The Statler Menu

Roasted Tomatoes, Herbs d'Provence, Truffle, Creme, Crisp Brioche and Chevre Gratin

Crisp Romaine, Creamy Herbed Dressing, Garlic Brioche Streusel

Little gem lettuce, curly frisée, bacon lardons, olive oil-poached egg, honey-lemon vinaigrette, webby bread

sea salted beets, whipped goat cheese, candied walnuts, pickled red onions, vanilla-Champagne vinaigrette

Individual Shrimp

Individual Scallop

Four baked oysters, butter, pernod, herbs, bacon, parmesan, breadcrumbs

Variety of east and west coast oysters (GF)

steamed mussels, shallots, garlic, fennel, cherry tomatoes, calabrian peppers, vermouth, steak fries, rosemary aioli\b

Variety of east and west coast oysters (GF)

Hungarian hot peppers, sweet Italian\b sausage, demi glaze, rosemary, Tuscan potatoes

toasted pine nuts, \bfresh basil EVOO, little tomatoes, balsamic pearls, toasted bread

sauteed beef tips, sliced \bportabella mushrooms, signature zip sauce, crispy onions

With traditional sauce (GF)

Saffron Buerre Blanc, Scallions, Sweet Peppers, Citrus-Caper Aioli

With traditional sauce (GF)

With traditional sauce (GF)

sourdough, confit tomato, fennel, radish, citrus supremes, micro herbs 12

Hearty broth, caramelized onions, simple toast, three-cheese gratin

Little gem lettuce, curly frisée, bacon lardons, olive oil-poached egg, honey-lemon vinaigrette, webby bread

Variety of east and west coast oysters (GF)

Shallots, infused honey (GF | VG)

Served with mock bearnaise (VG)

with EVOO V

with butter and roasted garlic V

Served with mock bearnaise (VG)

Whipped with lots of butter, toasted garlic (VG) | Add lobster +10

Grand marnier, brown sugar

Glazed with veal jus

In the style of bolognese, our preparation of veal, beef, pork, pappardella, pecorino romano

Classical French seafood stew, shrimp, scallops, lobster, mussels, saffron broth, croustade, rouille

potato dumplings sauteed in \ba tomato cream sauce

Prime 14oz New York Strip Steak, steak fries, mock béarnaise (VG)

Onion brûlé, potatoes, carrots, parsnip, braising jus (VG)

center cut filet mignon, char-grilled, topped with signature zip \bsauce, with cognac and cracked peppercorns

Orange reduction, kumquats, charred scallions (GF)

marinated and char-grilled, leek soubise, asparagus and arugula slaw, spring onion pesto

Seared Under a Brick, Summer Vegetable Ragu, Roasted Tomato-Rosemary Vinaigrette

pan seared with roasted potatoes, green beans, \bcherry tomatoes, sauteed scallions, fried capers, white wine butter sauce

onion brûlé, potatoes, carrots, parsnip, braising jus

Grilled house blend burger, American cheese, \blettuce, tomato, onions, pickle, fries

Chef Inspired Cheesecakes

Layers of Carrot Cake with Toasted Spices, French Cream Cheese Icing

Dark Chocolate Mousse, Ganache, Creme Anglaise

Chocolate, Vanilla, Raspberry