Tuesday Menu

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