Thursday, October 3rd

Inspired by Hermitage Hill

Today’s Lunch Menu

Fresh Thyme Roasted Chicken.
Red Wine Boneless Beef Shortribs.
Roasted Brussel Sprouts with Fried Shallots.
Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette.
Braised BBQ Jackfruit.
Smashed Potatoes with Lemon Butter.

Chef’s Compositions

  • Fresh Thyme Roasted Chicken. Smashed Potatoes with Lemon Butter. Roasted Brussel Sprouts with Fried Shallots.

    $15

    Has Dairy

  • Red Wine Boneless Beef Shortribs. Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette. Smashed Potatoes with Lemon Butter.

    $15

    Has Dairy

  • Roasted Brussel Sprouts with Fried Shallots. Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette. Braised BBQ Jackfruit. Smashed Potatoes with Lemon Butter.

    $14

    Vegetarian

    Has Dairy