Eagle Eye
Eagle Rare Kentucky Bourbon, Velvet Falernum, Orange Bitters | 15
Nutty Manhattan
Makers Mark Whiskey, Nocello Black Walnut Liqueur
Aztec Chocolate Bitters, Over Ice | 13
Cinnamon Spiced Martini
Currant-Infused Black Cat Rum, Benedictine, Cinnamon Dusting | 12
Heritage Old Fashioned
Heritage Brown Sugar Bourbon, Benedictine, Nocello Black Walnut, Bitters, Muddled Orange | 12
Winter Spritz
Grey Goose Vodka, Cranberry Juice, Apple Juice, Ginger Ale | 12
Chocolate Raspberry Tini
Vanilla Vodka, Godiva Dark Chocolate Liqueur, Godiva White Chocolate Liqueur, Chambord | 13
Troegs Perpetual IPA | 8
Victory Sour Monkey Tripel | 8
Franziskaner Hefeweizen | 8
Kalamazoo Stout | 8
Yuengling Lager | 8
St. Pauli Girl N.A. | 8
White Wines
Riesling Trocken – S.A. Prum – Germany | 10
Chardonnay – La Forge – France | 11
Chardonnay – Duckhorn – Napa | 17
Sauvignon Blanc – Peter Yealands – NZ | 12
Pinot Grigio – Lecthaler – Italy | 11
White Rhone Blend – Bonpas – France | 10
Sparkling
Prosecco – Tosti Split – Italy | 13
Blanc De Blanc – FFC “Sofia” – California | 16
Blanc de Blanc – De Perriere – France | 11
Brut – Nicolas Feuillatte– Champagne | 18
Red Wines
Cabernet Sauvignon – Mount Veeder – Napa | 16
Merlot – Alias – California | 10
Malbec – La Posta – Argentina | 12
Montepulciano – La Valentina – Italy | 12
Bordeaux – Chat. Guilhemanson – France | 15
Shiraz – St. Hallett “Faith” – Barossa Valley | 10
Pinot Noir – Calera – California | 16
Wine list available upon request
Profiteroles
Warm pastry shells | Vanilla ice cream | Chocolate sauce | 10
Belgian Chocolate & Almond Tart
Belgian dark chocolate | Frangipane | Chocolate ganache | 12
Winter Spiced Poached Pear
Red wine poached Bosc pear | Toasted hazelnuts | Apple compote | Brandied caramel | 10
Vanilla Bean Crème Brûlée
Vanilla custard | Caramelized sugar crust | 10
Is it an Apple?
Vanilla “cheesecake” | Spiced apple butter | White chocolate | Cinnamon crumble | 13
Sorbet & Ice Cream Selections | 9
S’mores by the Fire Pit
(Shareable for up to three)
Marshmallows | Chocolate | Graham crackers | Roasting sticks
Served at the fire pit | 27
DIGESTIFS
Fernet Branca | 12
Oban aged 14 Years | 22
Toschi Nocello Walnut Liquor | 12
Graham’s Tawny 40-Year-old Port | 49
EXECUTIVE CHEF | PAUL KENDEFFY • SOUS CHEF | CHRIS HOLLOBAUGH • FOOD & BEVERAGE MANAGER | BAILEY ROBERTS
Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food-borne illness.
If you have a food allergy, intolerance, or sensitivity, please speak to your server before you order.
GRANOLA TRI-BOWL GF
Greek vanilla yogurt | Seasonal fruit
STEEL-CUT OATS GF
Brown sugar | Seasonal fruit
FRENCH TOAST
Brioche | Cinnamon sugar | Choice of bacon or sausage
EGGS ANY STYLE GF
Choice of bacon or sausage
EGGS BENEDICT
Poached eggs| Canadian bacon
English muffin | Hollandaise | Fingerling potatoes
NESTED EGG GF
Vegetables | Sage | Egg any style | Fingerling potatoes
Choice of bacon or sausage
HOMEMADE QUICHE
Smoked ham | Onion | Gruyere cheese | Fingerling potatoes
ROOM SERVICE DELIVERY CHARGE | $10/ PERSON/ 20% SERVICE CHARGE
GF = Gluten Free Options Available
Turkey Bacon and Sausage available upon request.
Egg White Substitute available upon request.
Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food-borne illness.
If you have a food allergy, intolerance, or sensitivity, please speak to your server before you order.
OYSTERS ON THE HALF SHELL | Seasonal selection | 18/ half dozen | GF
CRISPY PORK BELLY | Sweet soy glaze | Sushi rice | Daikon | Sesame | 14
ALDERWOOD SMOKED SCOTTISH SALMON | Radish | Dill cream | Rye crisp | 14
TERRINE OF FOIE GRAS | Brioche | Pickled cherries | Port reduction | 22
“VELOUTE” OF CAULIFLOWER SOUP | Crispy capers | Roasted cauliflower | Arugula oil | 12 V
SNAKE RIVER FARMS WHITE STURGEON CAVIAR | 1 ounce | Two-minute egg | 109
CHILLED LOBSTER SALAD | Avocado | Arugula | Cherry tomatoes | Champagne vinaigrette | 28 | GF
GRACE SALAD | Strong Roots Farms lettuces | Gorgonzola | Apples | Roasted walnuts | Sherry vinaigrette | 14
ARUGULA SALAD | Cypress Grove “Purple Haze” goat cheese with lavender & fennel pollen | Bacon lardon | Pickled red onions | Champagne vinaigrette | 14
SEA SCALLOPS| Chive beurre monté | Crispy polenta | 36 | GF
“WESTER ROSS” WILD SCOTTISH SALMON | Wild mushroom risotto| Pear & pea shoot salad | 34 | GF
LITTLENECK CLAMS | Spicy pancetta & lemon broth | Bucatini pasta | 29
NORWEGIAN “SKREI” COD | Curried Beluga lentils | Bok choy | Lobster -kombu sauce | 34
ELYSIAN FARMS LAMB “WELLINGTON” | Flageolet beans| English peas| Lamb reduction sauce | 48
BRAISED SHORT RIBS OF PRIME BEEF | Pommes Duchesse | Red wine rosemary sauce | 42
CONFIT OF MOULARD DUCK & PORK BELLY | White bean & lemon purée | Citrus gastrique | 32
FILET MIGNON | 8 oz. | Pennsylvania mushrooms | Rösti potato | Red wine thyme sauce | 52 | GF
WILD MUSHROOM & GOAT CHEESE RAVIOLI | Grace garden herbs | Parmesan cream sauce | 27 V
GF = Gluten Free Options Available
V= Vegetarian Options Available
EXECUTIVE CHEF | PAUL KENDEFFY • SOUS CHEF | CHRIS HOLLOBAUGH • FOOD & BEVERAGE MANAGER | BAILEY ROBERTS
Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food-borne illness.
If you have a food allergy, intolerance, or sensitivity, please speak to your server before you order.
