Dinner


Served Monday-Thursday, 5:00 P.M.- 9:00 P.M., and Friday-Saturday, 5:00 P.M. – 10:00 P.M.

Download Menu

Download Large Party Menu (10 or more)

For The Table

Benton’s Ham Biscuit – 5
arugula, mayo, pepper jelly

Fritters – 8
crispy batter, spiced sweet potato, smoked maple syrup

Chicken & Waffle – 14
harissa honey lime sauce, whipped chevre

Pemaquid Mussels – 14
*see server for daily preparation 

Pork Belly – 12
pork belly schnitzel, green apple, lemon caper cream, quail egg

Wild Tempura Mushrooms – 12
lemon maple chili, scallion

Roman Gnocchi – 10
momma’s tomato gravy

Shyla’s Pineapple Chili – 9
round pork, jalapeno, lime crema, cilantro

Coppin’s Charcuterie – 24
2 house cured meats, 2 local artisan cheeses, honey, dijon mustard, house pickles, local grilled bread
*meats only – 18

Local Artisan Cheese Boards – 18
my artisano ervie , urban stead street ched , urban stead,gouda, honey, satsuma mandarin oranges,
house pickles, local grilled bread

House Flat Breads – 14
apple, bacon, arugula pecorino -or- salami, roasted garlic, ricotta, san marzano

Cauliflower Soup – 9
benton’s ham, toasted pepitas, chili oil

Heirloom Pear Salad – 12
farm feta, vadouvan granola, smoked local honey

Garden Roots Salad – 10
local lettuces, season fruits, spiced candied nuts, local cheeses, chive vinaigrette
+grilled chicken 7 -or – grilled salmon 9

 

LARGE PLATES

Striped Bass – 30
crimson grape farro, roasted broccolini, mussel caper cream sauce
Suggested pairing: Estancia Pinot Grigio

Coppin’s Burger – 18
sakura farms wagyu, aged cheddar, applewood bacon, aioli, garlic parsley fries
Suggested pairing: Braxton Horsepower

Sakura Farms Wagyu Ribeye – 48
7oz ribeye, wild mushrooms, roasted parsnip, beef jus
Suggested pairing: Gran Passione Rosso

Orzo Risotto – 21
chevre, parmesan, pistou , pickled jalapeno, hot honey, toasted pistachio
Suggested pairing: Heinz Eifel Riesling
+ grilled chicken 7 -or- grilled salmon 9

Ed Hills Chicken – 25
white bean ragu, goetta, rapini, leek and tomato confit
Suggested pairing: Chalk Hill Chardonnay

Pan Seared Sea Scallops – 36
apple, bacon, sunchoke, watercress
Suggested pairing: Starborough Sauvignon Blanc

Woodlands Pork Chop Loin – 30
miso brown butter, spaghetti squash, cranberries
Suggested pairing: Heavyweight Pinot Noir

 

FOR TWO

Butcher’s Cut – 89
22oz wagyu ribeye, beef jus, marrow butter, agave guanciale brussels sprouts

Roasted Chicken – 40
confit chicken leg and thigh, bacon braised savoy cabbage, fingerling potatoes, balsamic caramel

SIDES

Potatoes Lyonnaise – 9
twice baked kennebec, caramelized onions, roasted garlic, aged chedder

Mac N Cheese – 8
fusilli, sultanas, aged cheddar, almond crumble

Roasted Broccolini – 9
cotija, citrus

Maddy’s Cornbread – 6
white cheddar, jalapeno, honey butter

Tots – 6
parmesan potato bites, chili garlic mayo

Brussels Sprouts – 9
agave, guancialae, red chili flake

Consuming raw or undercooked meat, seafood, poultry, or eggs may increase your risk for foodborne illness.

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