Eight ounces of grilled asparagus dressed with sauce gribiche, garnished with focaccia crostini and fresh dill.

European Butter, Chive

Garlic Aioli

Eight ounces of blanched green beans dressed in a brown butter sauce seasoned with porcini, soy sauce and white balsamic, garnished with toasted almonds and Calabrian chile paste

: A one pound russet potato is roasted until soft. The flesh is scooped out and mixed with Snow white cheddar, sour cream, butter, salt, black pepper, and tabasco and garnished with broccoli puree, roasted broccoli, bacon and grated cheddar.

: 8oz of cavatappi pasta tossed with a smoked pepper jelly and creamy Chihuahua cheese sauce. Topped with cheddar biscuit breadcrumbs.

Vin Blanc

Honey Butter

Roasted Mushrooms, Porcini Aioli , Aged Balsamic

Hand cut strip dressed with pickled ramps horseradish and egg yolk that's toasted in beef fat and garnished with a ramp sabayon and grated savecchio cheese.

Five pieces potato and ricotta pierogi with smoked mortadella, caraway and cabbage. The pierogis are served on top of ramp crema and garnished with crispy mortadella and chives.

3oz of merguez sausage wrapped around a soft-boiled egg that is breaded and fried. The Scotch egg is served with a curry sauce and a salad with watercress and red gem lettuce dressed with shallot vinaigrette.

Eight pieces of hand made agnolotti filled with sheep’s milk ricotta and tossed in a sauce composed of guanciale, butter and sweet peas and garnished with pecorino Romano cheese and pea tendrils.

Cook at Home. Served with S&S Steak Salt, Steak Sauce and Horseradish Cream.

Cook at Home. Served with S&S Steak Salt, Steak Sauce and Horseradish Cream.

Cook at Home. Served with S&S Seasoning Salt, Steak Sauce and Horseradish Cream.

Cook at Home. Served with S&S Steak Salt, Steak Sauce and Horseradish Cream.

6 Shrimp per order

Drawn butter.

Sauce Creole, Celery Root Remoulade

Chile Sauce, Cilantro

An eight-once dry aged wagyu burger patty topped with white cheddar cheese, onion straws, and garnished with special sauce. Served on a potato bun topped with sesame seeds and a single cornichon on top. Served with fries and bearnaise.

: Four and a half ounces of roasted and diced beets, dressed in walnut praline and olive oil, on top of smoked and whipped brie. The beets are garnished with a salad of grilled endive, pickled golden beets, chive, and parsley and a drizzle of ezzenza balsamic.

Pecorino, Black Pepper, Creamy Dressing

Shaved asparagus stalks and blanched asparagus tips dressed in a prosciutto and anchovy vinaigrette on top of fresh Stracciatella cheese and garnished with sliced prosciutto, mint and toasted brioche.

Tarragon and creme fraiche.

French Onion Soup, Beef Broth, Sourdough Crouton & Wisconsin Gouda

Blue Cheese, Bacon, Lemon Vinaigrette

Mushroom Foie Gras, Spinach

6 oz Wagyu Flank Steak with Kombu Butter Poached Lobster

8oz hanger steak and served alongside French fried potatoes. The steak is topped with Café de Paris butter and served with a large cruet of bearnaise.The café de Paris butter is composed of butter, shallots, sweet onion, white wine, anchovy, garlic, parsley, sage, tarragon, thyme, mustard powder, lemon zest, paprika, salt, white pepper, lemon juice and Worcestershire sauce. Bearnaise is composed of egg yolk, butter, tabasco, Worcestershire sauce, white wine, white wine vinegar, black pepper and tarragon.

5.5oz pan seared halibut served with confit shiitakes, blanched snow peas, and Thai basil vin Blanc. The halibut is garnished with a salad of cilantro, Thai basil, mint, parsley, tarragon, and scallions dressed with a coriander vinaigrette

: Grilled lamb loin or roasted leg of lamb, Green Chorizo Crepinette, and Crispy Barbacoa. The lamb is served with pea and fava flan, Cumin glazed carrots, carrot soubise, and mulato chili lamb jus.

Braised escargot, grilled maitake mushroom, and mint pistu

Cauliflower Vin Blanc, Salmon Roe, Capers, Brioche

Boudin Blanc, Peperonata, Marble Potatoes

Malted Cookie Dough Ice Cream Brown Sugar Streusel