ENTRÉES

CRAB CAKES – $18 // Two 4-oz. jumbo lump crab cakes served on a bed of arugula, finished with southern rémoulade. Served with choice of side

WHISKEY BROWN BUTTER SHORT RIBS – $18 // 8 oz. of braised boneless beef short ribs served on polenta, finished with whiskey brown butter sauce. Served with choice of side

LION’S MANE SHRIMP SCAMPI – $18 // Bucatini pasta tossed in a light garlic thyme butter sauce with five jumbo shrimp, sautéed local lion’s mane mushrooms, grape tomatoes, and spinach, finished with a local herbed ciabatta crostini. Served with choice of side

JUMBO SCALLOPS – $23 // Four seared jumbo scallops served with sautéed spinach, tomato, and capers, topped with garlic white wine butter sauce. Served with choice of side

HONEY SOY GLAZED SALMON – $25 // Grilled, hand-cut 8-oz. Vancouver Island salmon served atop grilled baby bok choy and jasmine rice, finished with honey soy glaze. Served with Caesar or garden salad

FEATURED SIDE

ROASTED ROOT VEGETABLE BLEND – $4 // Beets, sweet potatoes, carrots, yellow onion, and ginger tossed in rosemary-peppercorn-compound butter

COCKTAILS

THE WABBIT – $12 // Bardstown Bourbon Fusion Blend #1, carrot juice, lemon juice, date syrup, Angostura bitters, sage leaf

BLOOD ORANGE HIBISCUS CRUSH – $12 // Sicilian Blood Orange Vodka, Bramble Blackberry Hibiscus Vodka (made in Indiana), Falernum, lime juice, lemon lime soda, orange wheel

GARDEN PARTY (non-alcoholic) – $6 // Seedlip Garden 108 Non-Alcoholic Spirit, lime juice, simple syrup, orange blossom water, tonic water, mint