Dinner Menu
Monday – Thursday: 3 PM – 9 PM
Friday: 3 PM – 9:30 PM
Saturday: 4:30 PM – 9:30 PM
Sunday: 4:30 PM – 9 PM
Cocktails
LUBA’S FAVORITE • 10
champagne + strawberries on ice
Guava Sage Mule • 12
Sage infused vodka, guava, lime, Q ginger beer
Lychee Rose Spritz • 13
Gin, lychee, rose, lemon, sparkling wine
Herb Your Enthusiasm • 13
Rum, Ricard Pastis, matcha, basil, lemongrass, coconut milk, lime, jalapeño, fennel pollen
Beauty + The Beet • 13
Gin, beets, honey, tarragon-pepper syrup, lemon, absinthe
It's Hoppening! • 13
Suntory Toki Japanese whisky, carrot, coconut, peanut, Fresno chili, cilantro, lime
Chamomile Aviation • 13
Chamomile infused Damrak gin, Luxardo Maraschino liqueur, crème de violette, lemon
The Earl of Apricot • 13
Earl Grey vodka, apricot liqueur, apricot preserves, lemon
Strawberry Serenade • 13
El Jimador Reposado tequila, strawberry, vanilla, star anise, basil, lemon, egg whites
Blood Orange Margarita • 13
El Jimador tequila, St. Elder blood orange liqueur, blood orange, vanilla agave, lime, Tajin rim
BURNT FASHIONED • 13
Old Forester Bourbon, burnt sugar, Angostura bitters, orange bitters, rosemary smoke rinse
for The Table
Cheese Board • 19
featuring three gourmet cheeses, toasted artisan bread, mustard, lavender honey, fresh berries, a selection of nuts, and olives
+ charcuterie • 10
Beef Carpaccio • 19
thinly sliced raw filet mignon, shaved parmesan, arugula, pickled onions, watermelon radishes, tomatoes, scallions, white truffle horseradish aioli, 18-year-aged balsamic
George Fries • 17
hand cut fries, andouille sausage, cremini mushrooms, parmesan, feta, rosemary, sea salt, served with curry ketchup, basil aioli, chipotle aioli
TO BEGIN
SOUP DU JOUR • 9/14
Grilled Spanish Octopus • 19
charbroiled octopus dusted with paprika, crispy tri-colored fingerling potatoes, charred lemon, herb + radish salad tossed in lemon vinaigrette
SMOKED SALMON RILLETTES • 15
cherrywood-smoked salmon, fennel, cucumber, celery, dill, chives, crispy rice crackers
Crispy Artichokes • 11
crispy artichoke hearts, shaved parmesan, dill jalapeño sauce
GREEN CURRY PEI MUSSELS • 19
Prince Edward Island mussels in a coconut green curry broth with lemongrass + ginger, Fresno chiles, cilantro, toasted artisan bread
CRANBERRY MAPLE BRUSSELS • 15
crispy Brussels sprouts, roasted acorn squash, dried cranberries, toasted cashews, pumpkin seeds, cranberry-balsamic
Dill + JalapeÑo Shrimp • 17
grilled shrimp, dill parsley jalapeño broth with a salad of watermelon radish, cucumber, red bell pepper, and avocado, toasted artisan bread
Heirloom Tomato + Burrata • 15
burrata, yellow + red tomatoes, 18-year aged balsamic, basil oil, toasted artisan bread
Bone Marrow • 27
roasted bone marrow, pickled onions, radish and parsley, bacon onion jam, toasted artisan bread
Salads
Petit Kale Caesar • 10
kale, romaine, shaved parmesan cheese, croutons, signature Caesar dressing
HARVEST SALAD • 19
roasted butternut squash, spinach, endive, scallions, dried cranberries, Dolce Gorgonzola, candied pecans, toasted pumpkin seeds, creamy maple-cider balsamic dressing
+ grilled or blackened chicken • 7
+ grilled or blackened shrimp • 6
+ grilled or blackened salmon • 8
MAIN EVENTS
Alfredo Pappardelle • 26
house made pappardelle, creamy alfredo sauce, wild
mushrooms, white truffle oil, parmesan, scallions
+ grilled or blackened chicken • 7
+ grilled or blackened shrimp • 6
+ grilled or blackened salmon • 8
Short Ribs + Mushroom Ravioli • 45
72-hour braised short ribs, wild mushroom parmesan ravioli, wild mushrooms, demi-glace, cream sauce, chives
Local Catch Almondine • 42
pan seared catch of the day served over creamy cauliflower purée, sautéed haricots verts with caramelized shallot and almond, brown butter, parsley, and a charred lemon
Shrimp + Grits • 32
parmesan cheese grits, blackened shrimp, andouille sausage, cremini mushrooms, olive oil
Seared Scallops • 39
seared scallops, parmesan and chive rice grit risotto, spring vegetables, sugar snap peas, English peas, scallions, lima beans, finished with lemon zest and chive oil
Seasonal Vegetables • 29
roasted delicata squash, sautéed mushrooms, sautéed kale with Marcona almonds, dried cranberries, artichokes, honey lavender tri-color carrots, balsamic reduction, chive oil
Grilled Duroc Pork Chop • 42
14oz grilled Duroc pork chop with a spiced espresso rub, served over mascarpone parmesan yellow stone-ground grits, and sautéed Swiss chard with bacon
ORANGE GLAZED DUCK • 45
Pekin duck breast, Gruyère-Parmesan sweet potato gratin with brown butter panko, fennel and kohlrabi salad with citrus dressing, Grand Marnier jus
Grilled Lamb Chops • 55
rosemary garlic marinated lamb chops, pearl couscous with fresh herbs, asparagus and spinach, served with a lemon mint yogurt, finished with cilantro and fresno chiles
Filet Mignon • 55
8 oz. sous vide filet mignon, black garlic + Dolce Gorgonzola Amish butter, crispy parmesan garlic fingerling potatoes, grilled asparagus, bouquet of fresh herbs in lemon dressing
+ butter poached lobster • 22
Ribeye Steak Frites • 55
16oz. split bone-in CAB ribeye, topped with herb butter, served with hand cut rosemary sea salt fries or mixed greens salad