From the hickory grill

Chef's selection of house-cured meats, aged cheddar, blue cheese, pickles, whole-grain mustard, honeycomb, and warm sourdough.

Starters

Sea scallops wrapped in applewood-smoked bacon, brown butter, charred lemon.

Starters

Five jumbo Gulf shrimp poached to order, house cocktail sauce, horseradish, lemon.

Starters

Lump blue crab, almost no filler, Old Bay rémoulade, pickled fennel slaw.

Starters

Hand-chopped beef tenderloin, capers, Dijon, quail egg, grilled crostini. Mixed at your table.

Starters

Cherrywood-smoked yolks, candied bacon, chives, hot sauce caviar.

Starters

Crisp iceberg, point reyes blue cheese, smoked bacon, heirloom tomato, chive buttermilk dressing.

Salads & Soups

Hearts of romaine, white anchovy, parmigiano reggiano, sourdough crouton, classic Caesar.

Salads & Soups

Wood-roasted beets, whipped chèvre, candied pecans, orange, frisée, sherry vinaigrette.

Salads & Soups

Slow-braised onions, beef broth, grilled baguette, gruyère, bubbled to order.

Salads & Soups

Maine lobster bisque, sherry cream, chive oil, butter-toasted brioche.

Salads & Soups

Aged 28 days, dry-rubbed, hickory-grilled and sliced tableside. Built for two — or one ambitious appetite.

Hand-Cut Steaks

Our signature cut — heavily marbled, deeply seared, finished with rosemary herb butter.

Hand-Cut Steaks

The most tender cut on the menu, bacon-wrapped, with red wine demi-glace and herb butter.

Hand-Cut Steaks

Aged 21 days, well-marbled, cracked black pepper crust, cabernet reduction.

Hand-Cut Steaks

Lean, full-flavored, hickory-grilled with garlic confit and chimichurri.

Hand-Cut Steaks

6 oz filet mignon paired with a butter-poached cold-water lobster tail. The classic, done right.

Hand-Cut Steaks

8 oz house-ground prime blend, aged cheddar, smoked bacon, caramelized onion jam, brioche, hand-cut fries.

Hand-Cut Steaks

14 oz Berkshire chop, brined and smoked, apple-bourbon glaze, grilled peaches.

Chops & Chicken

Trio of hickory-grilled lamb chops, rosemary jus, mint gremolata, smashed fingerlings.

Chops & Chicken

Brined overnight, hickory-smoked, finished crisp — natural jus, whipped potatoes.

Chops & Chicken

Bone-in beef short rib braised eight hours in red wine, root vegetables, horseradish cream.

Chops & Chicken

Hickory-planked, maple-bourbon glaze, charred broccolini, lemon.

From the Sea

Pan-seared, miso-honey glaze, jasmine rice, baby bok choy.

From the Sea

Butter-poached 8 oz tail, drawn butter, charred lemon. Add to any steak.

From the Sea

Cajun-spiced, brown butter, crawfish étouffée, dirty rice.

From the Sea

Yukon golds, brown butter, black truffle, parmigiano.

Sides

Smoked bacon, aged cheddar, scallion, sour cream, chive butter.

Sides

The classic. Nutmeg, gruyère, broiled to order.

Sides

Cavatappi, three cheeses, smoked gouda breadcrumb crust.

Sides

Charred over coals, lemon, parmigiano, flaky salt.

Sides

Cast-iron, sherry, thyme, shallot butter.

Sides

Triple-cooked, sea salt, smoked aioli.

Sides

Warm dark chocolate skillet brownie, vanilla bean ice cream, salted bourbon caramel.

Desserts

Caramelized crust, custard center, blackberry compote.

Desserts

House pecan pie, a generous pour of bourbon, whipped crème fraîche.

Desserts

Vanilla bean custard, torched sugar crust, shortbread.

Desserts

Cast-iron baked, brown sugar streusel, vanilla ice cream.

Desserts

Single-barrel bourbon, smoked demerara, orange bitters, hand-cut ice. Our signature pour.

Bourbon & Wine

Rye whiskey, sweet vermouth, Angostura, finished under a cherrywood smoke cloche.

Bourbon & Wine

Bourbon, Campari, sweet vermouth, orange.

Bourbon & Wine

Vodka, cold brew, coffee liqueur, vanilla. Dessert in a glass.

Bourbon & Wine

Big, structured, leather-and-cassis. Built for the ribeye. Glass / Bottle.

Bourbon & Wine

Plummy, smoky, and easy with the tomahawk. Glass / Bottle.

Bourbon & Wine

Bright cherry, earthy, the salmon's best friend. Glass / Bottle.

Bourbon & Wine

Lightly oaked, citrus and stone fruit. Glass / Bottle.

Bourbon & Wine