served with cocktail sauce and horseradish mignonette. Choice of East coast, West coast, or mixed
bubbling hot with aged white cheddar, buttery crouton crust, served with sourdough crostinis
medjool dates stuffed with chorizo, wrapped in prosciutto, and served with a goat cheese cream and balsamic vinegar
stuffed portabella mushroom with phyllo cheese crisp, greens dressed in a cabernet vinaigrette and a red wine reduction
wasabi pasted Ahi Tuna with lemon aioli and ginger lime vinaigrette dressed greens
pillow shaped ravioli with a seasonal filling and served with sauteed butter-poached shrimp, asparagus, semi-dry tomatoes, truffles, and a parmesan broth
lightly breaded, quick fried with banana peppers, Diablo sauce, and lemon aioli
4 East Coast oysters with spinach, cream, Pernod and asiago
PEI mussels steamed in a jalapeno broth with chorizo, tomato, onion, and cilantro. Served with garlic crostini
chilled jumbo shrimp with "89" cocktail sauce
arugula, roasted red peppers, caramelized onions, and lemon vinaigrette
mixed greens, bleu cheese, red onion, bacon, tomato, and "89 dressing"
cranberry, Goat cheese, red onion, and butternut squash with white fig dressing
blue cheese, mesclun greens, walnut oil-vinaigrette
parmesan crisp, fresh croutons
made using jumbo lump crab, mustard beurre blanc, served with an arugula salad of roasted red peppers, caramelized onions, fingerling potatoes, and lemon vinaigrette
pan-seared, then topped with lump crab and béarnaise sauce. Served with herb-whipped potatoes and roasted asparagus
truffle risotto, roasted asparagus, demi-glace and sage oil
Idaho white trout with toasted almonds, topped with a pancetta and sage butter, served with herb-whipped potatoes and haricot vert
served with truffle risotto, asparagus and walnut sage sauce
served with roasted root vegetables, wilted spinach, and a pumpkin beurre blanc
mild or spicy tomato broth with fresh vegetables, orzo, mussels, scallops, calamari, and daily cut fresh fish and garlic herb crostini's
lobster-sherry cream sauce, herb-whipped potatoes, and roasted asparagus
crusted broiled tender Cod Loin with creamy leak orzo, and pan glazed brussel sprouts
shrimp dumplings, shiso broth, shiitakes, carrots, leeks, and spinach
Choice of fish grilled with a lemon infused olive oil, or herb shallot butter served with herb-whipped potatoes and vegetable of the day
marsala from both worlds. Thick and creamy rosemary marsala under a tender pan-seared breast and braised leg. Served with penne pasta with its own dark buttery marsala sauce and Brussel sprouts and smoked bacon
grilled to perfection covered with an apple cider glaze and served with fingerling potatoes with onions, and haricot verts, a cherry mustard, and a toasted apple crisp
Spicy chili rubbed grilled hanger steak with green chimichurri. Served with creamed spinach and dauphinoise potatoes
8 oz. filet served with asparagus, dauphinoise potatoes, and demi-glace
8oz. filet and a crabcake served with dauphinoise potatoes and asparagus
8 oz. filet and a 7 oz. cold-water lobster tail served with dauphinoise potatoes and asparagus
grilled, topped with caramelized onions, local smoked gouda, applewood smoked bacon, lettuce, and tomatoes on a brioche bun with "89" fries
10 oz. center-cut steak, fingerling potatoes with caramelized onions asparagus, demi-glace
OYO vodka, lavender-honey, vanilla infused simple syrup, fresh lemon juice and cinnamon, & nutmeg
Tito's Handmade Vodka, fresh lime, demerara, topped off with Goslings ginger beer
Fresh muddled blackberries and sage, house vanilla simple, fresh lemon juice and Stoli Citron
Hendricks Gin, fresh lemon, and lime juice house cranberry thyme syrup topped with soda
Knob Creek, Luxardo, sweet vermouth, flamed orange peel and lemon, garnished with a Luxardo Cherries
Basil Hayden, Sweet Vermouth, House Fall Spice Syrup, orange bitters, Luxardo cherry
Knob Creek Rye, Snap (ginger liqueur), fresh muddled orange, and Cointreau
Diplomatico Rum, house made butter batter, served hot with a cinnamon stick
Goslings Ginger Beer, Fresh Lime Juice, Simple Syrup, topped with Goslings Dark Rum
E&J Brandy, Parducci Merlot, House fall spice syrup
served with 89 cocktail sauce and horseradish mignonette
with parmesan and lemon aioli
lightly breaded, quick fried with banana peppers, Diablo sauce and lemon aioli
medjool dates stuffed with chorizo and wrapped in prosciutto. Served with a goat cheese cream and Balsamic
PEI mussels steamed in a jalapeno broth with chorizo, tomato, onion, and cilantro. Served with garlic crostini
4 Chesapeake oysters baked with spinach, cream, pernod, and asiago
bubbling hot with aged white cheddar, buttery crouton crust, sourdough crisps
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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