Jack Fry's Menu

Deep fried and served over thermidor sauce, finished with chervil and spicy olive oil.

Breaded and seasoned oysters, Weisenberger grits, country ham beurre blanc, and green onions.

House-made pasta filled with fall-spiced butternut squash in a sage cream sauce drizzled with brown butter and topped with hazelnut gremolata and micro mustard greens.

Baked in crispy puff pastry served with Fresno pepper jam, macerated stone fruit, and Chablis infused honey.

Sautéed shrimp in red eye gravy with Broadbent country ham, cremini mushrooms, and tomatoes. Served over Weisenberger grits and finished with Grana Padano cheese.

Blood orange segments, toasted pepitas, and marinated beets in a black pepper maple vinaigrette.

Romaine lettuce in a creamy black pepper-parmesan dressing, topped with hazelnut gremolata, croutons, and crispy capers.

Bibb lettuce in basil-Dijon vinaigrette with melted brie and toasted almonds.

Slow braised and served with creamy baby butter beans and wilted kale finished with IPA vinegar, fine herbs, and Burgundy jus.

Grilled tenderloin over asparagus and crispy potatoes, with sage beurre blanc, Grana Padano cheese, and prosciutto.

Free Bird Farms chicken breast wrapped in Italian ham over gruyere polenta with garlic-roasted Brussels sprouts, cranberries, pecans, and aged balsamic.

Pistachio-encrusted Pacific salmon over risotto and sautéed spinach, served with tomato-chive beurre blanc.

Over whipped goat cheese mashed potatoes, broccolini, sorghum bacon jam, and crispy tobacco onions.

Herbed breadcrumb-encrusted bone-in loin chop with asparagus and a compote of new potatoes, smoked bacon, roasted garlic and mushrooms in rosemary-vermouth glace.

Pan seared and served with garlic roasted heirloom carrots, charred broccolini, sweet onion gastrique and a Worcestershire horseradish compound butter.

Frenched and grilled, served with provolone caramelized shallot potato gratin, haricots verts, and rosemary-Dijon glace de veau.

Eight ounce USDA prime beef patty with caramelized onions, lettuce, tomato, and Habagardill pickles on brioche, served with fries. Available with cheddar or Swiss. Add brie, blue cheese, or pepper-jack cheese for $1.50. Add bacon or fried egg for $2. Add bacon jam for $3.