Dinner Menu
SERVED TUESDAY - THURSDAY FROM 5:00 PM TO 9:00 PM
FRIDAY AND SATURDAY FROM 5:00 PM TO 10:00 PM
Appetizers
Selection of 3 artisanal cheeses sourced locally and abroad, served with toasted Rocket Baby mini baguette, local honey, house-made preserves and seasonal accompaniments
Variety of 3 hand selected and artisanal meats served with toasted Rocket Baby mini baguette whole grain mustard, pickled market vegetables and seasonal accompaniments
Cheese & Charcuterie Board $25
Fresh PEI mussels, scallops, oysters and gulf shrimp, sauteed in white wine, fresh herbs and garlic lemon butter. Tossed with panko and and Pecorino and Camembert sauce, served with mixed greens and champagne vinaigrette
Freshly shucked, served with shallot and champagne mignonette; orange juice, fresh thyme and lemon
East Coast or West Coast options (no split)
PEI mussels steamed with Kettle Range chorizo, shallot, garlic and white wine sauce, with grilled baguette
Choice of Memphis dry rub, Buffalo, Hot-honey bourbon or ask about the Flavor of the week. Served with carrots & radish, bleu cheese or ranch dressing
1 sauce/6 wings
Add pickles vegetables $6
Locally foraged and grown wild mushrooms baked with fresh herbs, garlic and parmesan sauce, topped with goat cheese, served with mixed greens & champagne vinaigrette
Snacks
Assortment of house-pickled seasonal vegetables(V/GF)
Grilles seasonal market vegetable or steak fries, served with vegan cheese sauce made with nutritional yeast and white beans(GF)
Steak fries and roasted garlic aioli(GF)
Basket of pan corn fritters with sweet chili dipping sauce (GF)
Gochujang smoked pork on three large, crispy wontons, topped with kimchi and hoisin sauces
Make 'em Vegan with fried tofu (GF)
Freshly and shucked, served with shallot champagne mignonette; orange juice, fresh thyme and lemon
Make 'em Casino Style +$2
Salads
Romaine topped with crispy Pancetta, shaved Parmesan cheese and topped with toasted panko. Caesar vinaigrette
Grapefruit, orange and lemon segments with shaved fennel, tossed with mint, local greens and lemon vinaigrette. Topped with toasted pine nuts, grated pecorino cheese and sliced avocado (V/GF)
Seasonal vegetables & herbed croutons on mixed greens with champagne vinaigrette
Add protein:
Salmon 7oz - $10
Steak 8oz - $9
Tofu - $6
Pork 6oz - $6
Chicken Breast 6oz - $6
Basil, galangal root, red chilies, roasted cashews and water chestnuts on charred Little Gem lettuce, with lemongrass-coconut vinaigrette
Entree
½ lb, custom-ground Kettle Range short rib burger topped with candied bacon, WI gouda and shaved fried shallots, with roasted garlic aioli on Rocket Baby baguette, served with seasoned steak fries
Lamb shoulder, braised slow and low, in spring vegetable and herb stock. Served with seasonal farmer's market Ratatouille and toasted Rocket Baby baguette
Served with chef's choice of seasonal vegetable and starch
Grilled house-made red lentil tofu, spinach, mushroom ragu and Dijon mustard, baked into a vegan puff pastry. Served with crispy potatoes and roasted brussel sprouts
Asparagus, foraged mushrooms, spring peas and pearl onions, topped with crispy pork belly and a poached egg
Add protein:
Salmon 7oz - $10
Steak 8oz - $9
Pork 6oz - $
Tofu - $6
Chicken Breast 6oz - $6
Seared salmon on roasted potatoes, tossed with mushrooms, spinach and tomatoes finished with whole grain mustard and Meyer lemon
10 oz Kettle Range Wattle Pork Chop grilled and served with chilies, mushrooms and glass noodles, finished with lemon grass, whiskey and scallion sauce