MENU
HOOK
Smokey Clams & Mussels
Dried Iberico Chorizo • Mexican Lager • Coconut Broth
23
Fisherman’s Chowder
Bay Scallops • Cod • Clams • Shoestring Potato
16
Scallops
Roasted Garlic Polenta • Green Apple Chutney
MKT
Wild-Caught Halibut
Butternut Orzo “Risotto” • Sage Pecan Pesto
MKT
HOOF
14oz CAB Strip
Au Poivre • Jo-Jos
45
Cured Jumbo Wings
Roasted Garlic Buffalo • Miso Buttermilk
21
24oz Bone-In CAB Ribeye (Serves at least 2)
Compound Butter • Peppadew Relish
85
The Burger (Limited Availability)
American Cheese • Balsamic Bacon Jam • Special Sauce • Jo-Jos
23
Pork Chop
White Bean & Chorizo Ragout • Raspberry Rojo
38
OTHER
Miso Broccolini Salad
Bourbon Cherries • Pickled Red Onion • Honey Roasted Peanuts
14
Burrata
Confit of Cherry Tomato • Fennel • Calabrian Chili • Grilled Baguette
16
Piquillo Cheese Spread
Bacon Onion Jam • Spiced Brown Butter Cracker
12
Fried Brussel Sprouts
Cotija • Ancho & Salsa Macha
15
Fried Fingerlings
Giardiniera Aioli
12
Due to the exceptional quality of ingredients and daily preparation based on reservations, we politely decline substitutions & modifications. Our plates will be brought to the table when they are ready. Thank you.
Head Chef Hunter Toth
Chef Kevin Lanning