Abigail's Grille and Wine Bar

Coastal mussels sautéed with house white wine, garlic confit, shallots, and herb butter, served with crusty artisan bread.

Herb-crusted warm goat cheese fried to golden perfection, served over arugula with a sweet fig and balsamic reduction.

Hand-cut sashimi grade tuna with avocado, cucumber, sesame-ginger dressing, served with crispy wonton chips.

Lightly breaded and flash-fried calamari tossed with pickled banana peppers, fresh parsley, and spicy house marinara.

Tender 12-hour slow-braised beef short ribs in a rich red wine reduction, served over truffled mashed potatoes and seasonal vegetables.

Fresh Atlantic salmon fillet glazed with maple and dijon mustard, served alongside wild mushroom risotto and roasted asparagus.

Pan-roasted duck breast with crispy skin, black cherry and port wine reduction, served with sweet potato puree and sautéed broccolini.

Creamy Arborio rice simmered with assorted wild mushrooms, aged parmesan cheese, white truffle oil, and fresh herbs.

8 oz. prime center-cut beef tenderloin grilled to perfection, topped with bone marrow butter, potato gratin, and wood-roasted vegetables.

New Zealand rack of lamb with a pistachio and fresh herb crust, served with creamy polenta and a rosemary red wine reduction.

Slow-braised pork belly with a bourbon-apple glaze, served over creamy mashed potatoes and a tangy apple-cabbage slaw.

Glass of robust Cabernet Sauvignon featuring notes of dark berries, toasted oak, and smooth tannins from Napa Valley.

Small-batch craft bourbon, Angostura bitters, muddled orange, dark brown sugar, table-side oak smoke infusion.