WITH SRIRACHA-MAYO GARNISHED WITH CRISPY SHALLOTS, FURIKAKE, RED TOBIKO CAVIAR, CUCUMBER AND PETITE SEAWEED SALAD

WITH HOMEMADE BLOODYMARY COCKTAIL SAUCE (WE ARE NOT SHY ON THE HORSERADISH, OVER CELERY & PERSIAN CUCUMBER

FRENCHED DRUMSTICKS WITH CHOICE OF SAUCE: BLUE CHEESE, BBQ, RANCH, TERIYAKE

WITH CHOICE OF SAUCE

WITH SAN MARZANO MARINARA

BEER BATTERED

W/ HOUSE CHEESE SAUCE

PURPLE & GREEN CABBAGE, CARROTS, SCALLIONS, BLACK SESAME SEEDS, CRUNCHY WONTONS, ORANGE SLICES, CILANTRO, W/ ASIAN-SESAME DRESSING & A TOUCH OF SRIRACHA MAYO

CLASSIC ITALIAN SALAD OF TOMATOES, MOZZARELLA, BASIL DRIZZLED WITH BALSAMIC GLAZE & EVOO

CLASSIC SALAD OF ROMAINE LETTUCE DRESSED WITH LEMON JUICE (OR LIME JUICE), OLIVE OIL, PASTURIZED EGG YOLKS, WORCESTERSHIRE SAUCE, ANCHOVIES, GARLIC, DIJON MUSTARD, PARMESAN AND BLACK PEPPER GARNISHED WITH CROUTONS

WITH CITRUS-SHALLOT VINAIGRETTE, MIXED GREENS, SPRING MIX, GOAT CHEESE (SOFT), CANDIED WALNUTS

WITH ICEBERG, ROMAINE, TOMATO, CUCUMBER & CHOICE OF DRESSING

STUFFED WITH TUNA FISH SALAD OVER HOUSE SALAD

GARNISHED WITH BACON, CHERRY TOMATOES, RED ONIONS & HOUSE BLEU CHEESE DRESSING

TOASTED TRIBECCA OVENS SOURDOUGH BAGUETTE, MIXED GREENS, AVOCADO, RED ONION, CILANTRO WITH EVOO & LEMON JUICE

TOASTED TRIBECCA OVEN SOURDOUGH BAGUETTE WITH FRESH YELLOW SQUASH, ZUCCHINI, RED BELL PEPPER, GRILLED ONIONS & GARLIC AIOLI WITH PETITE SALAD OF ARUGULA, TOMATO, CUCUMBER, RED ONION DRESSED WITH PONZU-SEASAME DRESSING

TOASTED TRIBECCA OVENS SOURDOUGH BAGUETTE WITH A MOUND OF HOT PASTRAMI PILED HIGH & MUSTARD (ADD GRUYERE +$1.00)

TOASTED TRIBECCA OVEN SOURDOUGH BAGUETTE WITH BRIE, PROSCIUTTO, FIG PRESERVES, FRESH ROSEMARY WITH PETITE ARUGULA PEAR SALAD DRESSED WITH HOUSE CHAMPAGNE VINAIGRETTE

HEATED FRENCH ROLL PILED WITH BRAISED BEEF DUNK N' DRENCH IT WITH AU JUS

WITH GRUYERE or SHARP CHEDDER, RED ONION, DIJON MUSTARD & SECRET MAYO SAUCE

SERVED WITH YOUR CHOICE OF BREAD, LETTUCE, TOMATO, PICKLE ON THE SIDE

ON RYE BREAD WITH GRUYERE SWISS CHEESE & CARAMELIZED ONIONS WITH A SMEAR OF DIJON MUSTARD

ON BRIOCHE BUN WITH CHEDDAR, HOUSE WHISKEY BBQ SAUCE & ONION RINGS

ON BRIOCHE WITH CHEDDAR CHEESE & CHIMICHURRI MAYO

ON BRIOCHE WITH DEMI-MUSHROOMS

ON BRIOCHE BUN WITH AMERICAN CHEESE, LETTUCE & HOUSE SAUCE (WORCESTERSHIRE-ROASTED GARLIC AIOLI)

TOPPED WITH SESAME SEEDS, LEMON ZEST AND SCALLIONS, SERVED OVER FRIED RICE WITH VEGETABLES SEASONED WITH PONZU

SERVED WITH RATATOUILLE WITH PICCATA SAUCE (WHITE WINE-BUTTER-LEMON-CAPER SAUCE)

WITH DRAWN BUTTER & LEMON

PETITE TOP SIRLOIN (6-7oz) & LOBSTER (8oz)

CLASSIC BOLOGNESE LASAGNA PREPARED WITH FRESH PASTA SHEETS, RICOTTA, MOZZARELLA, BECHAMEL, SAN MARZANO MARINARA & PARMIGIANO REGGIANO AND A SLICE OF BREAD

5 HOUR RED WINE BRAISED CHUCK ROAST SERVED WITH MASHED POTATOES, CARROTS, ONIONS, GARLIC TOPPED WITH DEMI GLAZE GRAVY

(6-7oz)

(CHUCK CUT) (10oz)

ANGUS GRAIN FINISHED BEEF TOPPED WITH COMPOUND BUTTER OF FRESH HERBS & GARLIC, DRIZZLED WITH A CABERNET SAUVIGNON-HONEY-SPICE REDUCTION SAUCE, MASHED POTATOES & WITH SEASONAL VEGETABLES

SAUTEED BREAST OF CHICKEN WITH MUSHROOM MARSALA SAUCE WITH MASHED POTATOES, WITH SEASONAL VEGETABLES

WITH APPLE-BACON-ONION-CINNAMON-HONEY-HERBS DE PROVENCE CHUTNEY, SAUTEED VEGETABLE & DEMI-GLAZE