DINNER MENU
GREENS
GRILLED RADICCHIO & FRISEE
Shaved Fennel, Cucumber, Mandarin, Whipped Chevre, Chili Roasted Pepita, Fermented Honey Vinaigrette GF, VT
MOZZARELLA DI BUFALA & HEIRLOOM TOMATO
Fresh Farm Greens, Heirloom Tomatoes, Buffalo Mozzarella, roasted Macadamia Pesto, Organic Rainbow Carrots, Cucumbers, Cherry Balsamic Vinaigrette GF, VT
RICH’S CAESAR
Romaine, Hearts of Palm, Shaved Parmesan, Cortez Bottarga Parmesan Dressing, Grille Bread
THE CALAMARI SALAD
Romaine, Andouille Crackling, Fried Calamari, Wasabi Vinaigrette
SMALL PLATES
TUNA POKE
#1 Yellowfin Tuna, Avocado, Red Onion, Cilantro, Ginger-sesame Sauce, served with Wonton chips & Wasabi Kale Slaw DF (GF option available)
PAN-SEARED QUAIL
Black Bean Purée, Petite Street Corn, Queso Fresco, Oaxacan Mole, Blistered Grape Tomatoes GF
Caviar en pave – 1 or 2
Kaluga Queen Caviar, Creme Fraîche, Crispy Layered Potato
NY STRIP CARPACCIO
28 Day in House Dry Aged Prime New York Strip Carpaccio, Fresh Kennebec Potato Chips, Pickled Red Onion, Truffle Oil DF, GF
CONIGLIO RAGU SOPRESINE
San Marzano Braised Rabbit, Fresh Handmade Pasta, Shaved Parmesan Reggiano, House-made Ricotta, Cabernet Reduction
CHARCUTERIE
Chef selections of House-cured & Imported Italian Meats & Cheeses, Fresh & Dried Fruit, House Pickled Things, Blackbeard’s Ranch Raw Florida Wild Flower Honey
ENTREES
BUTTERMILK FRIED CHICKEN BREAST
Sautéed Kale & House-made Pancetta, Roasted Garlic Whipped Yukon Potatoes, finished with Honey Truffle Butter – an enRich Favorite!
SKIRT STEAK
Black Garlic Crusted, Smoked Poblano Chimichurri, Plantain Saffron Rice, Charred Sweet Peppers, Annatto Oil GF, DF
Hatfield Prime Pork Ribeye
Chipotle Cherry Cider Glaze, Smoked Cheddar Whipped Potatoes, Neuske Bacon Brussels GF
YELLOWFIN TUNA
Togarashi & Sesame Crusted #1 Yellowfin Tuna, Crispy Rice Cake, Cucumber Sunomono Salad, Miso Kimchi Sauce, Sweet Tamari Reduction GF, DF
Moroccan Spiced Cauliflower Steak
Warm Mediterranean Couscous Salad with Imported Olives, Roman Artichokes, Red Onion, Heirloom Grape Tomatoes, Red Peppers, Capers, Harissa & Piquillo Pepper Coulis VT, DF (GF option available)
MAPLE LEAF FARMS DUCK DUO
Cast-iron Seared Half Breast & Whole Confit Leg, Fermented Whole Grain Mustard-Japanese Sweet Potato Purée, Braised Leeks, Duck Demi GF
BUTCHER’S CORNER
Big Mike’s 21 oz. Cowboy Ribeye
Bone-in cut with exceptional marbling
DRY AGED 12 oz. USDA PRIME NY STRIP
Dry aged in house for 28 days
CHARGRILLED 9 oz. SKIRT STEAK
Known for its rich flavor
14 oz. chateaubriand
Broiled and sliced against the grain *25+ minutes cook time*
FILET 6 oz. & 9 OZ.
Chairman’s Reserve Black Angus Beef Tenderloin
10 Oz. Prime PORK RIBEYE
The most flavorful and tender cut of pork
SAUCES, BUTTERS & SIDES TO PAIR
HOUSE SAUCES & BUTTERS
Smoked Poblano Chimichurri
Bearnaise Aoili
Chipotle Cherry Cider Glaze
Black Garlic Steak Sauce
Green Peppercorn Cab Demi
Stilton Bleu Cheese & Fermented Mustard Butter
Garlic Bacon Butter
Smoked Leek Tallow Butter
SIGNATURE SIDES
Warm Mediterranean Couscous
Imported Olives, Roman Artichokes, Capers, Red Onion, Heirloom Grape Tomatoes, Red Peppers VT, DF (GF option available)
Moroccan Spiced Roasted Cauliflower & Heirloom Baby Carrots
GF, DF, VG
Wasabi Kale Slaw
Lacinato Kale, Red & Napa Cabbage, Carrots, Wasabi Vinaigrette GF, DF, VG
Apple Cider Neuske Bacon Broiled Brussels
GF, DF
Fermented Mustard & Japanese Sweet Potato Purée
GF, VT
Lobster & Leek Mac n’ Cheese
Lobster tail meat, sautéed Leeks, Cavatappi, 3 Cheese Béchamel
Roasted Garlic Whipped Potatoes
GF, VT
LASTING IMPRESSIONS
MEYER LEMON TARTLET
House-made Shortbread Crust, Meyer Lemon Curd, Crystallized Blueberries, Blueberry Coulis
SENSE OF CHOCOLATE
Dark Chocolate Cake, Chocolate Avocado Mousse, Blackberry Crème Anglaise, Coffee Reduction, Fresh Berries GF
CHEF LARRY’S CARROT CAKE
Butter Rum Soaked Carrot Cake served warm, Spiced Cream Cheese Icing, Roasted Macadamia, Goat Cheese Cheesecake Ice Cream
