Dinner Menu

Preservation Kitchen Dinner Menu

Summer Menu

*Served daily 5 - 9 p.m.  Our menus change freguently.  Prices & items subject to change


Plates to Share

Steamed Mussels.  Garlic, fin herbs, white wine, crispy string potatoes, and crusty bread   16 

Polenta Tots.  Chipotle-lime aioli   7
Charcuterie Plate.  Three artisans cured meats, chef's choice rillettes or paté, cornichons, nuts, pickled organic local radish, house-made brioche   14  

Artichoke & Feta Cakes.  Artichoke hearts, cabbage jalapeno slaw, creamed feta & oregano   11

Cheese Plate.  Three artisan cheeses, apple, local honey, spiced & sweet nuts   14

Hazelnuts.  House roasted, rosemary, sweet and spicy   6

Olives.  Infused with extra virgin olive oil, garlic, toasted fennel, orange peel    5 

Crispy Brussels Sprouts & Panna Cotta.  Goat cheese & buttermilk panna cotta, balsamic glazed Brussels sprouts    12



Caesar Salad.  Romaine, croutons, Parmesano Reggiano & our classic dressing   8 

Spinach & Berry.  Crumbled chèvre, candied walnuts, lemon vinaigrette   9      

Beet & Quinoa. Roasted beets, quinoa, wild arugula, Daphne goat gouda, basil, lemon vinaigrette   9

Preservation Kitchen House Salad.  Mixed greens, seasonal fresh vegetable, baked croutons, cilantro vinaigrette     8


Large Plates 

Filet Mignon.  Double R choice tenderloin, mashed potatoes, beurre rouge, summer vegetable*   41

Seafood Cioppino.  Salmon fennel broth, shrimp, mussels, scallops, market fish, crispy string potatoes, grilled Como bread    21

Duck & Grits.  Seared duck breast, sweet corn grits, cranberry duck demi, summer vegetables*   32 

Wild Boar Ragu.  Pappardelle, boar shoulder ragu, Parmigiano Reggiano    21

Caramelized Short Ribs.   Harris Farms Angus beef, mashed potatoes, horseradish sour cream, summer vegetable    26

Salmon.  Bruce Gore, wild line caught Alaska King, lemon couscous, summer vegetable, smoked red pepper beurre blanc*  36

Pork Loin.  Brined & seared Carlton Farms loin, sage & black pepper crusted, herb roasted fingerlings, collard greens, spicy honey mustard glaze 28

Steak & Mash.  Grilled skirt steak, mashed potatoes, summer vegetables, gorgonzola aioli*    21  

Summer Gnocchi.  Summer vegetables, smoked red pepper puree, Daphne goat gouda,    22


Our Chefs          Miles Fiegi, Charlene Coop, Jason Bowen  


*Eating raw or undercooked meat may increase your risk of food borne illness.