STARTERS
SALMON CAKE
$ 16.5
Faroe Islands salmon cake paired with frisée, shaved fennel, and radish, finished with a refined dijonnaise. (DF)
TEMPURA
$ 14
Deep fried shrimp with sweet potatoes, zucchini, squash, and onion, served with a silky yum‑yum sauce. (DF)
SPINACH ARTICHOKE DIP
$ 9
Warm, velvety blend of spinach, artichoke hearts, cream cheese, and mozzarella, served with crisp pita chips. (V)
GOAT CHEESE DROP BISCUITS
$ 6
Warm, tender goat cheese drop biscuits served with honey butter and strawberry jam. (V)
SOUPS
FRENCH ONION SOUP
$
Slow‑simmered veal stock with deeply caramelized onions, finished with toasted croutons and melted Gruyère.
Cup
$ 8.00
Bowl
$ 10.00
TOMATO BISQUE
$
Silky tomato purée enriched with cream, finished with basil oil, crème fraîche, and shaved Parmesan. (V, GF)
Cup
$ 6.00
Bowl
$ 8.00
SALADS
Enhancements: Filet Mignon 12, Grilled Salmon 9, Grilled Chicken 5
CHARLEY CREEK BIBB
$ 9
Crisp Bibb lettuce with dried cranberries, white cheddar, candied pecans, and fresh strawberries, finished with apple dressing. (V, GF)
APPLE CRUNCH
$ 9
Mixed greens and romaine tossed with crisp apples, toasted almonds, goat cheese, dried cranberries, and sunflower seeds, finished with a vibrant raspberry vinaigrette. (V, GF)
ENTRÉES
PRIME RIB
$ Market Price
Ten‑ounce or fourteen-ounce slow‑roasted prime rib served with a baked potato, green beans, and au jus. (GF, DF) Available Friday, Saturday & Honeywell show nights
FILET MIGNON
$ 32
Eight‑ounce beef tenderloin served with onion marmalade and roasted fingerling potatoes. (GF, DF)
STEAK DIANE
$ 25
Seared beef medallions with sautéed mushrooms and broccolini, finished in a cognac‑cream pan sauce. (GF)
SALMON ALMONDINE
$ 28
Faroe Islands salmon coated in a panko and almond crust, finished with brown butter and served with asparagus and a roasted red pepper sauce.
CAJUN PASTA
$ 25
Blackened chicken and shrimp tossed with bell peppers, onions, and tomatoes in a creamy Cajun sauce, served over penne and finished with Parmesan.
WAGYU BURGER
$ 19
Half‑pound Wagyu patty on a toasted brioche bun with garlic aioli, lettuce, and tomato, served with fries.
PORK CHOPS
$ 18
BBQ‑rubbed boneless pork chops glazed with a blueberry barbecue sauce, served alongside creamy three-cheese orzo.
CHICKEN SCHNITZEL
$ 16
Crisp breaded chicken breast served with whipped potatoes and finished with a classic chicken velouté.
SHARABLE SIDES
TRUFFLE FRIES
$ 9
Crisp, golden fries tossed in truffle oil and Parmesan, served with garlic aioli and burger sauce. (V, GF)
MAC & CHEESE
$ 8
Penne baked in a silky three‑cheese Mornay sauce and topped with a crisp panko crust. (V)
ROASTED GARDEN VEGETABLE
$ 8
Seasonal medley of zucchini, squash, bell peppers, heirloom tomatoes, and asparagus, roasted to peak sweetness and finished with a balsamic glaze. (V, GF, DF)
PEAS & CARROTS
$ 8
Sugar snap peas, snow peas, and rainbow carrots gently sautéed and finished with fragrant tarragon butter. (V, GF)
GF = Gluten Free, DF = Dairy Free, V = Vegetarian
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.