Dinner Menu

To Start & Share

Clam Chowder

Red bliss potatoes, apple wood smoked bacon

Cup • Bowl

*Chopped Caesar Salad

Herb toasted croutons, aged asiago

Farmer’s Salad

Buttermilk or oregano dressing, local hydroponic greens, seasonally available vegetables


Ask your server for daily offerings

Guacamole & Tortilla Chips

Hass avovado, pico de gallo

Fried Calamari

Panko encrusted humboldt squid, garlicky hoisin, shaved brussel sprout endive salad, ginger lime glaze, or Rhode Island style

Jumbo Shrimp Cocktail


Faroe Island Salmon

Miso glazed, soba noodle, fresh vegetables, dashi

Steak Burger

Hand formed Burger, cheddar cheese, shredded iceberg, tomato, onion jam, garlic aioli, home-made pickles, hand cut fries

Add Fried Egg • Add Bacon

Iron Skillet Chicken

Truffle mashed potatoes, grilled asparagus, pan jus

Rib Eye Steak

8oz or 16oz

Crispy Fish Tacos

Fried haddock, pico de gallo, fresh avocado, coleslaw



Mushroom Onion Demi-Glace

Classic Demi-Glace


Roquefort Butter

Pastaland Tagliatelle

Alfredo Truffle Oil

Clams, butter, lemon, herbs

Tenderloin Beef Bolognese


Skinless Mashed Potatoes

Add loaded or truffle

House cut French fries

Add truffle parmesan or pico de gallo melted cheese

Sweet Potato Tater Tots with Chipotle Aioli

Garlicky Green Beans

Grilled asparagus, lemon wheel, aged asiago

Fried Brussel Sprouts, fig balsamic, goat cheese, rendered prosciutto

Executive Chef and Culinary Director of the Fay Club, Sean Smith

This is a sample menu. Menu is subject to change.

Consumer Advisory*

Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of foodborne illnesses.

Alert your server if you have special dietary requirements.