Dinner
Daily 4pm - Close
Menu items subject to change
Starters
-
French Onion Soup
braised short rib, brulée gruyère, chives
-
Heirloom Tomato & Chèvre Salad
heirloom tomatoes, pomegranate, whipped chèvre
-
Bleu Caesar Salad*
crisp romaine, parmesan cheese, biscuit bread crumbles, shaved bottarga, blue cheese Caesar dressing
-
SB Chopped Wedge
gem salad, beef bacon, heirloom tomato, avocado, pickled onions, grated egg, blue cheese buttermilk dressing
-
Buffalo Cauliflower
crispy florets, Johnny V's hot sauce, gorgonzola, shaved carrots & celery
-
Rolled Shrimp
Gulf shrimp, kimchi purée, basil, navel Thai chili
-
Hand Cranked Sausage Board
seasonal sausages, pickled vegetables, mustards, baguette
-
Crisp Pork Belly
apple kimchi, peanut sauce
-
Short Rib Mezze
szechuan spice, cucumber, raita, pickled things, soft herbs, sambal, naan, serves four
Bread
-
Cast Iron Focaccia
pimento cheese spread
-
Cracklin’ Cornbread
beef bacon, cultured butter
Raw
-
East Coast Oysters* MP
half dozen, spicy cocktail, pickled mango mignonette
-
Chilled Seafood Platter (for 2 or 4)
east coast oyster on the half shell, tiger prawn cocktail, North Atlantic lobster tail, bay scallop ceviche
add Osstera Caviar 30 grams
classic firm, medium pearls, dark amber color, nutty flavoradd Osstera Caviar 30 grams: classic firm, medium pearls, dark amber color, nutty flavor $84
-
Beef Carpaccio*
bone marrow aioli, radish, pickled mustard seeds & shiitake
Wood-Fired Steaks & More
We partner with local producers to raise Steelbach’s grass-fed, pasture plus-finished beef. Our steaks have excellent marbling and premium flavor and are cooked over 1000-degree oak and mesquite open fire grills-
Boneless Filet
8oz
-
Ribeye
16oz
-
NY Strip
12oz
-
Tomahawk Ribeye
32oz
-
Boneless Filet
8oz
-
Prime Ribeye
16oz
-
Prime NY Strip
14oz
-
Flat Iron
8oz
-
Bone-In Filet
12oz
-
Colorado Lamb Chops
14oz
-
Dry Aged Pork Chop
14oz
Additional Pairings
-
Tiger Prawn
whole roasted prawn
-
Lobster
5 oz lobster tail
Signature Sauces
-
Black Truffle Butter
-
Bordelaise
-
Blue Cheese Fondue
-
Bearnaise
-
Au Poivre
-
Maitre D’ Butter
Sides to Share
-
Asparagus Bearnaise
roasted asparagus, crispy crumbs, espelette oil, bearnaise
-
Brussels Sprouts*
sherry, maple, benne seed, cured egg yolk
-
Charred Broccoli
smoked cheddar mornay, bacon vinaigrette, andouille sausage crumbles
-
Brown Butter Mushrooms
shiitake, trumpet and oyster mushrooms, bourbon mushroom fricassée, shallots, oregano
-
Truffle & Sweet Potato Puree
sweet potato puree, winter truffle butter
-
Potato Pave
smoked cheddar mornay, cheddar dust, beef bacon crumble, chives
-
‘Twice Baked’ Bone Marrow
whipped potato, bone marrow, garlic confit, bacon, crème fraiche
-
Mac and Cheese
campanelle pasta, gruyère, lemon, thyme, panko
Plates
-
Chicken & Dumplings
-
Pesto Fusilli
arugula & hazelnut pesto cream, confit heirloom tomatoes
-
Maud’s Fried Chicken
gruyère gougères, pickle accoutrements, hot honey & red eye gravy
-
Bronzed Scallops
black eyed peas, southern minestrone soup, espelette oil, micro radishes
-
Duck Breast
sweet potato puree, brown butter mushrooms, swiss chard, demi, chili & peanut crunch
-
Black Grouper
brioche, shrimp, andouille, Savannah red rice, tomato water, sweet basil
*Consumer Information: There is risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician. Consumer Advisory consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions