- ENTREES
- PAN SEARED SEA SCALLOPS
- 18
- WITH SUMMER SUCCOTASH AND A TOMATO VINAIGRETTE
- STRIPED BASS
- 19
- WITH POTATO LEEK PUREE AND HEIRLOOM TOMATOES
- GRILLED CHICKEN THIGHS
- 18
- WITH ISRAELI COUS COUS AND A DILL YOGURT SAUCE
- SEARED SIRLOIN CLUB STEAK
- 18
- WITH POMMES FRITES
- VEGETABLES AND GRITS
- 15
- SEASONAL VEGETABLES WITH FRIED GRITS AND A MEDITERRANEAN PESTO
- PORK PORTER HOUSE
- 19
- WITH SMOKED ONIONS AND A CHERRY PEPPER CORN RELISH
-
- BENNO'S SKIRT STEAK
- 21
- WITH HAND CUT TRUFFLE FRIES, ARUGULA AND BLUE CHEESE BUTTERMILK DRESSING
-
- GREEN ONION AND PISTACHIO RAVIOLI
- 15
- WITH BROWN BUTTER AND BALSAMIC REDUCTION
- RENDERED DUCK BREAST
- 19
- WITH SAUTEED MUSTARD GREENS AND SUNCHOKE CHIPS
- A LA CARTE
- POMMES FRITES
- 4
- SUMMER SUCCOTASH
- 6
- SMOKED ONION RINGS
- 6
