STARTERS RAW

BAR
MAINE LOBSTER BISQUE // 11 COCKTAILS
crème fraîche U-12 SHRIMP // FRENCH GUIANA // 16
CRISPY CALAMARI // 11 COLOSSAL CRAB MARTINI // INDONESIA // 16
sweet & spicy citrus dressing KING CRAB // DUTCH HARBOR, ALASKA // 25

L NCH
LOCAL BABY BEETS // 9
goat cheese, toasted hazelnuts, mache ON THE HALF SHELL
SOY-CURED KING SALMON // 13 reduced red wine mignonette, cocktail, fresh lemon
frisée, soy-truffle vinaigrette EAST COAST OYSTERS // 16
WEST COAST OYSTERS // 19

THE BRUNCH BURGER // 13

fried egg, maple-glazed bacon, homemade english muffin BURGERS THE BIG BANK // 16
double kobe beef, special sauce, english cheddar

served with fries, onion rings, or mixed greens

THE WEDGE BURGER // 14 THE RITTENHOUSE // 12 LE MAC DADDY // 25

roaring 40s, maple-glazed bacon, buttermilk dressing gruyere and caramelized onions foie gras, port reduced onions, fried egg, truffle aïoli

SALADS SANDWICHES ENTREES

served with fries or mixed greens served with fries, mixed field greens, or seasonal vegetables
SPICY GRILLED CHICKEN CAESAR // 11
pecorino, brioche croutons “FRENCH ONION” // 11 HAWAIIAN LEMON SNAPPER // 17
BIGEYE TUNA // 17 gruyere grilled cheese, sweet onion consommé preserved lemon, brown butter, parsley, capers
asian field greens, crispy shallots, yuzu vinaigrette THE LIBERTY CHEESESTEAK // 20 PRIME NEW YORK STRIP // 10OZ // 25
THE OSCAR SALAD // 27 prime ribeye, caramelized onions, parmesan whiz HANGER STEAK-FRITES // 21
filet mignon, alaskan king crab, field greens, creamy tarragon dressing JUMBO LUMP CRAB CAKE // 16 arugula, parmesan, truffle butter
THE COBB // 13 old bay aïoli, tabasco vinaigrette PETIT FILET MIGNON // 6OZ // 28
maple-glazed bacon, chopped egg, roaring 40s, avocado, tomatoes SLOW ROASTED PORK // 12 SCALLOPS & BACON // 16
COLOSSAL CRAB SALAD // 17 sharp provolone, rapini, long hot peppers lentils, horseradish-mascarpone cream
mixed greens, avocado, blood oranges, meyer lemon vinaigrette ITALIAN HAM N’ CHEESE // 11
cured italian meats, sharp provolone, homemade mustard