Dinner Menu 11.04.18

H o r s d ’ O e u v r e s c h i lled s e a food plate a u x BAKED GOAT CHEESE (circa 1992) KING CRAB GRAND TOWER .00 red sauce, fines herbes, garlic bread................................. 16 78 .00 125 .00 MAINE LOBSTER SHRIMP COCKTAIL 42 .00 .50 horseradish, cocktail sauce, dijonnaise .............................18 GRAND SHELLFISH MAUDE’S TOWER 165 .00 175 .00 PEPPERED DUCK & GOAT CHEESE TERRINE apricot mustard, toast ......................................................17.00 TENDERLOIN STEAK TARTARE dijonnaise & slow cooked egg..............................................21.95 y s t e r s GARLIC SHRIMP DE JONGHE s h O .50 e garlic, herbs, sherry...........................................................18 F r WEST COAST EAST COAST cucumber / melon / rich clean / briny / mineral butcher’s cuts blue crab, preserved lemon, remoulade.........21.00 ROASTED BONE MARROW caramelized red onion jam, parsley salad ....................................................................18.95 salads RIBEYE STEAK FRITES .00 MIXED GREEN & APPLE SALAD half whole 10oz, béarnaise, hand cut fries....................................................................................34 .95 .95 candied pecans, manchego .......................................7 • 15 BACON ROASTED TOMATO Le B o e u f U S D A P R I M E .00 .95 watercress, olive oil, herb salt ...................................9 • 17 FILET MIGNON - PETITE DUCHESS CUT CRAB STUFFED AVOCADO 6oz, roasted tomato, béarnaise, watercress, steak salt ...................................................39.95 .50 .95 bibb lettuce, dijon-sherry vinaigrette .......................11 • 22 TRADITIONAL FILET MIGNON SMOKED SALMON CAESAR 10oz, béarnaise, steak salt ............................................................................................58.95 .00 .00 crispy potatoes, classic ceasar dressing ......................9 • 18 BONE IN FILET MIGNON WEDGE SALAD 16oz, béarnaise, steak salt (limited availability)............................................................68.95 .00 .00 egg, bacon, gorgonzola, ranch, onion ........................9 • 18 CLASSIC RIBEYE - CHICAGO CUT LYONNAISE SALAD 16oz, béarnaise, steak salt.............................................................................................58.95 .50 .95 bacon, soft cooked egg, brioche croutons...................8 • 16 DRY AGED BONE IN NEW YORK STRIP 16oz, 42 day dry aged, béarnaise, steak salt ................................................................ 65.95 S A N D W I C H E S DRY AGED BONE IN RIBEYE GRIDDLED CHEESEBURGER 22oz, 42 day dry aged, béarnaise, steak salt................................................................ 69.95 8oz, sharp american cheese, dijonnaise, hand cut fries......17.50 farm fresh fried egg...........................................add 2.00 ENHANCE ANY ITEM with thick cut bacon........................................add 5.00 peppercorn crust, maître d’ butter, or roasted garlic ..................................................... 4.00 wild mushrooms or gorgonzola ......................................................................................7.00 PRIME BEEF FRENCH DIP .00 hand cut fries, gruyère, au jus.......................................23.00 roasted bone marrow.................................................................................................... 8 warm king crab oscar................................................................................................. 24 .00 E n t r é e s S i d e s ROASTED CHICKEN POMMES FRITES CANDIED SWEET POTATO lemon, rosemary, chicken jus............................................26.95 garlic aioli......................................... 8.50 bourbon glaze ..................................12.50 HONEY GLAZED SALMON BUTTERY MASHED POTATOES TRUFFLE MAC & CHEESE black pepper, brown butter, lemon ...................................28.00 garlic, chicken jus.............................12.95 truffle, white cheddar .......................14.50 DOUBLE BONE BERKSHIRE PORK CHOP CREAMED SPINACH WILD MUSHROOMS wild mushrooms, herb jus, lemon .....................................38.00 blue cheese, caramelized onions......... 12.95 garlic, thyme, fines herbes.................. 14.95 LAMB CHOPS ELOTE STYLE CORN THICK CUT BACON roasted garlic, rosemary....................................................45.95 chili, lime, cilantro, parmesan........... 12.95 maple, black pepper .........................12.50 BAVETTE’S SPICED FRIED CHICKEN CHARRED BROCCOLI BRUSSELS SPROUTS mashed potatoes, sweet pea and cipollini gravy................19.95 butter, lemon...................................14.50 charred, dijon, parmesan.................14.50 SHORTRIB STROGANOFF BAKED SWEET POTATO LOADED BAKED POTATO button mushrooms, hand cut fettuccine............................19.50 butter, brown sugar..........................12.50 bacon, sour cream, cheddar, chives ....10 .50 Operating Partner: Matt Christensen Executive Chef: Kelcey Reen consuming raw or undercooked meat, poultry, shellfish, seafood or egg may increase your risk of foodbourne illness.

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