Food

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

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

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

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

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

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

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.

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

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

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

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

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.

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.

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.

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.

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 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).

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

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

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

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.

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