Big Tree Inn menu — United States

Three wild-caught jumbo shrimp wrapped in crispy, shredded pastry, served with a tomato tartar sauce and a cumin-spiced coconut mascarpone.

A curated selection of cured meats and cheeses served with fresh fruit, nuts, grilled baguette slices, olive oil, and whole grain mustard.

Baked brie served with roasted pear, honey, thyme, and pomegranate, accompanied by slices of grilled baguette.

Crispy potato fries seasoned with fresh rosemary and herbs.

Bite-sized cheese curds coated in a pretzel-style breading, served with fire-roasted and sweet pepper dipping sauces.

Crispy tortilla chips topped with citrus-marinated pulled pork, melted cheese sauce, black bean and corn salsa, avocado, cilantro, sour cream, and jalapeños.

Ten jumbo chicken wings are fried until crispy, tossed in your choice of sauce, and finished on a char-grill for a caramelized flavor.

A hand-crafted ground beef patty served on a brioche bun with lettuce, tomato, onion, and your choice of cheese.

Two crispy fried chicken sliders served on Belgian waffles and topped with a savory maple bacon jam.

This Uruguayan-style sandwich features a grilled ribeye steak topped with bacon, caramelized onions, roasted peppers, cheddar, greens, tomato, chimichurri, and a hard-boiled egg, served on a butter-grilled baguette.

This sandwich features crispy Cajun-fried shrimp served on a butter-grilled baguette with Creole remoulade, fresh greens, and tomato.

A large balsamic-marinated portabella mushroom cap served on grilled flatbread with wilted spinach, roasted sweet peppers, and melted Swiss cheese.

A grilled chicken sandwich topped with fresh mozzarella, heirloom tomatoes, basil pesto, and balsamic glaze, served on a toasted, buttered brioche bun.

This pressed sandwich features slow-roasted mojo pork, ham, Swiss cheese, pickles, and mustard on a butter-grilled baguette.

A creamy soup featuring the flavors of roasted red peppers and melted Gouda cheese.

• CUP$5
• BOWL$8

A rich, velvety soup featuring caramelized onions in a savory broth, finished with a creamy texture.

• CUP$5
• BOWL$8

A refreshing salad featuring assorted local tomatoes, creamy burrata cheese, crisp cucumbers, red onion, and fresh herbs, finished with a balsamic reduction and citrus vinaigrette.

This salad features crispy maple-glazed pork belly served over a mix of greens and red cabbage, topped with tart Granny Smith apples and caramelized walnuts in a maple vinaigrette.

A refreshing salad of fresh watermelon, kiwi, and feta cheese served over mixed greens, finished with extra virgin olive oil, balsamic reduction, and sea salt.

This salad features crisp romaine and frisée lettuce tossed with parmesan cheese, crunchy croutons, and a creamy peppercorn dressing, topped with an anchovy and a soft poached egg.

A thick-cut, medium-rare grilled tuna steak served over parsnip puree with asparagus, blistered tomatoes, olives, capers, basil, and lemon.

Pan-seared jumbo scallops and Spanish chorizo are served over a creamy romesco sauce with a side of asparagus, with a vegan substitution option available.

This 14-ounce dry-aged USDA ribeye steak is basted in rosemary butter and served with pesto-parmesan fingerling potatoes and grilled asparagus.

This dish features little neck clams, mussels, and chorizo sausage served in a fire-roasted tomato and sweet pepper sauce over linguine, accompanied by aioli and grilled baguettes.

A grilled chicken breast served over farro with asparagus, a tomato medley, artichoke hearts, capers, and fresh basil, finished with a French mustard vinaigrette.

A 12-ounce cast-iron seared strip steak, sliced and served over creamy Parmesan risotto with a topping of wild mushrooms and fresh herbs.

These housemade ricotta and parmesan dumplings are served in a brown butter sauce with garlic, shallots, baby tomatoes, pancetta, fresh basil, and shrimp.