Dinner

Elbow macaroni, bechamel, gruyere, pecorino, & breadcrumb.

One or two roasted 6 oz breast, diced tomatoes, lettuce, & beurre blanc. Served with pommes frites.

Spicy steamed clam, hand-rolled pasta, white wine, red pepper flakes, garlic, olive oil, & parsley.

Grilled chicken breast, sautéed spinach, sun-dried tomatoes, & beurre blanc. Served with potato puree.

8 oz patty, bacon, caramelized onion, sautéed mushrooms, gorgonzola cream sauce, & pickles on challah bun. Served with pommes frites.

8 oz patty, bacon, pimento cheese, fried green tomato, & bacon-onion jam on challah bun. Served with pommel frites.
Add duck egg for $3.

8 oz, skin-on, grilled asparagus, & beurre blanc. Served with chef's risotto.

14 oz grilled chop with apple gastrique. Served with crispy brussels & bacon and chef's risotto.

Cajun sautéed shrimp, pepper jack, gruyere, pecorino, red bell pepper, crème fraiche, & chive.

New York strip, served over quinoa with broccolini, cherry tomatoes, corn, & chimichurri sauce.

Hand-rolled pasta, fried chicken, burrata, marinara, & basil.

pesto gnocchi with tomato confit, cream, pecorino, crispy artichoke & aged balsamic

8 oz center-cut filet, sauce bordelaise, and crispy fried shallot. Served with grilled broccolini and potato puree.

Stuffed mushroom caps with quinoa, sautéed spinach, sun-dried tomatoes, chèvre, & balsamic glaze.

8 oz patty, bacon, gruyere, butter lettuce, tomatoes, pickles, & dijon on challah bun. Served with pommes frites.
Add duck egg for $3.

Classic Italian dish made with short-grain Arboria rice, cooked in stock so it has a creamy texture and a rich flavor. Additional ingredients determined by seasonal produce and fresh herbs. Ask your server what this week's flavor profile is!

Hand-rolled pasta, fried chicken, burrata, marinara, & basil.

8 oz filet mignon or 14 oz New York strip, with sauce bordelaise. Served with pommel frites.