LUNCH MENU
First
BRUSCHETTA 10
roma, sundried, and cherry tomatoes; garlic, onion, basil, fresh mozzarella, balsamic; parmesan toast points
HUMMUS 9
roasted garlic and roasted red bell pepper hummus, olive tapenade, feta, roasted garlic, cucumbers, roma tomatoes, warm pita
CHEESE & MEAT BOARD 17
cured meat, artisan cheeses, sour cherry jam, kalamata olives, artichoke hearts, sundried tomatoes, crackers
CALAMARI 12
flash-fried, spices, pickled cabbage, three dipping sauces
FRESH CLAMS 13
clams, white wine , garlic, oregano, chili flakes, tomato, andouille sausage, parmesan garlic toast points
MARGHERITA FLATBREAD 13
fresh roma tomatoes, fresh mozzarella, basil, balsamic
THAI FLATBREAD 13
chicken, peanut sauce, red peppers, onions, three chesses
Second
Cup 6/Bowl/9
CRAB CHOWDER (GF) VEGAN TOMATO BISQUE (V) SEASONAL SOUP
SCRATCH SIGNATURE SALAD 8 (GF)
baby spinach, bacon, brie, apples, candied walnuts, pomegranate vinaigrette
CAESAR 8 (GF)
chopped hearts of romaine, parmesan, toasted pecans, croutons, parmesan crisp, anchovies caesar dressing
ROASTED SQUASH AND COUSCOUS 9
Greens, roasted squash, craisins, gorgonzola, couscous, walnuts, blood orange vinaigrette, pickled red onions
Third
Served with your choice of soup, salad or fries
BBLT 13
braised pork belly, romaine lettuce, cured bacon, roasted garlic aioli
FRIED OYSTER PO BOY 13
fried oysters, shredded romaine lettuce, roma tomatoes, remoulade, hoagie roll
CHICKEN WRAP 12
black rice, cabbage, onion, peppers, mai fun rice noodles, tossed in a spicy sweet chili sauce
GROWN UP GRILLED CHEESE 13
fresh mozzarella, boursin, brie, parmesan, pears, hickory bacon, fresh basil
ITALIAN SAUGAGE SANDWICH 13
italian sausage, fresh mozzarella, grilled peppers and onions, topped with marinara sauce, hoagie roll
FISH AND CHIPS 13
fresh cod, tartar sauce, cole slaw
*BACON CHEDDAR BURGER 14
half pound angus beef, hickory bacon, cheddar cheese
LASAGNA 12
ricotta, mozzarella, parmesan, savory meat sauce
FISH TACOS 12 (GF)
fish of the day, crème fraiche, pico, guacamole, jalapeno cilantro slaw, fried corn tortilla
Happy Hour
Monday and Tuesday all day 4pm-close
Wednesday thru Saturday 4-6pm and 9pm-close
DRINKS
Well Drinks 5 House Wine by the Glass 5 Rain Drop
Martini 7
ALL DRAFT BEER 4
FROM THE KITCHEN
7 Hot Wings gorgonzola hot sauce 9
Calamari three dipping sauces 9
Fresh Clams steamed in white wine sauce, garlic & butter 10
Hummus with crisp vegetables, olive tapenade, feta, warm pita 8
Bruschetta tomatoes, secret spices & garlic parmesan bread 9
Margherita Flatbread tomatoes fresh mozzarella, basil, balsamic 9
Edamame steamed with garlic, lemongrass, ginger, sea salt 7
Signature Salad spinach, brie, candied walnuts, bacon, vinaigrette 6
Caesar Salad parmesan, croutons, pecons, caesar dressing 6
Bowl of Crab Chowder – Vegan Tomato Bisque – Seasonal Soup 7
French Fries with parmesan and garlic 6
Sweet Potato Fries with garlic aioli 6
Bacon Burger with cheddar cheese &fries 14
Grilled Cheese bacon, mozzarella, boursin, swiss basil, pears & fries 11
Fish Tacos, pico, salsa, cabbage & fries 11
Lasagna, caesar salad 12
Fried Oyster Po Boy romaine lettuce, tomatoes, remoulade & fries 12
Dinner
First
BRUSCHETTA 10
roma, sundried, and cherry tomatoes; garlic, onion, basil, fresh mozzarella, balsamic; parmesan toast points
HUMMUS 9
roasted garlic and roasted red bell pepper hummus, olive tapenade, feta, roasted garlic, cucumbers, roma tomatoes, warm pita
CHEESE & MEAT BOARD 17
cured meat, artisan cheeses, sour cherry jam, kalamata olives, artichoke hearts, sundried tomatoes, crackers
CALAMARI 12
flash-fried, spices, pickled cabbage, three dipping sauces
FRESH CLAMS 13
clams, white wine , garlic, oregano, chili flakes, tomato, andouille sausage, parmesan garlic toast points
DUCK CONFIT 13 (GF)
duck hind quarter, butternut squash puree, pomegranate reduction, fresh greens, pumpkin seeds
Second
Cup 6/ bowl 9
CRAB CHOWDER (GF) VEGAN TOMATO BISQUE GF(GF/V) SEASONAL SOUP
SCRATCH SIGNATURE SALAD 8 (GF)
baby spinach, bacon, brie, apples, candied walnuts, pomegranate vinaigrette
CAESAR 8 (GF)
chopped hearts of romaine, parmesan, toasted pecans, croutons, parmesan crisp, anchovies, caesar dressing
ROASTED SQUASH AND COUSCOUS 9
greens, roasted squash, craisins, gorgonzola, couscous, walnuts, blood orange vinaigrette, pickled red onions
Third
HOT POT 32
scallops, prawns, clams, langostino, andouille sausage, red bell peppers, onions, garlic, basil,
fingerling potatoes, savory spicy tomato broth; parmesan garlic toast points
ULTIMATE SEAFOOD TRIO 39 (GF)
7oz atlantic lobster tail, seared scallops, prawns, lemon cream sauce, parmesan risotto; seasonal vegetable
HOUSE-MADE PASTA 26
prawns, sundried tomato, onion, kalamata olives, spinach, pesto sauce, roma tomatoes, finished with fresh herbs, grated cyprus grove lamb chopper cheese
*PORK DUET 27 (GF)
grilled pork tenderloin, braised pork belly, cider gastrique, fingerling potatoes, apple and fennel chutney; seasonal vegetable
*SMOKED DUCK 29 (GF)
10oz smoked duck breast, wild mushroom risotto, port wine reduction, spiced pecans; seasonal vegetable
GNOCCHI 27
house- made potato dumplings, italian sausage, marinara, bell peppers, onions, spinach, mushrooms
*TENDERLOIN 36
7oz filet, sweet potato gratin, wild mushroom glace, truffle butter; seasonal vegetable
STUFFED ACORN SQUASH 23 (GF/V)
roasted acorn squash, caramelized onion, wild mushrooms, smoked blue cheese, basmati rice, garlic, toasted pumpkin seeds, orange molasses reduction
SMOKED CHICKEN 27 (GF)
10oz bone-in chicken breast, house-made bbq sauce, fried sage, roasted root vegetables, apple cider reduction; seasonal vegetable
*SEARED STEELHEAD 28 (GF)
pan seared steelhead, roasted red pepper and green olive tapenade, dijon cream sauce, fried capers, black rice; seasonal vegetable
RABBIT 27
braised rabbit, butternut squash risotto, pancetta, wild mushroom butter sauce beer battered onions; seasonal vegetable
*RACK OF LAMB 32 (GF)
grilled rack, caramelized brussels sprouts, fingerling potatoes, cinnamon infused honey, candied bacon, rosemary demi-glace
Dessert
Fourth
HOUSE MADE ICE CREAM (GF) 7
ask your server for today’s selections
SCRATCH BAG OF DONUTS 8
tossed with your choice of powdered sugar or cinnamon sugar; served with chocolate, caramel & huckleberry dipping sauces
CRÈME BRULEE (GF) 8
traditional vanilla bean burnt cream served with a caramelized banana, chantilly cream
CHOCOLATE DECADENCE (GF) 8
dense rich chocolate cake layered with chocolate ganache, vanilla ice cream
CHEVRE CHEESECAKE 9
rich and creamy blend of chevre & cream cheeses; served with limoncello macerated fresh berries, chantilly cream – a must try!
BANANAS FOSTER 8
vanilla bean ice cream, meyers rum, cinnamon butter, candied glass, bananas, brown sugar
FRENCH PRESS COFFEE 10
service for four, served with accoutrements
THOMAS HAMMER COFFEE 3
MIGHTY LEAF HOT TEA 3.5