– APPETIZERS –
Low Country Mussels & Clams 16
Smoked Sausage, chiles, shrimp and charred tomato
in a sweet corn broth with pickled corn relish.
Griddle Rice Cakes 12
Smoked ham, poblano and MontAmoré cheese with
corn relish fresh herbs and smoked pepper aioli.
Fresh, hand cut, calabrese and lemon breaded,
lemon garlic aioli.
Molinari salami, Molinari pepperoni, array of dried
fruits, nuts, crackers, jams and breads.
East Town Wings 11
Thai Braised (radish sprouts)
Traditional (bleu cheese)
Slashed BBQ (crushed red pepper, black pepper, sriracha)
Mojo de Ajo Shrimp 19
Sauteed shrimp in our house mojo de ajo, served over
baby arugula and grilled fococcia toast points, finished
with micro cilantro.
Crispy Spiced Chicken Tenders 11
Hand cut chicken breast, house breading, chipotle
Shrimp and Corn Salsa Ceviche 12
Ceviche shrimp, grilled corn salsa, mint crème
fraiche, house tortilla chips and avocado.
Hamachi Sashimi 16
Coconut-Ponzu, Shishito and fresh herbs.
Pork Belly 15
Roasted apple sauce, fresh herbs and jalapeño.
Sartori MontAmoré, garlic, yukon potatoes, pecorino,
brie and honey dip.
– SANDWICHES & BURGERS –
Big Stag Burger 16
Two quarter-pound CAB burgers, white American
cheese, sliced dill pickles, maple peppered bacon,
caramelized onions, frizzle onions, dijon aioli, pretzel
All American Cheeseburger 14
8 oz. CAB, maple peppered bacon, baby bibb, hydro
tomato, sweet red onion and choice of cheese.
Tofu and Buttercup Squash Sandwich 14
Maple roast buttercup squash, marinated tofu, candy
pecans, cherry glazed onions and arugula on toasted
Crab Cake BLT 17
House Lump Blue Crab cake, pan seared, topped with
baby bibb, hydro tomato, maple peppered bacon and a
spiced guacamole spread.
Grilled Chicken Club 15
Marinated and grilled chicken breast topped with
provolone cheese, maple peppered bacon, baby bibb
and sliced tomato, finished with an over easy.
– SALAD & SOUPS –
Beets & greens – 14
Mixed greens, toasted walnuts, whipped goat cheese, herb, and honey vinaigrette
Mushrooms & Greens l 14
Cremini, shitake, oyster mushrooms roasted with thyme and honey, tossed with ricotta salata cheese
Salmon Salad l 16
Pan roasted, marinated salmon with summer greens, tomato, cucumbers, dill & green beans
Summer Corn Salad l 10
grilled corn, watermelon, red onion, scallions,
Caesar – 10
Romaine, Caesar dressing, anchovy, black pepper & lemon
Cobb Salad l 10
With ham, chicken, turkey 14
Mixed lettuce, red peppers, red onions, sweet corn, cornbread crouton, herb vinaigrette & blue cheese dressing
Salad Nicoise l 14
Mixed greens, olives, green beans, poached potato, egg, cappers, and grilled tuna
Bacon & Blue l 16
Chopped salad of iceberg, romaine lettuce, blue cheese, maple peppered bacon with shaved red onion and tomatoes
– ENTRÉES –
Salmon – 26 Lentils, asparagus, capers, bay leaf aioli & saffron broth.
Halibut – 28 Potato puree, green beans, charred red onion, lemon zest & mache salad greens.
Potato Gnocchi 21 Summer peas, carrots, watercress & crème fraiche.
Steak Frites – 27 Filet, black garlic, béarnaise sauce & fries.
Roast Chicken – 29 Boneless half chicken, with lemon, thyme & brandy sauce.
Pork Loin – 29 Roast pork with pancetta, apples, herbs with fig orange sauce.
All 12 oz. steaks are cut in house and prepared to order.
NY Strip – 27 Ribeye – 29 Filet – 32
Twice Baked Potato – 9
Salt roasted potato with beef tallow topped with crème fraiche & chives
Carrots – 7 Thyme, honey, goat cheese
Asparagus – 8 with hollandaise
Hash browns – 7 with truffle butter Mushrooms, Onions & Butter