Dinner

VEGETABLES | PASTA

Soup: Chef’s Daily Creation | 10

Tuscan Kale and Arugula Salad:
Avocado, Crispy Chickpeas, Currants, Cara Cara Poppy Seed Dressing | 15

Hothouse Tomato Salad: Pimento Cheese, Pepperoni XO, Sesame Cornmeal Crisps | 14

Porcini Ricotta Gnocchi:
Peas, Parmesan, Black Garlic Broth | 18

Larger

Vegetable Spring Rolls: Green Papaya-Peanut Salad, Soy Mustard Sauce | 21

Cacio e Pepe: Fresh Cut Spaghetti, Pecorino      Romano | 23

FISH

House Smoked Salmon: Truffled Egg Salad,
Cornichons, Pumpernickel, Mustard Oil | 17

Jumbo Lump Crab Salad: Edamame,
Pickled Mushroom, Old Bay Sushi Rice | 17

Half Shell East Coast Oysters:
Rosé Pink Peppercorn Mignonette | 19

Cured Tuna Sashimi: Cucumber, Tobiko,
Lemongrass Broth | 19

Larger

Line Caught Swordfish: Squid Ink Risotto,
Sesame-Snow Pea Salad, Ginger Beurre Blanc | 30

Grilled Organic Salmon: Artichoke and Green Olive “Bruschetta”,  Citrus Fennel Puree | 36

Pt. Pleasant Day Boat Sea Scallops:
Grilled Eggplant, Ajvar, Brown Butter Corn Relish | 33

CHEESES

Three Cheese Board:
Cracked Wheat Crostini, Garnishes | 17

Mimolette
Cow, Normandy, France

Fromage D’Affinois
Cow, Rhóne-Alpes, France

Shropshire Blue
Cow, Leicestershire, UK

SIDES

Almond Cauliflower Puree | 9

Baked Macaroni and Aged Gouda | 9

Sweet Potato Fries | 8

Sautéed Spinach with Miso and Sesame | 8

Hand Cut Truffle Fries | 9

Grilled Asparagus with Pickled Mustard Seeds | 9

Crispy Brussel Sprouts, Chimichurri,
Puffed Farro | 9

CHARCUTERIE & OFF CUTS

Chicken Liver Pâté: Pickled Vegetables,
Dijon, Whole Wheat Toast | 10

Lamb’s Tongue “Gyro” Feta, Escarole, Massa de Pimentao, Pita | 15

Crispy Pig’s Trotters: Slow Cooked Egg, Charred Gem Lettuce, “Caesar” | 16

Roasted Bone Marrow: Almond Picada, Grilled Crostini | 27

Pan Seared Foie Gras:  Crispy Taylor Ham, Tomato, Quail Egg, English Muffin | 25

MEAT

Stout Braised Short Ribs: Smoked Cipollini Onion, Jalapeño Cornbread | 17

Le Québécois Veal Tartare: Burgundy Truffle,
Quail Egg, Lardo, Pickled Mustard Seeds,
Toast | 19

Moroccan Spiced Braised Rabbit: Lentils du Puy, Preserved Lemon, Ras el Hanout | 22

Grilled Miso Marinated Hanger Steak
Pan Fried Rice Cakes, Summer Squash, Soy Jus | 23

Larger

Griggstown Chicken Roulade: Bacon,
Crispy Gold Potato, Greens, Roasted Garlic,
Grain Mustard | 29

Pepper Crusted Wagyu Skirt Steak:
Cannellini Bean Ragout with Mushrooms, Rosemary and Sweet Peppers, Salsa Verde | 41

Seared 14oz Organic Veal Chop: Cabernet Sauvignon Pan Sauce | 42

Pan Seared Long Island Duck Breast:
Fennel, Pickled Almond, Cherries,
Spicy Cocoa Jus | 45

_____________________

CHEF’S MENUS

Enjoy a tasting menu curated by our chefs

3 Courses | 49 | Wine Pairing + 27

5 Course Peach Tasting | 73 | Wine Pairing + 48

Pre-Theatre 3 Course | 42
Available 5:30-6:30, Sundays 4:30-5:30

Vegetarian and dietary customizations available on all menus

_____________________

 _______________________________________________________

Lunch | Dinner | Bar | DessertWine | Pre-Theater | Large Group Dinners