheeses, house made jam, marinated olives  17/21   

Soup & Salad _______________________________________________

Caramelized Carrot & Ginger Soup GF coconut gelato, garam marsala    6

Sherry Dill Tomato Bisque GF    6

Strawberry Salad GF spring mix, candied pistachios, humboldt fog, strawberry vinaigrette   12

The Wedge GF bibb lettuce, cherry tomato, bacon, crispy onion, buttermilk blue cheese dressing    10

Heirloom Tomato Salad GF burrata cheese, balsamic reduction, basil oil   12

Little Gem Caesar * herbed bread crumbs, parmesan, caesar dressing, lemon oil    8

Entrees __________________________________________________

Grilled Pork Chop* GF mustard glaze, herb crust, goat cheese grits, heirloom carrots   24

Roasted Chicken Breast* GF snap peas, watermelon radish, purple fingerling potato, candied pistachio   22

Pan Seared Halibut* GF citrus herbed couscous, sauce Jacqueline, crispy rainbow chard   38

Braised Short Ribs GF heirloom carrots, mashed potato, rosemary gastrique, crispy onion   24

Fried Chicken GF mashed potato, pan gravy, garlic roasted haricot verts   18

The Bin Burger* toasted brioche, torched brie, caramelized onion, tomato jam, balsamic thyme glaze   18

Grilled Salmon* GF apple fennel slaw, orange, grapefruit, tri colored quinoa, apple cider beurre blanc   26

Filet Mignon* fondant potatoes, balsamic herbed roma tomato, grilled asparagus, strawberry rosemary gastrique   36

Caprese Risotto GF basil, mozzarella, heirloom tomato, balsamic reduction   12

 

GF – Made with Gluten Free flour                                                                                                                                                                * – Consumption of raw or undercooked meats, poultry, shellfish & eggs may increase your risk of foodborne illness