

DINNER MENU
Daily, 5:00pm to 9:00pm
DINNER à LA CARTE
STARTERS
Mulligatawny Soup 13
curry lentil soup · lemon yogurt
Roasted Butternut Squash Bisque 12
Spiced pepitas – olive oil
Caesar Salad 15
smoked bacon · shaved Padano · herb crouton · creamy garlic dressing
Warm Roasted Vegetable Salad 16
Squash – grilled shallot – crisp chick peas – fried brussel sprouts – roasted carrot –
Walnut brittle – maple balsamic vinaigrette
Pork Belly & Scallop 25
Apple cabbage slaw – maple tahini dressing – walnuts – Stout jus
Virginia Ham Croquettes 20
Gunn’s Hill smoked gouda & ham filling – apple raisin puree –
pickled vegetables – Local micro greens
Charcuterie Board 28
Chef’s selection of 3 local cheese – Chef’s selection of 3 cured meats –
Marinated olives – mustard – fresh berries – pickled vegetables – grilled baguette
ENTREES
Pan Seared Rainbow Trout 44
Ricotta gnocchi – sundried tomato – pearl onion – green beans – Ajo blanco sauce – chimichurri
Grilled Filet Mignon 51
Whipped potato – charred cabbage – rapini –Marsala demi – fried shallots
Pork Tenderloin Roulade 34
Potato pave – ratatouille – broken pesto sauce – microgreens salad
Slow Roasted Prime Rib (8oz) 47
Yorkshire pudding – herb roasted potatoes – seasonal vegetables – au jus
Duck Duo 43
Confit leg of duck – ground duck ragu – sauteed rapini – pappardelle pasta
(Vegetarian option made with tofu 31)
Herb Crusted Rack of Lamb 59
Confit garlic potato rosti – rutabaga & leek puree – heirloom carrots & peas –Veal demi
Oven Roast Chicken Supreme 38
Spanish rice – poblano pepper – salsa verde
Miso Polenta 31
Soft polenta – fried tofu – charred broccoli – fried brussel sprouts – Grilled shallots – chili crunch
DESSERTS
Warm Apple Crumble Tart
caramel sauce
Chocolate Truffle Cake
berry coulis
Vanilla Cheesecake
cinnamon berry compote
CHEF’S CHOICE MENU
$65/person
STARTERS
Mulligatawny Soup
Curry lentil soup – lemon yogurt
Butternut Squash Soup
Spiced pepitas – olive oil
Caesar Salad
Smoked bacon – shaved parmesan – herb crouton – creamy garlic dressing
Manor Green Salad
spring greens · pickled onions · radish · carrot
cucumber · tomato · sherry vinaigrette
ENTREES
Roasted Chicken Supreme
Herb roasted potatoes – Pablano salsa verde– seasonal vegetables
chicken reduction
Pan Seared Rainbow Trout
Herb roasted potatoes – Chimichurri – seasonal vegetables
Ajo Blaco sauce
Pork Tenderloin Roulade
Herb roasted potatoes – seasonal vegetables –
Basil pesto sauce
Slow Roasted Prime Rib (8oz)
Herb roasted potatoes – seasonal vegetables –
Yorkshire pudding – au jus
Duck Pappardelle
Duck ragu – sauteed rapini
(Vegetarian option with tofu)
Miso Polenta
Soft polenta – fried tofu – charred broccoli – fried brussel sprouts-
Grilled shallots – chili crunch
DESSERTS
Warm Pecan Tart
Caramel Drizzle
Chocolate Truffle Cake (Vegan/ GF)
Berry Coulis
Crème Brule
Fresh berries