OUR MENU

starter

calamari

garlic-pepper oil. spicy red pepper aioli. 13

shrimp cocktail

¼# gulf shrimp. spiced cocktail sauce. lemon. 11

grilled brie

orange marmalade. toasted almonds. croustades. 14

flatbread

mushroom. broccolini. white truffle oil. goat cheese. 12

big board

three meats. three cheeses. accoutrements. 28

lobster nachos

chipotle créme. scallion. pico de gallo. 16

banana peppers

hot italian sausage. red sauce. parmesan. 11

smoked ribs

spice rubbed. bourbon barbecue. scallion. 14-half. 26-full.

steak tartare

poached egg. crostini. mustard vinaigrette. 12

tuna poke

coconut-cilantro rice. seaweed salad. sesame glaze. 13

salads

spring

arugula. cucumber. onion. tomato. chick pea. feta. simple vinaigrette. 10

simple

spring mix. goat cheese. simple vinaigrette. 6

caesar

romaine hearts. parmesan crumb. caesar dressing. 9

wedge

iceberg. bacon. onion. tomato. blue cheese dressing. 9

mains

pork chop

potato pierogi. grappa raisins. broccolini. apple butter. 29

pretzel crusted trout

cous cous. frisee. bacon. apple. goat cheese. 24

short rib

sweet corn tortellini. creamed spinach. sprout slaw. demi. 28

adobo chicken

risotto. zucchini. red pepper coulis. 26

swordfish

coconut-cilantro rice. serrano chile-agave glaze. pearl onions. 26

gnocchi

broccolini. golden beets. house-made ricotta. pecans. 19

salmon

zucchini. pearl onions. purple cabbage puree. arugula. tomato. 25

shrimp

linguine. aglio e olio. tomato. broccolini. arugula. pecorino. 26

filet

whipped potatoes. english pea puree. mushroom trio. 34

lamb rack

brussels sprouts. malt vinegar. pecorino. crisp frites. 33

½# burger

brussels sprouts. malt vinegar. pecorino. crisp frites. 18

sides

potatoes au gratin.

spinach & garlic.

whipped potato.

mushrooms & onions.

brussels sprouts.

pecorino fries.

a gratuity of 20% will be added to parties of six or more guests

consuming raw food items may result in foodborne illness at the consumer’s risk