Dinner


starters

MEATBALLS • 11 
panko, pomodoro sauce, gruyere & asiago cheese 

TRUFFLE STEAK FRIES • 10 
bleu cheese crumbles, scallions, white truffle oil 

COLOSSAL ONION RINGS • 11 
buttermilk bath, house-made ‘no-mayo’ bleu cheese 

BIBB & PORK BELLY • 11 
butter lettuce, ‘no-mayo’ blue dressing, pickled red onions, 

BRIE EN CROUTE • 12 
candied hazelnuts, phyllo dough, raspberry jam, sliced pears 

CARAMELIZED SCALLOPS • 16 
goddess quinoa tabbouleh, carrot sauce, bacon coffee jam, root chips 

CHARCUTERIE BOARD • 18 

FILET MIGNON SKEWERS • 17 
smoked gouda fondue, fresno, grilled vegetables, toasted baguette 

CAESAR SALAD • 10 
asparagus, onion ring, sweetie drops, gruyere 

GRILLED LAMB & BAKED FETA SALAD • 14 
herb marinated lamb, frisee, phyllo feta, watermelon radish, olives, heirloom tomato, roasted red pepper 

3 BEET SALAD • 11 
golden red & cayuga, chevre, fennel, pepitas, lavender honey, lemon 

JUMBO COCONUT SHRIMP • 12 
mango salsa, cucumber salad 

CURRIED CARROT SOUP WITH GINGER CHICKEN MEATBALLS • 10 

PARSNIP & LEEK SOUP, CHILI OIL, GRILLED SHRIMP • 14 

steaks 

16 OZ RIBEYE • 35 
boneless, marbled 

8 OZ FILET MIGNON • 40 
certified angus beef 

12 OZ NEW YORK STRIP • 30 
certified angus beef 

24 OZ TOMAHAWK RIBEYE • 47 
brandy with fresh rosemary stalk and unsalted butter 

Sides:  

roasted garlic butter mash 
pearl potatoes 
roasted beets 
steak fries 
crispy brussel sprouts w/ pork belly & smoked gouda fondue 
grilled asparagus
truffle mac & cheese
wild mushroom ragu
shrimp
scallops
lobster medallions

10oz DELMONICO• 42 
the ‘EYE’ of the rib, pearl potato's, pearl onions, celeriac root, apples, mustard, cream - ‘hot potato salad’, roasted pear jam 

8 OZ BOEUF DE PISMO • 50 
8oz center cut filet, demi, asparagus, king trumpet, pearl potatoes 

SURF N TURF • 50 
4oz filet, 4oz lobster, chervil bearnaise, pearl potatoes, asparagus 

10 OZ HANGER • 36 
coffee juniper crust, wild mushroom risotto, tempura wild mushrooms, shaved manchego, white truffle oil 

entrees

LOBSTER PENNE• 32 GLUTEN FREE PASTA 
lobster, crawfish, prawns, fava beans, asparagus, bok choy, zucchini ‘noodle’, lemon leek sauce 

FETTUCCINE BOLOGNESE • 27 
ground blend of new york, ribeye, filet, pork, and lamb, calabrese pepper, gruyere, monkey gland sauce 

PAPPERDELLE CARBONARA • 24 
pork belly, peas, egg yolk, cream, fresh cracked pepper 

DECONSTRUCTED GAZPACHO SAUTE • 22 
roasted rainbow carrots, beets, corn, herbs, celeriac root, baby sweet peppers, heirloom cherry tomatoes, pearl onions, sherry vinegar, carrot sauce, rye croutons, faro grain 

SALMON PAPILLOTE • MP 
phyllo wrapped salmon, farro lima bean sautée, basil pesto sauce, white asparagus 

“NEW SCHOOL” PAELLA • 35 
mussels, clams, scallops, shrimp, salmon, saffron risotto, cherry tomatoes, peas, red onion, toasted baguette 

HADDOCK & CHIPS • 23 
beer batter, hand-cut steak fries, salad, aioli 

GAME HEN ’POT PIE’ • 25 
rosemary lemon garlic grilled 1/2 game hen, cassoulet ‘pot pie’- peas, fava, carrots, corn, beans, pork belly, chorizo, pastry crust 

MCCUSKER MEATLOAF • 25 
bacon & puff pastry wrap, roasted garlic butter mash, crispy brussel sprouts with pork belly in a smoked gouda sauce 

PORK SHANK • 34 
‘a monster!’ 2lb red wine braised, ‘scrapple’ goats cheese kale pork belly soft polenta, rich pork demi 


Dessert

BUTTER CROISSANT BREAD PUDDING 12 
white chocolate, warm whiskey cream, vanilla ice cream 

BLACK FOREST SPONGE 11 
Port bing cherries, chocolate mousse 

PILED HIGH APPLE PIE 9 
Bourbon brown sugar, pastry, date syrup, salted caramel ice cream 

LEMON GENOISE NAPOLEON 8 
sponge, warm wild berry coulis, vanilla ice cream 

CRÈME BRULEE 10 
classic, fresh berries 

POT DE CRÈME 11 
chocolate, coffee, white chocolate mousse 

THE FEAST SAMPLER 14 
Chef nightly selection 

TABLESIDE CAMPFIRE S’MORES MP 
sauces, chips, marshmallows, grahams & so much more