Our Table Jamestown

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Cheese Pizza

Chef Marc's Signature Burger

Half-pound butcher’s blend, topped with sliced brie, fig jam, fried onion strings, and finished with a red wine reduction

Stout Brownie Sundae

Rich chocolate brownie spiked with bourbon and stout, topped with our salted caramel sauce, house-made vanilla ice cream, candied pecans, and whipped cream (Contains Nuts)

Brownies

Half dozen of your choice; Chocolate Stout, or Toffee Butterscotch

Autumn Harvest Bowl (GF)

Marinated grilled chicken thigh, on arugula, quinoa, chickpeas, roasted sweet potato, granny smith apple, cranberries, goat cheese with maple tahini dressing Vegetarian option: Marinated, grilled Portobello Mushroom (V)

Old Favorite Cookies

One dozen of our favorite Triple Ginger, Salted Chocolate Chip, Chocolate Fudge, and Golden Oatie cookies

Lemon Bars

Four creamy tart lemony bars on a shortbread crust

Grilled Lamb Burger

Topped with sweet onion jam, goat cheese spread, and house-made mint chimichurri

It's Your Birthday Cake

Rich Chocolate Cake layered with crumbled milk chocolate and vanilla Italian meringue buttercream (And ask for a candle!)

I don't want that

Two Beef & Brisket sliders served with lettuce, tomato, pickle, and fries

I changed my mind

Two falafel sliders topped with tzatziki and pickled onion, served with fries

Lobster Tagiatelle

Lobster over tagliatelle pasta with fresh tomatoes

Beef Ragout w/Creamy Risotto & Sundried Tomatoes

Chef Marc’s Beef Ragout over creamy risotto with sundried tomatoes

Almond Bread Pudding

Buttery, vanilla bread pudding loaded with almonds, served warm with our salted caramel (Contains Nuts)

Brie and Swiss Fondue (V) (N)

Served with cranberry compote, roasted salted almonds, and crostini

Seasonal Fruit Crisp

The best fruits of the season bubbling under a buttery oat streusel topped with house-made ginger, vanilla, or salted caramel ice cream

Simply Grilled

Each dish served with roasted fingerling potatoes and seasonal vegetables

I don't know

House-made macaroni and cheese

Braised Pork Belly Bites (GF)

Served with three signature sauces: South Carolina BBQ, maple balsamic glaze, and sriracha hot honey

Falafel & Stuff (V)

House-made falafel, hummus, with pita wedges, tabbouleh, marinated artichoke hearts, tzatziki, pickled onions, grape leaves, and olives

Red Pepper Halibut (GF)

Pan-seared Halibut served over sweet potato noodles, topped with sweet red pepper butter sauce and green leek oil

Salmon Kale and Quinoa Bowl (GF)

Pan-seared salmon on a bed of warm kale and quinoa, with pickled beets and carrots, topped with sumac yogurt and pickled red onion. Vegetarian option: Pan-seared Portobello Mushroom steak

Lentil Burger (V)

Chef Marc’s special recipe lentil burger w/honey chipotle mayo, guacamole, and pickled red onion, on a toasted bun

House-Made Biscuits and Butter (V)

Two warm-from-the-oven biscuits served with maple bourbon butter. Choose plain or cheddar

Mile High Cheesecake (GF)

Lighter, fluffier version of a classic NY Cheesecake, topped with our mixed berry compote on a crust of pecans, walnuts, oats, and brown sugar (Contains Nuts)

Salted Caramel Crème Brûlée (GF)

Creamy baked custard, loaded with caramel, with a crispy sugared crust, served with chocolate-dipped shortbread

House Made Chips (GF) (V)

Served with warm artichoke, caramelized onion dip

Mussel Cioppino Stew

Fish stew featuring mussels, served with crusty ciabatta bread

Pasta and Wild Mushrooms (V) (N)

Pappardelle pasta with wild mushrooms and garlic, cashew cream

Citrus Chicken (GF)

Citrus-brined chicken breast, charbroiled and basted with rosemary herb oil and topped with garlic herb butter

Mac and Cheese

Carrot Cake

Four layers loaded with carrots, coconut, and pineapple, filled and covered with a rich cream cheese buttercream

Chopped Fall Salad (V) (VE) (N)

Roasted beets, arugula and spinach, tossed with orange balsamic vinaigrette, topped with crumbled feta cheese and toasted almonds

Autumn Veggie Flatbread (V) (N)

Flatbread starts with spread of roasted garlic puree, topped with crumbled goat cheese, diced fresh tomatoes, sauteed onions, yellow & green squash and sweet potato, topped with cashew cream, arugula and EVOO

Prosciutto Brussels Sprouts (GF) (N)

Roasted brussels sprouts tossed with crispy prosciutto, candied walnuts, and finished with a molasses drizzle

Roasted Tomato Soup (VE)

Our twist on a familiar favorite: roasted tomatoes, garlic, caramelized onions, and herbs, served with our house-made cheddar biscuit

Arugula & Spinach Beet Salad (V) (N)

Roasted beets, arugula and spinach, tossed with orange balsamic vinaigrette, topped with crumbled feta cheese and toasted almonds

Parmesan Truffle Fries (GF)

Minestrone (V)

Chef Marc highlights the season’s freshest vegetables in this special soup, served with house-made cornbread

North Atlantic Salmon (GF)

North Atlantic salmon, basted with rosemary herb oil and topped with garlic herb butter

French Fries (GF)

I'm not hungry

Buttered noodles

Caesar Style Wedge (GF) (VE) (N)

Baby romaine wedge finished with a parmesan vinaigrette and our own nut granola

Cheddar Miso Baked Oysters (GF)

Half-dozen fresh shucked local oysters, baked with a miso sauce, spinach, and cheddar cheese

Beef Tenderloin (GF)

Cut in-house, beef tenderloin seasoned with our house rub and rosemary oil

Affogato

Our house-made vanilla ice cream covered with a hot shot of espresso, served with orange pine nut biscotti (Contains Nuts)

Sweet Potato Waffle Fries (GF)

Barley Pilaf

Warm Olives with Cheddar Cheese & Crostini

Mediterranean olives served with aged cheddar cheese and crostini

Tomorrow's Breakfast

Miniature Tea Bread - Chef’s Choice

Mini Pies

Chef's Choice. Ask your server for weekly specials

Paprika Grilled Shrimp (GF)

Shrimp grilled with our house-made paprika spices

Seasonal Vegetable (V) (VE)