Roasted Butternut Squash Ravioli Homemade butternut squash ravioli served with sage brown butter sauce.
Cheese Plate Selection Tres leche, Gruyere, Reading Raclette, Moribier, Manchego and Brie. Served with cranberry chutney, spiced nuts and crostini.
Meat Plate Selection Prosciutto di San Daniele, Jamon Serrano, salami, Spanish chorizo, Krakauer and Lachsschinke. Served with cornichons, house spiced nuts and crostini.
Charcuterie Selection Selection of any 3 meats and 3 cheeses.
Organic Beet Salad Roasted red beets served over honey infused goat cheese, micro greens and toasted almonds tossed in an aged balsamic reduction.
Grilled Succulent Calamari Salad Grilled, wild-caught calamari served with arugula, chickpeas, cherry tomatoes and avocado tossed with a champagne-shallot vinaigrette.
Grilled Chicken Salad Romaine lettuce, croutons, Parmigiana-Reggiano cheese and grilled chicken tossed in a house creamy Caesar dressing.
Char-Grilled Octopus Salad South Pacific octopus served on a bed of sauteed spinach with a hint of garlic, organic feta cheese, Kalamata olives and roasted tomatoes. Finished in a balsamic red reduction vinaigrette.
V&M Veggie Burger House-made patty with black eyed peas, portabella mushrooms, chickpeas, jalapenos and herbs served with melted pepper jack cheese, lettuce, red onion and tomato on a toasted bun with seasonal roasted veggies or pomme frites.
Shrimp and Grits Roasted South Pacific shrimp cooked with white wine and completed on the grill. Served on a bed of Parmigiano-Reggiano grits and finished with lobster bisque.
Lump Crab Cake BLT Fresh house-made savory lump crab cake, crispy bacon, crisp lettuce and tomato served with seasonal vegetables or pomme frites.
Mediterranean Branzino Oven-roasted Mediterranean branzino served on a bed of Italian farro made with lobster meat. Served with roasted green beans and finished with a spicy lobster-chipotle sauce.
North Sea Salmon Pesto Faroe Islands salmon with pesto sauce served on a bed of organic French lentils, sauteed spinach finished with a crispy pancetta sauce with a touch of truffle oil.
Garden Pasta with Chicken Penne tossed with garlic-marinated chicken, Brussels sprouts, roasted plum tomatoes, crisp haircot vert, portobello mushrooms and Parmigiano-Reggiano cheese.
Chef's Pan-Roasted Chicken Organic chicken pan-roasted to preserve the juice. Served with jalapeno-whipped potatoes, roasted vegetables. Finished in chicken jus.
Berkshire Pork Chop Hearty chop grilled to perfection and served with sweet potato puree, roasted green beans and finished with peppercorn gravy.
Bison and Venison Cheese Burger House ground and seasoned bison and venison steaks. Served with melted pepper jack and Gruyere cheeses, bacon, crisp lettuce, tomato and red onion, pickles and house-made curly fries.
Long Island Duck Breast Oven-roasted duck breast served with roasted fingerling potatoes and Brussels sprouts. Finished in a duck jus.
Steak Frites Grilled hanger steak, served with home-made pomme frites, finished with our special chimichurri sauce.
Rosemary Braised Lamb Shanks Served with whipped potatoes and finished in a lamb and gremolata sauce.
Rosemary Spiced Mixed Nuts Fresh house oven-roasted cashews, almond, hazelnuts and pecans infused in Mediterranean extra virgin olive oil with fresh herbs and spices.
House-Made Guacamole Fresh avocado, daily cut onions, jalapeno, tomato, cilantro served with house-made corn chips.
Squash Flower Quesadilla Tortilla filled with sauteed squash flowers, jalapeno, onions, melted queso fresco and herbs served with tomato salad, pomme frites and spicy salsa.
Crispy Fried Calamari Lightly dusted with house seasoned flour and flash deep-fried served with warm made-from-scratch marinara dipping sauce.
Spicy Crispy Chicken Wings House-brined wings fried with spicy sauce served with veggies and house-made Gorgonzola dipping sauce.
Shrimp Mac and Cheese House-made with 10 year aged English cheddar and roasted rock shrimp topped with bread crumbs, cayenne pepper and infused with black truffle oil.
Louisiana Crawfish and Lobster Roll Crawfish and lobster poached in butter with onion, leeks and garlic mixed with dijonnaise served on a toasted roll with house-made pomme frites.
Duck Confit Sandwich Duck confit, caramelized onions, roasted red peppers, pancetta, melted mozzarella, topped with andouille sausage gravy and served on a toasted baguette with pomme frites.
Roasted Venison Tacos Teacalco village style tacos filled with roasted venison, caramelized onions and cilantro with a side of spicy salsa verde and pico de gallo.
Organic Beet Salad Lunch Roasted red beets served over honey infused goat cheese, micro greens and toasted almonds tossed in a aged balsamic reduction.
Grilled Calamari Salad Lunch Grilled wild-caught calamari served with arugula, chickpeas, cherry tomatoes and avocado tossed with a champagne-shallot vinaigrette.
Cheese and Mushroom Quesadilla Lunch Tortilla filled with roasted mushrooms, jalapeno, caramelized onions, corn, melted mozzarella, aged cheddar and pepper jack cheeses served with mixed green salad, curly fries and spicy salsa verde.
V&M Veggie Burger Lunch House-made patty with black eyed peas, portabella mushrooms, chickpeas, jalapenos and herbs served with melted pepper jack cheese, lettuce, red onion and tomato on a toasted bun with seasonal roasted veggies or pomme frites.
Roasted Butternut Squash Ravioli Lunch House-made butternut squash ravioli served with sage brown butter sauce.
Shrimp and Grits Lunch Roasted South Pacific shrimp cooked with white wine and finished on the grill served on a bed of Parmigiano-Reggiano grits and finished with lobster bisque.
Louisiana Crawfish and Lobster Roll Lunch Crawfish and lobster poached in butter with onions, leeks and garlic mixed with dijonnaise served on a toasted roll with house-made pomme frites.
Pan-Seared Chicken Sandwich Lunch Pan-seared chicken breast served with crispy bacon, lettuce, tomato, onions and jalapeno sauce on a toasted hero roll with house-made pomme frites.
Garden Pasta with Chicken Lunch Penne tossed with garlic-marinated chicken, Brussels sprouts, roasted plum tomatoes, crisp haricot vert, portobello mushrooms and Parmigiano-Reggiano cheese.
North Sea Salmon Pesto Lunch Faroe Island salmon with pesto sauce served on a bed of organic French lentils, sauteed spinach finished with a crispy pancetta sauce.
Bison and Venison Cheese Burger Lunch House-ground bison and venison steaks, melted pepper jack and Gruyere cheeses, bacon, crisp lettuce, tomato and red onion served with pickles and house-made curly fries.
V&M Chocolate Mousse Tart Ibarra chocolate mousse tart with a hint of cayenne pepper served with caramel sauce, orange crumbs and caramel ice cream.
Cranberry Apple-Pear Crisp Roasted apples and pears mixed with cranberry sauce, cinnamon and golden raisins with oatmeal streusel topping served with vanilla ice cream.
Vanilla Ginger Cheese Cake Homemade vanilla cheese cake with ginger crumb crust served with a mixed berry sauce.