Food

Boards

Pacific Northwest

$22/$33

A taste adventure through America's Pacific Northwest with sharp cheese, smoked salmon, and flavors of foraged mushrooms.

The Italian Job

$29/$47

A trip along the Amalfi coast of Italy. From Left to Right: Tomato & Peach Compôte Burrata Housemade olive focaccia 'Nduja spreadable salume Guanciale pig jowl Honeydew Cantelope

Cheese, Fruit & Nut Board

$38/$53

A summery selection of mango ginger stilton, jersey cow buttermilk blue cheese, granny smith apples, wild berry jam, mixed nuts, pomegranate goat cheese spread, beemster goat cheese & white figs

Dinner

Salads

Small Plates

Entrees

Green Goddess

$20

A superfood salad containing house-made basil goat vinaigrette, baby kale, edamame, avocado. Add seared ahi tuna for $15

Shrimp Waldorf

$27

Light summery salad filled with shrimp along with all the classics of a Waldorf salad, dressed in a tangy sweet honey ginger dressing.

Shiitake & Black Garlic Paté

$16

Vegan paté made from shiitake mushroom & black garlic paired with crispy olive oil crostini's.

Shrimp & Grits

$18

Enjoy this twist on a low country classic. Our seasoned shrimp is served on a bed of cheesy grits, topped with pickled watermelon rind. A side of carotene butter is included for dipping.

Scallops Carbonara

$20

Jumbo tender scallops plated over carbonara sauce and topped with bacon floss

Pistachio Crusted Lamb Chop

$43

Deboned rose loin of lamb is pan seared and encrusted with pistachio dust, served with a cabernet sauvignon demi reduction.

Carrot Osso Buco

$25

A rich meatless stew of braised carrots, shiitake mushrooms served over a cannellini bean puree.

Jerk Chicken Risotto

$27

Flavors of the Caribbean in a risotto. Traditional marinaded chicken thighs over a creamy risotto with red kidney beans.

24 Layer Lasagna

$29

Modern approach to a classic. This is a multi faceted lasagna that includes tomato basil red sauce, béchamel, blend of italian cheeses, fresh spinach and paired with a chicken meatball.

Quail N'awlins

$35

This dish imparts all the flavors of gumbo. A European style quail is stuffed with house made dirty rice, a dark roux, chicken reduction sauce and andouille sausage and finished with pickled okra.

Filet Mignon

$49

7oz cut of Angus Reserve tenderloin seasoned with shiitake mushroom powder. Served with pomme purée, wasabi sweet pea purée and mentsuyu demi. Finished with black garlic butter.

Desserts

Gateau Opera

$15

Gateau Opera is a French cake featuring layers of almond sponge cake, espresso Swiss buttercream, and dark chocolate ganache. The outside is covered in cocoa glaze, and a quenelle of espresso whipped cream sits on the top. This version is made with a gluten-free sponge cake and crumble.

Lemon & Blueberry Tartelette

$15

This tartelette features a tart shell filled with rich lemon cream, topped with Earl Grey mousse, toasted Italian meringue, and fresh blueberries. The decor is 23k gold leaf and dried blue cornflowers.

Sachertorte

$15

Sachertorte is a famous Austrian chocolate dessert invented in 1832 featuring two layers of dense chocolate and almond cake with a thin layer of apricot jam in the center, coated in dark chocolate ganache (combination of chocolate, cream, and butter).

STRAWBERRY & VANILLA TARTELETTE

$15

Nut-free tart shell filled with vanilla bean pastry cream, topped with housemade strawberry marmalade, fresh berries, and vanilla chantilly cream.

Sunday Brunch

Dutch Puff

$15

A savory egg pancake topped with an olive oil fried egg and maple syrup. Add a protein of your choice below: Burnt Ends: $8 Hatfield Breakfast Sausage: $5 Applewood Smoked Bacon: $7 Shiitake Mushrooms: $8

Chorizo Fried Rice

$15

Enjoy classic fried rice with chorizo, topped with a olive oil fried egg and drizzled with a cilantro lime creme.

Mary's Vine Breakfast Plate

$16

Your classic breakfast done Mary's Vine style. Two eggs your way paired with Hatfield breakfast sausage link, Applewood smoked bacon, house-made home fries and an english muffin.

Steak & Eggs

$43

7oz filet mignon served with 2 eggs your way and a red eye demi-glace.