Serving of our fresh baked daily bread, featuring King Arthur Flour. Served with house made whipped bone marrow truffle butter or maple whipped butter.
Bone Marrow & Wagyu Tartar
Slow roasted split bone marrow topped with Snake River Farms tenderloin wagyu. Garnished with house grown micro greens, capers, lemon zest & tobiko caviar. Served with house made crostini’s.
Marinated Quail Eggs & Olives
Locally sourced quail eggs from Cavendish Game Bird Farm, marinated in Napa Valley grape-seed oil, with olives, and fresh herbs.
Shrimp Cocktail ménage à trois
Four U8 gulf shrimp served with house cocktail sauce & Marie rose sauce and a split whole U5 Argentine red prawn served in South American shrimp shooters.
New England Cheese & Charcuterie
Rotating selection of local artisan cheeses, cured meats, and our house made crostinis.
Escargot
Baked in-shell, with our house made garlic, shallot & herb butter sauce.
Served on a bed of sea salt
Wagyu Carpaccio
Thin sliced Wagyu Tenderloin from Snake River Farm. Seasoned with sea salt, rainbow pepper corn & black garlic. Garnished with anchovy aioli, capers,
baby arugula, shallots and Cavendish Game Bird Farm quail egg yoke.
Sanctuary Caviar
28g of Black Gold Royal and 28g Sturgeon White Supreme. Served with blini toast points, crème fraiche, chives, capers, shallot, and hard boiled quail egg.
Soups & Salads
Sanctuary Salad
Our twist on a Italian salad featuring locally sourced greens, artichokes, olives, fresh tomatoes, pepperoncinis, green peppers, cucumber, prosciutto, feta and crumbled crostinis. Topped with our house creamy Italian dressing and fresh oregano.
Caesar Salad
Fresh romaine lettuce tossed in house made caesar dressing garnished with house made crumbled crostinis, toasted capers, shaved parmesan, crispy prosciutto, anchovies and lemon zest.
Wedge Salad
Full head of romaine lettuce, split to wedges. Topped with red onions, chives, duroc bacon, diced hard boiled duck egg, bleu cheese crumbles, and our house made bleu cheese dressing.
French Onion Soup
Caramelized onions cooked in our made from scratch broth using bone marrow stock, beef trimmings and herbs. Topped with house made crostini and provolone cheese.
Sanctuary Chowder
Fresh made herb infused seafood cream broth, served over roasted potatoes, duroc pork bacon, clams, crab, scallops, fish, roasted corn, celery and shallots.
Soup Du Jour
Inspired by the season and availability of locally sourced ingredients.
Accessories
Garlic Truffle Mash
Silky smooth potatoes and cauliflower, combined with butter, garlic, fresh herbs, heavy cream and truffle oil.
Hasselback Baked Potato
Slow baked in olive oil, sea salt, black pepper and garlic; garnished with black garlic, bone marrow butter and parsley.
Spicy Mac & Cheese
Made with Vermont Cheddar Cheese and our house seasoning; topped with crumbled crostinis, duroc bacon, and jalapeño.
Sanctuary Grits
Three grit blend from Carolina Grits, with a three cheese blend and house seasoning. Garnished with Sea Salt and Bone Marrow Butter.
Asparagus Spears
Jumbo Asparagus spears roasted in herb butter and sea salt.
Ratatouille
Chefs selection for locally sourced fresh vegetables with garlic, Napa Valley olive oil, and fresh herbs.
Roasted Mushrooms
Wild mushrooms, duroc bacon, shallots and fresh herbs.
Rice Pilaf
Basmati, Jasmati rice and toasted orzo; combined with carrots, peas, celery, shallots, parmesan cheese, and fresh herbs.
Entrees
New York Strip Au Poivre
12oz+ of Prime Angus beef, encrusted in crushed rainbow peppercorns.
Bone-In Delmonico Ribeye
16oz+ of Prime Angus beef, Sous vide with white truffle oil, black garlic, rosemary and bone marrow butter. Seasoned Himalayan sea salt, rainbow peppercorns, and finished with a cast iron pan sear.
Wagyu Filet Mignon
House cut 8oz+ filet mignon from Snake River Farms, Sous vide with white truffle oil, black garlic, rosemary and bone marrow butter. Seasoned Himalayan sea salt, rainbow peppercorns, and finished with a cast iron pan sear.
Tomahawk Gold Wagyu
30+ oz of Snake River Farm Gold Grade Wagyu Rib Eye. Seasoned with our house seasoning, reverse seared to medium rare. Available dry aged upon special request.
Stuffed Duroc Tomahawk Pork Chop
20+ oz House cut dual bone tomahawk pork chop stuffed with apples, shallots and bleu cheese. Reverse seared to medium rare.
Roasted Quail
Two semi-boneless roasted quails from Cavendish Game Bird Farm, fried prosciutto, fresh mint, peas, pea sprouts,
and Compart Farms Duroc Bacon apple smoked bacon.
Bayou Grits
Tricolored Grits blend from Carolina Grits with our Vermont cheese blend, house cajun seasoning, peppers, fresh corn, fried heirloom tomato, okra, collard greens, shrimp, crawfish and a U5 prawn.
Charred Octopus & Chorizo
Slow Poached in house fish stock and then charred. Served over a bed of butter beans and Chorizo with fresh herbs.
Signature Garnishes
Maple Mustard Cream Sauce
Heavy cream, cold hollow maple mustard, Vermont maple syrup and fresh herbs.
Bone Marrow Herb Butter
Fresh made house butter with bone marrow and fresh herbs.
Bleu Cheese Sauce
House made bleu cheese sauce, with bleu cheese crumbles.
Tequila Chimichurri
Tequila, Cilantro, Parsley, Oregano, shallots, garlic and chiles.
Nappa Valley Red Wine Peppered Demi
House made bone marrow stock, peppercorns, and Napa Valley red wine.
Horseradish Cream
Fresh grated horseradish & wasabi, heavy cream and sour cream.
Wild Mushroom Diane
Heavy cream, Hennessy cognac, Dijon mustard, rainbow peppercorns, truffle oil and wild mushrooms.
Béarnaise
Clarified butter, duck egg yoke, vinegar and fresh herbs.
