Clifton Boards & Bread Bowls
Roasted artichoke bowl - 13
parmesan cheese fondue, spinach, grilled lemon, served in an artisan bread bowl
Meat & cheese board - 16
assorted cured meats & cheeses, stone ground mustard, spiced nuts, dried fruits, spicy relish, toast points
Cheese & Fruit Board - 14
assorted local & imported cheeses, spiced nuts, dried fruits, spicy relish, toast points
Seafood bowl -16
lump crab meat, tiger shrimp, parmesan cheese fondue, sun-dried tomato & olives, grilled lemon served in an artisan bread bowl
Beef burger - 13
farmers greens, tomato, pickle, frites, served on brioche bun
+ Bleu, Swiss, Cheddar 2 cracked pepper aioli 1 truffle oil 2 +
Chicken piccata - 17
whipped potato, spinach, capers, white wine & lemon sauce
Shrimp & Grits - 21
creamy grits, herbed butter, spring onion & green tomato salsa, smoked breadcrumb.
Salmon - 20
seasonal vegetables, whipped baby Yukon potato, white wine & citrus cream sauce
8 oz. Filet - 23
sirloin filet, whipped baby Yukon potato, seasonal vegetables, cracked peppercorn & cognac sauce
16 oz. Bone in Ribeye - 42
whipped baby Yukon potato, seasonal vegetables, cracked peppercorn & cognac sauce.
Frites - 7
rosemary, roasted garlic
+ citrus & cracked pepper aioli 1 truffle oil 2 +
Farmers mixed Greens - 7
Local mixed greens, radish, cucumber, citrus vinaigrette
Panzanella - 9
shaved celery hearts, frise, smoked tomato, grilled eggplant, preserved lemon & olive vinaigrette served on warm focaccia
Crispy artichoke hearts - 10
cracked black pepper & citrus aioli, smoked herbed crumb
BLT - 13
crispy green tomato, mushroom bacon, leaf lettuce, citrus & peppercorn aioli on warm focaccia served w/ frites & pickle
Wild mushroom flatbread - 13
smoked tomato sauce, spinach, spring onion & sunflower seed pesto.
Cured & Pickled board - 14
assorted pickled & cured vegetables, grilled eggplant dip, served with beet & wonton chips.
Stir fry - 15
wild grain rice, marinated tofu, dinosaur kale, dried cherries & sunflower seeds.
Grilled cauliflower steak - 16
grilled local asparagus, wild spring onion & sunflower seed pesto, citrus aioli, smoked herbed crumb
Chefs weekly sweets, ask server for details.
Click HERE to view our dinner menu in PDF