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Dinner Menu

by Chef Lou Smith
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  • Small Plates

  • asian calamari

    • 14

    domestic calamari, thai chili plum sauce, wasabi crema, fui kaki

  • risotto milanese

    • 15

    bone marrow, beef stock, saffron

  • seared diver scallop

    • 16

    butternut squash puree, roasted squash, brown butter pumpkin seed vinaigrette

  • tuna taco

    • 13

    tuna belly, sriracha aioli, wasabi tobiko roe, napa cabbage, yuzu soy, toasted sesame

  • beetza

    • 13

    tandoori baked naan, onion jam, fig puree, roasted beet & goat cheese, rocket greens

  • truffle pomme frittes

    • 7

    hand cut, truffle salt, parmesan, roasted garlic citrus aioli

  • empanada

    • 12

    chicken, corn black bean, roasted scallion aioli, pico di gallo, queso fresco

  • duck leg confit

    • 13

    crispy skin, confit of magret duck, rocket greens, black berry, blood orange gastrique

  • buratta

    • 13

    roasted & pureed presentation of beets, rocket greens, crafted buratta, black garlic crostini

  • “the garden salad”

    • 16

    seasonal micro green presentation, pumpernickel dust, pistachio oil, goat cheese, heirloom tomato, pickled onion, “4 chix ranch” perfect poached egg, fennel vinaigrette

    *limited availability.

  • caesar

    • 12

    romaine heart, white anchovy aioli, parmesan, “duck fat” fried croutons, basil threads

  • Entree Selection

  • risotto milanese

    • 24

    bone marrow, beef stock, saffron

  • pappardelle bolognese

    • 24

    hand crafted double o pasta, braised veal, beef, & pork san marzano tomato, basil ricotta, “sexy bread”

  • “everything crusted” tuna

    • 29

    sushi grade tuna, everything crusted, toasted quinoa, red coconut currie

  • duck duck

    • 31

    maple glazed breast, roasted carrots, duck confit, parsnip puree, toasted hazelnut

  • “victorious” halibut

    • 29

    roasted tomato broth, mediterranean vegetables, basil pistou

  • chicken rollatini

    • 28

    pecan cloaked, spinach and mascarpone stuffed, potato puree

  • salmon

    • 29

    grilled scottish salmon, black lentils, escarole, beurre blanc

  • shrimp & scallops

    • 31

    diver scallops & gulf shrimp, roasted garlic pistou risotto, blistered tomato, baby zucchini

  • filet mignon au poivre

    • 34

    peppercorn crusted filet, peruvian pomme puree, mushroom fricassee, roasted shallot demi-glaze

  • vegan presentation

    • 24

    puffed quinoa, today’s heirloom vegetable medley, red coconut curie

  • new york strip

    • 44

    allen brothers 14 oz prime strip loinn.  served with heirloom vegetable & potato du jour

  • the original “big chop”

    • 30

    4 part process, brined, smoked, sous vide, char grilled, heirloom vegetable & potato du jour

  • tomahawk steak for two

    • 125

    48oz, prime, dry aged, grass fed, long bone, onion rings, pomme frites

  • Dessert

  • vanilla creme brûlée

    • 8

    grade A all natural Vermont maple egg custard caramelized

  • flourless chocolate cake

    • 8

    decadent Belgium or belgian chocolate, Grand Marnier raspberry sauce

  • 1950’s sundae

    • 5

    two scoops, vanilla bean, chocolate sauce, whipped cream, cherry

  • key lime pie

    • 9

    short dough tart, florida key lime custard, candied key lime, fresh creme

  • banana’s foster

    • 9

    banana flombe, brown sugar rum, house made bean ice cream, fresh creme

  • pumpkin cheese

    • 10

    cake new york style, mascarpone & cream cheese, pumpkin, cinnamon crumb topping

  • apple tart baked

    • 9

    honey crisp apple, frangiapane, toasted almond cinnamon short bread, house made vanilla bean ice cream, caramel

  • drunken doughnuts

    • 9

    our famous, paty choux dough nuts, cinnamon sugar, house made rum jelly

  • ring ding for 2

    • 18

    a decadent play on a childhood favorite, peanut butter mousse, devil’s food cake, belgium or belgian chocolate jacket, crispy phyllo, fresh berry

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