6 oysters, 4 shrimp, 4 clams, 10 mussels, jumbo lump crab, 1/2 lobster
12 oysters, 8 shrimp, 8 clams, 12 mussels, jumbo lump crab, whole lobster
garlic butter, lemon, tomato
basil, garlic, pastis
leeks, bacon, gruyere cheese
baked with white wine, garlic butter
potato, lardon, onion and cheese casserole
sourdough bread
haricots verts, radish, Dijon vinaigrette
apple, walnuts, lardons, bleu cheese, Dijon vinaigrette
walnuts, haricots verts, fresh goat cheese, mixed greens, citrus vinaigrette
frisee, potato, lardons, fried egg, Dijon vinaigrette
rare Yellowfin tuna, haricots verts, hard boiled egg, tomato, olives, potato, mixed greens, Dijon vinaigrette (anchovies upon request)
frisee, bleu cheese, grapes, walnuts, Dijon vinaigrette
brown-butter almond sauce, haricots verts, pommes purees
pommes purees, braised purple cabbage, apple coulis
carrots, pearl onions, mushrooms, Yukon Gold potato, thyme, natural jus
mustard crust, pork braised lentils
caramelized onions, bacon, pommes purees
pommes purees, braised purple cabbage, apple cider sauce
bacon, gruyere cheese
ham and gruyere cheese sandwich with sauce Mornay, fried egg and pommes frites
saucissons, rillette, pate
onion marmalade and cornichons
Selection of French & local cheeses
maitre d'hotel butter
bleu cheese butter
sauce bearnaise
with crème chantilly
with honey and walnuts
rare Yellowfin tuna, hard boiled egg, olives, mixed greens, haricots verts, tomato, potato, Dijon vinaigrette
with bacon
English muffin, poached eggs, spinach and hollandaise
English muffin, poached eggs, ham and hollandaise
English muffin, poached eggs, asparagus and crab hollandaise
English muffin, poached eggs, ham, tomato hollandaise and caper-olive relish
with smoked salmon, shallot, capers, pommes frites and petite salad
ham and gruyère cheese sandwich with Dijon mustard
with pommes frites and petite salad
with pommes frites and petite salad
with pommes frites and petite salad
mussels in white wine, shallots, and thyme broth with pommes frites
crisp fried baby calamari "a La Tinta" with caperberry, preserved tomato, fresh oregano and squid ink dijonnaise
lightly blackened border springs lamb "lollipops" with smoked maldon salt, grilled satsuma orange and honey-jalapeño gastrique
skillet seared hudson valley foie gras with summer peach tarte tatin, sauternes syrup and microplaned walnut "snow"
with applewood smoked bacon fritters with corn velouté, pulled cilantro and warm Sriracha honey
with aged seven year hook's cheddar, charred piquillo peppers, espelette and shaved prosciutto served with buttered brioche
spicy korean style fried Stump Sound oysters with daikon salad, crisp lettuce and "octo vinaigrette"
screaming hot" iron skillet P.E.I. mussels with white wine, garlic, fresh thyme and warm toast
"Hillbilly" Caesar salad with crisp romaine, texas pete marinated white anchovy, jalapeño cornbread croutons and aged buffalo parmesan in creamy Caesar dressing
crisp iceberg lettuce "wedge" with shaved bermuda onions, preserved tomato, applewood smoked bacon and chives with creamy gorgonzola dolcé dressing
baby cello spinach salad with "cal lewis and company" strawberries, Medjool dates, toasted almonds and warm goat cheese dressing
mixed farmer's beets with baby arugula, avocado and ruby red grapefruit finished with honey-white balsamic vinaigrette
mixed organic summer greens with granny smith apple, Hook's cheddar, honey wheat croutons and candied pecans with toasted pancetta dressing
"Hank's favorite" roasted half organic chicken from Springer Mountain Farms with summer vegetable fricassé, crisp fingerling potatoes and garlic confitjus
togarashi rubbed sustainable Verlasso Salmon with forbidden rice, soy-lime ponzu and spicy Kirby cucumber kimchi
applewood bacon wrapped black angus filet mignon with pommes pureé, sauteéd peas and carrots and truffled nicoise olive vinaigrette
griddle roasted blue crab and maine lobster cakes with spicy tomato-mango "slaw", shaved hearts of palm, garden basil mash and citrus butter
house cut black angus ribeye "Delmonico" with salt baked campari tomato, garlic roasted fingerling potatoes, sauteéd broccoli rabe and thyme emulsion
benne seed crusted Maine diver scallops with sweet corn flan, pickled fennel and compressed watermelon with shaved prosciutto and balsamic syrup
cane plantation sugar rubbed Berkshire pork tenderloin grilled with jalapeño cornbread, baby asparagus and summer peach gastrique
sauteéd black tiger shrimp redux" with Portuguese dry cured chorizo, baby bok choy, hominy and tomato-garlic brodo with creamy Anson Mills grits
cumin and preserved lemon spiced rack of Border Springs lamb with roasted eggplant pureé, English cucumber and Moroccan style red cabbage tagine
crackermeal crusted farm raised Bronzini with sweet potato spoonbread, blackberry preserves, cider-shallot greens and blackstrap molasses
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Hours of Service:
Friday: 5:00pm - 8:30pm
Monday: closed
Sunday: 10:30am - 1:30pm
Tuesday: 5:00pm - 8:30pm
Saturday: 5:00pm - 8:30pm
Thursday: 5:00pm - 8:30pm
Wednesday: 5:00pm - 8:30pm
(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.
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