CAVIAR

American Hackleback Caviar 60/oz     North Star Caviar 90/oz    
Royal Sterling Caviar 125/oz

SHELLFISH

Oysters and Clams 3/each
Blue Points          Malpeque           Chicotegue             Island Creek            Beau Soleil 
Cherrystones                   Littlenecks                 

Jumbo Poached Shrimp 3.75/each    Seasonal Crab Claws 11/each

Clayton's Jumbo Lump Crabmeat 28

Chilled Seafood Platter, lobster, shrimp, oysters, clams, crab, whelks, mussels, assorted garnishes
56

APPETIZERS

Winter Squash and Carrot Bisque, lobster knuckles, smoked shiitakes, baby leeks. chili oil
15
Mixed Greenhouse Greens, herbed goat cheese, roasted marinated beets, fig-balsamic vinaigrette
16
Seasonal Chopped Bar Room Salad, Heritage turkey, Tennessee ham, walnuts, jicama, honey-thyme dressing
17/33
21’ Caesar Salad, romaine, sundried tomato purée, aged Parmesan, garlic croutons
18
Frisée and Radicchio Salad, radishes, oven-dried tomatoes, red bell pepper emulsion, aged sherry vinaigrette
16
Ahi Tuna Poke, hearts of palm, avocado and cucumber salad, taro root chips
22
Smoked Salmon, baby fennel and beet salad, crushed potatoes, white poppy seeds
19
Grilled Octopus, artichoke barigoule, kalamata olive purée, oregano, preserved lemon vinaigrette
22
Panko Crusted Crab Cake, baby lettuces, pickled fennel, Meyer lemon and dill aioli
24
Roasted Langoustines, frisée, carrots, red pepper emulsion
22

MAIN COURSES

Classic Cobb Salad, diced grilled organic chicken, bacon, avocado, romaine, olives, tomatoes, choice of dressing
31
Maine Lobster Salad, celery root rémoulade, Bibb lettuce, citrus salad, basil
42
Vegetable Tasting, grilled portobellos and crispy tofu, farro and roasted beet stuffed piquillo peppers,
ratatouille stuffed zucchini, pine nut and truffle sauce
34
House-Made Tagliatelle, lobster, basil, roasted pepper cream sauce
36
Sautéed King Salmon, quinoa and wasabi crust, baby bok choy, lemongrass and ginger sauce
39
Grilled Swordfish, broccoli rabe, roasted fingerling potatoes, chopped tomatoes and capers
37
Dover Sole, grilled or sautéed, broccoli florets, fines herbs, lemon brown butter
market price
‘21’ Burger, toasted Parker House bun, frisée, preserved tomatoes, sautéed onions, haricots verts, choice of potato
30
Grilled Pork Belly, honey glazed, yellow hominy, roasted baby Brussels sprouts, grain mustard sauce
36
Sliced Dry-Aged Sirloin Salad, oak leaf lettuces, portobello mushrooms, cave-aged blue cheese, chimichuri sauce
41
Creamy Chicken Hash, Mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice
36
“Speakeasy” Steak Tartare, mesclun greens with Champagne vinaigrette, rye toast, prepared to your request
38
Organic Chicken ‘Ala Plancha’, chive whipped potatoes, fava beans, dill, natural jus
34

SIDE ORDERS

Roasted Brussels Sprouts with Bacon • Creamed Spinach • Baby Root Vegetables ●
Sweet Potato Purée • French Fries
10

Fricassee of Mushrooms ● Pommes Soufflées
14

Executive Chef John Greeley

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