Dinner

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

 

snacks

• house pretzels -- Half Acre Beer cheese sauce 6

• bacon dates stuffed with chorizo-- bleu cheese dressing 7

• duck crostini 5

• warm marinated olives 6

• garlic-cilantro fries -- sriracha aioli 6

• house-made pickles 5

• pulled pork slider 6 each

mornay sauce, BBQ sauce, apple & cabbage slaw

•"50/50" bacon burger slider 6 each

smoked gouda, sriracha aioli, dill pickle

 

small plates 

• Louisiana White Shrimp 16

3 jumbo shrimp, roasted jalapeno chimichurri & corn relish

• "urban till" mixed greens salad 7

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

• "locally farmed" beet salad 11

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

• mushrooms & grits 12

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

• tomato caesar 13

romaine & endive lettuce, croutons, pecorino cheese & white anchoives

• english peas 8

shallots & house cured bacon

 

 

items to share

• "River Valley Ranch" mushroom flatbread 12

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

• merguez flatbread 12

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

• eggplant "caviar"  8

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

• duck liver mouse 9

white port gelee, concord grape jam, toasted bread

• burrata cheese  11

pistachio pesto, fleur de sel, tomato jam

• salmon "carpaccio" 13

hot salmon with english pea gnocchi, sauce vierge, greens & pea shoots

• fork “poutine” 13

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

•charlie poutine 13

slow smoked pulled pork, giardiniera, bbq & cheese sauce

•poutine ala bruno 13

house chorizo, salsa, cheese sauce, pickled jalapenos

 

 

 

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

add river valley ranch mushrooms $2/$4

add bacon lardons $2/$4

add pulled pork $3/$6

add brisket $4/$8

add duck confit $5/$10

• smoked half-chicken 19

roasted corn grits, corn sauce & chinese brocoli

•wild salmon 23

pea & horseradish puree, english peas, chiogga beets & toasted almonds

• chicken burger 13

fresh ground chicken, sage cheddar, fennel, honeycrisp apples, arugula, dijonnaise

• trio of tenderloins 21

horseradish, port wine shallots, & blue cheese crusted, roasted carrots & red onion marmalade

• 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