To Start & Share

Clam Chowder

Red bliss potatoes, apple wood smoked bacon

Cup • Bowl

*Chopped Caesar Salad

Herb toasted croutons, aged asiago

October Arugula Salad

Roasted apple vinaigrette, goat cheese, slivered malus domestica, dried cranberries, candied walnut

Formaggio

Ask your server for daily offerings

Small Plate

*Carcuterie Plate

Assortment of meats, marinated green olives, dijon, fall pickled vegetables, gherkin, assorted bread

Small Plate • Large Plate

*Sesame Seared ahi Tuna

West African red quinoa salad, crunchy spicy peanut dukkah

Fried Calamari

Panko encrusted humboldt squid, garlicky hoisin, shaved brussel sprout endive salad, ginger lime glaze

Crab Cakes

Romesco, almond pesto arugula salad

Raw Bar

Ask your server for daily offerings

Today’s Seasonally Grilled Pizza

1# Mussels

Chorizo, sherry wine, herb butter

Desserts

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

Entrées

Bouillabaisse

Smoked tomato passata saffron broth, leek, red bliss, roasted parsnip, cod, shrimp, mussels

Grilled Faroe Island Salmon

October Roasted Root Vegetables hash, Apple Cider Butter

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

Pan-Roasted ½ Rack of Lamb

Basmati quinoa, lemon scented haricot vert, locally foraged mushroom demi

Iron Skillet Chicken

Truffled mashed potatoes, grilled asparagus, pan jus

Tagliatelle

Clams, butter lemon, herbs

Tenderloin beef Bolognese

Grilled 8oz Rib Eye Steak

Loaded mash potatoes, grilled asparagus, demi-glace

Leg of Duck Confit

Fig Butternut, fried brussel sprouts, goat cheese, rendered prosciutto

Sides

Skinless mashed potatoes

add loaded or truffle

House cut French fries

add truffle parmesan

Sweet Potato Tater-tots with Chipotle Aioli

Grilled asparagus, lemon wheel, aged asiago

Sautéed garlicky haricot vert

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.