Tavern

Two Seared Lamb Lollipops served with butternut squash puree, Idaho gold potato confit*, and salsa verde (GF)

Ciabatta topped with creamy mascarpone, parmesan, fresh greens, and shallot vinaigrette, with a choice of sautéed exotic mushrooms (V) or fresh crab and bacon

Three delicate crab cakes served with gremolata and a zesty togarashi aioli

Center cut Ahi Tuna stacked with avocado, red onion, cilantro, dressed with Asian ginger sauce served with chili lime tortilla chips* (GF)

Six golden-brown hushpuppies

One dozen locally sourced oysters, perfectly fried and served with togarashi aioli

One dozen shrimp, perfectly fried and served with our signature 1710 sauce

Refreshing Cold Soup: Tomato, Cucumber, Garlic, Bell Peppers, and Roasted Pine Nuts. Served with Lemon Mascarpone Cream (GF, V)

Fresh crab delicately simmered in a rich blend of sherry and cream, creating a velvety texture, and served with a crispy toast point* for a delightful crunch (GF)

A refreshing mix of Sion House Farms greens, crisp English cucumber, juicy heirloom cherry tomatoes, tangy pickled shallots and creamy feta cheese, all tossed in a light and flavorful vinaigrette (V, GF)

Crisp romaine lettuce topped with Boquerón anchovy, housemade Caesar dressing, shaved parmesan cheese, and grilled ciabatta bread* for a classic and flavorful start to your meal (V, GF)

A delightful mix of Sion House Farms greens, roasted Pecans, Feta Cheese, Pickled Shallots, Diced Strawberries, and Mandarin Orange Segments

Grilled bone-in pork chop served with sweet potato hash, fried brussel sprouts with maple bacon, and apple butter (GF)

Wild caught scallops pan-roasted to perfection, served with creamy polenta, and complemented by a rich spinach leek sauce and brown butter (GF)

Free range organic frenched half chicken served with creamy pomme puree, braised spinach, and a rich natural pan jus (GF)

Creamy risotto infused with house-made porcini broth, featuring exotic mushrooms, sweet peas, and shaved parmesan cheese topped with arugula (V, GF)

Delicately smoked salmon filet generously topped with fresh crab meat, served alongside a medley of fresh grilled summer squash, zucchini, and onion. Accompanied by rice pilaf (GF)

8 oz filet mignon served atop sweet potato hash with sausage and beets, brown butter, parsnips, a rich cabernet demi-glace, and topped with herb butter (GF)

Braised short ribs in a rich red wine demi-glace served with creamy pomme puree, and seasonal vegetables (GF)

12 oz prime ribeye served with pomme puree, exotic mushrooms, house demi-glace, and topped with herb butter paired with six perfectly fried shrimp