dinner menus
Starters
Fresh East Coast Oystersessex Cocktail Sauce | Shallot Mignonette (gf) 2pc
Artisanal BurrataRoasted Delicata Squash | Trevisano Radicchio
Garlic Crostini| Salsa Verde (gf, v) 17
salmon crudoJalapeño | Sesame | Ginger Yuzu 17
rainbow beet SaladMacerated Sultana Raisins | pepitas
Arugula | Pumpkin Seed Purée (vegan, gf) 15
Baby Kale & Quinoa SaladPear | Pine Nuts | Feta | Mint (v, gf) 16
add Grilled Tofu or Organic Chicken Breast 6
Goat Cheese CrostiniOlive Tapenade | Honey | Arugula (v) 13
Artisanal BurrataRoasted Delicata Squash | Trevisano Radicchio
Garlic Crostini| Salsa Verde (gf, v) 17
salmon crudoJalapeño | Sesame | Ginger Yuzu 17
rainbow beet SaladMacerated Sultana Raisins | pepitas
Arugula | Pumpkin Seed Purée (vegan, gf) 15
Baby Kale & Quinoa SaladPear | Pine Nuts | Feta | Mint (v, gf) 16
add Grilled Tofu or Organic Chicken Breast 6
Goat Cheese CrostiniOlive Tapenade | Honey | Arugula (v) 13
Crispy Shrimp WontonsScallions | Lardo | Chili-Mango Sauce 15
Charred Spanish OctopusCaper Aioli | Pickled Red Onions
Sunflower Seed Dukkah (gf) 1
essex veal Meatballswhipped ricotta | san marzano gravy 16grilled duroc pork bellyGreen tomato chow-chow
green bean salad (gf) 17
Fried CalamariPickled Peppers | Moroccan Spices
Black Garlic Aioli (gf) 16
Manchego Mac 'n' Cheese v 15add Chorizo 4 | Make It Truffle 5
Charred Spanish OctopusCaper Aioli | Pickled Red Onions
Sunflower Seed Dukkah (gf) 1
essex veal Meatballswhipped ricotta | san marzano gravy 16grilled duroc pork bellyGreen tomato chow-chow
green bean salad (gf) 17
Fried CalamariPickled Peppers | Moroccan Spices
Black Garlic Aioli (gf) 16
Manchego Mac 'n' Cheese v 15add Chorizo 4 | Make It Truffle 5
flatbreads 16
Artisanal burrata, prosciutto di parma crisps & housemade pesto
wild mushrooms, rogue creamery smokey blue cheese & salsa verde (v)
STEAKS
Angus Hanger Steak Frites Hand-CutFries | Chimichurri Sauce 28
Angus NY Strip Steak Crispy Za’atar Fingerling Potatoes
Oyster Mushrooms | Peppercorn Sauce 38
32 oz. Bone-in Angus Ribeye Steak for TwoChimichurri Sauce 78
Angus NY Strip Steak Crispy Za’atar Fingerling Potatoes
Oyster Mushrooms | Peppercorn Sauce 38
32 oz. Bone-in Angus Ribeye Steak for TwoChimichurri Sauce 78
Mains
arctic char salmonSaffron Couscous with Mussels &
Root Vegetables | Sesame Yogurt (gf) 28caramelized onion GnocchiCrispy sunchokes | wild mushrooms
Parsnip Purée (v) 25
gulf shrimp risottoroasted corn | asparagus | mascarpone (gf) 26
vegan preparation available
Organic French-Cut Chicken BreastRoasted cauliflower, Kale & Chickpea Stew (gf) 25
Cavatelli with Braised Lamb RaguFall Vegetables | Parmesan 26
Root Vegetables | Sesame Yogurt (gf) 28caramelized onion GnocchiCrispy sunchokes | wild mushrooms
Parsnip Purée (v) 25
gulf shrimp risottoroasted corn | asparagus | mascarpone (gf) 26
vegan preparation available
Organic French-Cut Chicken BreastRoasted cauliflower, Kale & Chickpea Stew (gf) 25
Cavatelli with Braised Lamb RaguFall Vegetables | Parmesan 26
THE ESSEX BURGER WITH HAND-CUT FRIESPat LaFrieda Short Rib & Brisket Blend
or Beyond Meat Vegan Burger 18
or Beyond Meat Vegan Burger 18
Sides 11
crispy Brussels Sprouts with
grain mustard maple glaze (gf, vegan)
grain mustard maple glaze (gf, vegan)
Blistered Shishito Peppers with Parmesan,
Lemon Olive Oil & Sea Salt (gf, v)
Lemon Olive Oil & Sea Salt (gf, v)
Parmesan Truffle Fries (gf, v)
3-course prix fixe DINNER
100 per Guest | includes 2-hour open bar
125 Per Guest | includes 2-hour premium open bar
starters
Artisanal Burrata roasted delicata squash | garlic crostini
Trevisano radicchio | salsa verde (v)
Crispy Shrimp Wontons scallions | lardo | chili-mango sauce
Charred Spanish Octopuscaper aioli | pickled red onions
sunflower seed dukkah (gf)
Rainbow Beet Saladgoat cheese truffle crema | candied walnuts
orange sumac vinaigrette (gf , v)
Salmon Crudo jalapeño | sesame
ginger yuzu vinaigrette (gf)
Grilled Pork Belly green tomato chow chow (gf)
Trevisano radicchio | salsa verde (v)
Crispy Shrimp Wontons scallions | lardo | chili-mango sauce
Charred Spanish Octopuscaper aioli | pickled red onions
sunflower seed dukkah (gf)
Rainbow Beet Saladgoat cheese truffle crema | candied walnuts
orange sumac vinaigrette (gf , v)
Salmon Crudo jalapeño | sesame
ginger yuzu vinaigrette (gf)
Grilled Pork Belly green tomato chow chow (gf)
Mains
Grilled Angus NY Strip Steak crispy za’atar fingerling potatoes
oyster mushrooms | peppercorn sauce (gf)
Seared Atlantic Salmon Saffron couscous with mussels &
root vegetables | sesame yogurt
Cavatelli with Braised Lamb Ragu fall vegetables | parmesan
Caramelized Onion GnocchiWild Mushrooms | crispy sunchokes
parsnip purée (v)
French-Cut Organic Chicken Breast roasted cauliflower, kale &
chickpea stew | cauliflower purée (gf)
Vegetable Lasagna Pomodoro vegan mozzarella | coconut bechamel (vegan)
oyster mushrooms | peppercorn sauce (gf)
Seared Atlantic Salmon Saffron couscous with mussels &
root vegetables | sesame yogurt
Cavatelli with Braised Lamb Ragu fall vegetables | parmesan
Caramelized Onion GnocchiWild Mushrooms | crispy sunchokes
parsnip purée (v)
French-Cut Organic Chicken Breast roasted cauliflower, kale &
chickpea stew | cauliflower purée (gf)
Vegetable Lasagna Pomodoro vegan mozzarella | coconut bechamel (vegan)
Dessert
chef's selectionServed Family Style
Open Bar includes beer, champagne, wine by the glass & all well liquor cocktails, including pitchers. Shots are not included.
Premium Open Bar includes the above Open Bar drinks plus most call liquors such as Jameson, Tito's & Bulleit.
Stickyfee puddingVanilla Bean Gelato | Dates | Toffee Sauce (v) 10
Chocolate olive oil cake Chantilly Cream | Sour Cherries(v, gf)10
PeanutButter “Sigh” Pie (v) 9à la mode add 2
CoconutCream Pie (v) 9à la mode add 2
AFFOGATOespresso with Vanilla Bean Gelato
DAILY SORBETS WITH FRESH BERRIES 8
DAILY GELATOS WITH FRESH BERRIES 8
Chocolate olive oil cake Chantilly Cream | Sour Cherries(v, gf)10
PeanutButter “Sigh” Pie (v) 9à la mode add 2
CoconutCream Pie (v) 9à la mode add 2
AFFOGATOespresso with Vanilla Bean Gelato
DAILY SORBETS WITH FRESH BERRIES 8
DAILY GELATOS WITH FRESH BERRIES 8
Book Now for up to 20 Guests
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HOURS
Monday-Wednesday 5pm-11pm
Thursday 5pm-1am
Friday 5pm-2am
Saturday 11am-2am
Sunday 11am-11pm
BRUNCH
Saturday 11am-4:30pm
Sunday 11am-5pm
Monday-Wednesday 5pm-11pm
Thursday 5pm-1am
Friday 5pm-2am
Saturday 11am-2am
Sunday 11am-11pm
BRUNCH
Saturday 11am-4:30pm
Sunday 11am-5pm
reservations