Petit & Keet Menu

garlic and pepper marinated squid steak, lemon aioli

spicy fried cauliflower, lemon wedge, bagna cauda

flash-fried Brussels, balsamic honey sauce

PEI black mussels, spicy chorizo, red onion, cilantro, beer butter broth, baguette

wild-caught yellowfin, sesame, fried shallots, tamari, avocado-wasabi creme', Sriracha, crispy wontons

thinly sliced beef, goat cheese mousse, fried capers, blistered tomatoes, black truffle salt, arugula salad, citrus vinaigrette, pickled red onion, shaved pecorino

house-smoked yellowfin tuna, chipotle aioli, chive, cilantro, lavash

romaine, white anchovy Caesar dressing, black pepper, pecorino, pumpernickel crouton

baby iceberg, smoked bleu cheese, bacon lardon, heirloom tomato, buttermilk green goddess dressing

white miso-marinated Atlantic salmon, Wye Mountain mushrooms, garlic spinach, tamari beurre blanc

panko and parmesan-crusted, fried caper brown butter, butter and cream whipped potatoes, haricot verts

u8/12 shrimp, cavatappi pasta, roasted garlic cream, egg yolk, sweet peas, bacon lardons, purple micro basil

14 oz grilled chop, mixed vegetable skewers, loaded smashed potatoes, mustard, and molasses crème

braised short rib, fried Yukon golden potatoes, baby carrots, tempura onion rings, Wye Mountain mushroom pan sauce

6oz cured beef tenderloin, grilled asparagus, butter, and cream whipped potatoes, chipotle bourbon butter

coffee and porcini-cured with haricot verts, fried Yukon-gold potatoes, chipotle bourbon butter

signature USDA prime beef blend, LTO, special sauce, yellow American cheese, Martin’s potato roll, fries

grilled eggplant, house-made ricotta, sauce Pomodoro, fresh basil, and grilled bread

sliced beef seasonal stir-fried vegetables, white rice, house Korean barbeque sauce, sriracha