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Final Test Kitchen Menu

 March 22, 2019

Come join us for our final test kitchen menu. Bringing back the favorites! 

Presented by Chef Tim Moss

Shared Plates

$10.00Ham and Cheese Croquettes

Prosciutto, aged gouda, parmesan, arrabiata sauce

$11.00Classic Poutine

Thrice fried russet potato fries, cheddar curds, tangy gravy, parmesan, scallion

$12.00Chowder Poutine

Thrice fried russet potato fries, cheddar curds, house-made chowder, bacon, parmesan, scallion

$9.00Crispy Brussel Sprouts V

Flash fried sprouts, honey balsamic glaze, feta cheese

$9.00Hush Puppies V

Cornbread fritters, spicy red pepper jam, honey butter

$5.00Salt and Vinegar Chips VG V

House-made chips, malt vinegar

Full Plates

*Consuming raw or under cooked meats, poultry, seafood, shellfish, or egg may increase your risk of foodborne illness*

$19.00Lobster Roll

Claw and knuckle meat, butter poached, split top roll, fries

$15.00Burger Melt*

8oz certified angus beef, sourdough grilled cheese, bacon jam, fries

$12.00Spring Salad VG GS

Mixed greens, sweet peas, pickled red onion, radish, mint, croutons, balsamic dressing

Add Chicken* 4

$24.00Steak and Chips* GS

8oz marinated hanger steak, onion gravy, chimichurri, fries

$24.00Lobster Mac and Cheese

Shells, cheddar cheese sauce, crispy old bay topping

$17.00Fish and Chips*

Red ale beer batter, cole slaw, lemon, spicy remoulade, fries

Desserts

$6.00Caramel Cheesecake VG

Vanilla cheesecake, caramel sauce, whipped cream

$6.00Chocolate Cheesecake VG

Chocolate drizzle, sea salt, whipped cream

$6.00Apple Caramel Tart VG

Warm tart, vanilla ice cream, caramel sauce