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Food

Our Fall/Early Winter menu. There will also be fresh game 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 Tarte

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

Cabbage Hill Farms 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

 


Broccoli Rabe

8


 

No Substitutions Please

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

 EXECUTIVE CHEF JONATHAN PRATT