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Brick Oven Artisan Flatbread

  • Italiano ~ 12/22

    Pepperoni, housemade sausage, sauteed mushrooms, tomatoes, creamy ricotta sauce, topped with scallions

  • Sicilian ~ 12/22

    Salami, pepperoni, sausage, bacon, and mozzerella, with housemade marinara.

  • Cellar ~ 11/21

    Roasted garlic, grilled chicken, bacon, sauteed mushrooms, caramelized onions, creamy ricotta sauce and topped scallions.

  • Smith Flat Combo ~ 12/22

    Pepperoni, sausage, olives, carmalized onions, sauteed mushrooms, peppers and housemade marinara.

  • Smoked Gouda ~12/22

    Prosciutto, smoked gouda, kale, local honey, caramelized onions,
    sliced pears, creamy ricotta sauce topped with gorgonzola.

  • Mediterranean ~11/21

    Marinated artichoke hearts, portabella mushrooms, kale,
    mozzerella, kalamata olives and sundried tomato pesto sauce.

Little Miners (Kids Menu)

  • Bolognase ~ 8

    Fresh linguini in a bolognase sauce, topped with parmigiano reggiano.

  • Cheese Artisan Pizza ~ 7

    Cheese brick oven artisan pizza with cheddar cheese, mozzerella and housemade marinara.

  • Traditional Pepperoni Pizza ~ 8

    Brick oven pizza with mozzerella, cheddar cheese, pepperoni, and housemade marinara.

  • Gold Miner’s Chicken ~ 8

    Panko crusted chicken with housemade chips served with a honey mustard or ranch dipping sauce.

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Pastas

**Gluten-Free option- Spiral spun local sourced vegatables**

  • Four Cheese Pappardelle ~ 18

    Fresh cut pappardelle pasta with a zesty three cheese cream sauce
    topped with crispy prosciutto and a parmigiano reggiano crust.

  • Frutti Di Mare ~ 27

    Clams, sea scallops, prawns, mussels, sundried tomatoes,
    caramelized red onion, white wine cream sauce with
    fresh hand cut linguini.

  • Tuscan Style Bolognese ~ 20

    Sanders family secret bolognese sauce with housemade Italian sausage,
    grass fed beef, handcut linguini topped with parmigiano reggiano.

  • Duck Confit ~ 25

    House made tortellini stuffed with ricotta cheese and braised spinach in a
    basil parmesan cream sauce topped with slow roasted duck confit.

  • Seasonal Vegetable Linguini ~ 17

    Fresh handcut linguini, seasonal produce in a house red wine marinara.

Sides

  • Roasted garlic mashed potatoes ~ 6
  • Rosemary potato medley ~ 5
  • Three grain rice pilaf ~ 5
  • Seasonal vegetables ~ 4
  • Braised Greens ~ 5

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Center of the Plate

  • 8 oz Grilled Filet Mignon ~ 32

    Served atop demi glaze with roasted garlic mashed potatoes and blanched baby carrots.
    Offered with Smith Flat House salad or soup du jour

  • 12 oz Grilled Ribeye with Gorgonzola Butter ~ 30

    Roasted rosemary potato medley with local hand cut seasonal vegetables.
    Offered with Smith Flat House salad or soup du jour

  • White Marble Pork Tenderloin ~ 25

    Grass fed White Marble pork tenderloin soaked in Barsotti apple cider, paired with an apple chutney, served with roasted rosemary potato and blanched baby carrots

  • Oscar Style Salmon Filet ~ 24

    Served with crab in lemon beurre blanc sauce on three grain rice pilaf and local hand cut seasonal vegetables.

  • Bouillabaisse ~ 32

    Salmon pieces swimming with shelled Dungeness crab, mussels,
    prawns, scallops and clams in a savory saffron broth.
    Offered with Smith Flat House salad or soup du jour

  • Foccacia Crusted Chicken Breast ~ 26

    Served with three grain rice pilaf and braising greens accompanied with a white wine veloute sauce

  • Vegetable Wellington ~ 19

    Grilled portabella mushroom and seasonal vegetables wrapped in puff pastry with house marinara topped with shredded mozzarella served with three grain rice pilaf.

  • Black & White ~ 30

    4 oz Petite Filet Mignon with house demi glace, pan seared prawns served with béarnaise sauce, roasted garlic mashed potatoes, and seasonal vegetables.
    Offered with Smith Flat House salad or soup du jour

  • Lamb Shank ~ 31

    Bone in lamb shank braised for 8 hours served on roasted garlic mashed potatoes topped with a mushroom Marsala sauce served with blanched baby carrots.
    Offered with Smith Flat House salad or soup du jour

Salads

  • Smith Flat House ~ 5/8

    Baby field greens, pickled onions, cherry tomatoes, julienne carrots goat cheese, tossed with balsamic vinaigrette and croutons.

  • Deconstructed Caesar ~ 7/10

    Hearts of romaine, dusted with parmigiano reggiano, housemade caesar dressing topped with croutons and served on parmesan tuille.

  • Warm Spinach ~ 6/9

    Baby spinach, caramelized onions, bacon, dried apricots and a warm apricot dressing.

  • Apple Hill ~ 6/9

    Baby field greens, gorgonzola, fresh apples, sundried cranberries, toasted almonds tossed in a Barsotti apple vinaigrette.

  • Grilled Tenderloin Medallion ~ 14

    Chopped romaine, pickled onions, cherry tomatoes, toasted almonds, julienne carrots, blue cheese, balsamic vinaigrette.

  • Add chicken ~ 4 Add grilled prawns ~ 6 Add beef tenderlion ~ 7
  • Soup du jour Small ~ 4 Large ~ 6

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Hors D’oeuvres

  • House Charcuterie Plate ~ 14/19

    Seasonal accoutrements, cheeses, roasted nuts and charcuterie varieties.

  • Seared Scallops with Pork Belly ~ 11

    Seared sea scallops, candied pork belly, apples, fried sage, balsamic glaze, black sea salt.

  • Grilled Lemon Grass Prawns ~ 12

    Served with a red pepper aoli topped with capers.

  • Seasonal Smith Flatbread ~ 9

    ~Ask your server for today’s selection~

  • Spicy Bourbon Mussels & Steamers ~ 11

    Sundried tomatoes, chorizo, bourbon served in a housemade bourbon tomato broth.

  • Three Cheese Spinach Artichoke Dip ~ 10

    With sun dried tomatoes served with crostinis.