Happy Hour

Join us for an exceptional dinner experience.


Wood Fired BBQ Shrimp

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


Blue Crab Potato Skins

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


Oysters on the Half Shell

half-dozen oysters served with mignonette & cocktail sauce


Smoked Scallops & Bacon

smoked sweet & sour tomato jam, tarragon aioli


Crispy Calamari

aji amarillo mayonnaise


Steak Tartare

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


Ahi Tuna Tartare

nori, guajillo sour cream, tahini, cilantro chimichurri


Clothesline Bacon

thick cut, candied, maple glazed


French Onion Soup Bites

gjetost cheese fondue


Angry Lobster Dumplings

tomato chili & apricot glaze


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