Grigg Street

Pan-seared jumbo lump crab cakes served with zesty lemon remoulade and fresh herbs.

Fresh artisanal burrata paired with caramelized figs, aged balsamic glaze, and toasted sourdough crostini.

Prince Edward Island mussels sautéed in white wine, garlic confit, shallots, and herb butter broth.

Rich beef broth with slow-caramelized onions, topped with toasted rustic bread and melted Gruyère cheese.

Prime Angus beef blend, aged sharp cheddar, applewood smoked bacon, onion jam, and special sauce on a brioche bun with truffle fries.

Crispy-skin salmon fillet served over garlic mashed potatoes, charred asparagus, and a lemon caper beurre blanc.

Herb-marinated half organic chicken served alongside creamy mascarpone polenta and honey-glazed baby carrots.

Creamy Arborio rice simmered with wild forest mushrooms, finished with white truffle oil and aged Parmigiano-Reggiano.

Bone-in beef short rib braised for 12 hours in robust red wine, served over truffle potato purée and root vegetables.

14 oz USDA Prime NY Strip steak grilled to order, topped with bone marrow butter and served with hand-cut fries.

Fresh house-made linguine tossed with jumbo shrimp, blistered cherry tomatoes, white wine, garlic, and chili flakes.

A refreshing craft blend of blanco tequila, fresh ruby red grapefruit juice, orange liqueur, and smoked sea salt rim.

Handcrafted house lemonade infused with organic culinary lavender syrup and fresh wild blueberry purée.

Premium vodka, rich coffee liqueur, freshly pulled espresso shot, and a touch of house vanilla bean syrup.