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appetizers
agnolotti | 19
short rib, chevre, ricotta, oregano, peppercorn cream sauce, fried onion, parmesan crisp
bone marrow | 19
cippolini jam, radish salsa, grilled bread
burrata | 16
summer gazpacho, chili oil, prosciutto di parma, toast points
truffle fries | 18
tenderloin, demi glacé, gruyere, pickled red onions*
soups
french onion | 7
gruyere, swiss
steaks
flatiron 8oz* | 28
served with pomme frites
filet 6oz/8oz* | 34/40
new york strip 10oz/14oz* | 31/42
ribeye 14oz* | 48
served with pomme frites
choose one:
blue cheese butter, garlic herb butter,
chimichurri
add ons:
truffle butter +3
beef demi +5
green peppercorn sauce +5
lohi seasoning +2
wild mushrooms +5
crab cake +6
1 u-10 scallop +8
salads
mixed greens | 9
carrots, cucumbers, tomatoes, red wine vinaigrette
romaine | 9
crouton, parmesan, anchovy, garlic herb dressing
salmon | 15
spinach, strawberries, walnuts, feta, lemon vinaigrette*
flatiron | 18
sautéed kale, turnip, cippolini onion,
blue cheese, balsamic vinaigrette*
entrées
blackened pork chop | 32
fingerling potato, candied bacon slaw, bourbon infused butter, fried sage*
salmon | 27
Israeli couscous, pickled green bean, wilted winter greens, carrot potage, pistachio*
chicken pomodoro | 23
polenta cake, asparagus, pomodoro sauce*
short rib | 23
potato fritter, wild mushroom, demi-glacé*
summer risotto | 23
asparagus, 3 cheese blend
burgers