A restaurant chef preparing a dish

Dinner menU

*Menu is subject to change.*


Amuse bouchE


‘CHEESE PUFFS’

Peppadew ranch, white cheddar powder  8

‘HELEN’S PIEROGI’

Chef-made cheddar-potato dumpling, sauerkraut, sour cream, fresh chive  10

BOUDIN BLANC

cajun pork croquettes, apple gastrique  15

HOT LOBSTA’

buttered lobster, Old Bay aioli, fresh chives, petite New England roll  9

PETITE POKE

spicy ahi tuna, whipped avocado, garlic aioli, rice cracker, scallion  14


Small plateS


BURRATA FLATBREAD

grilled pinsa romana, burrata, pear jam, hot honey, fresh basil, toasted almonds, Maldon salt  15

PORK BELLY BURNT-END BAO

pickled cucumber & red onion, hoisin, fresh cilantro  18

SMOKED TROUT RILLETTES

rye crostini, fish roe, fresh dill, capers  19

‘JAMES ROLLS’

 chive butter, EVOO  8

CRISPY BABY BRIE

Danish brie cheese, candied walnuts, apple fennel slaw,

honey, sourdough  19



a la carte Beef


+enhance your beef selection with blue cheese crust 4 | sautéed mushrooms 5 | À la Oscar 18

NEW YORK STRIP PRIME

10 OZ  42

FLAT-IRON WAGYU

6 OZ  39

COWBOY RIBEYE

16 OZ  48

FILET MIGNON ANGUS

8 OZ  43

LION'S MANE MUSHROOM STEAK

(vo)  29

‘1950s Prime rib dinneR’


** available Friday, Saturday and Sunday while supplies last **

16oz Prime rib of beef, asparagus, creamy potatoes, beef jus, garden salad, beef tallow candle 44.95

-STEAK SAUCES & BUTTER-


one complimentary choice of chef-made butter to pair with your beef selection


WHIPPED CHIVE BUTTER

BLACK GARLIC BUTTER

SALTED BUTTER

VEAL DEMI 5

HOLLANDAISE 5

SaladS


+ enhance with chicken 6 | shrimp 8 | beef filet 9| salmon 14



SQUASH & FARRO SALAD

Spring greens, butternut squash, farro, goat cheese, toasted pepita, brown butter vinaigrette  18

HONEY CRISP APPLE & CRANBERRY SALAD

Romaine lettuce, honey crisp apple, dried cranberries, bleu cheese, toasted almonds, lemon dijon vinaigrette  18

ROASTED GRAPE SALAD

Spring greens, frisée, thyme roasted grapes, chef-smoked bacon, pecorino cheese, sherry shallot vinaigrette  18

GREEN GODDESS CAESAR

Romaine lettuce, Parmesan cheese, croutons, ‘green goddess’ dressing  17      


SoupS


LOBSTER BISQUE

grilled herb focaccia  12

FRENCH ONION SOUP

fontina cheese, crostini  9

SOUP DU JOUR  

Chef's daily selection  8

SideS


CREAMY POTATOES

salted butter, cracked black pepper  9

CRISPY RED SKIN POTATOES

caramelized onion, cilantro aioli  9

GRILLED ASPARAGUS ALFREDO

Parmesan cream sauce 9

BOK CHOY BRUSSELS SPROUTS

fresh herb cream, crispy shallot  9

ROASTED BUTTERNUT SQUASH

sage brown butter, toasted pepita crumble  9

WILD RICE PILAF

butter & herbs  9


Large plateS


MAPLE MISO HALF CHICKEN

roasted chicken, maple miso glaze, sautéed bok choy & Brussels sprouts, toasted farro  26



-wine: Josef Drathen ‘Blue Bottle’ Auslese Riesling

BUTTER POACHED CORVINA

roasted cipollini onion, lemon oil, wild rice pilaf, fresh lemon  34


-wine pairing: Aviary Chardonnay

RICOTTA TORTELLINI & SPINACH

Parmesan cream sauce, toasted pepita  24


-wine pairing: Adelsheim Pinot Noir

SEARED CRAB CAKE

petite crab cakes, cabbage slaw, dijon mustard sauce  29


-wine: Jacques Dumont Sauvignon Blanc

SMOKED BEEF CHEEK

parsnip & leek purée, crispy redskin potato  30


-wine: Bell Wine Cellars ‘The Scoundrel’ Cabernet Sauvignon/Syrah


PAN-SEARED SALMON

Verlasso salmon, squash beurre monté, grilled asparagus 32


-wine:Treasury Estates Innocent Bystander Sauvignon Blanc