Executive Chef Christian Oxley MENUS
– APPETIZERS –
Latin Mussels 17
House Chorizo, grilled sweet corn, jalapenos, shallots and garlic, white wine and clam broth, griddled baguette
Mojo de Ajo Shrimp 19
Sauteed shrimp in our house mojo de ajo, served over baby arugula and grilled focaccia toast points, finished with micro cilantro
Fresh, hand cut, calabrese and lemon breaded, lemon garlic aioli.
Sartori MontAmoré, garlic, yukon potatoes, pecorino, brie and honey dip.
Molinari salami, Molinari pepperoni, array of dried fruits, nuts, crackers, jams and breads.
East Town Wings 11
Thai Braised (radish sprouts) Traditional (bleu cheese) Slashed BBQ (crushed red pepper, black pepper, sriracha)
Crab Mornay 18
Jumbo Lump Blue Crab in a savory boursin and cream cheese sauce, finished with grilled focaccia, house tortillas and MontAmore cheese
Crispy Spiced Chciken Tenders 11
Hand cut chicken breast, house breading, chipotle ranch.
Shrimp and Corn Salsa Ceviche 12
Ceviche shrimp, grilled corn salsa, mint crème fraiche, house tortilla chips and avocado.
Tri-Colored Saffron Roast Cauliflower 14
Tri-colored cauliflower, crisp pancetta and saffron essence
– SANDWICHES & BURGERS –
Big Stag Burger 16
Two quarter-pound CAB burgers, white American cheese, sliced dill pickles, maple peppered bacon, caramelized onions, frizzle onions, dijon aioli, pretzel roll.
All American Cheeseburger 14
8 oz. CAB, maple peppered bacon, baby bibb, hydro tomato, sweet red onion and choice of cheese.
Crab Cake BLT 17
House Lump Blue Crab cake, pan seared, topped with baby bibb, hydro tomato, maple peppered bacon and a spiced guacamole spread
Tofu and Buttercup Squash Sandwich 14
Maple roast buttercup squash, marinated tofu, candy pecans, cherry glazed onions and arugula on toasted focaccia
Grilled Chicken Club 15
Marinated and grilled chicken breast topped with provolone cheese, maple peppered bacon, baby bibb and sliced tomato, finished with an over easy egg on top, grilled garlic naan with chipotle aioli.
– SALAD & SOUPS –
Cup 4 Bowl 6
Tomato Basil Soup w/Marble Rye Grilled Cheese
Soup of the Day
Beet Salad 12
Red and golden roasted and marinated beets, mesclun greens, shallot and lemon vinaigrette, Donnay Farms chèvre, candy cashew, mandarin orange, cherry glazed onions.
Downtown Caesar 10
Anchovy vinaigrette, baby romaine, croutons, shaved romano, cracked pepper.
Maple Pear Salad 10
Maple vinaigrette, poached craisins, baby romaine, Amablu, candy cashew, Asian pear.
Steak Salad 16
Grilled Romaine heart, Donnay Farms Chevre, multi-colored grapes, tart green apple, spiced bleu cheese dressing and grilled teres major steak
Bacon & Blu Chopped 11
Shaved iceberg and romaine, whole grain vinaigrette, Amablu, maple peppered bacon, shaved red onion, heirloom tomatoes.
Burrata Salad 12
Fresh Burrata mozzarella, foccacia toast points, olive oil and sea salt arugula, sliced tomato, avocado and balsamic reduction.
Ahi Tuna Salad 16
Soba noodles, napa cabbage slaw, wasabi aioli, blood orange reduction, sweet spiced soy vinaigrette.
Smoked Trout Salad 17
Gravlox smoked trout, house sofrito cream cheese, house chorizo and caramelized onions with arugula and focaccia, finished with olive oil and balsamic reduction
Balsamic Salmon Salad 16
Balsamic marinated Scottish salmon, mesclun greens, balsamic vinaigrette, heirloom tomatoes and seared asparagus.
– ENTRÉES –
Grilled Scottish Salmon 26
Skin-on grilled Scottish Salmon, smoked tomato polenta cake, grilled asparagus and tomato agro dolce
Seafood Jambalaya 34
Shrimp, salmon, sea bass and halibut in a tomato tinga sauce over chorizo dirty rice pilaf, seared andouille sausage, cilantro and toast points
Seared Scallops 36
Crisp pancetta, asparagus, grapefruit, roast buttercup squash, pearl onions and citrus Beurre
Chilean SeaBass 36
Skin-on SeaBass dusted with cashew and coconut, roast pearl onions, buttercup squash, arugula and parsnip puree, finished with a sweet Thai chili sauce
Shrimp Risotto 25
Grilled sweet corn, shrimp, cherry tomatoes,English peas, truffle essence..
Fresh Seared Tuna 28
Ginger and Pepper seared ahi tuna, nappa cabbage slaw, roasted red peppers, tahini, pickled ginger and English cucumber.
French Lake Farms (MN) Prime Cut Ribeye 45
Seared to perfection with house vegetable du jour and loaded Yukon sauté
Crackling Pork Shank 35
Enough for two, but any stag could eat a whole one. Con Fit braised 16 oz Pork shank, wrapped in bacon, smashed Yukon potatoes with maple peppered bacon, grilled brocollini and roast red peppers, seasoned Beurre monte
Classic Beef Wellington 40
8 oz CAB center cut filet, house seasoned and wrapped with foie gras and pastry crust, served with sauce Marchand de Vin, vegetable du jour and loaded Yukon sauté
New York Strip 35
14 oz CAB, center cut, grilled asparagus, loaded Yukon sauté
Mediterranean Halibut 36
Seasoned and seared skin-on, julienned English cucumbers with roasted red peppers in a dill alfredo cream sauce
Chicken Osso Buco 26
Slow Braised Chicken Osso Buco, chipotle cornbread pudding, maple peppered bacon bitz, chicken jus
French Lake Farms (MN) Pork Chop 28
16 oz brined and grilled Cajun chop, chipotle cornbread pudding, saffron roast cauliflower and pork jus
Spicy Andouille Alfredo 22
Pearl onions, grilled Andouille, jalapenos and heirloom tomatoes in a Cajun cream, griddled baguette