Menus
-
Three spice-crusted fish tacos in soft corn tortillas with shredded cabbage slaw, our vibrant salsa verde and smoky, spicy chipotle mayo. The fish melts in your mouth, the salsa is zingy, and the earthy flavor of the tortilla brings it all together. Served with fries or vinaigrette dressed greens.
-
Sliced, coated in breadcrumbs and fried to golden brown, green tomatoes soften and sweeten with cooking and become a special treat. Here they are teamed with smoky Nueske’s bacon, a slathering of goat cheese, lettuce and caper mayo to make a great summer sandwich. Served with fries or vinaigrette-dressed greens
-
Let me take you back to L.A., in the ‘80s. Wolfgang Puck was the chef of the moment, and his Chinese Chicken Salad became an icon. Well, Wolfgang Puck is still an amazing chef, and Chinese Chicken Salad is still just as delicious and relevant as ever. Our version of it is chock-full of shaved and match-sticked raw vegetables including snow peas and nappa cabbage, kale, carrots and cucumber. We add a grilled chicken breast, and dress the whole thing in Wolfie’s classic dressing, a taste-plosion of rice vinegar, mustard, sesame oil and ginger. It’s so good, and so 80s, yet feels so contemporary
-
with cornbread
-
Let me take you back to L.A., in the ‘80s. Wolfgang Puck was the chef of the moment, and his Chinese Chicken Salad became an icon. Well, Wolfgang Puck is still an amazing chef, and Chinese Chicken Salad is still just as delicious and relevant as ever. Our version of it is chock-full of shaved and match-sticked raw vegetables including snow peas and nappa cabbage, kale, carrots and cucumber. We add a grilled chicken breast, and dress the whole thing in Wolfie’s classic dressing, a taste-plosion of rice vinegar, mustard, sesame oil and ginger. It’s so good, and so 80s, yet feels so contemporary
-
with cornbread
-
with horseradish, pecans and crumbled goat cheese
-
A meatless, whole grain, nut and vegetable burger in a butter-grilled kaiser roll with mustard-mayonnaise, lettuce and juicy, marinated roma tomato slices. This burger is vegan, and though some of the accompaniments listed are not, just say the word and we’ll substitute olive oil and vegan-aise for the butter and mayo.
-
Our new beef sandwich! A quarter pound of thinly sliced New York Strip is laid on a hot griddle, and when nice and brown covered in sharp cheddar. When it goes all melty, we spatch it up onto a toasted crusty sub roll that we import special from New Jersey’s Amoroso Bakery, and lastly, we spoon on our housemade spicy cherry pepper relish and grilled onions. Simple, tasty, tender, that’s what I’m talkin’ about.
-
New England Haddock on butter-griddled farmhouse bread with slaw and caper mayonnaise.
-
In Japanese cuisine, Katsu usually refers to a pork or chicken cutlet that is breaded and fried. Here, a thick salmon fillet is top-crusted in panko breadcrumbs, seared on a hot griddle, and plated on a skillet’s-worth of fried rice studded with asparagus, carrots and spinach. A drizzle of homemade tonkatsu sauce (kind of like a Japanese BBQ Sauce) and a flurry of cilantro leaves complete the dish.
-
Superior quality, all-natural chicken thighs are a different eating experience entirely, and wait till you taste them. Here we bone them out, brine them in our leftover homemade pickle juice, dredge them in buttermilk and flour and fry to order. Drizzled with house-made spicy honey and sprinkled with our pickled peppers, this is super-crunchy, juicy, flavorful chicken. And then some. Served with mashed potatoes and fresh vegetables.
-
Boneless, skin-on chicken breast seared to a garlicky, crisp-skinned golden brown is paired with tender baby lima beans that have been quickly simmered with lots of fresh spinach leaves, a handful of capers and a splash of chicken stock. The limas are ladled over steaming jasmine rice and the chicken set atop the beans with a dollop of warm goat cheese and a strewing of fried garlic bits.
-
A seasoned, pounded and fried plantain is as delicious as it is dramatic. Mounded with a tofu-based vegan chorizo, it is the perfect amalgam of crispy and juicy with flavor to spare. Accompanied by rice and pinto beans tossed in a skillet, dolloped with a cilantro crema made from oat yogurt and drizzled with Brauny’s spicy chipotle-lime oil, this is Latin Vegan at its best
-
A mixture of ricotta and goat cheese with green chiles and capers is rolled in fresh corn tortillas, crisped on the griddle and sauced with tomatoes cooked down with butter, white wine and fresh serrano chiles. Served on dressed cabbage and radishes as a fresh, crunchy counterpoint along with lemon-scallion rice and creamy, smoky pinto beans.
-
We cut our strip steaks in-house the traditional way, leaving the outer edge rimmed with a bit of the fat cap. If you would like us to trim it fat-free, just let us know. The meat is rubbed with coarse salt, black pepper and rosemary, then grilled and served the way James Beard liked it—with a dollop of herbed butter and a tangle of crispy fried onions. Accompanied by buttermilk mashed potatoes and fresh vegetables.
-
Steaming strands of spaghetti very lightly coated with tiny soft curds of egg and ricotta, liberally accented with Nueske’s smoked bacon, peas, black pepper and Parmigiano Reggiano cheese.
-
It’s back, and better than ever. Slices of pork tenderloin are gently pounded into cutlets, salt and peppered, and seared on the hot griddle, then plated and spooned with our version of jezebel sauce, the tastiest thing in the world. In Texas, jezebel is peach jam spiked with horseradish and mustard. They pour it over a block of cream cheese and serve it with crackers. Here we add a glug of heavy cream to our homemade fresh peach jezebel, and in a few minutes on the stove it becomes a warm and heavenly sauce for pork. Served with buttermilk mashed potatoes and fresh vegetables.
-
Our silky-smooth hummus is topped with batons of zucchini we pickle with turmeric, sugar, sweet onion, celery seed and mustard, then we shower the hummus with zingy toasted breadcrumbs, parsley and fried capers. Served with warm pita.
-
Sliced, coated in breadcrumbs and fried till crisp and golden brown, green tomatoes soften and sweeten with cooking and are many people’s favorite treat. The hot tomatoes are dolloped with a lively remoulade and served with homemade chow-chow, a chopped, mustardy relish full of cabbage, peppers, onions, and chopped green tomato that goes with every fried thing in the world.
-
Our crab spaghetti is highly anticipated each spring, but this year we have had an epiphany that boils down to two words: MORE CRAB. So, in addition to a quarter pound of claw meat, we are adding more than 2 oz. of super lump (a half cup) and believe me, the difference is worth the extra 5 bucks to we had to add to last year’s price tag. Hot spaghetti tossed with all that crab, lots of lemon, a splash of cream and a liberal sprinkling of fresh herbs is just what to order when you want lots of flavor, but nothing heavy.
-
A fresh trout fillet is grilled and piled with fresh herbs and cherry tomatoes dressed with lemon juice and olive oil, garnished with a homemade tapenade flavored with pureed black olives, figs and almonds. Served with fried yukon potatoes and broccolini.
-
Juicy with a very meaty flavor, this delicious cut is a guest favorite. Here the beef is rubbed with salt and fresh cracked pepper, grilled, sliced and slathered with a spoonful of a steak butter made with Ben’s homemade worcestershire sauce. It goes with beef and butter in a most heavenly way. The steak is served atop arugula with sautéed broccolini and crispy little yukon gold potatoes.
-
Duroc Pork Porterhouse with Herb Boursin and Housemade Pepper Jelly Creamy Boursin cheese is like a lighter-than-air cream cheese infused with herbs. Pepper jelly is sweet, hot and vegetal. The two come together in a classic flavor combination that goes remarkably well with pork. A porterhouse cut is also known as a T-bone, with pork loin on one side of the “T” and pork tenderloin on the other. Chef Brauny, our pork whisperer, makes the most tender, succulent chop around, and served with summer squash-cracker crumb casserole and buttermilk mashed potatoes, this is South-of-the-Ohio River-eating at its most delicious. 32.00
-
This is the smoothest, creamiest, most delicious cheesecake you’ve ever tasted. It is not really anything like American cheesecake, and it is a little dark on top, on purpose, but trust me, if you order this dessert, you’ll be eating something heavenly. Set on a drizzle of tahini caramel and garnished with crunchy sesame seed toffee bits.
-
Please forget the bad memories of instant or ready-made butterscotch puddings from the grocery store. Experience the deliciousness of a pudding flavored with made-from-scratch butterscotch. Smooth and not overly sweet, with a little sweet, sandy crunch from the topping. It’s time to rediscover a classic.
-
Blueberries and peach slices are packed into a crock with butter, cinnamon and a smidge of lemon juice, then topped with a layer of oat-pecan streusel and baked until brown and bubbly. Served warm with a scoop of vanilla ice cream.
-
Battered and fried bananas served atop vanilla ice cream with caramel sauce, toasted pecans and toasted coconut
-
Moist dark chocolate cake garnished with a cloud of whipped cream, chopped almonds and salty toffee sauce