Warm rolls and maple butter, olive oil and fig balsamic vinegar
Autumn Bisque Rachael’s butternut squash and carrot soup made with coconut milk, fresh ginger, and warm spices.Served with Crème Fraiche and roasted pepita seeds (GF, VEG) or Caesar Salad A classic Caesar salad served with our homemade Caesar dressing
Mom’s Meatloaf Classic meatloaf made with ground beef and ground pork, and bacon.
Oven-roasted and finished with mushroom gravy
Fourth Iron Classic Macaroni and Cheese A homemade local white cheddar cheese sauce blended with macaroni and seasoned cracker crumbs.
Served train-style in a cast-iron vessel Add-Ons: Lobster $7.00 ● Shrimp $6.00 ● Steak Tips $5.00 ● Chicken $4.00 ● Bacon $3.00
Chicken Marsala A well-known favorite, tender white meat chicken sautéed with mushrooms and shallots
with fresh chopped herbs and a demi-glace sauce and finished with Marsala wine
Grandmother Ruth’s Seafood Pie Lobster, shrimp, and haddock in a sherry cream sauce and served in a Mini-Boule bread bowl
Hattie’s Harvest Three-Bean Chili Our homemade vegetable chili with a variety of beans and harvest vegetables, served in a bread bowl (VEG) Add-ons: Steak Tips $4.00 ● Chicken $3.00
Ask your server about the vegetable and starch of the day
Apple Brown Bette Our version of the rail-dining classic from the 1930s – Apple Crisp topped with a
golden brown crumble and served with maple walnut ice cream
Pumpkin Bread Pudding Topped with house-made butterscotch sauce and cinnamon whipped cream