Dinner

5pm to 9pm Tuesday thru Saturday

Starters

Penn Cove mussels, spicy tomato-caper broth, grilled bread | $13

Pork and beef meatball, pepperoni red sauce, whipped ricotta | $7

Local cheese and cured meat plate, grilled bread, fruit accompaniment | $15

Crispy fried chickpeas (V) | $4

Autumn Squash soup, maple whipped cream, fried sage | $8

Salad

Local seasonal greens, fried chickpeas, radishes, lemon balm-buttermilk dressing (GF, V) | $8

Kale Caesar, parmigiano, lemon-anchovy breadcrumbs, white anchovies | $9

Delicata squash, local greens, pomegrante, goat cheese, cranberry-dijon viniagrette  | $10

Mains

Sweet and spicy roasted half chicken, creamy mascarpone polenta, roasted broccoli, salsa verde (GF) | $20

Market fish, Yukon potatoes, oyster mushrooms, savoy cabbage (GF) | MP

Braised short ribs, horseradish mashed potatoes, warm celeriac salad, fennel | $26

Roasted cauliflower, sweet potato madras, coconut curry drizzle, toasted coconut, sorrel, cilantro (V) | $17

Guest House veggie burger, cheddar, mustard, smoky aioli, fries (V) | $14

Guest House double patty burger, cheddar, mustard, smoky aioli, fries | $14

Wood-Fired Pizza

Red – tomato sauce, mozzarella, provolone, oregano, basil (V) | $12

White – mozzarella, provolone, fontina, ricotta, garlic confit, spring onion, oregano (V) | $13

Pears, prosciutto, Rogue smoky bleu cheese, arugula, lemon vinaigrette | $16

Roasted mushroom, caramelized onion, fontina, herb puree (V) | $14

Pepperoni, roasted red peppers, smoked mozzarella, hot honey | $15

Italian Sausage, mozzarella, provolone, shaved fennel, broccoli rabe | $15

BBQ chicken, smoked mozzarella, grilled onion, garlic scapes, coleslaw | $15

Puttanesca – anchovies, Castelvetrano olives, fried capers | $15

Sides

Creamy mascarpone polenta (GF) | $6

Fries with smoky aioli | $6

(G) = gluten free ingredients   (V) = vegetarian ingredients

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

All selections are subject to change based upon farm availability.