top of page
Starters...
TRUFFLE POTATO PIEROGI DUMPLINGS
Slow-Braised Bosk, Crisped Cheese, Herb-Roasted Mushrooms, or Slow Roasted Onion Purée
CRISPY GULF OYSTERS
Breaded and Fried Oysters, Pickled Peppers, Pepper Jelly, Tarsk Vine Fruit Mousse, Charred Peppers
SUNGOLD Vine Fruit RISOTTO
Yellow Vine Fruit, Squash, Basil, Wild Mushrooms
Soups and Salads...
Clam Chowder
served in a bread bowl
Vegetable Bosk Soup
Berry Field Salad
served with a viniagrette
Fiesta Vulo Salad
Served with a cilantro lime dressing
Main Dishes Breakfast...
ANYA'S BUTTERMILK FRIED VULO BENEDICT
Deep fried Vulo breast and poached eggs with sausage gravy on a red pepper puree with braised greens all on a muffin
Served with hasbrowns and fruit.
​
ANGELA'S REDFRUIT RUM-TEMWOOD(maple) FRENCH TOAST
Creme brulee battered thick toast topped with
whipped temwood(maple)-redfruit rum butter & seasonal berries
Served with vulo eggs and tarsk strips
THE COC's OMLETTE
Seven egg omlette filled with fried potatoes, tarsk and sausage, smothered in country sausage gravy. Served with toast and fruit.
​
​
Main Dishes Lunch and Dinner...
DANTE'S GARLIC-BUTTER
BOSK STEAK
Served with red skin potato mash,
red wine sauce, seasonal vegetables
​
JAYSON'S VULO PARMIGIANA
Boneless breast of vulo breaded and fried, smothered inour tomato sauce.
Topped with blend of cheese and baked.
Served with pasta and choice of soup or salad
​
​
KHARMMA RAE'S KARINGTON (Wellington)
Prime bosk coated in a mushroom duxcelle and a layer of thing tarsk
wrapped in puff pastry and baked til perfect medium rare.
Served with mashed potatoe's and roasted carrots and squash.
​
TIA'S PETIT SEAFOOD POT PIE
Local Fresh Caught Seafood, Smoked Tarsk, Pearl Onion, and Carrots with
Turian Liquor Cream Sauce in a Puff Pastry
Served with Wilted Greens and
a bowl of Fresh Fruit
​
TAELI'S PAN-SEARED RABBIT LOIN
A Rabbit Loin, Seasoned Rabbit Sausage
and Mushroom Duxelle,
Served with Potatoe Gnocchi and Baby Spinach
Choice of soup or salad
​
LOTHAR'S PECAN-GRILLED BORDER SPRINGS VERRLarge Wild Mushrooms, Field Pea Succotash, Grilled Verr Rib, Grated Hard Cheese Crusted Eggplant, Topped with Basil, Garlic and Olive Oil SauceServed with rice pilaf and soup or salad
​
ERIK'S AWESOME SHEPERDS PIE
Ground verr simmered in rence beer brown gravy with onions, carrots and peas; topped with a broiled mashed potato & cheese crust
Served with soup or salad
​
SAMANTHA'S DOLMADES
Grape Leaves delicately stuffed with
Ground Beef, Rice, Select Herbs and
Seasonings topped with an Egg-Lemon Sauce
Desserts...
AARON'S TRUFFLE PIE
This decadently rich pie features a dark chocolate cookie crumb crust, a layer of chocolate ganache and dark chocolate silk, topped off with chocolate whipped cream, chocolate curls and a drizzle of chocolate and raspberry.
​
NIKA'S WARM PEACH CRUMBLE
Made from scratch with sugar + oats. Baked until golden brown and served with vanilla bean cream sauce.
Menu changes each hand, so be sure to check back again soon...
bottom of page