Jack Fry's

Broiled in garlic butter with croutons and grated parmesan cheese.

Seared beef tenderloin, roasted heirloom tomatoes, and braised celery in a mushroom demi-glace atop a rich, eggy dough.

GF DF Meyer lemons, blood oranges, pickled Fresno chiles, olive oil, mint, and chives.

Breaded and seasoned oysters, Weisenberger grits, country ham beurre blanc, and green onions.

V Toasted and topped with hazelnuts, Mission figs, bourbon-smoked black pepper, honey, and pomegranate molasses with Blue Dog Bakery cranberry walnut bread.

Sautéed shrimp in red eye gravy with Broadbent country ham, cremini mushrooms, and tomatoes. Served over Weisenberger grits and finished with Grana Padano cheese.

Muscadine glazed veal, duck, and pork meatballs over caramelized onion creamy polenta seasoned with piment d'Espelette.

V Filled with ricotta and Parmesan over English peas, fava beans, zucchini, and fresh basil in a rosemary garlic compound olive oil.

V Baked in crispy puff pastry served with Fresno pepper jam, macerated stone fruit, and Chablis infused honey.

Braised lamb and short rib encased in flaky pastry, with infused honey, macerated Mission fig, arugula, and shaved gouda.

V DF Crispy-fried and tossed in sweet chili glaze, served with spiced cashew butter, pepper relish, and pomegranate seeds.

GF Leaf lettuce, shaved radish, charred spring onion, applewood smoked bacon, and parsley in Gorgonzola dulce vinaigrette.

GF DF V Shaved honey crisp apples and roasted fall squash in a maple apple cider vinaigrette with spiced pepitas.

Romaine lettuce in a creamy black pepper-parmesan dressing, topped with hazelnut gremolata, croutons, and crispy capers.

GF V Bibb lettuce in basil-Dijon vinaigrette with melted brie and toasted almonds.

GF V Roasted red and golden beets, shaved candy striped beets, pine nuts, burrata and fresh basil with a honey lemon balsamic vinaigrette.

GF V DF Baby spinach and kale in maple vinaigrette with apples, pomegranate seeds, Mission figs, and pecans.

Pan-seared over tallow-poached fingerling potato hash and wilted kale with gorgonzola cream sauce and crispy onions.

Lobster claw and market fish in a rich tomato, white wine, fennel-infused shellfish broth with Laudemio olive oil and grilled Blue Dog baguette toast points.

V Tossed in a garlic parmesan brodo with roasted fall squash, baby kale, and sundried tomatoes finished with Pecorino Toscano and pepita pesto.

Over whipped goat cheese mashed potatoes, broccolini, sorghum bacon jam, and crispy tobacco onions.

GF Honey-brined semi-boneless half chicken with roasted garlic, Brussels and heirloom carrots over a creamy rutabaga purée, finished with walnut parmesan crema.

GF Pistachio-encrusted Pacific salmon over risotto and sautéed spinach, served with tomato-chive beurre blanc.

Grilled tenderloin over asparagus and crispy potatoes, with sage beurre blanc, Grana Padano cheese, and prosciutto.

Herbed breadcrumb-encrusted bone-in loin chop with asparagus and a compote of new potatoes, smoked bacon, roasted garlic and mushrooms in rosemary-vermouth glace.

GF Frenched and grilled, served with provolone caramelized shallot potato gratin, haricots verts, and rosemary-Dijon glace de veau.

Eight ounce USDA prime beef patty with caramelized onions, lettuce, tomato, and Habagardill pickles on brioche, served with fries. Available with cheddar or Swiss. Add brie, blue cheese, or pepper-jack cheese for $1.50. Add bacon, fried egg or bacon jam for $2.

GF Pan-seared over creamy Tuscan white beans with sundried tomatoes, roasted garlic, rapini, and leeks.

Wrapped in Italian ham with asparagus, fava beans, peas, and Frondosa Farms mushrooms over Fontana fondue topped with a lemon garlic crumble.

Shrimp, clams, and bay scallops tossed in a white wine cream sauce with prosciutto, leeks, garlic, and arugula finished with Grana Padano and fresh chervil.

Pan seared and served with garlic roasted heirloom carrots, charred broccolini, sweet onion gastrique and a Worcestershire horseradish compound butter.

Bourbon pepper-crusted Ahi Tuna over arugula pesto spaghetti squash, oyster mushrooms, wilted Swiss chard, and mulled wine gastrique.

Pan-seared diver scallops and pork belly alongside parsnip purée, roasted root vegetable medley, shaved Brussels sprouts, and Worcestershire-honey gastrique. Garnished with parmesan crumble.

V Tossed in roasted garlic-lemon cream sauce with butternut squash, broccoli rabe, oyster mushrooms, and burrata.

Bourbon-braised short rib, goat cheese mashed potatoes, broccolini, sorghum bacon jam, and crispy onions.

Chef's whim.

Breaded and seasoned oysters, Weisenberger grits, country ham beurre blanc, and green onions.

V Goat cheese, artichoke hearts, and sundried tomato mini frittatas served with fresno chile jam and lightly dressed baby kale.

GF V Bibb lettuce in basil-Dijon vinaigrette with melted brie and toasted almonds.

Romaine lettuce in a creamy black pepper-parmesan dressing, topped with hazelnut gremolata, croutons, and crispy capers.

GF DF V Shaved honey crisp apples, roasted fall squash, spiced pepitas in a maple apple cider vinaigrette.

GF Leaf lettuce, shaved radish, charred spring onion, applewood smoked bacon, and parsley tossed in a Gorgonzola dulce vinaigrette.

V Tossed in a garlic parmesan brodo with roasted fall squash, baby kale, and sundried tomatoes finished with Pecorino Toscano and pepita pesto.

Served with rustic Yukon Gold mashed potatoes, sauteed broccolini, and Henry Bain sauce.

Roasted chicken breast tossed in crème fraîche with apples, sundried cranberries, currants, celery, and red onion. Served with cranberry-walnut toast and spicy pecans.

GF AKA "Don Craig Li" Roasted with creamy butter beans, sundried tomatoes, roasted garlic, rapini, leeks and basil.

GF Grilled chicken breast with a stacked salad of Dijon vinaigrette-dressed Romaine lettuce, bacon, hard-cooked egg, tomatoes, scallions, avocado, and buttermilk blue cheese.

Sautéed shrimp in red eye gravy with Broadbent country ham, cremini mushrooms, and tomatoes. Served over Weisenberger grits and finished with parmesan.

Butter-poached lobster tossed in crème fraîche, lemon, and herbs on brioche.

Melted brie, fontina, and gruyere cheeses with a trio of prosciutto, speck, and country ham on a toasted pullman dressed with dijonnaise and topped with a gruyere mornay.

Parmesan-crusted and pan fried with house-made garlic herb Boursin and piquillo peppers on ciabatta.

Panko-breaded and fried Atlantic Cod on toasted pullman bread with Sriracha aioli, Habagardill pickles, red onion, tomato, and lettuce.

Eight ounce USDA prime beef patty with caramelized onions, lettuce, tomato, and Habagardill pickles on brioche, served with fries. Available with cheddar or Swiss. Add brie, blue cheese, or pepper-jack cheese for $1.50. Add bacon, fried egg or bacon jam for $2.