The menu created by Executive Chef David Grossman ― a graduate of the prestigious Culinary Institute of America in Hyde Park ― is seasonally inspired, featuring local organic meat and produce, locally-sourced fish and seafood, and an extensive cured meat and charcuterie program.

Beers are handcrafted, the wine list, modern and eclectic. Cocktails are rooted in classical American style, yet served in modern and international presentations. An extensive list of American whiskeys and other spirits complete the menu.