7 Acre BarnGrill Menu

Romesco is a Spanish tomato base sauce that is both smoky and nutty. The sauce originated in the Catalonia region of Spain, a port city when fishermen in the area made it to eat with fish .We serve ours with charred baby carrots and grilled Flat Bread. It is topped with zaatar and fine herbs.

5 oz octopus tentacle poached in white wine and pickling spice, grilled and charred. Gojuchang is then spooned on the base of the plate with the grilled tentacle placed on top. It is garnished with a Miso Slaw made with Napa and red cabbage tossed in a Miso vinaigrette made with miso paste, red pepper, and garlic confit. The dish is topped with toasted nori

A dish originating from the Bahamas that consists of conch meat, red peppers, onion, and spices. Ours is served with a pickled relish tartare sauce and scallions.

Chris Sedgewick's original recipe. Jumbo Lump Crab, Red Pepper Beurre Blanc, Sweetcorn Relish

Iceberg, Blue Cheese Dressing, Cherry Tomatoes, Pecan-Smoked Bacon, and Scallions

Salanova lettuces, cornbread croutons, shaved fennel, celery, tarragon, buttermilk dressing

House-Ground Prime Brisket and Chuck Blend, American Cheese, Lettuce, Tomato, Pickle, Red Onion, Hot Mustard and Mayo

Crisp Chicken, Avocado Salsa Verde, Guajillo Chile, Jicama Slaw, Lime

Inspired by the Veracruz region in Mexico, this is a coastal dish with a latin flare. Sauteed Bay Scallops, PEI (prince edward island) mussels, and Shrimp in a seafood broth with tomato, red onion, jalapeno, cilantro, pickled peppers and carolina gold rice

12 oz raw cut, bone-in short rib, oven roasted and served with Rosemary demi

Served with Aperol Champagne Curd

Candied pecan, cream cheese icing

Served Crispy, Yum Yum Sauce, and Togarashi Spice

Romesco is a Spanish tomato base sauce that is both smoky and nutty. The sauce originated in the Catalonia region of Spain, a port city when fishermen in the area made it to eat with fish. We serve ours with charred baby carrots and grilled flatbread. It is topped with zaatar and fine herbs.

5 oz octopus tentacle poached in white wine and pickling spice, grilled and charred. Gojuchang is then spooned on the base of the plate with the grilled tentacle placed on top. It is garnished with a Miso Slaw made with Napa and red cabbage tossed in a Miso vinaigrette made with miso paste, red pepper, and garlic confit. The dish is topped with toasted nori

A dish originating from the Bahamas that consists of conch meat, red peppers, onion, and spices. Ours is served with a pickled relish tartare sauce and scallions.

Chris Sedgewick's original recipe. Jumbo Lump Crab, Red Pepper Beurre Blanc, Sweetcorn Relish

A 6oz slice of Duroc Bacon sous vide for 14 hours and then finished on the grill. comes with our homemade Aunt b's BBQ sauce and country slaw.

Iceberg, Blue Cheese Dressing, Cherry Tomatoes, Pecan-Smoked Bacon, and Scallions

Salanova lettuces, cornbread croutons, shaved fennel, celery, tarragon, buttermilk dressing

Pickles and Mayo served on a Brioche Bun

House-Ground Prime Brisket and Chuck Blend, American Cheese, Lettuce, Tomato, Pickle, Red Onion, Hot Mustard and Mayo

Thin sliced Italian cured deli meat consisting of Salami (air-dried pork sausage), Copa (Similar to prosciutto, pork cut from the neck and shoulder and hang dried), and Mortadella (pork sausage) (3oz each deli meat), the meat is then steamed with provolone (this prevents the meat from drying out) and placed on grilled ciabatta bread that has been brushed with garlic aioli. We then add pickled peppers and red onion for a nice crunch and tang.

Inspired by the Veracruz region in Mexico, this is a coastal dish with a latin flare. Sauteed Bay Scallops, PEI (prince edward island) mussels, and Shrimp in a seafood broth with tomato, red onion, jalapeno, cilantro, pickled peppers and carolina gold rice

Pan seared, Organic Springer Mountain chicken breast. On a bed of Linguini that is tossed in a sauce made of garlic, white wine capers and heavy cream and banished with fresh parsley.

Served with Aperol Champagne Curd

Candied pecan, cream cheese icing

Crispy Fried, Togarashi, Yum Yum