APPETIZERS

P.E.I. MusselsSteamed in white wine with garlic, tomatoes, marjoram	9.
Red Wine Braised Short RibCelery root-pear puree	12.
Roasted ScallopsSmithfield ham, garlic butter and Meyer lemon relish	12.
Sesame-Crusted TunaPickled ginger and avocado	11.

SOUPS & SALADS

Gibbet Hill SaladMixed greens, shaved fennel, pomegranate vinaigrette and Westfield Farms goat cheese    Full 8.  Side 4.5
Beet SaladVidalia onions, orange mint and goat cheese creme	8.5
Salad Add-ons:Chicken 6.54 Jumbo Grilled Shrimp 13.Steak Tips 13.Salmon 17.

ENTREES

Shepherd’s PieSlow cooked Angus beef, lamb, roasted root vegetables and garlic whipped potato	17.
Scottish Organic SalmonParsnip puree, pomegranate-glazed onions, rainbow swiss chard and golden raisin chutney	22.
Roasted VenisonApple-cheddar grits, bitter greens and cherry madeira	29.
Roasted Free-Range Chicken BreastWhite and green beans, country ham and pickled green tomatoes	19.
Naturally Raised Quebec Pork TenderloinBraised red cabbage, mashed sweet potato and roasted apple	24.
Bacon-Wrapped Rainbow TroutLentils, fingerling potatoes and whole grain mustard vinaigrette	23.

FARM SIDES

Maple Glazed Carrots	4.5
Garlic Mashed Red Bliss Potatoes	4.5
Idaho Baked Potato	2.5
Mushroomsshiitake, portobello and oyster	7.5

STEAKS

All steaks served with choice of two sides. Substitute a Side Spring Salad for $2.5 Add $1.5 for choice of Mushrooms USDA Choice Black Angus
Sirloin Steak Tips 12 oz. 17.
New York Sirloin 12 oz. 26.5
Filet Mignon 6 oz. 24.5 10 oz. 37.
Bone-in Rib Eye 20 oz. 34.
Porterhouse 24 oz. 36. 32 oz. 46.
Dry-Aged Bone-in Sirloin 14 oz. 32.
All Natural Hanger Steak 10 oz. 19.
Add-ons:Jumbo Grilled Shrimp 6.5 Béarnaise or Madeira Au Jus 1.5 Sunny Side Egg 1.5 Blue Cheese Compound Butter 1.5 Caramelized Onions 1.5

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