Our Menu



OPENERS
Himalayan Pink Salt and Black Pepper Calamari 16
Marinara

Shrimp Cocktail 15
Spicy Remoulade (gf)

Kafta 13
Dry Aged Beef. Naturally Raised Pork. Hummus. Pikliz. Dill Greek Yogurt

Cheese Board 19
Cambozola. Pecorino. Local Honey Glazed Feta. Kalamata. Nut Mix. Sweet Potato Crackers.

Artichoke Dip 12
Pita Chips (V), A(gf)

SALADS
Caprese 13
Beef Steak Tomato. Mozzarella, Basil, Fig Balsamic Glaze (v), (gf)

Caesar 15
Romaine hearts. Everything Bagel. Anchovy Dust. Parmigiano-Reggiano, h.M. Caesar dressing (v), A(gf)

MAINS
16oz N.Y. Steak 39
Brown Butter. Chimichurri. Garlic Mashed Potato (gf)

Eggplant Parmesan 27
Fire Roasted Marinara. Fettuccini (v)

Artichoke & Tomato Braised Cod 35
Marinated Artichoke. Heirloom Tomatoes. Garlic Mashed Potato (gf)

Blackened Shrimp and Cheesy Semolina Grits 29
Aged Cheddar Cheese

Creamy Chicken Marsala 32
Fettuccini

FINISHES
Tiramisu 13
Red Velvet Cheesecake 11
Cobbler Ala Mode 10

v: vegetarian/ vg: vegan/gf: gluten free/ A (): available as

We manage our carbon footprint by purchasing as many local, sustainable and organic products. We strive to use the freshest in season produce, seafood, oils available, utilizing as close to 100% as possible. To achieve this goal, we take inspiration from different styles and cultures, offering a diverse menu that changes frequently. Our chef asks for your patience, understanding, and confidence in our menu should we run out of your favorite item.

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