COLD BAR

Half Dozen Market Oysters* - MP

Jumbo Shrimp Cocktail - 20

Alaskan King Crab Legs | Served Chilled or Warm - 34

Market Caviar - MP

Shellfish Platter | Maine Lobster Tail, Shrimp, King Crab, Oysters - MP

APPETIZERS

Crispy Town Dock Calamari | Tiny Drop Peppers, Lemon Remoulade - 18

Escargot Bourgogne | Garlic Parsely Butter - 14

Seared Scallops | Indigo Grits, Crispy Pancetta, Cajun Cream - 20

Maryland Style Crab Cake | Roasted Corn Salsa, Remoulade Sauce - 19

Ahi Tuna Tartare* | Avocado Crema, Ponzu Vinaigrette, Soy Pearls, Wonton Crisps - 17

Grilled Octopus | Shaved Fennel, Shallots, Capers, EVOO - 20

Beef Carpaccio | Capers, Shallots, Shaved Parmesan, Truffle Aioli, Cracked Pepper - 18

Sweet Corn Agnolotti | Parmigiano-Reggiano, Truffle Oil - 15

SOUPS & SALADS

French Onion Soup | Crouton, Gruyere Gratin - 12

Lobster Bisque | Creme Fraiche, Chives - 14

Vines Salad | Mixed Greens, Beet Puree, Pistachios, Heirloom Tomato, Goat Cheese, Citrus Vinaigrette - 12

Caesar | Romaine, Crisp Pancetta, Croutons, Soft Egg - 12 | add Anchovies + 2.5

Iceburg Wedge | Gorgonzola, Sun Dried Tomatoes, Crisp Pancetta, Red Onion, Concasse Tomatoes - 13

Burrata & Hierloom Tomato | Aged Balsamic, Basil, EVOO, Fleur de Sel, Crostini - 16

PASTA

Sweet Corn Agnolotti | Parmigiano-Reggiano, Truffle Oil - 25

Papardelle Bolognese | Beef, Veal & Pork Ragu, Ricotta, Basil, Parmigiano-Reggiano - 29

CHEF’S COMPOSED ENTRÉES

Grilled Faroe Islands Salmon | Honey Dijon Glaze, Parmesan Asparagus, Blistered Tomatoes, Balsamic Reduction - 34

Pan-Seared Chilean Sea Bass | Tomato-Lobster Risotto, Asparagus, Basil-Citrus Beurre Blanc - 49

Seared Jumbo Scallops | Indigo Grits, Crispy Pancetta, Asparagus, Truffle Oil - 39

Pan-Roasted Bell & Evans Double Breast Chicken | Creamy Polenta, Baby Carrots, Wild Mushroom, Pan Jus - 29

Double Cut Lamb Chops (3) | Whipped Potato, Seasonal Vegetables, Pan Jus - 49

Grilled Filet Mignon Medallions - Bacon Wrapped | French Onion Risotto, Baby Carrot, Au Poivre Sauce - 39
Oscar Style - Crab, Asparagus & Bernaise Sauce + 14 | Add Lobster Tail + 35

STEAKS FROM OUR WOOD-FIRED GRILL 
Featuring Linz Heritage Angus Meats From Chicago

Center Cut Filet Mignon | 8 oz. - 44

Center Cut Filet Mignon | 12 oz. - 56

Prime Ribeye | 16 oz. - 52

Prime New York Strip | 14 oz. - 49

40 Day Dry-Aged Prime Bone-in Filet Mignon | 14 oz. - 69

40 Day Dry-Aged Prime Bone-in Rib Steak | 24 oz. - 74

Wagyu Beef, Mishima, Japan, A-5 Ribeye
Black Truffle Butter and Exotic Mushroom - MP

Sauces

Gorgonzola | Chimichurri | Horseradish | Au Poivre | Bearnaise - 4 ea.

Steak Enhancements

Oscar | Lump Crab, Asparagus, Bearnaise Sauce - 14

Maine Lobster Tail - MP

Seared Scallops - 16

Truffle Butter - 5 





Sides for Sharing

Hand Cut Fries | Parmesan, Herbs, Truffle Aioli - 10

Whipped Potatoes | Chives - 10

Potato au Gratin | Truffle Oil -13

Mac n’ Cheese | Bacon & Herb Crumb - 13

Lobster Mac n' Cheese - 20

Grilled Asparagus | Berniase Sauce - 12

Roasted Brussles Sprouts | Pancetta - 12

Roasted Beets | Goat Cheese, Pistachios - 13

Seasonal Vegetables - 12

Wild Mushrooms | Fresh Herbs - 14


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