Appetizers

 

Fresh Shucked Oysters

Herbal Mignonette, Dill | 5 each

Steamed New Zealand Greenlip Mussels

Fennel, Leeks, Roasted Garlic, Anise Fumet, Tarragon | 13

Sweet Sesame Smoked Bison Carpaccio

Kim Chi, Wasabi Vinaigrette | 18

Local Cheese Plate

Chef’s Assortment, Crostini, Accoutrement | 18

 

Soup & Salad

                                                              

Soup du Jour | 9

Petite Salad

Streamline Farms Buttercrunch Lettuce, Tomato, Onion

Choice of Dressing: Ranch, Balsamic, or Cabernet and Rosemary Vinaigrette | 8

Local Tomato Salad                                                                              

Tomatoes, Feta, Pesto, Olive Oil | 12

 

Entrées

 

Pan Roasted Barramundi                                                                                            

Sweet Corn, Coconut, Finger Lime, Zucchini, Cilantro | 35

Wild Mushroom and Goat Cheese Agnolotti                                                                                

Basil and Black Truffle | 28

Maple Smoked Pork Belly                                                                        

Bacon, Chanterelles, Mustard Seed and Rosemary | 34

Moroccan Grilled Quail                                                                                                    

Black Mission Fig, Israeli Cous Cous, Toasted Peanut | 32

Grilled Prime Ribeye                                                                                  

Baby Carrots, Balsamic Roasted Onions, Balsamic and Black Truffle | 55

Miso Braised Bison Shortrib                                                              

Black Rice, Broccolini, Chard Stem, Shoyu, Huckleberry | 40                                                      

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.*

 

 

GRL awarded 2017


Top 25 Small Hotels in the USA
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