STARTERS

Fall Harvest Salad

Roasted Butternut Squash and Kale Topped with Toasted Pumpkin Seeds,

Dried Cranberries and Red Onion Tossed in an Apple Cider Vinaigrette

$12

Crab, Cream Cheese and Cabbage Fried Eggrolls

Served with a Varanese Style Bang-Bang Sauce

$15

Crab Stuffed Mushrooms

With an Old Bay-Cilantro Cream

$15

Charcuterie Board

House-Made Finocchiona Italian Sausage & Ventricina Salami

with Ricotta Salata and Kenny’s St. Jerome, Candied Pearl Onions,

Gochujang Jam, and Red Wine Pear Jelly

$25

Chipotle and Guajillo Pepper Chili

Topped with Bourbon Crème Fraiche and Scallions

$7 cup / $10 Bowl

ENTREES

Grilled Angus Filet Oscar

Topped with Crab Served over Garlic Mashed Potatoes

With Grilled Asparagus Finished with Hollandaise

$44

Smoked Salmon and Cavatappi Pasta

Tossed with Baby Spinach, Sun-Dried Tomatoes and Capers

In a Goat Cheese Cream Sauce

$28

Grilled 16oz. Angus Ribeye Steak

Over Roasted Tri-Colored Fingerlings and Braised Rainbow Swiss Chard

Finished with an Oyster Mushroom Port Demi

$54

Grilled Wild Caught Mahi-Mahi

Served over Basmati Rice and Grilled Bok Choy,

With Sauteed Wild Mushrooms and Sugar Snap Peas

Finished with a Burnt Scallion Chili Lime Miso Compound Butter

$38