Dinner 

Served 5:00 pm to close.

FRUITS DE MER

Oysters on the Half Shell* 15/28
with mignonette, house fermented hot sauce and manzanilla spritz
Mussels Frites 17
with fennel and curried mayonnaise
Moroccan Clams 15
with house chermoula spice
Grilled Octopus 21
with green romesco, confit potato and espelette
Tempura Shrimp 15
with gochujang mayo and house kimchee
Dungeness Crab Cakes 26
with Oregon sweet corn, heirloom tomato salsa
and jalapeño jelly

SALADS


Radicchio 13
with Parmigiano Reggiano, Sicilian olives and garlic bread crumbs
Simple Greens  12
with cucumber, red onion and honey viognier vinaigrette
Marcus’ Wedge 8
with blue cheese, bacon lardons, onion rings and sunflower seeds
Summer Chop*   13
with oil-poached albacore, Parmigiano Reggiano,
yellow wax beans, six minute egg and cherry tomatoes

HOUSE MADE PASTA

Bucatini Amatriciana 18
with house guanciale and spicy tomato sauce
Chanterelle & Corn Linguini 21
with fresh thyme, Calabrian chili, Parmigiano Reggiano  and Oregon sweet corn
Ravioli Quattro Formaggi 12/21
with heirloom tomato, preserved lemon and fried garlic
Macaroni & Cheese 14
Béchamel
Rigatoni 22
with Sunday gravy baby back rib ragu,
and Parmigiano Reggiano

White Oak Smoked Prime Rib

Cascade Farms Dry Aged for Thirty Days
with mashed potatoes, demi-glace
fresh horseradish and smoked jalapeño mayo
30

Pollo Fritto per Chanukah

Tuscan fried chicken wings with lemon, artichokes
rosemary and aioli
19

                                                                           

BEGINNINGS


Castelvetrano Olives 8
Warm Bar Nuts 8
with rosemary
Bacon Wrapped Dates 3ea
with almond and maple
Hush Puppies 7
with jalapeño butter
”Chateau Blanc” Slider 7
with comeback sauce
Lahmajoun Turkish Pizza 13
with beef and lamb, spicy red pepper and harissa yogurt sauce
Bone Marrow 15
with fried bay scallops and salsa verde
Fried Green Tomatoes 9
remoulade

FROM THE JOSPER

Head to Tail Salmon* 18
with red chimichurri, creole spice and grilled lemon
Salmon* 27
with white miso marinade and toasted nori
BBQ Chicken 21
with Alabama white sauce
Cider Brined Pork Chop* 30
with bacon jam and griddled johnny cake
Flat Iron*    21
with demi-glace and shallot thyme butter
Wagyu Hanger* 23
with chimichurri
Ghanaian Kebabs* 12
with suya spice and pineapple jam
Tavern Burger* 15
with bacon, hazelnut romesco, iceberg, red onion, zucchini pickles and house American cheese served with frites and comeback sauce
White Oak Smoked BBQ Chicken Wings 8
with zucchini pickles and BBQ sauce

BRING ON THE SIDES

Collard Greens 7
with bacon lardons and maple syrup
Grilled Summer Squash 9
with basil mint pesto
Moroccan Cauliflower 9
with preserved lemon, green olives
and harissa cream
S
autéed Spinach 7
with garlic and lemon
Red Beans & Carolina Gold Rice 6
Griddled Yams 6
with cumin and maple
Mashed Potatoes 7
with demi-glace
Skillet Corn Cake 8
with jalapeño butter
Buttermilk Biscuit 3
with honey butter and jalapeño jelly
Frites 5
with comeback sauce
Side Prime Rib 15

 

*The consumption of raw or undercooked meat, egg, & seafood may increase your risk of food borne illness.
Please note prices and availability are subject to change.