Crafted for the
discerning palate

Heritage turkey, crispy bacon, lettuce, tomato, and aioli on toasted ciabatta. Served with house chips.

Creamy burrata, heirloom tomatoes, basil oil, aged balsamic, and grilled bread.

Chef's daily preparation, served with crusty bread and a choice of house salad or grilled cheese.

Herb-marinated chicken, roasted peppers, mozzarella, and pesto on pressed ciabatta.

Quinoa, roasted vegetables, hummus, olives, feta, and tahini dressing.

Mixed greens, cucumber, radish, cherry tomatoes, and your choice of vinaigrette or cream dressing.

Three wagyu sliders with aged cheddar, caramelized onion, and truffle aioli on brioche buns.

Crispy-skinned sea bass with lemon beurre blanc, roasted fingerlings, and sautéed broccolini.

Red wine-braised short rib with creamy polenta, gremolata, and roasted root vegetables.

Arborio rice with porcini and cremini mushrooms, finished with parmesan and truffle oil.

Curated selection of local and imported cheeses, cured meats, nuts, preserves, and crackers.

Molten center chocolate cake with vanilla bean ice cream and salted caramel drizzle.

Bourbon, demerara syrup, Angostura bitters, and a hint of orange peel. Our signature pour.

Bourbon, fresh mint, simple syrup, and crushed ice. Served in a chilled silver cup.

Vodka, fresh espresso, coffee liqueur, and a touch of vanilla. Shaken, not stirred.

Cape Cod vodka, fresh cranberry, lime, and a splash of soda. Refreshing and straightforward.

A rotating selection of New Jersey and regional craft beers. Ask your server for today's pour.

Seasonal botanical mocktail with fresh juices, house shrub, and sparkling water. Always changing.