Dinner Menu

To Start & Share

Clam Chowder

Red bliss potatoes, apple wood smoked bacon

Cup • Bowl

*Chopped Caesar Salad

Herb toasted croutons, aged asiago

January Arugula Salad

Goat cheese, sliced pear, shaved brussel sprout, candied pecans, orange apricot vinaigrette

Formaggio

Ask your server for daily offerings

Guacamole

Avocados, red onion, cilantro, fresh lime juice, house crisped tortilla chips

*Ahi Tuna

Wasabi slaw, tangy stickysoy, sesame seed

Fried Calamari

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

Crab Arancini

Brie, spicy pomodoro, chiffonade basil

Jumbo Shrimp Cocktail

Sides

Skinless Mashed Potatoes

Add loaded or truffle

House cut French fries

Add truffle parmesan or pico de gallo melted cheese

Grilled asparagus, lemon wheel, aged asiago

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

Entrées

Seared Scallop & Duck Confit

Toasted chive gnocchi’s, sherry cream, sunflower micro greens, lemon truffle emulsion

Faroe Island Salmin

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

Tenderloin Beef Au Poivre

Brandy butter demi-glace, horseradish mash potatoes, grilled asparagus

Tagliatelle

Clams, butter, lemon, herbs

Tenderloin beef bolognese

Rib Eye Seak Poutine

Bleu cheese butter, rosemary toasted garlic truffle fries, micro greens, demi-glace

8oz or 16oz

Crispy Fish Tacos

Fried haddock, pico de gallo, fresh avocado, coleslaw

 

 

Desserts

Crème Brulee
Chocolate Mousse with Caramel & Whipped Cream
Red Velvet Cake
NY Cheesecake

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.