SPRING MENU LAUNCHED ON APRIL 3, 2018!
Tonight’s Soup – selection & price vary nightly.
Smoked Gouda Mac + Cheese (vg) – 10
Split Rock Greens: Sautéed Escarole, Cherry Peppers and Pancetta –topped with Pecorino + Breadcrumbs (cbgf/cbV) – 10
Hummus of the Week with Veggies + Fried Pita (V) – 9
Deviled Eggs: Chipotle Lime + Pico de Gallo (df/gf) – 8
Arancini: Pork Belly Fried Rice + Kimchi Fondue – 13
Grilled Asparagus, Maytag, Sherry Vinaigrette + Roasted Peppers (gf/vg) – 8
Crab Hush Puppies with Jalapeño Jam + Roasted Garlic Aioli – 12
Fried Belly Clams, Tartar Sauce, Fried Capers, Cured Egg Yolk – 14Grilled Octopus, Fingerling Potatoes, Roasted Fennel, Olive --Vinaigrette (df/gf) – 15
Duck Confit Spring Rolls with Rhubarb-Chili Dipping Sauce (df) – 12Marinated Beet Sliders with Hummus, Sprouts + Pickled Fennel (df/V) – 11
Entrée sizes available with steak (+8), chicken (+5), and salmon (+8)
House Salad: Baby Kale, Pickled Apples, Cheddar Cheese Crisps, Candied Walnuts + Cider-Dijon Dressing (cbV/vg) – 9
Caesar Salad: Romaine, Pecorino + Homemade White Anchovy Dressing – 10
Smoked Salmon Niçoise: Green Beans, Egg, Heirloom Tomatoes, Olive, Potato + Red Wine Vinaigrette (df) – 12
Green Goddess: Quinoa, Edamame, Radish, Celery + House-Made Green Goddess Dressing (vg) – 10
$4 each.Tonight’s Veg Black Bean-Jicama Salad
Fries Apricot-Almond Couscous
Split Rock Greens Jasmine Rice
Mac & Cheese Quinoa PilafFried Pita
We kindly request that substitutions are made only under allergy or food sensitivity circumstances. Sides are available for $4 each.
All entrées are served with tonight’s veg except where indicated.
Grilled NY Strip: Roasted Garlic Mashed Potatoes, Maytag Creamed Spinach, Crispy Shallots – 29
Pan-Seared Salmon topped with a Smoked-Salmon-Horseradish Crust. Served with Quinoa Pilaf + Lemon Herb Oil – 26
Grilled Flat Iron with Black Bean-Jicama Salad, Creamed Corn + Sweet Onion Vinaigrette – 24
Pan-Fried Trout: Crab and Corn Hush Puppies, Sautéed Greens + Remoulade – 23
(this entrée is served with sautéed greens instead of tonight’s veg)
Hot + Sour Crispy Eggplant and Chickpea Fritters with Edamame, Jasmine Rice and Rhubarb-Chili Sauce (gf/V) – 18
Heavenly Thighs: Brown Sugar and Cinnamon Spice-Marinated Chicken Thighs served with Split Rock Greens and Mac + Cheese - 18
Chicken Riggies: Rigatoni, Pancetta, Cherry Peppers + Crispy Chicken in a Creamy Tomato Sauce – 18
House-Made Cavatelli, Peas, Truffle-Oyster Mushroom Sauce – 18
Gemelli, Oven-Dried Tomatoes, Fava Beans, Baby Artichokes, Garlic Herb Oil (V) - 18
All sandwiches served with fries + a pickle.
House Burger: 8oz. Sirloin-Brisket Burger, Bacon Jam, Local Cheddar + a Fried Egg on a House-Made Sesame Roll – 15
Hellfire Chicken BLT: Buttermilk Marinated Breast, Applewood-Smoked Bacon, Lettuce, Tomato, Sriracha Aioli + Jalapeño Jam on a House Roll – 15
Steak Sandwich: Grilled Flat Iron, Garlic Mayo, Roasted Long Hots, Grilled Onion + Aged Provolone on a Sub Roll + a Side of au Jus – 18
Clam Roll: Fried Belly Clams on a House Sub Roll with Tartar Sauce + Pineapple Slaw – 16
Fried Shrimp + Pork Belly Tacos (2): Avocado Crema, Pico de Gallo, Shredded Lettuce + Cabbage in a Soft Flour Tortilla
Treat the Kitchen to a pitcher of beer for the end of service! Listen for the bell – 12