Dinner Menu

FOR THE TABLE

Walleye Bites 19

Crispy Lake Erie Walleye served with remoulade sauce and sliced lemon.

Bang Bang Shrimp 21

Lightly breaded shrimp tossed in a sweet chili sauce on a bed of arugula.

Pommes Frites 14 (Q)

Crispy shoestring fries are served with a sauce trio of remoulade, ranch, and spicy aioli, with your choice of seasoning: salt & malt vinegar, cajun, or garlic parmesan.

Charcuterie Board 31 (Q)

A seasonal assortment of cured meats, cheeses, Quinstock fruits and jams, whole grain mustard, assorted nuts, pickled vegetables, and crackers.

Crispy Brussels Sprouts 18 (GF) DF) (V)

Crispy Brussels sprouts with balsamic marinated cipollini onion, lemon tahini sauce, sesame seeds, and a balsamic reduction.

Fig and Brie En Croûte 20

Brie with a spread of fig jam is wrapped in puff pastry and baked. It is accompanied by seasonal fruits and sea salt crisps.

Sweet & Sour Mussels 28

Prince Edward Island black mussels sauteed in our delicious cherry tomato, garlic, ginger, and sweet chili sauce, served with toasted herb-buttered garlic bread.

Yellowfin Tuna* 21 (DF)

Sliced sesame-seared tuna is layered on a wasabi aioli and ginger sesame sauce, accompanied by spicy pickled red cabbage, pickled ginger, and crispy wonton strips.

Shrimp Cocktail* 19

Six chilled shrimp served on ice with zesty cocktail sauce and fresh lemon slices

Raw Oysters on the Half-Shell* 20 / 38 (GF) (DF) (Limited Supply)

Half a dozen or a dozen cold water oysters served on ice with jalapeno cilantro mignonette, cocktail sauce, and lemon.

SALADS & BOWLS

Dressings: House Ranch (GF)/ Creamy Bleu Cheese (GF) / Balsamic Vinaigrette(GF) (DF) / Ginger Sesame / Northern Italian / Poppyseed
Add Protein*: Chicken 10 / Steak 15 / Shrimp 11 / Salmon 17 / Tuna 17

Farm House Salad 11 / 14

Mesclun greens with cherry tomato, cucumber, bell pepper, carrot, red onion, and croutons, served with your choice of dressing.

Caesar Salad 11 / 14

Romaine lettuce with shaved parmesan and croutons, with an option to add anchovies for +2.

Beet Salad 14 / 17 (GF)

Pickled onion, beets, walnuts, and goat cheese on a bed of mesclun greens with a side of sweet onion vinaigrette.

Tuna Poke Bowl* 26 (GF) (DF)

Ahi tuna poke with rice, seaweed salad, edamame, cherry tomatoes, cucumbers, and pickled ginger, with a side of wasabi aioli and ginger sesame sauce.

Mediterranean Hummus Bowl 24 (Q) (GF) (VEG)

Hummus on a bed of quinoa with Quinstock Farms seasonal vegetables, kalamata olives, cucumbers, cherry tomatoes, giant white beans, feta, and extra virgin olive oil. with a side of Naan

SOUPS

Lobster Bisque 19

Rich lobster bisque topped with a puff pastry dome featuring lobster meat, cream, and sherry.

French Onion 15

Classic French onion soup with a brioche rusk, provolone, shaved parmesan, and crispy onion tangles.

G.O. Chili 10
Hearty ground beef chili simmered with onions, kidney beans, and tomatoes, topped with shredded cheese and sour cream.

BURGERS & PIZZA

Our House-blend craft burgers are seared in duck fat for an unparalleled flavor. They are served on a toasted brioche bun. with a side of our crispy shoestring fries. (Gluten-free buns Available)

Our pizzas are perfectly crafted in our built-in pizza oven behind the pizza bar. Watch as we prepare your pizza fresh to order, using our house-made dough and the finest ingredients for an unforgettable taste. (Cauliflower Crust +3)(Pizzas are made in a separate kitchen and may come out at different times)

Heartland Burger* 19

America‘s favorite burger topped with American cheese, crisp lettuce, fresh tomato, raw onion, and pickles. add pancetta +2

Quinstock Spicy Pepper Burger* 21 (Q)

Quintock farms seasonal savory creation of green tomato and jalapeno jam, crispy pancetta, onion strings, and pepper jack cheese.

French Onion Burger* 20

It features house-made French onion dip topped with jumbo chips. Provolone cheese, crisp lettuce, fresh tomato, caramelized onion, and onion strings.

Tomato-Bacon Jam Burger 20

A savory tomato and bacon jam with a subtle hint of coffee adds a sweet, smoky twist to this burger, topped with crisp lettuce and raw onion.

Black Bean Burger * 19 (VEG)

Accompanied by spicy aioli, crisp lettuce, fresh tomato, and raw onion.

Build Your Own Pizza 14

Start with our classic red sauce and cheese blend.

Toppings +1 each: red onion, tomato, mushroom, olives, artichokes, peppadew peppers, feta, fresh mozzarella, pepperoni, salami, banana peppers, capicola, bacon, sausage.

Margherita 18 (Q) (VEG)

Classic red sauce, topped with fresh mozzarella, Quinstock tomatoes, and basil, finished with a balsamic glaze.

Italian Meat Lovers 20

Loaded with red sauce, peppadew peppers, pepperoni, salami, sausage, capicola, banana peppers, and a blend of cheeses.

Garden Vegetable 20 (Q)

Loaded with red sauce, mushrooms, Quinstock Farms tomatoes, peppadew peppers, red onions, artichokes, olives, and a blend of cheeses.

CHEF ENTREES

GUEST FAVORITES

Blackened Salmon* 36
Blackened Salmon with cucumber crema, cauliflower mash, and tri-colored carrots

Lake Erie Walleye 34
Pan-seared or fried Lake Erie Walleye served with roasted potatoes, brussels sprouts, lemon, and remoulade.

Short Ribs 36
Braised short rib with red wine pan sauce, served with mashed potatoes and tri-colored carrots.

Prime Rib* 44 (Limited Supply)
USDA prime rib, slow-roasted to medium-rare and served with mashed potatoes and asparagus.

Steak Frites* 39
12 oz strip steak, accompanied by our crispy shoestring fries and asparagus.

Seared Scallops* 42
Seared scallops served over a smooth carrot purée, accompanied by crisp prosciutto and asparagus, drizzled with basil oil.

Seafood Bouillabaisse* 38
A classic French-inspired seafood stew with fresh fish and shellfish in a rich tomato and white wine broth served with herb-buttered garlic bread for dipping.

Chicken Pomodoro 28
Chicken breast dressed in a rustic cherry tomato sauce is topped on a roasted red pepper linguine, garnished with torn basil and shaved Parmesan cheese.

Lemon Ricotta Ravioli 26
Lemon ricotta ravioli topped with whipped chilled ricotta, fresh herbs, and garlic bread.
Add protein: chicken 10 / steak 15 / shrimp 11 / salmon 17 / tuna 17

Tomahawk Porkchop* 38
Juicy Bone-in pork Tomahawk chop served with mashed potatoes, Brussels sprouts, and onions, finished with a sage mustard ivory sauce.

Filet Mignon* 49
An 8 oz USDA Prime tenderloin filet with burgundy demi-glace, accompanied by roasted potatoes and Brussels sprouts.