parsnip, quinoa, savoy cabbage, vermouth cream

JAIL ISLAND SALMON

cabbage & bell pepper slaw, siracha aioli, sesame

CRAB CAKE

cooper sharp american cheese, applewood-smoked bacon, lettuce, tomato, onion, special sauce, brioche bun, served with fries (GF*)

CARDINAL SMASH BURGER

broccoli florets, ginger sweet and sour, siracha aioli, sesame seeds (GF)

CRISPY BROCCOLI

Crispy, savory bacon strips cooked to perfection, delivering a rich and smoky flavor in every bite.

BACON

choice of: ginger sweet & sour, cranberry merlot bbq, honey buffalo, lemon pepper; served with ranch or blue cheese dressing

KOREAN CHICKEN WINGS

Indulge in our creamy cheesecake, a delightful blend of rich cream cheese and a buttery graham cracker crust, perfect for satisfying your sweet cravings.

CHEESECAKE

Indulge in our rich and decadent flourless chocolate cake, made with premium dark chocolate and a hint of espresso for an irresistible treat.

FLOURLESS CHOCOLATE CAKE

CHICKEN WINGS

curried chickpea salad, bell pepper, cucumber, golden raisins, sundried tomato wrap, served with dressed greens (V)

CURRIED CHICKPEA SALAD WRAP

sunchoke puree, bacon roasted brussel sprouts, walnut jam (GF)

MALLARD DUCK BREAST

A delicious cheeseburger served with crispy French fries, perfect for little appetites.

KIDS - CHEESEBURGER & FRENCH FRIES

12oz new york strip, truffled wedged potato, compound butter, served with fries

NEW YORK STRIP FRITES

goat cheese, pickled onion, cucumber tzatziki, brioche bun, served with fries

LAMB BURGER

butternut squash, barley risotto, cashew cream, chimichurri (GF*)

SCALLOPS

cauliflower tahini puree, sunflower seeds, pickled raisins, pesto

CAULIFLOWER STEAK

fried chicken breast, onion jam, lettuce, tomato, sriracha aioli, served with fries

CRISPY CHICKEN SANDWICH

selection of cured meats and cheese served with accompaniments

CHARCUTERIE

celery root, brown butter grapefruit cream, pear (GF)

POTATO-CRUSTED HALIBUT

Crispy chicken tenders served with a side of golden French fries, perfect for little appetites.

KIDS - CHICKEN TENDERS & FRENCH FRIES

panko & herb-crusted, green goddess dressing (V)

AVOCADO FRIES

steel mill grits, local vegetables, confit garlic

PAN-ROASTED CHICKEN

black pepper hoisin glaze, buttermilk, scallion, sesame seeds

DUCK WINGS

potato, mozzarella, whipped ricotta, marinated tomato (V)

CROQUETTE

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

Prepare the Quinoa

Peel and chop parsnips into even pieces. Boil in salted water for about 15 minutes or until tender. Drain and mash with a little olive oil, salt, and pepper. Set aside.

Cook the Parsnips

Shred the savoy cabbage and sauté in a pan with olive oil over medium heat until wilted, about 5-7 minutes. Season with salt and pepper to taste.

Prepare the Savoy Cabbage

In a skillet, heat olive oil over medium-high heat. Season salmon fillets with salt and pepper. Cook salmon for about 4-5 minutes on each side or until cooked to your liking.

Cook the Salmon

In the same skillet used for the salmon, add vermouth and simmer for 2-3 minutes. Add heavy cream and bring to a gentle simmer. Cook for an additional 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Make the Vermouth Cream Sauce

On each plate, create a bed of mashed parsnips, add a serving of quinoa, top with sautéed savoy cabbage, and place a salmon fillet on top. Drizzle with vermouth cream sauce and garnish with fresh parsley.

Plate the Dish

Salmon fillets

Parsnips

Quinoa

Savoy cabbage

Vermouth

Heavy cream

Olive oil

Salt

Black pepper

Fresh parsley

In a large bowl, combine crab meat, mayonnaise, Panko breadcrumbs, Dijon mustard, Worcestershire sauce, egg, Old Bay seasoning, salt, and black pepper. Mix gently until combined. Form the mixture into patties and refrigerate for 30 minutes.

Prepare the Crab Cakes

Heat vegetable oil in a skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.

Cook the Crab Cakes

In a separate bowl, combine shredded cabbage, sliced red bell pepper, and grated carrot. In a small bowl, whisk together rice vinegar, honey, salt, and black pepper. Pour the dressing over the slaw and toss to combine.

Make the Slaw

In a small bowl, mix together mayonnaise, siracha, lime juice, and minced garlic until smooth.

Prepare the Aioli

Serve the crab cakes on a bed of slaw, drizzled with siracha aioli, and garnish with sesame seeds.

Serve

crab meat

mayonnaise

Panko breadcrumbs

Dijon mustard

Worcestershire sauce

Old Bay seasoning

Vegetable oil

In a skillet over medium heat, cook the applewood-smoked bacon until crispy. Remove and place on paper towels to drain excess fat.

Cook the Bacon

In a bowl, form the ground beef into two equal patties. Season both sides with salt and pepper.

Prepare the Patties

In the same skillet used for the bacon, increase the heat to medium-high. Cook the beef patties for about 3-4 minutes on one side, then flip and cook for another 2-3 minutes.

Cook the Patties

Place two slices of Cooper sharp American cheese on each patty during the last minute of cooking. Cover the skillet to help melt the cheese.

Add Cheese

Meanwhile, slice the brioche buns and toast them in a separate skillet until golden brown.

Toast the Buns

On the bottom half of each bun, spread 2 tablespoons of special sauce. Add the lettuce, cooked patties with melted cheese, crispy bacon, tomato slices, and onion. Top with the other half of the bun.

Assemble the Burger

Ground beef (80/20)

Cooper sharp American cheese

Applewood-smoked bacon

Lettuce

Tomato

Onion

Brioche buns

Special sauce

Preheat your oven to 425°F (220°C). Wash the broccoli florets thoroughly and pat them dry.

Prepare the Broccoli

In a large bowl, toss the broccoli florets with olive oil, salt, and pepper until evenly coated.

Season the Broccoli

Spread the broccoli in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until crispy and slightly charred.

Roast the Broccoli

In a small bowl, mix together the mayonnaise, sriracha sauce, and grated ginger. Adjust the sriracha to taste for desired spiciness.

Make the Sriracha Aioli

Once the broccoli is done, remove it from the oven and drizzle with sweet and sour sauce. Serve with the sriracha aioli on the side for dipping. Garnish with sesame seeds.

Broccoli florets

Fresh ginger, grated

Sweet and sour sauce

Sriracha sauce

Mayonnaise

Sesame seeds

Pepper

Place a large skillet over medium heat. Lay the bacon strips in a single layer in the skillet, being careful not to overcrowd. Cook for 6 to 8 minutes, or until the bacon is crispy and golden brown. Flip the bacon halfway through cooking to ensure even crispiness. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease.

Option 1: Stovetop

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup. Lay the bacon strips in a single layer on the baking sheet. Bake for 15 to 20 minutes, or until the bacon is crispy and reaches your desired level of doneness. Carefully remove the baking sheet from the oven and transfer the bacon to a paper towel-lined plate to drain excess grease.

Option 2: Oven

Place 3 to 4 bacon strips on a microwave-safe plate lined with paper towels. Cover with another paper towel to avoid splattering. Microwave on high for about 4 to 6 minutes, or until the bacon is cooked to your liking. Cooking time may vary based on the microwave wattage.

Option 3: Microwave

Bacon

Preheat the oven to 400°F (200°C). Rinse the chicken wings and pat them dry with paper towels. In a large bowl, toss the wings with salt, black pepper, and vegetable oil until evenly coated.

Prepare the Wings

Spread the wings on a baking sheet in a single layer. Bake for 40-45 minutes, turning halfway through, until crispy and fully cooked.

Bake the Wings

While the wings are baking, prepare your choice of sauce by mixing the ingredients in a bowl. For the Ginger Sweet & Sour, combine soy sauce, brown sugar, grated ginger, rice vinegar, and minced garlic. For the Cranberry Merlot BBQ, mix cranberry sauce, Merlot wine, ketchup, and Worcestershire sauce. For Honey Buffalo, whisk together hot sauce, honey, and melted butter. For Lemon Pepper, mix lemon zest, black pepper, and salt.

Prepare the Sauces

Once the wings are cooked, toss them in your choice of sauce or seasoning. Serve hot with ranch or blue cheese dressing on the side.

Serve the Wings

Chicken wings

Soy sauce

Brown sugar

Ginger, grated

Rice vinegar

Garlic, minced

Cranberry sauce

Merlot wine

Ketchup

Hot sauce

Honey

Butter, melted

Lemon zest

Ranch dressing

Blue cheese dressing

Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.

Prepare the Crust

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and continue to beat until well incorporated. Mix in the sour cream and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Finally, add the flour and mix until just combined.

Make the Cheesecake Filling

Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven for 55-60 minutes or until the center is set. The edges should be firm while the center may still be slightly jiggly.

Bake the Cheesecake

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. Once cooled, cover and refrigerate for at least 4 hours or overnight for best results.

Cool and Chill

Remove the cheesecake from the springform pan. Slice and serve plain or with your choice of toppings like fresh fruit, chocolate sauce, or whipped cream.

Cream cheese

Granulated sugar

Sour cream

Vanilla extract

Eggs

All-purpose flour

Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Preheat the Oven

In a heatproof bowl, combine dark chocolate and unsalted butter. Melt over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring until smooth.

Melt Chocolate and Butter

Remove the bowl from heat and whisk in the granulated sugar. Allow the mixture to cool slightly before adding the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix in Sugar, Eggs, and Vanilla

Sift in the cocoa powder and add a pinch of salt. Fold the dry ingredients into the chocolate mixture until just combined.

Add Cocoa and Salt

Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until the cake has set and a toothpick inserted in the center comes out with a few moist crumbs.

Bake the Cake

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or serve with whipped cream, if desired.

Cool and Serve

Dark chocolate (70% cocoa or higher)

Unsalted butter

Large eggs

Cocoa powder (unsweetened)

Preheat your oven to 400°F (200°C). Pat the chicken wings dry with paper towels and place them in a large bowl.

Prepare the Chicken Wings

Drizzle olive oil over the wings and sprinkle salt and black pepper. Toss to coat evenly.

Season the Wings

Spread the wings in a single layer on a baking sheet. Bake for 40-45 minutes, flipping halfway through, until crispy and golden.

In a saucepan, combine soy sauce, rice vinegar, grated ginger, and sugar. Bring to a boil, then simmer for 10 minutes.

Make Ginger Sweet & Sour Sauce

In another saucepan, mix cranberry juice, merlot wine, ketchup, and brown sugar. Cook over medium heat for 10 minutes.

Make Cranberry Merlot BBQ Sauce

Melt butter in a saucepan, then stir in hot sauce and honey. Cook on low heat for 5 minutes.

Make Honey Buffalo Sauce

Mix lemon zest with black pepper in a small bowl.

Prepare Lemon Pepper Seasoning

Once the wings are cooked, toss them in your choice of sauce: Ginger Sweet & Sour, Cranberry Merlot BBQ, Honey Buffalo, or Lemon Pepper.

Toss in Sauce

Serve the wings hot with ranch and blue cheese dressing on the side.

Jail Island Salmon

Crab Cake

Cardinal Smash Burger

Crispy Broccoli

Bacon

Korean Chicken Wings

Cheesecake

Flourless Chocolate Cake

Chicken Wings

Curried Chickpea Salad Wrap

Mallard Duck Breast

Kids - Cheeseburger & French Fries

New York Strip Frites

Lamb Burger

Scallops

Cauliflower Steak

Crispy Chicken Sandwich

Charcuterie

Potato-crusted Halibut

Kids - Chicken Tenders & French Fries

Avocado Fries

Pan-roasted Chicken

Duck Wings

Croquette