Hootch & Banter | Dinner Menu

Dinner Menu

Monday-Thursday 4:00 pm – 9:00 pm Friday-Saturday 4:00 pm – 10:00 pm

Sunday 4:00 pm – 8:00 pm

- Soup & Salads
- HOUSE SALAD
  
  10
  
  local hydro bib lettuce, heirloom tomatoes, bacon, gorgonzola, lemon garlic aioli, balsamic glaze *GF, VO
- SOUP DU JOUR
  
  10
- MEDITERRANEAN CHOP SALAD
  
  11
  
  mixed greens, Kalamata olives, feta, tomatoes, chick peas, cucumbers, red onions, herb vinaigrette *GF,VgO
- CAESAR SALAD
  
  11
  
  housemade Caesar dressing, bib lettuce, arugula, baby spinach, parmesan romano, herbed crouton *GFO
- FLANK STEAK SALAD
  
  18
  
  grilled flank steak, arugula, Arcadian mix, grilled endive, toasted pecan, Fuji apple, pecorino Romano, gorgonzola, creamy poppy seed dressing *GF
- Dinner Appetizers
- BREAD & OIL
  
  7
  
  foccia, served with tomato and fennel infused oil-caramelized onion butter, sun-dried tomatoes, rosemary, thyme, garlic, smoked sea salt *V
- SMOKED CHICKEN EMPANADAS
  
  13
  
  black beans, roasted sweet corn, feta cheese, red chili aioli, apple butter, served with pico de gallo
- CLAUDES POUTINE
  
  17
  
  house cured corned beef, hand cut fries, house made poutine gravy, fresh cheddar cheese curd & gruyere cheese, scallions *GF
- FILET WELLINGTON MINIS
  
  15
  
  white truffle duxelle, demi-glaze, balsamic glaze
- MOULES MERGUEZ
  
  19
  
  PEI Mussels, lamb merguez, white wine, mascarpone, aromatics, roasted pepper medley, grilled baguette *GFO
- CRAB DIP
  
  16
  
  house mix crab dip, topped with aged cheddar, pretzel bread *GFO
- MEZZA PLATTER
  
  15
  
  sun-dried tomato & olive tapenade, butternut squash & cumin hummus, feta & poblano spread, bruschetta, garden vegetables, served with naan bread, multigrain crackers *GFO, VO, VgO
- TWICE COOKED INFUSED WINGS
  
  13
  
  13
  
  served naked with traditional buffalo sauce, blue cheese *GF
- Dinner Entrees
- NOT FOR RON SWANSON
  
  26
  
  Arborio rice, mascarpone, butternut squash puree, wild mushrooms, radicchio, cherry tomato, kale *GF, V, VgO
- THE BLACK SHEEP
  
  36
  
  lamb osso buco, truffled celeriac risotto, duck fat poached cherry tomato, sautéed mustard greens, blackberry bordelaise *GF
- FOG HORN LEG HORN
  
  28
  
  apple cider brined & roasted half chicken, roasted apple, sweet potato, caramelized fennel, rainbow carrots, red kale & baby kale medley, black peppercorn pan gravy *GF
- TENDER LOVIN
  
  42
  
  10oz filet tenderloin, marinated grilled endive, English peas, pork belly lardon, marbled potatoes, house steak sauce *GF
- MARYLAND CRAB CAKE
  
  36
  
  8 oz jumbo lump crab cake, sautéed brussels sprouts, caramelized onion, pumpkin & house ground sausage hush puppies, remoulade
- RAINBOW BRITE
  
  32
  
  pan seared scallops, creamy herb polenta, roasted rainbow cauliflower, beurre noisette, pomegranate glaze *GF
- Dinner Handhelds
- BURGER OF THE WEEKEND
  
  26
  
  10 oz Mishima Reserve Wagyu Beef patty, Chef crafted every weekend. Only Available for Dinner Friday-Sunday
- THE BANTER
  
  16
  
  house cured corn beef, gruyere, black Russian bread, whiskey mustard, hand cut fries house made ketchup *GFO
- MARINATED PORTABELLA
  
  15
  
  roasted red pepper aioli, Swiss cheese, arugula, brioche roll, hand cut fries or balsamic salad *V
- THE “KIDD” PRIME BURGER
  
  15
  
  local aged cheddar, apple wood bacon, tobacco onions, brioche roll, hand cut fries, house ketchup *GFO
- Sides
- BUTTERNUT SQUASH & SAUSAGE HUSH PUPPIES
  
  6
- SMOKED GOUDA MAC & CHEESE
  
  10
  
  cavatappi pasta, smoked gouda, sriracha
- CRISPY BRUSSELS SPROUTS
  
  8
- HARICOT VERTS
  
  8

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Vegetarian Vegetarian Option Gluten Free Gluten Free Option Vegan Vegan Option

OUR MENU CHANGES FREQUENTLY AND MAY NOT ACCURATELY PORTRAY OUR MENU LISTINGS FOR THE DAY.

Dinner Menu

Soup & Salads

Dinner Appetizers

Dinner Entrees

Dinner Handhelds

Sides