New Year's Eve Menu

Executive Chef Amanda Langler
Sous Chef Betsy Zander

Special a la carte menu available 4 - 10 PM
 

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Menu subject to change based on availability of ingredients.

Appetizers

Mushroom Arancini

Lightly Breaded and Deep Fried Risotto Fritters-stuffed with Mixed Mushrooms and Fontina Cheese. Served with Freshly Grated Parmesan Cheese, Micro Greens, Black Truffle Aioli 18

Roasted Squash Soup

Creamy Soup made with Butternut, Acorn and Kombucha Squash. Garnished with Crispy Pancetta, Sautéed Apples, Sage 16

 

 

CLASSIC CHOPS & STEAKS

All steaks come with your choice of potato and sauce.

To ensure that your steak is prepared as you wish, the following is a guide to assist you while ordering.

Rare: Very red, cool center   |   Medium Rare: Red, warm center
Medium: Pink center   |   Medium Well: Slightly pink center
Well: Cooked through, no pink

Dry-Aged BONE-IN Ribeye

16 oz  81

Westholme Wagyu NY Strip

14 oz 86

Steak Toppings

Jumbo Lump Crab, Béarnaise 21
Sautéed Mushrooms & Onions 8
Garlic al Forno Breadcrumbs 5
Roth Buttermilk Bleu Cheese 7

 

POTATOES

Salt-Crusted Baked Potato 8
Loaded Baked Potato 12
French Fries 8
Bacon-Roasted Potatoes 8
Yukon Gold Potato Purée 8
Loaded Baked Potato 12
Sweet Potato Pureé with Spiced Pecans and Chives 8

Sides

Brussels Sprouts  with Maple Brandy Agrodolce 14
Sautéed Spinach 10
Creamed Spinach 10
Roasted Winter Squashes  with Tasted Hazelnuts 14
Roasted Button Mushrooms 12

Sauces

Bourbon-Peppercorn Cream
Cabernet Wine Sauce
Classic Béarnaise Sauce
Mr. B’s Steak Sauce

SPECIALTIES

Salmon

Roasted Salmon with Celery Root Purée, Sauteed Spinach and Champagne Caviar Buerre Blanc 41

Striped Bass

Pan Roasted, Crispy Skin Striped Bass with Roasted Potatoes, Crispy Oyster Mushrooms and Black Truffle Vinaigrette 44

DESSERTS

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