BEER BELLY MAC AND CHEESE • 7
Roasted pork belly atop creamy 3-cheese mac and cheese,
made with Belgian ale.
CRISPY FRIED BRUSSELS SPROUTS • 7
Crispy fried brussels sprouts, served with roasted garlic
and parmesan aioli.
PIE’S GOURMET BURGER • 10
Pie’s gourmet burger, grilled to perfection and served with your choice of cheese, traditional burger toppings, and chips.
CRISPY FRIED RISOTTO FRITTERS • 7
Roasted mushroom risotto, deglazed with marsala wine, and mushroom duxelle. Served with pomodoro sauce and fontina fondue.
PAN-FRIED OYSTERS • 7
Brioche encrusted oysters, pan-fried to a golden brown, served with a vanilla parsnip purée, caramelized pineapple, capers,
and parsley brown butter.
PANCETTA WRAPPED DATES • 8
Crispy house-made pancetta wrapped dates, stuffed with house-made fennel sausage and served with a fontina cheese fondue.
BUTTER POACHED LOBSTER • 8
Butter poached lobster with a wonderful parmesan flan, and prosciutto.
TRADITIONAL SHRIMP AND GRITS • 9
Sautéed gulf shrimp with garlic and creamy sharp cheddar grits.
PARISIAN GNOCCHI • 12
Parisian gnocchi, with roasted butternut squash, red brussels sprout petals, and a fabulous rainbow Swiss chard.
SEAFOOD SPECIAL • MARKET PRICE
Our seafood special changes from day to day, so be sure to ask your waiter or waitress about today’s fabulous seafood special.
FRIED CHICKEN DINNER • 15
Locally sourced chicken, fried to perfection and served with mashed potatoes and green beans.
RACK OF PORK • 18
Cider brined rack of pork, with creamy mashed potatoes,
and haricots vert.
5 OZ. PRIME NEW YORK STRIP • 16
Served with garlic confit fingerling potatoes and French green beans.
PAPPARDELLE CARBONARA • 18
Pappardelle pasta prepared with duck confit, smoked bacon, roasted vegetables, and a duck egg.
BUTTERNUT SQUASH RISOTTO • 16
Butternut squash purée folded into a creamy risotto with parmigiano-reggiano and fried sage.
CHEF’S SPECIAL • MARKET PRICE
The Chef’s special changes often, so be sure to ask your waiter or waitress about the Chef’s Special.
CLASSIC FRENCH ONION SOUP • 6
Classic French onion soup prepared with a local gruyere cheese.
PUMPKIN SOUP • 6
A wonderful pumpkin soup, served with parmesan crackers.
FALL SALAD • 9A collage of local garden greens from “The Chef’s Garden”, chilled fresh figs, roasted beets, butternut squash purée, local goat cheese, and candied hazelnuts. Served with a shallot vinaigrette.
SPINACH SALAD • 9
Shaved carrot, asparagus, radishes, bacon lardons, and house made parmesan flatbread. Served with a bacon-apple cider vinaigrette.
(With or without a poached egg yolk.)
HOUSE SALAD • 7
Fresh local greens, house-pickled vegetables, ripe tomatoes, and a garlic-herb vinaigrette.