Swift & Sons Menu

Honey Butter

Pecorino, Black Pepper, Creamy Dressing

Chile Sauce, Cilantro

Gouda, Cheddar, Beef Bacon

Garlic Aioli

Broccoli Cheddar Mornay, Garlic Butter

French Onion Soup, Beef Broth, Sourdough Crouton & Wisconsin Gouda

Blue Cheese, Bacon, Lemon Vinaigrette

Honey Butter

Vin Blanc

Garlic Aioli

Thai Green Curry, Cashew, Aleppo

European Butter, Chive

Roasted Mushrooms, Porcini Aioli , Aged Balsamic

Broccoli Cheddar Mornay, Garlic Butter

Gouda, Cheddar, Beef Bacon

Five potato pierogis filled with beef bacon, ricotta, carraway, thyme and cabbage and served atop white wine poached kohlrabi crema. The pierogies are garnished with chives and tempura fried sauerkraut.

Short Rib Sugo, Sarvecchio, Fine Herbs

Vidalia Onion Fondue, Comte Cheese, Mint, Fenugreek Oil

Cook at Home. Served with S&S Steak Salt, Steak Sauce and Horseradish Cream.

Cook at Home. Served with S&S Steak Salt, Steak Sauce and Horseradish Cream.

Cook at Home. Served with S&S Steak Salt, Steak Sauce and Horseradish Cream.

Cook at Home. Served with S&S Seasoning Salt, Steak Sauce and Horseradish Cream.

Chile Sauce, Cilantro

6 Shrimp per order

Sauce Creole, Celery Root Remoulade

Apple, Pickled Ramps, Brie Cheese, Guanciale

Bandaged Cheddar, Pistachio, Cranberry Vinaigrett

French Onion Soup, Beef Broth, Sourdough Crouton & Wisconsin Gouda

Blue Cheese, Bacon, Lemon Vinaigrette

Tarragon and creme fraiche.

Mushroom Foie Gras, Spinach

6 oz Wagyu Flank Steak with 1/2 lb Lobster Gratin.

8oz hanger steak and served alongside French fried potatoes. The steak is topped with Café de Paris butter and served with a large cruet of bearnaise.The café de Paris butter is composed of butter, shallots, sweet onion, white wine, anchovy, garlic, parsley, sage, tarragon, thyme, mustard powder, lemon zest, paprika, salt, white pepper, lemon juice and Worcestershire sauce. Bearnaise is composed of egg yolk, butter, tabasco, Worcestershire sauce, white wine, white wine vinegar, black pepper and tarragon.

Smoked Portebella, Braised Salsify, Spinach Fondue

Fondant Potato, White Asparagus, Vin Blanc, Black Garlic.

'Nduja Polenta, Asparagus, Chorizo, Spring Radish, Sorrel Fondue

Peas Á la Francaise, Mint, Lamb Jus

Braised Artichokes, Confit Fennel & carrot, Basil Pistou

Roasted chicken breast served on pomme puree that is mounted with smoked bone marrow butter and fried chicken thigh that is served with apple cider glazed fall vegetables. The fall vegetables are curried Thumbelina carrots, horseradish baby turnips, red wine braised red radish and charred colored cauliflower. The veggies are glazed in Klug Farm cider and butter

Green Cardamon Gelato, Blood Orange Sauce, Whipped Walnut Ganache

Mascarpone Chantilly, Guava Sauce, and Grapefruit Sorbet.

Toasted Meringue, Almond Tuile, Amaretto Gelato

Malted Cookie Dough Ice Cream Brown Sugar Streusel

Whipped Thyme Ganache, Pistachio Butter, Mandarin Sorbet and Meringue Chips.

Crisp and dry white with aromas of grapefruit and peach.

Full body Napa wine with richness and complexity. Aromas of baked cherries, plum and spices. Velvety texture with balanced acidity keeps this wine lively.

This Pinot was blended exclusively for the Boka Group by Eola Hills Winemaker. Our number one selling wine! Red rose petals and fresh strawberries aromas. The palate is defined by ripe cherries with a rustic backbone and a soft dry finish.