Entrees

 

PETITE FILETS OF BEEF (2 – 4oz.)

sweet potato hash, asparagus, black garlic bordelaise   39.

RIB EYE (20oz)

horseradish mashed potatoes, broccolini, onion relish  42.

NEW YORK STRIP STEAK (12oz)

red skinned potatoes, haricot verts,
roasted garlic & green peppercorn cream sauce  36.

PAN ROASTED FREE RANGE CHICKEN BREAST

whipped potatoes, brussels sprouts, tarragon chicken glace  26.

RED WINE BRAISED SHORT RIBS

sweet potato puree, braised cabbage, natural reduction  29.

CHICKEN AND GNOCCHI

oyster mushrooms, pearl onions, brussels sprouts, bacon, sage, cauliflower puree  24.

HERB CRUSTED SALMON

creamy white beans, sundried tomatoes, haricot vert, balsamic glaze  29.

LEMON HERB CRAB CAKES

herb roasted potatoes, brussels sprouts, sauce gribiche  32.

CRISPY FRIED COD

french fries, coleslaw, cocktail sauce, tartar sauce 22.

SEA SCALLOPS AND LOBSTER

coriander spice, white truffle red beet puree, orange thyme emulsion, baby arugula  36.

GARLIC SHRIMP PENNE

tomatoes, green onions, lemon garlic cream sauce  32

GENERAL SPONCE CRISPY CAULIFLOWER

sauteed vegetables, sweet and spicy sauce, jasmine rice  21.

 

Add ons:
crab cake 12.       grilled shrimp (5) 9.   
sautéed scallops (3) 15.        petite filet  15.

 

 

 

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