Nighttown

With drawn butter and fresh lemon.

Pomodoro and parmigiana-reggiano cheese.

Panko crusted, flash fried, and drizzled with honey-wasabi sauce.

Prince Edward Island mussels steamed in garlic and white wine.

Grilled jumbo shrimp wrapped in pancetta. Served with a caper vinaigrette and garlic bread.

Tuscan bell pepper ragu and saba balsamic.

Ancho honey glaze and vegetable crudite.

Mushroom risotto, dried cherry compote, and shaved goat cheese.

Greens, nori, and ginger-miso vinaigrette.

Domestic cheeses. Served with pickled vegetables, marinated olives, almonds, and table crackers.

Artisan dried meats and pate. Served with pickled vegetables, marinated olives, almonds, and table crackers.

Artisan dried meats, cheeses, and pates. Served with pickled vegetables, marinated olives, almonds, and table crackers.

Mixed greens with tomato, cucumber, and Kalamata olives.

Romaine lettuce, Caesar dressing, parmesan cheese, and croutons.

Crisp iceberg lettuce, pancetta lardons, and cherry tomatoes with buttermilk bleu dressing and balsamic reduction.

Black mission figs, toasted almonds, and strawberry citronette.

Served ahi tuna, bell peppers, scallions, sesame seeds, and ginger miso vinaigrette.

Cajun grilled chicken, Romaine lettuce, spiced pecans, red onion, dry bleu cheese, and peanut vinaigrette.

Sweet chili-rubbed flank steak, mixed greens, red onion, Kalamata olives, cherry tomatoes, dry blue cheese, and balsamic vinaigrette.

Crisp Romaine lettuce, Caesar dressing, Kalamata olives, parmesan cheese, and croutons.

Filled with white bean puree and served with a crispy polenta cake, broccolini, and Pomodoro sauce.

Skewered Cyprian sheep and goat’s milk cheese, couscous, steamed asparagus, and chive oil.

Angel hair pasta tossed with summer squash, broccolini, shallots, and finished with fennel Pomodoro.

Fresh mint and radish.

Slow-roasted certified prime beef ribeye. Served with a baked potato and broccolini.

Grilled with garlic butter and served with roasted fingerling potatoes, braised kale, and red onion marmalade.

8oz cut. Served with creme fraiche mashed potatoes, broccolini, and red wine demi glace.

Ancho chili glaze, roasted corn and tomato salad, and crispy polenta.

Fresh bucatini pasta tossed with summer squash, broccolini, cherry tomato, and finished with a vodka sauce.

Bell and Evan’s chicken breast stuffed with sun-dried tomatoes, fresh mozzarella, and basil. Served with creme fraiche mashed potatoes, steamed asparagus, and saba balsamic.

With creme fraiche mashed potatoes, fresh vegetables, and Madeira mushroom gravy.

British style sausages with pancetta braised cabbage and mashed potatoes.

8oz Angus beef sirloin burger on an artisan roll. Served with Cheddar cheese and French fries.

Fresh lobster sauteed in a mild cayenne pepper butter cream sauce with mushrooms, scallions, and Irish whiskey. Served with rice pilaf.

Pan roasted, vegetable stir-fry, mirin soaked basmati rice, pickled ginger, and ponzu sauce.

French carrots and scallions, Pommes Duchesse, and lobster sauce.

Pan-seared boneless rainbow trout. Served with toasted almonds, haricot verts, baked potato, and cherry tomato confit.

Maine lobster, butter braised fennel, broccoli, and carrots simmered in lobster bisque and baked with a flaky puff pastry.

Coldwater and Maine lobster salad served on a butter toasted brioche bun. Served with sweet potato fries and a pickle.

House hot smoked and topped with pico de gallo and avocado aioli on a toasted bun. Served with sweet potato fries and a pickle.

Marinated market fish, pico de gallo, and avocado aioli. On grilled flour or corn tortillas. Served with refried beans and vegetable slaw.

Strawberries and whipped cream.

Candid pecan crumble.

Fresh strawberries and whipped cream.

Raspberry coulis.