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Ciabatta, mint, avocado, tomato essence.
Mesquite-grilled Madagascar shrimp, house Barbeque sauce, spicy slaw.
Anson Mills grits, coconut, brown butter, amaranth.
Scarborough farm's mixed greens, Belgian endive, radicchio, shaved vegetables, tarragon, shallot vinaigrette.
Romaine hearts, herbed croutons, Parmigiano Reggiano.
Jumbo Maryland lump crab, grain-mustard and scallion sauce.
Wild rocket, shallots, feta, crispy prosciutto, almond-honey-argan vinaigrette.
Chef favorites. Romaine hearts, herbed croutons, Parmigiano-Reggiano.
Vegetable broth, potato, carrots, celery, onion.
Creamed goat cheese, pistachio, saffron poached apple, nasturtium, champagne vinaigrette.
Purple kale, marcona almonds, orange, pomegranate-raisin agrodolce.
Chef favorites. Mesquite-grilled colossal Madagascar shrimp. Served with house bbq sauce and N & S's signature spicy slaw.
Poached jumbo Mexican white shrimp. Served with house cocktail sauce, horseradishand lemon.
Jumbo Maryland lump crab, served with creamy grain-mustard sauce and scallion puree.
Served with Anson Mills grits, corn, coconut, brown butter, amaranth.
Heirloom radish, pickled shimeji mushroom, sweet onion ponzu.
Kale, avocado, tomatoes, cucumber, red onion, yukon potato, salsa verde.
Little gem lettuces, Asian pears, blue cheese, toasted almonds, shallot vinaigrette.
Smoked bacon, baby heirloom tomato, roasted garlic, grilled green onion, heirloom radish, maytag bleu cheese vinaigrette.
Romaine hearts, herbed croutons, Parmigiano-Reggiano.
Gem lettuce, free-range chicken breast, egg, smoked bacon, tomato, avocado, Maytag blue cheese, dijon vinaigrette.
Butter lettuce, radicchio, Maytag blue cheese, walnuts, roasted apples, champagne vinaigrette.
Chef favorites. Chopped kale, avocado, tomatoes, cucumber, red onion, Yukon potato, salsa verde.
Chef favorites. Romaine hearts, caesar dressing, Parmigiano-Reggiano, cracked black pepper, warm olive oil croutons, prepared tableside.
Scarborough farms mixed greens, Belgian endive, radicchio, shaved vegetables, shallot vinaigrette.
Smoked bacon baby heirloom tomato roasted garlic grilled green onion heirloom radish maytag bleu cheese vinaigrette.
Creamed goat cheese, pistachio, saffron poached apple, nasturtium, champagne vinaigrette.
Purple kale, marcona almonds, orange, pomegranate-raisin agrodolce.
Scarborough farms mixed greens, Belgium endive, radicchio, shaved vegetables, shallot vinaigrette.
Served with marinated heirloom tomatoes (variety), creamed burrata, micro basil, avocado, oregano, shallot, fried ciabatta, white balsamic, evoo.
Romaine hearts, caesar dressing, Parmigiano-Reggiano, cracked black pepper, warm olive oil croutons, prepared tableside. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Wild arugula, pickled onion, feta, crispy prosciutto, almond-honey-argan vinaigrette, lemon juice.
Black Angus beef, Tillamook cheese, beefsteak tomato, grilled red onions.
Savoy cabbage slaw, grain mustard aioli, house-made pickles.
Grilled Atlantic salmon, smoked bacon, avocado, butter lettuce, red onion, cucumber.
Herb aioli, smoked bacon, avocado, beefsteak tomato.
Black Angus beef, Grafton's aged cheddar, smoked bacon, hen of the woods mushrooms, beefsteak tomato, arugula, truffle aioli.
Caramelized onions, blue cheese, arugula, chimichurri.
Five ounces black Angus beef patty, Tillamook cheese, beefsteak tomato, lettuce, grilled red onion, special sauce.
Eight ounces black Angus beef patty, bone marrow buttered brioche bun, caramelized onion, two years aged Grafton cheddar, extra special sauce.
your choice of jidori chicken breast or Scottish salmon, herb aioli, smoked bacon, avocado, beefsteak tomato, lettuce, red onion.
Five-hour tomato sugo, basil, spinach, smoked mozzarella.
JBS mashed potatoes, crispy shallots.
Snake river farms, Idaho.
Snake river farms, Idaho.
Cape grim, Tasmania.
House garlic salt, parsley.
Hand-cut garnet yams, house-made lemon ginger salt, cilantro.
Gruyere and parmesan cheeses, parmesan bread crumb, small sea shell pasta, sauteed andouille sausage, chopped chive.
Sour cream, Grafton cheddar, chives, bacon.
Yukon gold potatoes, Gruyere cheese.
Pink peppercorns.
Brown butter.
Bacon, breadcrumb crust.
Shallot butter, oloroso sherry.
Chili flakes, cilantro, ginger.
Zucchini, yellow squash, baby squash, confit tomato relish, basil, crispy garlic, lemon.
Hand-cut Kennebec potatoes, house-made garlic salad, chopped parsley.
Shallot, garlic, lemon.
Applewood bacon vinaigrette.
Chef favorites. Served with caesar salad and mashed potatoes or french fries. Limited availability.
Choice of 1 entree and seasonal salad or soup.
Asparagus, bearnaise.
Cape grim, Tasmania.
Snake river farms, Idaho.
Superior farms, Denver Colorado.
Temecula, California.
Your choice of one wood-fire grilled entrée. Served with a petit salad or soup.