Dinner APPETIZERS Potted Smoked Trout & Market Vegetables 17 Assorted Cheeses & Charcuterie 21 6/12 Oysters with Cocktail & Mignonette 19.50/39 Classic Shrimp Cocktail 16 Artichoke & White Bean Soup 14 Burrata with English Pea Bruschetta 16 Aubergine Eggplant Meatballs with Polenta, Tomato & Oregano 15 Arancini of Black Truffle with Wild Mushrooms & Parmesan 16 Chilled Crab & Avocado 18

MAIN COURSE Chickpea Panisse, Kale, Quinoa & Walnut Beet Vinaigrette 26 Spaghetti Bolognese 28 Grilled Branzino with Curried Cauliflower & Chickpeas 31 Herb Crusted Arctic Char with Asparagus 31 Bass & Shrimp with Avocado & Garlic Lime Beurre Blanc 31 Seafood and Chorizo Paella 32 Herbes de Provence Roasted Chicken with Summer Vegetable Gratin 29 Lamb Shepherd’s Pie 29 Aged Strip Steak Bourguignonne with Fries 46 Prime Filet Mignon, Oregano Butter & Charred Broccoli 50 Chateau Burger or Veggie Burger with Fries 23

Calamari & Puttanesca 16 Caesar Salad 14

D A I LY S P E C I A L S

Kale with Cucumbers, Feta & Tomato Vinaigrette 16

SUNDAY

Buttermilk Fried Chicken with Kale, Mashed Potatoes & Biscuit 28

Heirloom Tomatoes, White Anchovies, Capers & Little Gem Lettuce 15

MONDAY

Local Greens with Champagne Vinaigrette 13

Prime Rib & Twice Baked Black Truffle Potato 38 TUESDAY

Double Cut Pork Chop with Bourbon Apples & Braised Cabbage 32 WEDNESDAY

7 7 Charred Broccoli 7 Beet Quinoa 7 Roasted Asparagus 7

Summer Vegetable Gratin 7 Truffle Parmesan Fries

Hanger Steak with Horseradish Potato Gratin & Spinach 29 THURSDAY

Braised Beef Short Rib with Mashed Potatoes & Caramelized Brussels Sprouts 32 FRIDAY

Fish & Chips with Tartar, Slaw & Malt Vinegar 28 SATURDAY

Aged Rib Eye Steak with Tallegio Mac N Cheese 46

EXECUTIVE CHEF: CAROLYNN SPENCE MENU AVAILABLE 5PM-MIDNIGHT PLEASE REFRAIN FROM TAKING PHOTOGRAPHS AND SMOKING