Open Friday & Saturday from 4 p.m to 11 p.m
Cocktail Hour 4 p.m to 6 p.m | Nightcap 9 p.m to 11 p.m Sunday Brunch Buffet 10 a.m to 2 p.m
Elevated Dining | Where Comfort Meets Craft
Proprietor: Mandy Schow | Chef Patron: Lee Brennan | Chef de Cuisine: Veronica Wayward
Reservations (918) 857-2213
Starter Boards
Butter Flight Board | 23
Spreads infused with Honeycomb and Flaky Sea Salt, Smoked Tomato and Basil, Garlic and Rosemary & House Favorite Bone Marrow. Served with Sliced Baguette
Grazing Board | 29
Chef’s selection of Cheeses and Salumi with Seasonal Fruits & Candied Walnuts. Served with Varietal Crackers
Sweet & Savory Board | 26
Smoked Cream Cheeses topped with selections of Sweet and Spicy Bacon Jam & Whipped Herbal Feta with Smoked Tomato. Served with Sliced Baguette and Varietal Crackers
Coastal Shrimp Board | 21
Six Large Chilled Shrimp with Fresh-Made Cocktail Sauce & Lemon
Lollipop Lamb Board | 30
Four Grilled Lamb Chops complimented with Mixed Berry Conserve
Loaded Fingerling Potato Board | 18
Wedged Fingerling Potatoes with Melted Cheeses, Bacon and Chive with Herb Cream Dipping Sauce
FROM THE HEARTH
Smoked Tomato Bisque | 14
House Smoked Tomato Bisque, Crème Fraiche, Bouquet Garni, Sliced Baguette
Seasonal Soup | MP
Chef’s Daily Preparation with Sliced Baguette
From The Garden
Wayward Chop Salad | 18
Mixed Greens, Blue Cheese Crumbles, Cucumber, Cherry Tomato, Red Onion, Egg with choice of Blue Cheese, Creamy Balsamic or Garlic Herb Dressing
Pear Salad with Prosciutto | 24
Mixed Greens, Fresh Pear, Prosciutto, Feta, Candied Walnuts & Dried Cranberries tossed with Creamy Balsamic Dressing
Wayward Wedge Salad | 19
Wedged Iceberg with Red Wine Vinegar, Chopped Tomato, Red Onion, Blue Cheese Crumbles, Bacon, Chive, Blue Cheese Dressing
ENHANCEMENTS
Chicken | 9
Shrimp | 13
Salmon | 14
Steak | 22
Entrees from the hearth
Filet Mignon (8 oz) | 58
Smashed Potatoes, Haricots Verts, Garlic Herb Butter
Prime Ribeye (16 oz) | 68
Smashed Potatoes, Haricots Verts, Garlic Herb Butter
Creme Au Citron Salmon | 43
Greens, Herbal Arborio Risotto, Broccolini, Lemon Creme Reduite
Provenance Lamb Chops | 52
Herb Crusted Fingerling Potatoes, Broccolini, Garlic Herb Butter
Freres Duck Confit | 50
Leg and Thigh, Herb Crusted Fingerling Potatoes, Broccolini, Bouquet Garni
Coq Au Vin Blanc Chicken | 34
Greens, Smashed Potatoes, Haricots Verts, Herbed Creme Reduite with Bacon
Lakeside Birds Nest | 35
Smashed Potatoes, Thigh Filets, Mushroom, Greens & Onion A la Grecque, Gruyere
Heritage Pork Chop | 43
Smashed Potatoes, Haricots Verts, Garlic Herb Butter, Mixed Berry Conserve
CROWNS
Grilled Shrimp (4) | 13
Bone Marrow Butter | 8
Sauteed Mushrooms | 8
Loaded Potatoes | 6
Bacon, Gruyere, Chive