NIGHT

SMALLER BITES

FRIED GREEN TOMATOES — 11
Burrata / Lemon-Basil Aioli / Pickled Beets

FARMER’S GARDEN SALAD — 8
Local Greens / Dried Cranberry / Parmesan Cheese / Champagne Vinaigrette
*Add Chicken or Shrimp – 7

SPICY SHRIMP SALAD —  11
Red Quinoa / Cucumber / Perilla Leaf / Roasted Pineapple / Sambal Vinaigrette 

WARM KALE SALAD — 9
Hard Boiled Egg / Fuji Apples / Applewood Smoked Bacon /
Bacon-Dijon Vinaigrette

PAN SEARED BAY SCALLOPS – 14
Brown Butter Raisins / Heirloom Carrots / Cauliflower Puree

P.E.I. Mussels 18
Garlic-Thyme Ciabatta / Fennel / White Wine Butter Sauce

BIGGER BITES

FRESH HAND MADE PASTA OF THE DAY — MP

PAN SEARED SCOTTISH SALMON* — 21
Cauliflower Puree / Roasted Brussels Sprouts / Citrus Pan Sauce

COLORADO BEEF SHORTRIB 22
White Cheddar Carolina Grits / Red Wine Demi Glace / Haricot Verts / Pickled Red Onion

ROASTED TURKEY POT PIE — 17
Organic Turkey / Heirloom Vegetables / Crisp Puff Pastry / Thyme Gravy

GREAT LAKES PAN SEARED WALLEYE – 23
Thyme Scented Wild Rice / Pickled Morels / Grilled Ramp Buerre Blanc

CHIPOTLE GLAZED MEATLOAF — 18
Herb Roasted Fingerling Potatoes / Heirloom Carrot / Mushroom Cream

TAG BURGER* — 14
Caramelized Onions / White Cheddar / LT / Applewood Smoked Bacon / Chips / Pickle

MENU SUBJECT TO CHANGES

* Each labeled food item above has the potential of being prepared and served raw or under cooked. Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness