Courthouse Pub

Fresh from Henning?s Dairy, with our beer batter. Served with raspberry balsamic.

Fresh burrata, blueberry sage coulis, lemon honey, blueberries, fried sage and honeycomb with grilled crostinis.

Fried corn frittets with hot heney, cotija, cilanro, and spicy avocado cream.

Creamy smoked salmon, chives, and red peppers topped with green onions, and parmesan served with pita chips.

Lemon zest shrimp, cakes pan seared and served with a spicy dill cream.

Pineapple pulled pork, watermelon, salsa, pickled red onion, cotija, cilantro and avocado cream topping out tortilla chips.

Our bowl of our chunky tomato and white bean chili topped with cheddar. A pub favorite for 20 years.

Please contact the restaurant for today?s specialty.

Arugula, avocado, blueberries, pistachios, feta, cucumber, onion, and rosemary citrus vinaigrette.

Caesar tossed romaine with shrimp, tomatoes, onion, parmesan, red cabbage and toasted croutons..

Spring mix and arugula with kalamata vinaigrette, parmesan, roasted red peppers, red onion, cauliflower and toasted croutons.

18 oz. ribeye grilled, topped with Thai chimichurri, served over spring onion black rice and asparagus.

12 oz. pepper crusted and pan seared with black cherry balsamic, maple sweet potatoes and asparagus.

8 oz. grilled, topped with cracked pepper whiskey cream sauce, served with heirloom potatoes and asparagus.

24 oz. slow roasted pork shank over parmesan risotto with tomatoes, asparagus, capers and garlic.

Pan seared, topped with tzatziki served with chilled cucumber citrus feta couscous, blueberry sage coulis and asparagus.

8 oz. seared in compund butterm served over gnocchi tossed in a pistachio chardonnay tomoato sauce.

Penne tosed in pistachio pesto, herbed cream, garlic, shallot, and topped with fresh burrata.

Sauteed shrimp, kalamata, olives, capers, tomatoes, feta and compound butter sauce tossed with penne.

Pan seared panko chicken topped with strawberry rhubarb jam, served with garlic herb feta risotto and asparagus.

House beer battered haddock, crispy fries, creamy coleslaw, and tartar.

Pan seared cauliflower steaks served on top of fire roasted red pepper romesco and drizzled with our garden hot sauce,

8 oz. pan seared with sweet chili coconut cream, cilantro lime black rice, spiced mango sauce and pickled red onion.

Lightly dusted and fried, watermelon lime salsa, cabbage, avocado creme and green onions in flour tortillas.

Maple glazed chicken, spring mix, pecans, green onion, and dried fruit in a wheat wrap.

Braised pineapple pork, pickled red onion, cabbage and tzatziki on brioche.

Salami, ham, provolone, pistachio pesto, arugula, giardiniera, and garlilc parmesan aioli on focaccia.

Compound butter, with whipped feta, cheddar, hot honey, arugula and tomato.

Blueberry sage coulis, whipped feta, arugula and red onion on a pretzel bun.

Strawberry rhubarb, cheddar, spring mix, tomatoes, rosemary balsamic aioli and bacon on brioche.

Jalapeno cream cheese, haystack onions, garlic parmesan aioli, spring mix and tomato on a pretzel bun.

Served with lettuce, tomato, and onion on the side on brioche roll. Add cheese or bacon for an additional cost.