Thinly sliced Bay of Fundy salmon cured with sea salt, brown sugar and fennel pollen. Paired with a delicately balanced sauce of goat cheese & Greek yogurt, garnished with garlic herb croutons.
Crispy yet creamy fried grits croquettes joined with picked cherry tomatoes & black grapes. Served alongside Asian inspired roasted garlic & chili coulis.
A colorful parfait of crab accented with whole grain mustard cream layered with fresh avocado. Seated atop a salad of confit tomato & ponzu dressed arugula.
A blend of sea scallops, shrimp, and mahi-mahi coupled with Chef Thad's vibrant citrus vinaigrette. Served with baby arugula, crispy shallots, and citrus segments.
Ginger and shallot seasoned pork incorporated in a crispy dumpling wrapper. Accented with tamarind infused tomato sauce, ponzu dressed daikon and cilantro
Fried halloumi cheese with preserved Meyer lemon vinaigrette. Gruyere cheese fritter on a crisp toast round with tamarind sauce. Yogurt whipped goat cheese mousse and sweet onion marmalade with parmesan pepper chip
Lightly battered and deep-fried asparagus served with Chef Thad's magic tamari and sesame dipping sauce.
Organic baby greens lightly dressed with 30-year-old sherry vinaigrette, and sprinkled with crispy garlic chips.
Romaine hearts tossed with antique Gruyère cheese and Caesar vinaigrette topped with a parmesan crisp garnish; Chef Thad's take on a classic.
Shaved fennel marinated in savory Thai lime vinaigrette. Tossed with roasted peanuts, pickled cherry tomatoes, shallots and cilantro.
Baby arugula greens tossed with ponzu. Served alongside a locally harvested fried egg and garnished with a bacon crouton.
Texas wild boar braised in red wine and aromatics tossed with our handmade pappardelle pasta and garnished with Parmigiano-Reggiano cheese.
Handmade pasta filled with rosemary, thyme, and lemon scented goat cheese. Smothered in white wine truffle cream sauce and topped with fresh Parmigiano-Reggiano.
Freshly made potato gnocchi tossed with Chef Thad's seasonal mushroom ragú. Garnished with Parmigiano-Reggiano and local fresh herbs.
Penne pasta combined with thinly sliced oven-roasted asparagus. Finished with toasted pistachios, Parmigiano-Reggiano and lemon zest.
Bay of Fundy raised salmon seated atop a braised pairing of fennel & Napa cabbage. Accompanied by crispy capers, Chef Thad's cucumber kimchi and spicy hoisin sauce.
This ten hour cooking process yields a savory and tender dish. Presented with a blend of fingerling potatoes, cipollini onions and roasted asparagus. Garnished with Chef Thad's pickled black grape salad and savory duck reduction seasoned with whole grain Dijon.
Woodford Reserve Bourbon marinated pork tenderloin. Served with creamy, yet crispy potato pavé and a rich herbed pork reduction.
Pan seared shrimp marinated with a Yucatan spice rub. Served with rice and rich Oaxacan molé sauce. Garnished with fried tortilla strips, fresh cilantro and jicama salad.
Fresh line caught mahi-mahi lightly pan seared and served over black quinoa. Accompanied with spicy ginger infused tomato grapefruit sauce.
Beef short ribs slowly braised in red wine, veal stock, and aromatics. Served with cheese grits, carrots and red wine braised shallots.
Oven roasted cauliflower glazed with ponzu served atop a bed of black quinoa and finished with a savory pea & tarragon broth.
A whole roasted Cornish hen marinated in a Moroccan spice blend and preserved Meyer lemons. Served with ginger confit of carrot, couscous and a Moroccan olive & butter sauce.
Seared jumbo sea scallops accompanied by a complex Thai coconut milk sauce, consisting of lemon grass, shallots, garlic, chilies, and kaffir lime leaves ground by hand. Served with mashed potatoes and pickled mustard greens.
A tender leg of lamb "steak" marinated in shallot and garlic infused yogurt. Served with roasted ponzu dressed cauliflower and a celery root puree. Garnished with fennel pollen scented yogurt sauce.
10 oz New York strip steak seared to a tender medium-rare, paired with glazed haricot vert and airy dauphine potatoes. Accompanied by Chef Thad's savory red wine, port and veal reduction.
Fresh Michigan perch fillets lightly battered and fried. Served alongside a citrusy & crisp green papaya salad then garnished with pickled cherry tomatoes. Paired with an aromatic galangal root and kaffir lime sauce.
Not sure what to choose for dinner this evening? Try a five course menu designed by Chef Thad especially for you. Sit back and take a culinary journey as we share what's special and new from our kitchen! It's a great introduction to Chef's cuisine, and a unique way to sample multiple items without having to make a decision. Be adventurous, do the tasting "blind"; this menu changes daily and spotlights items you won't find on our menu, so you never know what you might be served. Ask about Kevin's wine flight options to make your tasting menu an experience to remember! Chef Thad's 5-course menu is offered Tuesday - Thursday throughout the evening and Friday & Saturday after 8 pm.
A quenching and lush blend of vodka, lemonade and Luxardo paired with honey, a dash of soda and cucumber
Blanco tequila shaken with lemon and simple syrup topped with a gentle splash of ruby port
Macerated berries topped with Kentucky Bourbon, ginger, lemon and a bit of honey
A refreshing yet subtle blend of rum & St. Germain splashed with lemon, dry vermouth and tangerine green tea simple syrup
Gin, muddled orange, simple syrup, bitters & tonic: A perfect meeting of an old fashioned and a gin & tonic
Lightly battered and deep-fried asparagus served with Chef Thad's magic tamari and sesame dipping sauce
Ginger and shallot seasoned pork dumplings on a bed of cilantro with a tamarind infused tomato sauce
Shaved fennel marinated in savory Thai lime vinaigrette. Tossed with roasted peanuts, pickled cherry tomatoes, shallots and cilantro.
Five-Course Tasting menu offered weeknights and weekends after 8pm!We are expanding the wine flights we offer with our "Chef's Choice Tasting Menus". Each week, we will pick a very special group of wines to accompany a five-course tasting menu. We hope this will allow even more of you to be able share our wine pairing experience!
Over the past year we are sourcing more and more wines that come from organic and biodynamic vineyards. Along with that, we also seek producers that avoid excessive intervention in the cellar. Wines such as these possess the purest flavors and aromas, and you deserve nothing less. For the record, we appreciate the ecological value of sustainable agriculture, but we are moving in this direction because they work the best with Chef Thad's cuisine...
"Crazy love" An absinth tinged Gibson, with a savory, Catalan caress.
An enchanting interpretation of the Martini: Hendrick's gin, St Germain and garnished with preserved grapefruit zest.
Fresh Key lime and ginger juices mixed with gin, served on the rocks with a twist of lime.
Chilled white tequila, scented with lime.
An irresistibly silky smooth rendition of a cranberry and citrus Martini.
"A beautiful stranger" A complex, sweet and sour concoction of grapefruit nectar, vodka, and love.
Inspired by our favorite Stone, an elemental blend of rye whiskey, Perucchi sweet vermouth and a splash of bitters; the savage elegance of simplicity...
Our version of the Cuban classic. An incredibly colorful blend of mint, rum, and lime.
Absinth-laced dark rum is the base for this decadent update of the Sazerac.
A delicious blend of almond, hazelnut and chocolate under a billowy layer of cream.
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.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.