Smaller Plates

Meatball Lollipops

Certified Black Angus Beef, fresh ginger, water chestnuts, scallions, and cilantro, Valencia orange glaze.


Sicilian Calamari

Flash fried or sauteed (please indicate) with cherry peppers, sauteed with garlic, caperberries, crushed red pepper; tossed with house made san marzano tomato sauce and fresh lemon.


Pan-roasted Mushrooms

Virgin olive oil, rosemary, thyme, citrus zest, pepper, maldon salt


Pork Belly

House cured, Maple-Sriracha glaze, carrot puree, brussel sprouts.


Fried Oysters

House-made fennel jam, black pepper honey, cilantro aioli


Beef Satay

Marinatd certified angus beef tenderloin tips, grilled & served atop housemade tamarind aioli, and green onion (please note: made with coconut, peanut butter & soy sauce)


Pan Roasted Brussels Sprouts

brussels, garlic, crushed chilis, Maldon sea salt


Spinach & Artichoke Dip

Grana Padano, Cream Cheese, chive, baked and served with garlic rubbed crostini



Soup of the Day

Chef’s daily fresh selection



French Onion

Vidalia Onions, Marsala, crostino, Gruyere cheese, baked until bubbly



Herd Caesar

Classic salad of romaine and house-made caesar dressing with brioche croutons


add protein to pasta or salad by adding chicken [4], salmon [6], or flank steak [8]

Herd Arugula Salad

Organic baby arugula, fresh squeezed organic lemon juice, extra virgin olive oil, Maldon Salt, Crushed Pink Peppercorn, Shaved Grana Padano Cheese


add protein to pasta or salad by adding chicken [4], salmon [6], or flank steak [8]

Garden Salad

organic greens, grape tomatoes, red onion, red wine vinaigrette


add protein to pasta or salad by adding chicken [4], salmon [6], or flank steak [8]

Apple & Spiced Pecan Salad

Local apples, spiced pecans, feta cheese, mesculin greens, Maple-Dijon Vinaigrette


add protein to pasta or salad by adding chicken [4], salmon [6], or flank steak [8]


Filet Mignon

responsibly sourced angus filet, pan seared, asparagus slaw, irish champs, cabernet emulsion

8 ounce filet  30

4 ounce petite  22


Local Honey-Thyme Roasted Salmon

Sustainably farmed or wild salmon, roasted in local honey with lemon and thyme, served with cranberry toasted almond farro


N.Y. Strip

herb-rubbed 12 oz angus new york strip, bleu cheese cream sauce, irish champs & chef’s veg


Herd Flank Steak

marinated & grilled certified angus beef flank steak served with cilantro aioli, topped with house-pickled red onions and an aged balsamic reduction; chef’s choice of sides


Chicken Breast Piccata

Free Range Coleman Chicken breast, sautéed with garlic, shallots, and capers, in a white wine lemon-butter sauce served with Chef’s choice sides



Crab Stuffed Fillet of Sole 

served over wild rice with a citrus beurre blanc


Certified Angus Beef Ribeye

Grilled 12 ounce cut served with Irish Champ, topped with house made fresh herb compound butter


Pink Haddock Piperade (GF)

pan fried haddock with classic pays-basque sauce of bell peppers, tomato, onion, garlic



Shrimp & Grits

Succulent Wild white Shrimp in a sauce with Jalapeno bacon, bell peppers and onions over house-made cheesy grits


Rigatoni ala Vodka

Rigatoni pasta tossed in our own house-made tomato sauce with a touch of vodka, cream, and shaved grana Padano cheese



Truffled Mushroom Fettuccine

sauteed mushrooms with or without prosciutto, marsala, shallots, white truffle, porcini cream sauce



Lemon-Garlic Shrimp

wild white shrimp sautéed in evoo, lemon-garlic sauce, bell peppers and asparagus (dairy and gluten free!)



Roasted Eggplant with Spiced Chick peas

stacked slices layered with a sweet and savory tomato, green chickpea, and pignoli chutney, topped with marscapone and fresh mint



Autumn Duck

Pan roasted served over a fig puree with aged balsamic reduction and butternut squash



Herd scallops

Seared dayboat scallops in a white wine, lemon-garlic sauce topped with toasted breadcrumbs




Infused Ice Creams

Ask your server about our daily house-made ice cream infusions; always unique and delicious


S’mores Brownie

Graham Cracker Crust, Dark Chocolate Brownie, Bruleed Marshmallow, Godiva liquore



lady finders soaked in espresso and back east porter layered with sweetened marscapone and cocoa