Appetizers
½ DOZEN SELECT OYSTERS – 20
stout mignonette, lemon, celery-horseradish sorbet
CHICKEN & DUMPLING SOUP -10
spring vegetables, herbs
ORGANIC LETTUCES- 12
cherry tomatoes, cucumber, radish, chickpeas, asparagus, French Vinaigrette
BRUSSELS SPROUTS SALAD- 12
romesco sauce, creamed leeks
CHEESEBOARD – 15/20
choice of 3 or 5, toasted baguette, honey comb, olives, fig jam
WING NIGHT, DINE IN ONLY
Entrees
HANGER STEAK FRITES – 6oz or 10oz – 26/32 choice of sauce on side BLACKENED SWORDFISH- 26 cherry tomatoes, cucumber & asparagus salad, green goddess sauce
CRISPY CHICKEN SANDWICH- 22 spring kimchee, bacon, avocado, aioli, fries
SHRIMP AND CHEDDAR GRITS – 28
braised kale and andouille, maple bourbon bacon, roasted red pepper sauce
NY STRIP STEAK- 36
sautéed broccolini, gruyere mashed potatoes, choice of sauce on side
MUSHROOM “BOLOGNESE” BUCATINI – 26
local ground mushrooms, grated ricotta salata
THE STEAK SALAD – 6oz or 10oz – 26/32 Mixed greens with chickpeas, cherry tomato, cucumber, radish, asparagus, french vinaigrette
Sauces for steaks
Chimmichurri, Pecorino truffle fondue, Habanero, Steak sauce, Au poivre, Herb butter
Sides
Cheddar~leek mac & cheese – 9
Sauteed spinach – 6
Brussels sprouts – 8
Gruyere mashed potatoes
Handcut fries- 6
Truffle fries – 8