Dinner

Dinner is served Monday- Thursday 5pm-10pm Friday & Saturday 5pm-11pm, Sunday 5pm-9pm

 

snacks

• house pretzels -- Half Acre Beer cheese sauce 5

• bacon dates stuffed with chorizo-- bleu cheese dressing 5

• duck crostini 5

• warm marinated olives 5

• garlic-cilantro fries -- sriracha aioli 6

• house-made pickles 5

• beef fat fried potatos 5

sun-dried tomato aioli

• pulled pork slider 5 each

mornay sauce, BBQ sauce, apple & cabbage slaw

•"50/50" bacon burger slider 5 each

smoked gouda, sriracha aioli, dill pickle

 

small plates

• porcini mushroom soup 9

smoked duck, rice, crispy shallots

 

• "amazing shrimp" & grits 16

locally farmed gulf shrimp, scallions, chorizo spiced shrimp gravy

 

 • "urban till" mixed greens salad 7

honeycrisp apples, fennel, pickled carrot, radish, citrus vinaigrette

• "locally farmed" beet salad 10

roasted, pickled & candied beets, "urban till" arugula, spiced pecans

sherry vinaigrette, tilston blue cheese

• smoked salmon "salad" 13

bagel chips, tomato caper relish, cucumbers, chive creme fraiche

•chicken and dumplings 12

potato gnocchi, braised chicken thigh, peas, carrots, celery, herbed chicken jus

• mushrooms & grits 12

"river valley ranch" mushrooms, poached egg, white corn parmesan grits, braised kale & scallions

• beef tenderloin medallions 14

carrot-coriander puree, arugula, fennel & pecorino salad, spinach - garlic brioche bread pudding

• sweet potato gnocchi 12

shitake mushrooms, beer braised fennel, scallions, brussel kraut sauce, truffle oil & pecorino cheese

 

• house made sausage 11

braised white beans, kale & cherry tomatoes

 

items to share

• River Valley Ranch mushroom flatbread 12

locally farmed "river valley ranch" mushrooms, mornay sauce, garlic confit, rosemary

• merguez flatbread 12

spiced lamb sausage, fava bean puree, feta, arugula, riata

• asparagus flatbread 11

gruyere, caramelized onions, beer mustard, swiss

• eggplant "caviar" smear 8

roasted eggplant puree, goat cheese bread, caramelized onions, mint

• duck liver mouse 9

white port gelee, concord grape jam, toasted bread

• burrata cheese smear 11

pistachio pesto, fleur de sel, tomato jam

• fork “poutine” 13

hand-cut fries, duck confit & gravy, aged cheddar sauce, fried rosemary

• marinated grilled asparagus 8

fried egg, "urban till" arugula, sherry vinaigrette

•king crab "louie" 19

little gem romaine, hard-boiled eggs, asparagus, cherry tomato, green goddess dressing

 

 

 

large plates

(large orders of mussels and sandwiches include fries, sub garlic cilantro fries $11/2)

• mussels small 8 / large 16

- belgian style -- white ale, celery, leeks, lemon, bay leaf

- french style -- white wine, shallots. tarragon, creme & bacon

• mac & cheese small 8 / large 14

aged cheddar, jarlsberg & fontina cheese

• smoked half-chicken 18

parmesan grits, creamed kale, chicken jus

• pork steak 17

roasted baby carrots, bourbon cherry sauce

•wild salmon MKT

english peas, shallots & house cured bacon

•steak frittes 25

bordelaise, red onion marmalade

• diver sea scallops 22

braised leeks, crisp bacon, kale chips, cheezy poofs, parmesan cream

• chicken burger 13

fresh ground chicken, sage cheddar, fennel, peaches, arugula, dijonnaise

• house-smoked brisket 14

onion strings, 23 flavors BBQ sauce, texas toast

• duck club 17

duck confit, smoked duck breast, goat cheese, pickled shallots, Klug Farm cherry-red wine jam, candied pecans

• 1/2 pound prime burger 13

brioche bun, house ketchup & pickles, (add cheddar or swiss $1, blue cheese $2)

• prime farm-house burger 16

fried egg, bacon, aged white cheddar, caramelized onions, dijonnaise

“we use USDA prime free-range

grass-fed beef for our burgers”

 

add-ons for burgers

• caramelized onions 1

• fried egg 1½

• house pickles 1

• apple wood smoked bacon 2

• hook’s 3 yr cheddar 2½

• duck confit 3½