Our Menu

Before placing your order, please inform your server if a person in your party has a food allergy. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition. Management advises that food prepared here may contain or have come in contact with peanuts, tree nuts, soybeans, milk, eggs, wheat, shellfish or fish. Our customer's safety is of our utmost importance. Please do not take any unnecessary risks. Management cannot assure any cross contamination of these ingredients with your dish | For parties of 6 or more a 20% service fee will be automatically added to the bill

Appetizers

Vermont Maple Peppered Bacon

$17.00

Thick-cut applewood bacon, brown sugar, maple syrup, sea salt, black pepper. An ode to Vermont's maple syrup production, elevating classic bacon with sweet and savory flavors.

Spinach and Artichoke Dip

$16.00

Spinach dip with artichoke hearts served with a side of salsa, tortilla chips in an artisan bread bowl. A Southwestern twist on a classic dip

Fried Goat Cheese with Pickled Corn Relish and Basil Pesto

$14.00

Fried goat cheese, pickled corn relish and basil pesto. This dish celebrates American cuisine by combining crispy, creamy cheese with tangy, pickled corn — a nod to regional preservation methods — and fresh basil, highlighting the country’s diverse culinary influences.

Grilled Pineapple Chili Lime Brussels Sprouts

$14.00

Grilled brussels sprouts and pineapple wedges, fresh lime juice, chili powder, and sea salt. This dish embodies elements of Hawaiian cuisine by incorporating grilled pineapple — a staple in Hawaiian dishes — and bright citrus flavors reminiscent of traditional island seasonings.

Wings

$15.00

Eight wings served with homemade blue cheese, celery, and your choice of wing sauce. A quintessential American dish originating from Buffalo, New York, renowned for its spicy and tangy flavors that have become a staple of American pub cuisine • Chili Lime | Bacon Horseradish | Buffalo | Maple Chipotle

Lollipop Street Corn

$16.00

Grilled corn on the cob, artfully skewered and brushed with a zesty lime-infused truffle oil. Topped with crumbled aged goat, a drizzle of smoky chipotle aioli, and a sprinkle of pickled jalapeños for a kick. Finished with fresh microgreens and a hint of cilantro. This dish embodies California’s vibrant culinary scene, showcasing a fusion of flavors and fresh, locally sourced ingredients that celebrate the state's diverse food

Herb Cream Cheese Stuffed Mushrooms

Tender mushroom caps filled with a savory blend of herb-infused cream cheese, then breaded in seasoned panko breadcrumbs and baked to golden perfection. Served with a side of homemade garlic ranch dressing for dipping. Inspired by the Mushroom Capital of the World, Kennett Square, Pennsylvania

Ann Arbor Crab Cake Bites

Golden, bite-sized crab cakes packed with King blue crab meat and herbs, served with a zesty Key lime aioli. Crispy on the outside, tender on the inside — a seaside detour worth taking.

Napa Valley Goat Cheese Bites:

Fried goat cheese, warm quinoa and lavender honey drizzle (Change)
(This dish celebrates American cuisine by combining crispy, creamy cheese with tangy, pickled corn—a nod to regional preservation methods—and fresh basil, highlighting the country’s diverse culinary influences.)

Shawnee Harvest Mussels

Pumpkin spice vodka mussels topped with crispy prosciutto and fresh microgreens, served with warm truffle pita bread. A cozy, autumn-inspired dish celebrating the pumpkin-rich heartlands of Illinois, and named for the rustic beauty of Shawnee National Forest.

Salads & Soups

All American Salad

$8.00/+

• Mixed greens, cucumber, peppers, red onion, tomato, with a side of our rose petal vinaigrette. A tribute to the quintessential American salad, this dish celebrates the country's rich agricultural heritage. Featuring a vibrant medley of fresh, locally sourced ingredients, each element reflects the bounty of American farms and gardens

New England Clam Chowder

Sequoia Fig Summit Salad

A vibrant autumn salad featuring spring mix, quinoa, crispy prosciutto, and fresh figs, tossed in a maple balsamic vinaigrette and topped with candied walnuts. Celebrating California’s status as the nation’s top fig producer and inspired by the towering beauty of Sequoia National Park.

Apostle Islands Harvest Salad

Shaved Brussels sprouts, dried cranberries, and goat cheese crumble gently tossed in a warm bacon vinaigrette. Inspired by the crisp, fresh flavors of Wisconsin’s bountiful harvest and the rugged beauty of Apostle Islands National Lakeshore

Silver Falls Hazelnut Salad

A vibrant mix of mâche greens and arugula tossed with pomegranates, fresh apples, and farro, all drizzled with a warming spiced hazelnut vinaigrette. Finished with tender walnut-crusted chicken breast for a delightful crunch and rich, nutty flavor. Inspired by the rich nut orchards and autumn harvests of Oregon, and named after Silver Falls State Park, famous for its stunning waterfalls and lush forests.

Handhelds

New York Deli Pastrami Sandwich

$23.00

Pastrami, mustard on marbled rye. An iconic deli sandwich inspired by New York's Jewish culture, featuring thinly sliced pastrami and tangy mustard.

Spicy Carolina Slaw and Pork

$18.00

Pulled pork, homemade coleslaw, crispy fried onions straws, spicy Carolina mustard, and melted pepper jack cheese served on a brioche bun. Paying homage to North Carolina's barbecue tradition, known for its vinegar-based sauces and slow-cooked pork.

Bayou Brie Roasted Chicken Sandwich

$24.00

Tender smoked chicken is topped with creamy Brie cheese, sweet fig jam, and fresh spinach, all nestled on a rosemary focaccia Finished with a touch of balsamic glaze, this sandwich combines savory, sweet, and earthy elements for a truly unforgettable taste, inspired by the vibrant and rich flavors of Louisiana.

Brisket Horseradish Stack

$21.00

BBQ brisket, melted cheddar, and panko-breaded fried red onions topped with a horseradish aioli, served on a brioche bun. A Southern-inspired dish showcasing the bold flavors of South Carolina barbecue, featuring tender brisket and zesty horseradish.

Nashville Hot Chicken Sandwich

$18.00

Buttermilk fried chicken smothered in fiery Nashville hot sauce, topped with tangy coleslaw, and served on a brioche bun with zesty comeback sauce. Embodying the bold and spicy flavors that define Nashville's culinary heritage.

Oregon Valley Mushroom Melt

$33.00

Grilled Portobello mushrooms topped with goat cheese, arugula, and basil pesto, served on a toasted artisan bun. Served with sweet potato fries and a marshmallow dipping sauce. This sandwich highlights the fresh, earthy flavors of locally grown mushrooms from Oregon’s Willamette Valley, a region known for its ideal growing conditions.

Entrees

Missouri Smokehouse BBQ Combo

$32.00

St. Louis ribs, brisket, pulled pork served with homemade French fries, cornbread, and coleslaw. A barbecue feast highlighting the best of American barbecue, featuring a variety of smoked meats and classic sides.

American Vineyard Chicken

$24.00

Two juicy marinated chicken breasts topped with asparagus, sautéed in a decadent pinot noir wine mushroom sauce. Served over a bed of creamy purple potato purée. A delightful dish celebrating Oregon’s rich wine culture, showcasing the fusion of flavors that define American cuisine.

Smoky Parmesan-Crusted Cauliflower

$21.00

A hearty roasted cauliflower steak topped with a smoky chipotle crema and a Parmesan-herb bread crumb crust. Served alongside a velvety purple potato purée,!( This dish highlights Michigan's agricultural prowess, where the state's cooler climate fosters the growth of high-quality cauliflower.)

House-Smoked St. Louis BBQ Ribs

$23.00/+

• In-house smoked St. Louis BBQ ribs served with cornbread, homemade French fries, and coleslaw. Celebrating the rich tradition of American barbecue.

Midwest Creamsicle Infused Duck:

$28.00

Tender duck breast marinated in a unique creamsicle glaze, offering a perfect balance of savory and sweet. Paired with a fresh, vibrant salad of blood orange and fennel, this dish brings a delightful citrus twist to the rich flavors of Midwest-inspired cuisine. A creative fusion of seasonal ingredients for a truly memorable dining experience.

Cowboy Bloom Lavender Chicken

Chicken breast glazed with a rich lavender-infused honey butter sauce, with roasted garlic, fresh thyme, and a splash of bourbon. Paired with crispy fingerling potatoes tossed in rosemary and finished with a delicate drizzle of white truffle oil and freshly grated Parmesan. This dish celebrates Wyoming’s local bounty, from its rich, free-range poultry to the state’s fresh herbs and produce.

Pawtuckaway Herb Crusted Cod

Fresh, flaky cod crusted with a fragrant blend of herbs, served alongside a velvety potato-leek puree & Lavender and Plum Chutney for a comforting, coastal-inspired dish. ( With its extensive coastline, New Hampshire is known for fresh seafood, and the combination of cod with locally grown potatoes and leeks makes this dish a true regional classic.)

.Deception Pass Maple–Mustard Glazed Salmon

Roasted Atlantic salmon brushed with Vermont maple syrup and whole-grain mustard, served over creamy mashed parsnips with chili lime Brussels sprouts
Why it’s connected to Washington: Salmon is central to the state’s fishing heritage and Pacific Northwest culinary identity.

Yonkers Pork Cutlet

Crispy golden pork cutlet topped with creamy burrata and fresh basil, finished with a rich “dirty” pan sauce and served alongside Dirty Red Mac and Cheese.
Why it’s native to New York: Inspired by Yonkers’ blend of Italian-American comfort food and bold, modern flavors that define the Hudson River dining scene.

Fiery Bayou Seafood Squid Ink Pasta

Plump Alaskan shrimp and mussels are paired with a spicy Cajun garlic and white wine sauce, enriched with cream, lemon zest, and fresh tarragon.. (This dish draws inspiration from Louisiana’s rich culinary traditions, where bold flavors and seafood are celebrated in every bite.)

Burgers

All American Burger

$22.00

USDA prime beef patty topped with thick-cut applewood bacon, farm egg, red onion, pickles, Roadtrip secret sauce, chopped chives, and american cheese, served on a brioche bun. A tribute to the hearty flavors of the Midwest, featuring indulgent toppings and premium beef.

Blue Summit Burger

$20.00

USDA prime beef patty pepper-crusted burger, arugula topped with gorgonzola sauce served on a brioche bun. A gourmet twist on the classic burger inspired by the Pacific Northwest, featuring tangy gorgonzola sauce and fresh, local ingredients.

Cherrywood Smoked Burger

$20.00

USDA prime beef patty topped with pickled cherry relish, bacon jam, chipotle mayo, american cheese, served on a brioche bun. An eclectic creation influenced by the vibrant food scene of Oregon, combining bold flavors and creative condiments.

New Orleans Burger:

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world, topped with spicy pepper jack cheese, sweet and spicy Creole apple compote, and served on a brioche bun. (Inspired by Louisiana’s bold Creole flavors, blending spice, sweetness, and Southern comfort in every bite.)

First Course

Grilled Pineapple Chili Lime Brussels Sprouts:**

Fried Brussels sprouts and pineapple wedges, fresh lime juice, chili powder, and sea salt. (This dish embodies elements of Hawaiian cuisine by incorporating grilled pineapple—a staple in Hawaiian dishes—and bright citrus flavors reminiscent of traditional island seasonings.)

Spinach and Artichoke Dip

Creamy spinach dip with artichoke hearts served with parmesan pita chips in an artisan bread bowl. *(A Southwestern twist on a classic dip.)*

Buffalo Wings

Served with homemade blue cheese, celery, and choice of flavors listed below (a quintessential American dish originating from Buffalo, New York, renowned for its spicy and tangy flavors that have become a staple of American pub cuisine)

fried Goat Cheese

Fried goat cheese, pickled corn relish basil pesto. (This dish celebrates American cuisine by combining crispy, creamy cheese with tangy, pickled corn—a nod to regional preservation methods—and fresh basil, highlighting the country’s diverse culinary influences.)

Second Course

Brisket Horseradish Stack

BBQ brisket, melted cheddar, and panko-breaded fried red onions topped with a horseradish aioli. Served on Texas toast*(A Southern-inspired dish showcasing the bold flavors of South Carolina barbecue, featuring tender brisket and zesty horseradish.)

All American Burger

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world topped with thick-cut bacon, farm egg, red onion, pickles, Road Trip secret sauce, chopped chives, and American cheese, served on a brioche bun. *(A tribute to the hearty flavors of the Midwest, featuring indulgent toppings and premium beef.)*

American Vineyard Chicken:

Two juicy marinated chicken breasts, asparagus, sautéed in a decadent Pinot Noir wine mushroom sauce. Served over a bed of creamy purple potato puree. *(A delightful dish celebrating Oregon’s rich wine culture, showcasing the fusion of flavors that define American cuisine.

House-Smoked St. Louis BBQ Ribs

Pound and three quarters of In-house smoked St. Louis BBQ ribs served with cornbread, homemade French fries, and coleslaw. (Celebrating the rich tradition of American barbecue).

Brown Sugar Roasted Salmon

Roasted salmon glazed with brown sugar and mustard, served with couscous and baked sweet potatoes (inspired by the Pacific Northwest's seafood traditions and seasonal produce).

Fiery Bayou Seafood Tagliatelle

Plump Alaskan shrimp and mussels are paired with fresh tagliatelle in a spicy Cajun garlic and white wine sauce, enriched with cream, lemon zest, and fresh tarragon.. (This dish draws inspiration from Louisiana’s rich culinary traditions, where bold flavors and seafood are celebrated in every bite.)

Sequoia Fig Summit Salad

Pawtuckaway Herb Crusted Cod

Brunch Breakfast items

Maine Morning Skewers

Vanilla Pancake skewers with Bacon Lardons and Fig & Maple Glaze. Fluffy buttermilk pancakes stacked with crisp bacon lardons, glazed in a warm fig and Vermont maple reduction.
Why it’s connected to Maine: A tribute to the northeastern morning table featuring Maine’s wild blueberries and maple syrup in a cozy, campfire-inspired dish.

Georgia Gold Chicken & Waffles

Southern-fried chicken on a warm Smoked Vanilla Waffle, finished with Gold Bourbon-infused Maple Syrup.
Why it’s connected to Georgia: Celebrating Georgia’s legendary fried chicken culture and the Dahlonega Gold Rush heritage.

New England Shoreline Benedict

Poached eggs over lobster and toast points with Champagne Hollandaise Foam.
Why it’s connected to New England: Inspired by New England’s coastal bounty and rich brunch traditions centered on fresh Atlantic lobster

California Stone Fruit French Toast

Brioche French toast topped with brûléed bananas, Vanilla Bean Crème Glaze, and warm Stone Fruit Compote.
Why it’s connected to California: Showcasing California’s Central Valley stone fruit orchards and vibrant farm-to-table culture

Vermont Farmhouse Breakfast

Truffle scrambled eggs, Vermont maple bacon, sausage links, and Toasted Bread Points
Why it’s connected to Vermont: Highlighting Vermont’s artisanal breakfast culture and world-renowned maple products.

New York Deli Classic

Bacon, Egg & Cheese Sandwich with Rosemary Parmesan Potatoes.
Why it’s connected to New York: A homage to New York’s iconic deli breakfasts and bodega culture.

Texas Hill Country Steak & Eggs

Strip Steak with Eggs over - Easy or Scrambled, Hickory Bourbon Demi-Glace, and Toast points.
s Why it’s connected to Texas: Celebrating Texas’ ranching heritage and bold, hearty breakfast traditions.

Colorado Pesto Avocado Toast

Whipped avocado mash, poached egg, pickled shallots, marinated grape tomatoes, and pine nut dust on toasted bread.
Why it’s connected to Colorado: Inspired by Colorado’s love for fresh mountain produce and vibrant, health-conscious cuisine.

Louisiana Bayou Bacon & Egg Salad

Frisée, arugula, walnuts, Bloody Mary vinaigrette, caramelized bacon, and poached egg.
Why it’s connected to Louisiana: Reflecting Louisiana’s bold flavors and classic Cajun-inspired ingredients.

Roadtrip Brunch Entrees

Vineyard Chicken

Marinated chicken breasts with asparagus in a Sweet Wine Mushroom sauce over purple potato purée.
Why it’s connected to Oregon: Celebrating Oregon’s rich wine country and farm-to-table culinary style.

Wyoming Cowboy Bloom Chicken

Lavender honey butter-glazed chicken with rosemary fingerling potatoes, white truffle oil, and Parmesan.
Why it’s connected to Wyoming: Showcasing Wyoming’s free-range poultry and local herbs.

Oregon Duck Hash

Duck confit hash with heirloom tomatoes, frisée, and Black Garlic Aioli.
Why it’s connected to Oregon: Highlighting Oregon’s famed Willamette Valley duck and heirloom produce.

All American Burger

USDA Prime beef from Double R Ranch topped with bacon, farm egg, red onion, pickles, secret sauce, chives, and American cheese on brioche.
Why it’s connected to the Midwest: A tribute to Midwest beef excellence and hearty, flavorful toppings.

Roadtrip Brunch Sides

Idaho Herb Potatoes

Golden roasted potatoes with rosemary and Parmesan.
Why it’s connected to Idaho: Celebrating Idaho’s position as America’s leading potato producer.

Iowa Farm Eggs

Two eggs any style.
Why it’s connected to Iowa: Honoring Iowa’s role as a major egg producer in the heartland.

Kentucky Smokehouse Bacon

Thick-cut maple-glazed or applewood smoked bacon.
Why it’s connected to Kentucky: Paying homage to Kentucky’s longstanding pork smoking traditions.

Tennessee Sausage Links

Sage-spiced pork sausage with cracked black pepper.
Why it’s connected to Tennessee: Reflecting Tennessee’s heritage in slow-smoked and well-seasoned sausage.

Florida Grove Fruit Salad

Strawberries, pineapple , melon, pears, blueberries , and blood orange.
Why it’s connected to Florida: Highlighting Florida’s diverse citrus and tropical fruit agriculture.

Roadtrip Brunch Cocktials

Mimosa Flight

Customize your flight with a selection of bright and playful flavors:
Passion Fruit · Pineapple · Cucumber · Pear · Mandarin Basil · Guava · Arnold Palmer · Mango · Peach

Miami Vice Daiquiri

(Rum, Coconut, Pineapple, Strawberry)
“Sweet, bold layers of a beachside classic, martini-style.”
Silver and pineapple rums meet coconut cream and fresh strawberry purée in this luxe remix. Shaken over ice and poured over strawberry for a vibrant, layered finish.

Roadtrip Spritz

“Light, lively, and made for the long haul.”
This vibrant spritz blends the bittersweet citrus of Aperol with the crisp, low-alcohol refreshment of Mind & Body Rosé, topped with a splash of soda for a bubbly lift. The perfect travel companion — effervescent, easygoing, and ready to ride shotgun on your next adventure.

Sunflower State Spritz

“Like sunshine in a glass.”
A bright and effervescent blend of Mind & Body Rosé and mandarin basil honey syrup, topped with crisp club soda. Inspired by the golden fields of Kansas, this refreshing spritz balances citrusy sweetness with herbal depth and a delicate floral finish.

Pineapple Upside Down

(Vanilla Vodka, Pineapple & Lemon Juice, Brown Sugar, Foamer)
“A nostalgic dessert, reimagined in a glass.”
Decadent yet refreshing, this cocktail layers smooth vanilla vodka with bright pineapple and lemon juice, sweetened with brown sugar for a rich, caramelized twist. Topped with a silky foam crown, it’s a playful nod to the classic cake — tropical, airy, and irresistibly sippable.

Clarified French Toast

(Bourbon, Maple, Vanilla, Cinnamon, Milk Clarification)
“A silky-smooth twist on a breakfast classic.”
French toast in cocktail form. Crafted with premium bourbon, real maple syrup, warm vanilla, and a touch of cinnamon — then clarified through fresh milk for a crystal-clear, velvety finish that’s indulgent and refined.

Brunch Punch

(Dark Rum, Mango, Macadamia Nut, Sprite)
“Tropical spirit with a nutty spark.”
This vibrant punch blends rich dark rum with golden mango juice and smooth macadamia nut syrup, finished with a fizzy lift of Sprite. Served tall and refreshing, it’s the perfect daytime escape — tropical, lightly sweet, and full of laid-back island energy.

North Carolina Cocktails and Cuisne

Cape Fear Pork Belly Burnt Ends

Crispy pork belly tossed in a vinegar-pepper caramel with pickled watermelon rind and chili crunch.
Finished with a hot honey drizzle and scallions.
Why it’s native to North Carolina: The Cape Fear region is rooted in whole-hog barbecue and the state’s signature vinegar-based sauces.

Outer Banks Blue Crab Bisque

Fire-roasted corn and lump blue crab in a silky bisque with smoked chili oil.
Finished with scallions.
Why it’s native to North Carolina: The Outer Banks are known for fresh blue crab and coastal seafood traditions.

Blue Ridge Fried Pickle BLT Salad

Crispy fried pickles, bacon, romaine and cabbage, cherry tomatoes, and red onion.
Tossed in buttermilk herb dressing and finished with pickled red onion and scallions.
Why it’s native to North Carolina: The Blue Ridge region reflects Southern comfort flavors like fried pickles and rich, tangy dressings.

Tar Heel Smoke Stack Burger

Double smashed patties with smoked pimento cheese, pulled pork jam, crispy onions, and vinegar BBQ glaze.
Served with mustard-vinegar slaw.
Finished with a light honey glaze on the bun and pickles.
Why it’s native to North Carolina: “Tar Heel” is the state nickname, representing pride in bold barbecue flavors and Southern staples.

Neuse River Blackened Red Fish

Blackened red fish over smoked butter grits with blistered okra and tomato jam.
Plated with a tomato jam.
Finished with pickled green beans and scallions.
Why it’s native to North Carolina: The Neuse River feeds into coastal waters rich with red drum, a staple of North Carolina seafood.

Great Smoky Mountains NY Strip

Hard-seared New York strip with a charred crust.
sweet potatoes with a light red pepper relish and cider vinegar and charred broccolini with bacon bits and bacon lard. Finished with cane glaze, herbs, and a light honey butter glaze.
Why it’s native to North Carolina: The Smoky Mountains region is known for wood-fired cooking, hearty ingredients, and Appalachian flavors.

Carolina Gold Fried Chicken

Ultra-crispy half chicken glazed with hot honey and a sharp vinegar finish.
Served with braised collards and griddled cornbread.
Finished with hot honey drizzle and a pickled element.
Why it’s native to North Carolina: Carolina Gold references the region’s mustard and vinegar barbecue traditions paired with classic Southern fried chicken.

Wilmington Blackberry Sage Martini

Vodka shaken with blackberry, sage, lemon, and a touch of honey.
Finished with a sage leaf and a light touch of lavender
Why it’s native to North Carolina: Coastal Carolina is rich with wild blackberries and herbs that thrive in its humid climate

Tar Heel Peach-Pecan Old Fashioned

Peach-infused bourbon stirred with toasted pecan orgeat and bitters.
Finished with cinnamon-dusted pecans and an expressed orange peel.
Why it’s native to North Carolina: peaches and pecans highlight North Carolina’s orchard and agricultural heritage.

Rhode Island Cocktails and Cuisine

Cliff Walk Calamari

Crispy calamari tossed with hot cherry peppers, garlic, and lemon, served with a light marinara.
Why it’s native to Rhode Island: A signature dish of the Ocean State, reflecting its strong Italian-American influence and abundant Atlantic seafood.

Half & Half Clam Chowder

A duo of Rhode Island clear broth chowder and Manhattan-style tomato clam chowder, served side by side.
Why it’s native to Rhode Island: Rhode Island is known for its unique clear clam chowder, while coastal New England traditions embrace tomato-based variations.

Rhode Island Scungilli Salad

Chilled sliced sea snails with celery, garlic, parsley, lemon, olive oil, and chili flakes.
Why it’s native to Rhode Island: Italian coastal communities in Rhode Island popularized scungilli, highlighting the state’s seafood heritage

Federal Hill Smash Burger

USDA smashed patty with American and sharp provolone, hot cherry pepper aioli, and pickled cherry peppers on a toasted brioche bun.
Finished with caramelized onions with red wine vinegar and chili flake.
Served with crispy Johnnycake fries with garlic, parsley, and Parmesan.

Block Island Baked Stuffed Shrimp

Jumbo shrimp baked with a buttery littleneck clam and crab stuffing with white wine, lemon, garlic, and crushed cracker crumbs, finished with cherry peppers and a warm lemon-brown butter.
Served with crispy smashed potatoes with olive oil and herbs, and green beans with garlic and toasted breadcrumbs.

Narragansett Baked Scrod

Fresh scrod baked with a light lemon-herb crumb, set in a white wine and littleneck clam broth with garlic, olive oil, and fresh herbs.
Served with parsley butter new potatoes and sautéed spinach with lemon.

Cliff Walk Coal-Fired Strip

Coal-fired New York strip with a deep char and salt-and-pepper crust, rested in a warm garlic–anchovy–lemon oil with hot cherry peppers.
Served with coal-roasted potatoes with rosemary and sea salt, and broccoli rabe with anchovy, chili, and toasted breadcrumbs

Newport Strawberry & Mint Martini

Vodka, muddled local strawberries, mint, and a splash of sparkling water.
Garnished with a strawberry and mint sprig.
Why it’s native to Rhode Island: Celebrates the state’s early spring strawberry harvest and seaside garden herbs.

Providence Cherry Pepper Old Fashioned

Whiskey layered with house-made honey-cherry pepper syrup and orange and smoked bitters, served over a large crystal-clear ice cube.
Garnished with a pickled cherry pepper and flamed orange twist

Our Menu

Appetizers

Vermont Maple Peppered Bacon

Spinach and Artichoke Dip

Fried Goat Cheese with Pickled Corn Relish and Basil Pesto

Grilled Pineapple Chili Lime Brussels Sprouts

Wings

Lollipop Street Corn

Herb Cream Cheese Stuffed Mushrooms

Ann Arbor Crab Cake Bites

Napa Valley Goat Cheese Bites:

Shawnee Harvest Mussels

Salads & Soups

All American Salad

New England Clam Chowder

Sequoia Fig Summit Salad

Apostle Islands Harvest Salad

Silver Falls Hazelnut Salad

Handhelds

New York Deli Pastrami Sandwich

Spicy Carolina Slaw and Pork

Bayou Brie Roasted Chicken Sandwich

Brisket Horseradish Stack

Nashville Hot Chicken Sandwich

Oregon Valley Mushroom Melt

Entrees

Missouri Smokehouse BBQ Combo

American Vineyard Chicken

Smoky Parmesan-Crusted Cauliflower

House-Smoked St. Louis BBQ Ribs

Midwest Creamsicle Infused Duck:

Cowboy Bloom Lavender Chicken

Pawtuckaway Herb Crusted Cod

.Deception Pass Maple–Mustard Glazed Salmon

Yonkers Pork Cutlet

Fiery Bayou Seafood Squid Ink Pasta

Burgers

All American Burger

Blue Summit Burger

Cherrywood Smoked Burger

New Orleans Burger:

Steaks

8 oz. Filet Mignon

12 oz. Strip

Sides

Baked Sweet Potatoes

Caramelized Brussels Sprouts

Hand-cut Fries

Purple Potato Puree

Smoked Gouda Mac and Cheese

-Side Salad

Loaded Mashed Potatoes

Mashed PArsnips

Menu

California Carrot Cake

American Campfire Donuts

Kentucky Cheesecake

Scoop of Vanilla or Salted Caramel Ice Cream

First Course

Grilled Pineapple Chili Lime Brussels Sprouts:**

Spinach and Artichoke Dip

Buffalo Wings

fried Goat Cheese

Second Course

Brisket Horseradish Stack

All American Burger

**American Vineyard Chicken**:

House-Smoked St. Louis BBQ Ribs

Brown Sugar Roasted Salmon

Fiery Bayou Seafood Tagliatelle

Sequoia Fig Summit Salad

Pawtuckaway Herb Crusted Cod

Passed hors d'oeuvres

Shrimp Cocktail Shooters

Meatballs

Apple Crostini

Chicken Skewers

Fried Gaot Cheese

Buffalo Cauliflower Bites

Elevated Buffet

American Vineyard Chicken: