Dishes that reflect the freshest seasonal ingredients, changing regularly to highlight what's best.

Signature Seasonal Specialties

A perfectly cooked steak, seasoned and grilled over wood for a rich flavor.

Wood-Fired Dry-Aged Steak

A selection of traditional French dishes with an American twist, crafted with seasonal ingredients.

French-American Classics

A variety of light bites and snacks available at the bar, perfect for happy hour.

Bar Food

Wash the asparagus and cherry tomatoes. Trim the ends of the asparagus and cut them into 2-inch pieces. Halve the cherry tomatoes.

Prepare Ingredients

In a large skillet, heat the olive oil over medium heat. Add the asparagus pieces and sauté for about 5 minutes until they are tender but still crisp.

Sauté Asparagus

Add minced garlic and cherry tomatoes to the skillet. Sauté for an additional 3-4 minutes until the tomatoes are soft.

Add Garlic and Tomatoes

Drizzle balsamic vinegar over the mixture and season with salt and black pepper. Stir to combine.

Season the Dish

Remove the skillet from heat and stir in the fresh basil and grated Parmesan cheese. Serve warm.

Finish with Basil and Cheese

Asparagus

Cherry Tomatoes

Fresh Basil

Garlic

Olive Oil

Balsamic Vinegar

Salt

Black Pepper

Parmesan Cheese

Remove the dry-aged ribeye steak from the refrigerator and let it come to room temperature for about 30-60 minutes. This helps in even cooking.

Prepare the Steak

Generously season both sides of the steak with kosher salt and black pepper. Let it sit for 10 minutes to absorb the seasoning.

Season the Steak

Prepare a wood-fired grill. Use hardwood such as oak or hickory for a rich flavor. Allow the fire to burn down until you have hot coals.

Prepare the Grill

Drizzle olive oil on the steak and place it on the grill. Sear for about 4-5 minutes on each side for medium-rare, or adjust according to your preferred doneness.

Sear the Steak

During the last minute of cooking, add fresh rosemary and smashed garlic cloves to the grill to infuse flavor into the steak.

Add Aromatics

Once cooked to your liking, remove the steak from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Dry-aged ribeye steak

Kosher salt

Black pepper

Olive oil

Fresh rosemary

Garlic cloves

Season the chicken breasts with salt and black pepper. Heat olive oil in a skillet over medium heat and sear the chicken on both sides until golden brown, about 5-7 minutes per side. Remove from skillet and set aside.

Prepare the Chicken

In the same skillet, add minced garlic and sauté until fragrant. Deglaze with white wine and let it simmer for 2 minutes. Stir in heavy cream and add the Brie cheese, allowing it to melt. Incorporate fresh thyme and adjust seasoning with salt and pepper.

Make the Sauce

Return the chicken to the skillet, coating it with the sauce. Cover and let it simmer on low heat for 10 minutes. In the meantime, steam the seasonal vegetables until tender. Serve the chicken alongside the vegetables, drizzled with extra sauce.

Combine and Serve

Chicken breasts

Brie cheese

Fresh thyme

White wine

Heavy cream

Seasonal vegetables (e.g., asparagus, carrots)

Arrange the potato chips, guacamole, and salsa in small bowls for dipping. Place the mini pretzels in a serving dish.

Prepare the Snacks

Place the cheese sticks on a platter and serve alongside the vegetable sticks with hummus.

Serve the Cheese Sticks

Cook the pork sliders according to package instructions or your preferred recipe. Serve warm.

Cook the Sliders

Bake or fry the buffalo chicken wings until crispy. Serve hot with your choice of dipping sauce.

Signature Seasonal Specialties

Wood-fired Dry-aged Steak

French-american Classics

Bar Food