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Menu

Our late Winter/early Spring menu. There will also be fresh offerings not listed here.

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—  DINNER  —

 

STARTERS

PEI MUSSELS

Steamed in White Wine with Garlic Butter and Fresh Herbs
16

THAI COCONUT PUMPKIN SOUP (V GF)
Pumpkin Seeds
10

WILD HIVE SOFT POLENTA (GF)
Braised Short Rib-Wild Mushroom Ragu
14

SWEET ONION TART
Arugula Salad
14

VEGGIE SPRING ROLLS
Five Spice, Sweet Chili Sauce, Baby Greens
13

CRISPY CRAB STUFFED SHRIMP
Nuoc Cham
15

SPICY MOROCCAN LAMB SLIDERS
Minted Cucumber Salad
15

SIMPLE SALAD (V) (GF)
Baby Lettuces, Tomatoes, Red Onion, Cucumber, 
Honey-Champagne Vinaigrette (GF)
12

ENDIVE SALAD (V) (GF)
Stilton, Toasted Walnuts, Korean Pear
14

ORGANIC VENISON CHILI (GF)

14

CHARCUTERIE BOARD (GF)
Foie Gras Torchon, Duck Proscuitto, Smoked Duck, Sauccison Sec, Manchego, Our Smoked Ham, Tasty Accoutrements
21

House Made Pastas

Orecchiette

Crispy Duck Confit, Broccoli Rabe
14/27


Casarecce

The Neighborherd Grass Fed Beef Bolognese
14/27


Risotto with Alba White Truffle (GF V)

Wild Mushrooms, Reggiano Parmesan
30


 

ENTRÉES

Pan Seared Atlantic Halibut Fillet Picatta (GF)

Lemon, Shallot, White Wine.  Mushroom, Tuscan Kale Sauté 
38


Skillet Roasted Breast of Organic Chicken

Mashed Potatoes, Vegetable of the Day,
Roasted Chicken Glace, Frizzled Leeks
28


Grilled Berkshire Pork Chop (GF)

Mashed Sweet Potatoes, Broccoli Rabe with Garlic, 
Cippolini-Bacon Sauce
35


Slow Roasted Long Island Duck (GF)

Wild Rice Blend, Haricot Verts, Local Sour Cherry Vinaigrette
36


Braised Colorado Lamb Shank (GF)

Wild Hive Polenta,  Roasted Veggies, Lamb Jus 
35


Grilled Angus New York Strip (GF)

Hand Cut Fries, Vegetable of the Day, 
Red Wine Shallot Compound Butter
40


SIDES

Hand Cut Fries

7


Soft Wild Hive Polenta

7  


Vegetable of the Day

7   


Broccoli Rabe

8


 

No Substitutions Please

Please inform your server of any food allergies you may have.

 EXECUTIVE CHEF JONATHAN PRATT