Seasonal Sample Menu

To Start & Share

Clam Chowder
Bliss potatoes, applewood smoked bacon
Cup $6/ Bowl $10

*Chopped Caesar
Herb toasted croutons, Grana Padano | $8

Farmer’s Salad
Buttermilk dressing, local hydroponic greens, seasonal vegetables | $8

Ask your server for daily offerings! | $15
Small Plate $8

*Charcuterie Plate
An assortment of meats, marinated green olives, dijon, farm pickled vegetables, gherkin, assorted bread | $17
Small Plate $8

*Tuna Crudo
Sesame Ponzu oil, radish, wakame cucumber salad, jalapeno, crispy wonton chips | $12

Fried Calamari
Panko encrusted Humboldt squid, garlicky hoisin, shaved brussel sprout endive salad, ginger lime glaze | $12

Crab Cakes
Cilantro corn slaw, chipotle aioli | $14

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.


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


Seared and Lobster Tagliatelle
Lemon herb butter, artichokes, sundried tomato | $29
Small Plate $18

Today’s Seasonal Grilled Pizza

Grilled Faroe Island Salmon
September succotash, red beet puree | $28

Steak Burger
Hand formed Burger, cheddar cheese, shredded iceberg, tomato, onion jam, garlic aioli, home-made pickles, hand cut fries | $16
(add fried egg $1.5 add bacon $1.5)

Grilled 16oz. Rib Eye Steak
Loaded mash potatoes, grilled asparagus, demi-glace | $36
Small Plate $28

Iron Skillet Chicken
Truffle mashed potatoes, grilled broccolini, pan jus | $26


Skinless mashed potatoes
Loaded $2

House cut French fries
add truffle parmesan $2

Sweet potato Tater-tots with chipotle aioli

Grilled asparagus, lemon wheel, Grana Padano

Greek grilled garlicky broccolini

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