The Rumor Mill

Balsamic & basil goat cheese, tomato slices, extra virgin olive oil & syrupy balsamic reduction.

Asparagus & green beans, sweet soy thai chili reduction, chopped cashews.

Curry battered & served with plum sauce for dipping.

Warm roasted mushrooms layered between wheat-berry crostini with peach onion goat cheese spread.

Field greens tossed in balsamic basil vinaigrette, pear matchsticks, candied ginger & a fried goat cheese round.

A warm salad of roasted fingerling potatoes & spinach, tossed in a white wine-dijon dressing with blue cheese.

Fried dumplings filled with old bay dijon goat cheese & lump crabmeat, sweet soy for dipping.

Salmon over seasoned cream cheese, topped with roasted mushrooms, tomatoes & capers.

Rolled in chinese-five spice, seared rare & served on cusabi edamame salad.

Cardamom-infused sous-vide duck breast, brined cherries, pomegranate oil.

Grilled beef, sliced cucumbers, cilantro oil.

Marinated, seared & served on cucumber salad.

Your choice of regular or sweet potato fries, four house-infused ketchups.

Baked brie topped with your choice of bacon-bourbon marmalade or fig balsamic compote & served with warm bread.

Slow-roasted & glazed with teriyaki bbq sauce.

Chef's choice fresh fish, cooked sous-vide, tempura battered & quickly deep fried. Served with french fries & truffled tartar.

Sushi-grade tuna in lemon-soy vinaigrette with guacamole & salty tortilla chips.

Creamy cheeses, jumbo lump & old bay, served with warm bread.

Four burgers, guinness mustard & caramelized onions.

Mussels sauteed in white wine & tomato butter, served topped with panko-breaded fried calamari rings.

Sirloin cooked sous-vide to medium rare & finished on the grill, sliced & served on a salad of arugula, roasted garlic, lemon & parmigiano reggiano.

An assortment of olives, warmed in herbed olive oil.

Steamed edamame in the pod, spicy sriracha salt.

Tossed with cinnamon butter.

Served with ice cream.