1. No category

Soups
Salads
Chicken and Wild Rice GF
Mixed Greens GF
Carrot, cucumber, mozzarella, tomato,
red wine vinaigrette
Fried parsley
7
Cream of Wild Mushroom
Beet Salad GF
Fried enoki, truffle oil
Baby kale, goat cheese crumbles, carrots,
sherry vinaigrette
Soup du Jour
8
Cup 5 Bowl 7
Fall Lettuces GF
Apple, walnut relish, dried fruit,
blue cheese, port vinaigrette
Rustica Bread Basket
8
Herb butter
2
Add Salmon or Shrimp to any salad 6
Add Chicken to any salad 4
Snacks and Starters
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House-Made Pretzel
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Seafood Boil *
Crawfish, shrimp, mussels, chorizo,
potato, corn
Squash Ravioli
Beer-cheese fondue
Mornay, arugula, brussels sprout petals,
blue cheese, granola
6
Pork Tots GF
Ham hocks, bacon, broccollini, cheese,
creamy bacon ketchup
15
10
PEI Mussels *
White wine, chorizo, crème fraiche
Steak Tartare *
9
Quail egg, truffle oil, crostini
Tempura Fried Veggies GF
14
12
Ricotta Gnocchi
Meat Pizza *
Steak, pepperoni, peppers, onions,
marinara, cheese curds, sriracha sour
cream
Spicy dill buttermilk dipping sauce
10
Poutine GF
Chili, bacon, sour cream, cheese curds
Pork Bolognese, parmesan, focaccia
18
Pork Belly Steam Buns
Hoisin, jalapeños, pickle slaw
13
9
13
Vegetable Pizza *
Dry Rubbed Wings GF
Buffalo-bleu sauce, buttermilk dressing,
celery slaw
Pork Shank
Artichokes, mushrooms, leeks, mornay,
arugula, truffle oil
House-made ramen noodles, kimchee,
bacon, orange-soy glaze, pho broth
13
10
15
Gnome Charcuterie *
Entrees
Chef’s selection of house-cured meats
and pickled vegetables
Bacon Sausage Wrapped Pork Loin
Sweet potato gratin, ham hock collard greens, cider demi
26
20
Spinach Handkerchief Pasta
Squash, tofu, kale, tallegio sauce
18
Game Hen GF
Cheesy polenta, baby carrots, maple glaze, sriracha demi
Sandwiches
24
All sandwiches served with house cut fries, substitute cup
of soup or house salad for an additional charge
Pheasant Pot Pie
Game Burger *
Pheasant Breast GF
Curry butternut squash, coconut risotto, chestnut, frisee
Bison, elk, bacon, bleu cheese-onions,
lingonberry aioli
Grilled focaccia
18
28
15
Surly Bender Braised Short Ribs
Duck Burger
Potato puree, horseradish cream, bacon-kale, braising jus
Goat cheese, bacon, wild rice, cherry aioli
30
15
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Angus Cheeseburger *
Topped with short ribs, garlic aioli
Fish *
Snapper 26 Scallops 27
13
Romesco, barley risotto, leeks,
root vegetable noodles
Chicken Cordon Bleu *
Shaved pork tasso, swiss cheese, Dijon mayo,
oven-dried tomatoes, multigrain bread
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Steaks GF
13
Fried Vegetable “Juicy Lucy”
Roast Beef Panini *
Beef Rib Eye 40 NY Strip 38
Filet 48
Sirloin 28
Bison Ribeye 40
13
Horseradish cream, watercress,
steak sauce
Mozzarella, spinach, sriracha aioli
13
Caramelized onions and peppers, provolone cheese,
horseradish cream, ciabatta bun, au jus
Gnóme Mì
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Pickle slaw, ginger mayo, jalapeños, fresh cilantro,
house-made sausage and tasso
13
Sides
Brussels Sprouts with Bacon GF
7
Roasted Asparagus with Poached Egg *
Meatloaf Sandwich
7
Marinara sauce, spinach, smoked mozzarella,
multigrain bread
Curry Butternut Squash Risotto GF
13
Wieners 'n’ Mac ‘n’ Cheese
Please alert your server of any allergies or
dietary restrictions, all ingredients may not be listed.
Potato Puree
7
12
5
French Fries GF
The consumption of raw or undercooked
eggs, meat, poultry, seafood or shellfish may
increase your risk of food borne illness.
GF = Gluten Free
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* = Can be altered to be GF
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thehappygnome.com
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Executive Chef Scott Brink
Artisan Cheese *
Served with bread, crackers, balsamic reduction, dried fruits, and nuts
One selection 8
Three selections 19
Five selections 29
Jasper Hill Farm “Cabot Clothbound”
Sweet Grass Dairy “Green Hill”
Pasteurized cow’s milk, aged 10-14 months – Vermont
Pasteurized cow’s milk, silky texture, buttery flavor - Georgia
Mahon
Star Thrower Farm “The Flocked Ewe”
Cow’s milk, semi-firm, lemony, salty – Spain
Pasteurized sheep’s milk, mild, savory – Glencoe, MN
Capriole “Sofia”
Fourme d’Ambert
Pasteurized goat’s milk, sweet, ash-marbled – Indiana
Cow’s milk, blue, nutty, earthy – France
Red Wine by the Glass
White Wine by the Glass
Specialty Cocktails
DeLoach Pinot Noir
Pasqua Pinot Grigio/Garganega
Russian River Valley, CA
Venezie, Italy $8 / $32
Top Shelf Old-Fashioned
$9 / $36
A refreshing apple-y Pinot Grigio, with some
Garganega added to give it an even smoother
texture and some complexity.
Soft fruity approach with just a touch of
candied fruit, licorice, and juniper.
Le Jaja de Jau Sauvignon Blanc
California $9 / $36
Michter’s Rye Whiskey, P Ferrand Dry
Curacáo, Turbinado syrup, Dashfire bitters,
house-macerated cherries, served up.
Fleur De Lyeth
12
Gnome’s Knees
This Bordeaux blend coats the palate with rich
flavors of berry and plum accented by subtle
red fruit notes of strawberry and Bing cherry.
Corbieres, France $8 / $32
Crisp, dry, grassy and minerally. As it should.
Pays d’Oc Viognier
Languedoc, France $8 / $32
Rigal Malbec
Peach and apricot on the nose with a soft
fruity palate and a smooth round finish.
Cahors, France $9 /$36
Lavender honey simple syrup, Hendricks gin,
twist of lemon, served on the rocks.
9
El Gnomo Hipster
Don Julio Añejo, Cointreau, chili-mint syrup,
lime, chili-salt rim, served on the rocks.
Good structure and aromas of red fruits and
spices. It is a well-balanced and pleasant wine
with just a touch of vanilla.
Peirano Estate Chardonnay
Lodi, CA $9 / $36
11
Philly Sidecar
Inkberry Cabernet Sauvignon
An oaked, rich and fresh chardonnay with
prominent aromas of lemon meringue pie,
toasty vanilla and ripe tropical fruit.
Hennesy, Cointreu, Sweet n Sour, fresh lime,
sugar rim, served up.
Australia $10 / $40
This Australian Cabernet is blended from
several select parcels in Inkberry's high
elevation Mountain Estate. Dark berry fruits
with hints of chocolate and spice, with fine,
persistent tannins.
Washington Hills Riesling
Columbia Valley, WA $7 / $28
Mildly sweet, but balanced with zesty lime and
tangerine and even a hint of jasmine tea.
12
Dark & Stormy
Gosling’s Dark Rum, ginger beer, lime,
candied ginger, served on the rocks
Gen 5 Zinfandel
Tapiz Malbec Rosé
Lodi, CA
Argentina $9 / 36
9
Fiery Flamenco
$10 / $40
Rich berry fruit with a touch of spice, smoke
and licorice. Some say Lodi makes the best
Zin. This one seems to favor that theory.
Fun, fruity and easy drinking with aromas of
cherries, strawberries, and flowers. Ripe red
fruits on the palate with a crisp mouth feel.
Belvedere Pink Grapefruit, St. Germain, Cava,
jalapeño syrup, pink peppercorns,
served on the rocks
12
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House-Made Desserts
-Pastry Chef Hollis Roads-
Bender Crème Brûlée
Pumpkin Cheese Cake *
Fruit compote
Oat streusel, pecans
7
8
Rice Pudding GF
Bread Pudding
Coconut, mango, passionfruit
Brown butter, apple compote
8
GF = Gluten Free
8
Chocolate Brownie GF
Vanilla ice cream, burnt sugar caramel
One scoop of Vanilla or Caramel
8
5
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* = Can be altered to be GF
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Ice Cream
thehappygnome.com
ǀ
Executive Chef Scott Brink