Dinner Menu
FOR THE TABLE
Walleye Bites 20
Crispy Lake Erie Walleye served with remoulade sauce and sliced lemon.
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Bang Bang Shrimp 19
Tail-on shrimp tossed in a sweet chili sauce with cilantro.
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Pommes Frites 14
Crispy shoestring fries served with remoulade, ranch, and spicy aioli, choice of seasoning: malt vinegar and salt, Cajun, or garlic Parmesan.
Charcuterie Board 31 (GFA)
A seasonal assortment of cured meats, artisan cheeses, fresh fruits, and house-made jams. Paired with whole grain mustard, assorted nuts, artisan crackers, and a variety of flavorful accoutrements.
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Crispy Brussels Sprouts 18 (V)
Crispy Brussels sprouts with balsamic marinated cipollini onion, lemon tahini sauce, sesame seeds, and a balsamic reduction.
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Salted Caramel Apple Baked Brie 21
Baked Brie wrapped in golden puff pastry, filled and topped with our house-made apple chutney, then finished with a drizzle of salted caramel.
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Sweet & Sour Mussels 28 (GFA | DFA)
Prince Edward Island black mussels sauteed in our delicious cherry tomato, garlic, ginger, and sweet chili sauce, served with toasted herb-buttered garlic bread.
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​Yellowfin Tuna* 21 (GFA) (DFA)
Sliced sesame-seared tuna layered on wasabi aioli and ginger sesame sauce, accompanied by pickled red cabbage, pickled ginger, and crispy wonton strips.
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Fungi de Bruschetta 16
Toasted sourdough bread topped with a savory blend of wild mushrooms, garlic, herbs, and a drizzle of olive oil.​
Shrimp Tower 18 (GFA | DFA)
Citrus-marinated shrimp with mango, avocado, and cucumber, garnished with grilled shrimp, mango cilantro parsley sauce, and crispy wontons.
SALADS & BOWLS
Dressings: House Ranch (GF)/ Creamy Bleu Cheese (GF) / Balsamic Vinaigrette (GF) (DF) /Onion Vinaigrette (GF) (DF) / Ginger Sesame / Northern Italian / Poppyseed
Add Protein*: Chicken 10 / Steak 17 / Shrimp 11 / Salmon 17 / Tuna 15
Farm House Salad 11 / 14 (GFA) (DFA)
Mesclun greens with cherry tomato, cucumber, bell pepper, carrot, red onion, and croutons, served with your choice of dressing.
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Caesar Salad 11 / 14 (GFA)
Romaine lettuce with shaved parmesan and croutons, with an option to add anchovies for +2.
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Harvest Salad 14 / 17 (GF)
Mixed greens tossed with roasted butternut squash, fresh pear, pecans, and crumbled goat cheese. Finished with a light apple cider vinaigrette.
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Beet Salad 14 / 17 (GF)
Beets, walnuts, and goat cheese on a bed of mesclun greens with a side of sweet onion vinaigrette.
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Tuna Poke Bowl* 26 (GFA) (DFA)
Ahi tuna poke with rice, seaweed salad, edamame, cherry tomatoes, cucumbers, and pickled ginger, with a side of wasabi aioli and ginger sesame sauce.
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SOUPS
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Lobster Bisque 18
Rich lobster bisque topped with a puff pastry dome featuring lobster meat, cream, and sherry.
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G.O. Chili 10
Hearty ground beef chili simmered with onions, kidney beans, and tomatoes, topped with shredded cheese.
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Forest Floor 14 (VEG)
Creamy wild mushroom soup with porcini and a touch of sherry. finished with a bread crumb and pine nut topping.
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Soup Of The Day 10
Ask your server about today’s house-made selection.
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Add Grilled Cheese +10
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HANDHELDS & PIZZAS
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. (Lettuce wrap 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)
Heartland Burger* 19 (GFA / DFA)
America‘s favorite burger topped with American cheese, crisp lettuce, fresh tomato, raw onion, and pickles. add bacon +2
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Smash Burger 21 (GFA)
Two smashed beef patties, melted American and havarti cheeses, and our signature house-made Smash Sauce on a toasted bun.
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Black and Blue Burger 21 (GFA)
Seasoned with bold black & tan spices, topped with creamy blue cheese and crisp bacon.
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Portobello Mushroom Burger 18 (VEG | GFA)
Marinated and grilled portobello cap topped with melted mozzarella, peppery arugula, and crispy fried shallots, served on a bun with sun-dried tomato aioli.
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Shaved Ribeye Sandwich 25 (Limited Supply)
A flavorful blend of tender shaved USDA Angus Ribeye and steak cuts, piled on a toasted baguette with sautéed onions, mushrooms, and provolone. Served with au jus and fries.
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Chicken Caesar Sandwich 18
Grilled chicken breast layered on toasted bun, shaved Parmesan and fresh romaine tossed in our creamy Caesar dressing.
Build Your Own Pizza 14
Start with our classic red sauce and cheese blend.
Toppings +1 each: red onion, tomato, mushroom, olives, artichokes, pepperoni, peppadew peppers, fresh mozzarella, salami, banana peppers, capicola, bacon, sausage.
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BBQ Chicken Pizza 20
Hand-tossed crust topped with tangy barbecue sauce, grilled chicken, caramelized onions, and melted mozzarella, finished with fresh cilantro.
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Italian Meat Lovers 20
Loaded with red sauce, peppadew peppers, pepperoni, salami, sausage, capicola, banana peppers, and a blend of cheeses.
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Shaved Ribeye Pizza 22
Thin slices of seasoned steak with sautéed peppers, onions, and mushrooms over a house-made steak sauce, topped with melted provolone and mozzarella.
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(Pizzas are made in a separate kitchen and may come out at different times)
CHEF ENTREES
CHOP OF THE DAY
Lamb* 46 (GF | DFA)
Seasoned with our signature house blend and finished with a vibrant pomegranate sauce. Served with garlic mashed potatoes and our roasted buttercup squash.
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Pork Chop* 41 (GF)
A richly marbled cut of white and dark meat, prepared at the chef’s recommended temperature for peak tenderness. Served with apple chutney, garlic mashed potatoes, and our roasted buttercup squash.
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Pair with any G.O. Red wine
Blackened Salmon* 36 (GF / DFA)
Pair with G.O. Chardonnay or Chardonel wine
Blackened Salmon served with cucumber crema, cauliflower mash, and tri-colored carrots.
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Lake Erie Walleye 34 (GFA) Pair with G.O. Riesling wine
Pan-seared or fried Lake Erie Walleye served with garlic mashed potatoes and our roasted buttercup squash, finished with lemon, and remoulade.
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Chilean Seabass $44 (GF) Pair with G.O. Pinot Grigio wine
Chilean sea bass with capers and butter sauce over cauliflower mash, served with asparagus.
Butternut Squash Ravioli 26 Pair with G.O. Chardonnay wine
Butternut squash–filled ravioli in ginger–allspice cream, finished with brown butter, sage, cranberries, and candied pecans.
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Chicken Piccata 28
Pan-seared chicken breasts topped with a bright lemon-caper cream sauce, served with garlic mashed potatoes and seasonal asparagus.
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Short Ribs 36 Pair with G.O. Cab. Sauv. or Red Blend wine
Braised short rib with red wine pan sauce, served with garlic mashed potatoes and tri-colored carrots.
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Prime Rib* 45 (Limited Supply) Pair with G.O. Cab. Franc wine
USDA prime rib, slow-roasted to medium-rare and served with garlic mashed potatoes and asparagus.
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Strip Steak* 44 (GFA) (DFA) Pair with G.O. Cab. Franc wine12 oz strip steak grilled to perfection and marinated in our signature blend. Served with garlic mashed potatoes and asparagus.​
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Filet Mignon 56* (GFA) (DFA) Pair with G.O. Red Blend wine
8 oz tenderloin filet with burgundy demi-glace, accompanied by garlic mashed potatoes and roasted acorn squash.
(GF) GLUTEN FREE | (GFA) GLUTEN FRIENDLY AVAILABLE (V) VEGAN | (VEG) VEGETARIAN | (DF) DAIRY FREE AVAILABLE | (Q) QUINSTOCK FARMS PRODUCTS ARE IN SEASON ONLY
Parties of 8 or more will have a 20% service charge added to the check
Outside Desserts will have a $2.50 per-guest serving charge added to the table’s check
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions