Happy Hour

Join us for an exceptional dinner experience.

SMALL BITES

Wood Fired BBQ Shrimp

brussel sprouts, shishito, charred pineapple, old bay yuzu aioli

$16

Blue Crab Potato Skins

chorizo, blue crab, mascarpone, smoked wild boar bacon, tarragon

$12

Oysters on the Half Shell

half-dozen oysters served with mignonette & cocktail sauce

$10

Smoked Scallops & Bacon

smoked sweet & sour tomato jam, tarragon aioli

$16

Crispy Calamari

aji amarillo mayonnaise

$8

Steak Tartare

espelette confit egg yolk, scallion cashew purée, chipotle aioli, peppadew, arugula

$12

Ahi Tuna Tartare

nori, guajillo sour cream, tahini, cilantro chimichurri

$12

Clothesline Bacon

thick cut, candied, maple glazed

$16

French Onion Soup Bites

gjetost cheese fondue

$10

Angry Lobster Dumplings

tomato chili & apricot glaze

$12

Join us for an exceptional dinner experience.

Culinary Director: Chef David Burke **

Saltage Patented Process US 7,998,517 B2

Our Executive Chef Chris Bonnivier strongly believes in supporting local agriculture. We would like to thank the following farms within our community for providing us with sustainable food.

Royalton Farms, Fresh Take Farms, Battenkill Dairy, Thomas Poultry Farm & Little Field Farms