Baby Shank Menu

Arugula salad, crispy shallots, and thyme.

Half chicken marinated with herbs.

Persillade and baby tomatoes.

Cabot clothbound Swiss cheese and prosciutto. Add fries for an additional charge.

Parmesan and cherry tomatoes.

Parmesan risotto and asparagus.

Cherry tomatoes, lemon, butter, and angel hair pasta.

Asparagus risotto braised with vegetables, herbs, and red wine.

Beer-batter, tartare sauce, and Parmesan.

Pine nut and ricotta.

Grated old Parmesan.

Green goddess and za'atar.

Shiitake mushroom.

Coconut cream, wild rice, and lemongrass.

Orange curry tartare, asparagus, and soy sheet.

Salmon, strawberry, cucumber, avocado, orange, and miso.

Roast vegetable purée.

Yuzu soy dressing, onion, and truffle oil.

Miso, orange, ginger, and garlic.

Crunchy shallots and avocado, sliced beef seared, red wine soy, and herb oil.

Toasted green onion pancakes, spicy tuna, hamachi, salmon, and shrimp.

Spicy miso, scallions, and crispy onion.

Red onion, avocado, and ikura.

Duck prosciutto, Cabot clothbound Cheddar, salame piccante, wheel of brie, and prosciutto.

Jicama, watermelon, grapefruit, arugula, and orange red chile vinaigrette. Add protein: salmon, chicken, or shrimp for an additional charge.

Brioche, Chantilly cream, and mix berries.

Smoked salmon, poached eggs, hollandaise, breakfast potato, and English muffin.

Mushroom, soft cooked organic eggs, breakfast potatoes, green pepper, onion, and spinach.

Sirloin steak and scramble or sunny side eggs.

Angus meat, Gruyère, prosciutto onion, and brioche. Add truffle fries for an additional charge.

Pomodoro sauce and white wine.

Half chicken marinated with herbs.

Crisp Romaine, Parmesan, garlic dressing, and brioche croutons.

Heirloom tomato, basil, aged balsamic, and olive oil.

Jicama, avocado, watermelon, grapefruit, arugula, and orange red chile vinaigrette.

Duck prosciutto, Cabot clothbound Cheddar, salame piccante, wheel of brie, and prosciutto.

Smoked bourbon and walnuts.

Arugula salad, crispy shallots, and thyme.

Pomodoro sauce and white wine.

Half chicken marinated with herbs.

Persillade and baby tomatoes.

Cabot clothbound Swiss cheese and prosciutto. Add fries for an additional charge.

Parmesan and cherry tomatoes.

Parmesan risotto and asparagus.

Cherry tomatoes, lemon, butter, and angel hair pasta.

Asparagus risotto braised with vegetables, herbs, and red wine.

Beer-batter, tartare sauce, and Parmesan.

Pine nut and ricotta.

Grated old Parmesan.

Green goddess and za'atar.

Shiitake mushroom.

Coconut cream, wild rice, and lemongrass.

Orange curry tartare, asparagus, and soy sheet.

Salmon, strawberry, cucumber, avocado, orange, and miso.

Roast vegetable purée.

Shisho butter, shitake, and mushroom.

Yuzu soy dressing, onion, and truffle oil.

Miso, orange, ginger, and garlic.

Crunchy shallots and avocado, sliced beef seared, red wine soy, and herb oil.

Red onion, soy vinaigrette, olive oil, and orange.

Toasted green onion pancakes, spicy tuna, hamachi, salmon, and shrimp.

Spicy miso, scallions, and crispy onion.

Red onion, avocado, and ikura.