Flavor That
Demands
Attention

Butterflied shrimp filled with lump crab, lightly breaded and served with a citrus aioli.

Roasted heirloom tomatoes, fresh basil, and aged balsamic on grilled ciabatta.

House-made hot wings tossed in our signature pepper-honey glaze with blue cheese dip.

Tender calamari rings with lemon-herb crust, served with marinara and aioli.

14 oz dry-aged ribeye, grilled to order, with truffle mashed potatoes and asparagus.

Atlantic salmon with a lemon-caper butter, wild rice pilaf, and roasted broccolini.

Free-range chicken with a rosemary-garlic crust, served with garlic polenta and seasonal vegetables.

Fresh pappardelle pasta with a slow-braised beef ragù and shaved pecorino.

Creamy three-cheese blend with black truffle oil and a crispy panko topping.

Market-fresh vegetables roasted with thyme, garlic, and finished with flaky sea salt.

Ultra-creamy Yukon Gold potatoes with roasted garlic and a pat of cultured butter.

Crisp mixed greens, cherry tomatoes, cucumber, and shaved radish with house vinaigrette.

Bourbon, demerara syrup, Angostura bitters, and a smoked orange peel.

House-made lemonade with fresh mint and a touch of honey. Non-alcoholic.

Selected red blend — bold, smooth, and paired to complement our signature dishes.

Refreshing sparkling water infused with cucumber and a splash of lime.