Appetizers
EscargotsUS$17.00
Broiled in garlic butter with croutons and Parmigiano Reggiano
Lobster CroquettesUS$22.00
Deep fried and served over thermidor sauce, finished with chervil and spicy olive oil.
Spicy Fried OystersUS$19.00
Breaded and seasoned oysters, Weisenberger grits, country ham beurre blanc, and green onions
AgnelottiUS$19.00
House-made pasta filled with fall-spiced butternut squash in a sage cream sauce drizzled with brown butter and topped with hazelnut gremolata and micro mustard greens
Burrata En CrouteUS$18.00
Baked in a crispy puff pastry shell served with Fresno pepper jam, macerated stone fruit and Chablis infused honey.
Shrimp & GritsUS$19.00
Sautéed shrimp in red-eye gravy with Broadbent country ham, cremini mushrooms, and tomatoes. Served over Weisenberger grits and finished with Parmesan cheese
Salads
Blue Cheese SaladUS$13.00
Leaf lettuce, shaved radish, charred spring onion, applewood smoked bacon, and parsley in Gorgonzola dulce vinaigrette
Baby Kale SaladUS$13.00
Blood orange segments, toasted pepitas, and marinated beets in a black pepper maple vinaigrette.
Caesar SaladUS$13.00
Romaine lettuce in a creamy black pepper-Parmesan dressing, topped with hazelnut gremolata, croutons, and crispy capers
Brie SaladUS$13.00
Bibb lettuce in basil-Dijon vinaigrette with melted brie and toasted almonds
Entrées
A charge of $5 will be applied to all split entrées
Pork ShankUS$44.00
Slow braised and served over creamy baby butter beans and wilted kale finished with IPA vinegar, fine herb, and burgundy jus.
Beef FiletUS$68.00
Grilled tenderloin over asparagus and crispy potatoes, with sage beurre blanc, Parmigiano Reggiano, and prosciutto
Roasted ChickenUS$38.00
Free Bird Farms chicken breast wrapped in Italian ham over Gruyère polenta with garlic-roasted Brussels sprouts, cranberries, pecans, and aged balsamic.
SalmonUS$40.00
Pistachio-encrusted Pacific salmon over risotto and sautéed spinach, served with tomato-chive beurre blanc
Braised Short RibUS$53.00
Over whipped goat cheese mashed potatoes, broccolini, sorghum bacon jam, and crispy tobacco onions.
Pork ChopUS$43.00
Herbed breadcrumb-encrusted bone-in loin chop with asparagus and a compote of new potatoes, smoked bacon, roasted garlic and mushrooms in rosemary-vermouth glace
Lamb ChopsUS$66.00
Frenched and grilled, served with provolone caramelized shallot potato gratin, haricots verts, and rosemary-Dijon glace de veau
Jack's BurgerUS$21.00
Eight ounce USDA prime beef patty with caramelized onions, lettuce, tomato, and Habagardill pickles on brioche, served with fries. Available with Cheddar or Swiss. Add Brie, Bleu, or Pepper Jack for $1.50 Add Bacon or a Fried Egg $2.00 Add Bacon Jam $3.00
Seafood PastaUS$52.00
Lobster and bay scallops tossed with house-made tagliatelle in a white wine cream sauce with prosciutto, leeks, garlic, and arugula finished with Grana Padano and fresh chervil.
Veal MedallionsUS$42.00
Pan seared and served with garlic roasted heirloom carrots, charred broccolini, sweet onion gastrique and a Worcestershire horseradish compound butter.
Dessert
Almond Chocolate MousseUS$11.00
Espresso crème anglaise with a chocolate almond crisp.
Crème CaramelUS$11.00
Caramelized vanilla custard with caramel sauce.
Bourbon Pecan Olive Oil CakeUS$11.00
Drizzled with chocolate ganache, bourbon caramel, and bourbon smoked salt.
Strawberry CheesecakeUS$11.00
Madagascar vanilla cheesecake, strawberry coulis, strawberry cookie crumb, white chocolate drizzle.
Fruit CobblerUS$11.00
Seasonal fruit, biscuit topping, and vanilla ice cream.
Ice CreamUS$9.00
Toasted marshmallow ice cream with caramel swirl and chocolate Stracciatella.
SorbetUS$9.00
Rotating flavor
