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Soups & Salads

Artisan Salad

Mixed greens, market vegetables, feta, golden raisin, walnut, champagne vinaigrette - 7

Wedge

Baby iceberg, cherry tomato, bacon, blue cheese, grilled onion, buttermilk dressing - 7

Caesar

Organic romaine, aged Parmesan, herbed croutons, house dressing - 7

Leek and Potato Soup

Pistachio gremolata, fennel oil - 6

Cream of Artichoke

Brioche, truffle, fleur de sel - 6

Sides

Blue Cheese -3.5

Wild Mushrooms - 5

Bernaise - 4

Creamy Golden Potatoes - 4

Herb Roasted Yukons - 3.5

Au Gratin Potatoes - 5

Green Vegetables - 3

Main

Gnocchi

Romano, sage, brown butter - 9

Pork Belly

Cipollini onion, peas, whole grain mustard, local honey - 10

Carpaccio

Arugula, cured duck yolk, Zamorano, aioli, caper berries, French baguette - 14

Oysters

Freshly shucked Delaware Bay oysters, smoked trout roe, cucumber mignonette - 15

Shrimp Cocktail

Five poached wild shrimp, spicy cocktail, charred lemon - 15

Crab

Jumbo lump Maryland crab cake, paprika remoulade, chive, micro herbs - 13

Yellowfin

Sashimi grade #1 Ahi, compressed cucumber, wakami, Fresno chili, white soy - 15

Hummus

Edamame, toasted pepitas, Kolossos EVOO, grilled naan - 9

Carbonara

Spaghetti, crispy prosciutto, Fontina, quail egg, cracked pepper - 18

  • Add Shrimp - 9
  • Add Chicken - 6

Lobster Risotto

Arborio rice, Spanish saffron, beurre monte - 29

Sturgeon

Himalayan rice, baby bok choy, parsley, Meyer lemon vinaigrette - 28

Salmon

Faroe Island, quinoa pilaf, bell pepper, sugar snap peas, lobster vin blanc - 25

Wild Scallops

Marble potato, yuzu, black garlic, foraged ferns, Hen of the Woods - 34

Chicken

Cast iron roasted breast, red farro, Tuscan kale, almond, natural jus - 19

Chop

12 oz Duroc pork chop, creamy golden potatoes, heirloom carrot, romanesco, bourbon - 27

Lamb

Slow braised Australian lamb shank, white bean ragout, rosemary demi-glace - 25

Ribeye

16 oz Prime, roasted Yukon potatoes, green vegetable meĢlange, red pepper chimichurri - 46

Bavette

9 oz Kobe sirloin, creamy golden potatoes, charred broccolini, Artisan steak sauce - 32

Filet

8 oz Heritage filet mignon, roasted Yukon potatoes, Michigan asparagus, horseradish, red wine reduction - 38

Wagyu

Snake River Farms burger, peppered bacon, sharp cheddar, confit garlic butter, milk bun - 16

Vegetables

Seasonal vegetables, ancient grains, edamame hummus, sesame, grilled naan - 16

Lobster Tail - 15


Beverages

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Executive Chef: Matthew Jay