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

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