Dinner Menu

Dinner begins at 5 pm. Contemporary Midwest comfort cuisine: USDA Choice steaks and entrées from our Hasty Bake charcoal grills, specialty starters, Farmhouse organic salads and sides to share.

Specialty Items

Cedar Salmon Cakes 13

avocado, mango almond salsa, red bell purée
Deviled Eggs (6 ct) GF 12

house smoked salmon, bbq brisket, traditional
Queso Blanco 13

cilantro, cotija, avocado, pico, tortilla chips
Artichoke Spinach Dip 13

parmesan, garlic, tortilla chips

Farmhouse Organic Salads

Featuring ScissorTail Farms greens

Farmhouse Salad 6 / 11

grape tomato, pickled onion, craisin, carrot medley
Classic Caesar 6 / 11

garlicky croutons, fresh grated parmesan
Add Salmon 13

to either salad above
Add Shrimp (6 ct) 9

to either salad above
Southwest Caprese GF 14

cilantro pesto, house mozzarella, avocado, tomato, tortilla strips, balsamic reduction
Cobb Salad 20

chicken, avocado, blue cheese, egg, tomato, pancetta

Pizza & Quesadillas

Three Cheese Pizza 12

mozzarella, parmesan, gouda
Pepperoni Pizza 13

mozzarella, oregano, hot honey
BBQ Chicken Quesadillas 14

smoked gouda, red onion, bbq sauce
Pulled Pork Quesadillas 14

pimento cheese, caramelized onion, cilantro, fire roasted salsa

USDA Choice Steaks

Served with smashed potatoes and your choice of side salad or vegetable

Hasty Bake 16 oz Ribeye Market

chocolate coffee spice rubbed, avocado salad
Filet of Beef GF 49

bourbon pepper cream, potato straws
Seared Filet Beef Tips GF 32

mushroom, red wine cream sauce, dried cherry
Classic Chicken Fried Steak 23

poblano gravy, smashed potatoes, seared green beans

Entrées

Bay of Fundy Salmon GF 30

basil pesto, seared artichoke cream sauce, potato straws
Pecan Crusted Trout 26

green beans, arugula, parmesan, brown butter, lemon
Blackened Shrimp-n-Grits GF 22

house andouille, trinity, smoked tomato grits
Baja Shrimp Tacos 18

chipotle aioli slaw, pico, black bean-rice cakes
Crispy Skin Chicken GF 24

risotto with pancetta, butternut squash, spinach, parmesan
Glazed Hasty Bake Chicken GF 17

red pepper honey glaze, choice of two sides
Hasty Bake Pork Chops GF 27

blueberry bbq, collard greens, smashed potatoes
House Burger 20

peppered bacon, house sauce, American cheese, pickles, fries
Fire Roasted Vegetable Stuffed Meatloaf 20

balsamic glaze, peas, carrots
House Ricotta Meatballs and Spaghetti 17

marinara, basil, parmesan
Lasagna Bolognese 18

ricotta, marinara, parmigiano reggiano

Single / Shared Sides

Smoky Southern Collard Greens GF 6 / 11

house pork belly
Seared Haricots Verts GF 6 / 11

butter, garlic, lemon
Grilled Asparagus GF 6 / 11

lemon zest
Frizzled Brussels Sprouts GF 6 / 11

honey balsamic reduction
Fire Roasted Veggies GF 6 / 11

zucchini, red onion, red bell, vinaigrette

Smoked Tomato Grits 5 / 10

onion, poblano, mascarpone
Smashed Red Potato GF 5 / 9

butter, garlic, parmesan, chive
Yukon Gold Potato au Gratin 6 / 11

onion, mozzarella, thyme
Parmesan Risotto 6 / 11

pancetta, butternut squash
Hand Cut Seasoned Fries GF 5 / 9

parsley, chive, sea salt

Relish the moment. A 20% gratuity will be added to parties of eight or more. Split entrées receive full sides, and an $8 charge applies to any split entrée. Executive Chef Shelly Benson · Kitchen Manager Robin Schmid · Pastry Chef Ashley Bunch. Consuming raw or undercooked foods can result in foodborne illness. GF gluten free.