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SMALL PLATES | STARTERS

SHRIMP SCAMPI FATA PAPER
18
Roasted garlic, Noilly Prat Vermouth, herbs de Provence, garlic butter, tomatoes, crostini
ESCARGOTS
16
Imported French snails, garlic butter fondue, flat leaf parsley, Pernod, profiteroles
WHITE FLAT BREAD
16
Ricotta, mozzarella, pancetta, arugula, fine herb, truffle oil
BUFFALO CAULIFLOWER
14
Crispy tempura florets, Buffalo sauce, blue cheese dust, curly celery | V
RHODE ISLAND STYLE CALAMARI
15
Flash fried, select Italian peppers, parsley, piquillo pepper sauce
SAUSAGE & PEPPERS
16
Spicy hot banana peppers, Italian sausage, duck fat potatoes, special sauce | GF
BLACK BEAN & WALNUT MEAT TACOS
17
Tortillas, pico de gallo salsa, vegan cheese sauce | V
ARTISAN GARLIC BREAD
6
Petite French baguette, garlic butter, parmesan, herbs, spicy Calabrese aioli sauce

SIDES

BUTTER ROASTED ASPARAGUS
10
Mock béarnaise and cayenne GF
BRUSSELS SPROUTS
9
Pancetta “Bac-Os,” sautéed onions, beurre monté, everything bagel spice, balsamic glaze
SIMPLE SWEET POTATO FRIES
8
TRUFFLE PARMESAN FRIES
9
Shoestring or steak cut, mock bearnaise
Butter Whipped Potatoes
6
DUCK FAT POTATOES
7
Herbs, garlic, onions

PRIME MARBLED MEATS & CHOPS

BRONZE DOOR FILET MIGNON
48
8 oz Chairman’s Reserve filet, pressed potatoes, asparagus, tomato Provencal, signature zip sauce | GF
USDA PRIME STEAK FRITES
47
Prime strip steak, maitre d butter, mock bearnaise, truffle steak fries | GF
BERKSHIRE PORK CHOP
32
Caramelized apples, braised red cabbage, brown butter Spaetzle, apple butter, side of peppercorn demi
OLD-FASHIONED LAMB CHOPS
46
Center cut T-bones, eggplant caponata, duck fat potatoes, mint sauce, peppercorn demi glaze
 

BRONZE SPECIALTIES

STROGANOFF
36
Prime beef tips, buttered mushrooms, carrots, parsnips, Spätzle, red wine sauce, crème fraiche
POTATO PILLOWS & SHRIMP
32
Butter fondue, sage, cracked pepper, pecorino Romano, truffle
CHICKEN CUTLET MILANESE
27
Baby arugula, cherry tomatoes, mozzarella pearls, select olives, honey-lemon dressing
TERRY’S FAMOUS FRIED CHICKEN
24
Extra crispy 4-piece chicken, coleslaw, greens and beans, Carolina sauce
GREY GOOSE SHRIMP & PENNE
32
Creamy vodka sauce, cremini mushrooms, asparagus, fresh basil, parmesan
ALASKAN HALIBUT
39
Everything bagel crusted, grilled asparagus, crisp rice, piquillo pepper sauce, charred lemon
ALL AMERICAN TRI-BLEND BURGER
16
Grilled brioche, American cheese, lettuce, tomato, onion, pickle
SOUTHERN FRIED CHICKEN
17
Toasted brioche bun, crunchy chicken breast, slaw, pickle chips, mayo

CHALKBOARD SPECIALS

SHORT RIB RAGU ALLA BOLOGNESE
34
Braised beef short ribs, pancetta, roasted battuto, imported mafaldine pasta, ricotta salata, black truffle
LOCH DUART SALMON ROCKEFELLER
34
Braised baby kale, shallots, fennel, pernod, garlic béchamel, butter whipped potatoes
Georges Bank Day Boat Scallops
40
Parsnip puree, roasted brussels sprouts, cherry wood bacon lardons, toasted pistachios, crispy leeks, chili butter

SOUPS & SALADS

MUSHROOM SOUP EN CROUTE
13
Select forest mushrooms, mirepoix of vegetable, veal jus, truffle, pastry top
CLASSIC FRENCH ONION SOUP
10
Hearty broth, caramelized onions, simple toast, three cheese gratin
LITTLE GEM CAESAR SALAD
13
Olive tapenade, Caesar dressing, croutons
CRAB LOUIS
26
Lump crab, avocado, chopped egg, greens, heirloom tomatoes, olives, Louis dressing | GF
BRONZE DOOR COBB SALAD
16
Chopped egg, grilled chicken, avocado, bacon, tomato, blue cheese | GF
SALMON BOWL
29
Sushi rice, soy pickled bean sprouts, cucumber, edamame, scallions, sweet and sour red cabbage, radishes, sesame-ginger vinaigrette | GF
HOUSE DRESSINGS
Honey Lemon | Chunky Blue Cheese | Balsamic | Ranch | Spicy Thai Peanut | Creamy Italian | Louis Dressing | *All gluten-free dressings
SEASONAL SALAD
9
Baby kale, asparagus, golden beets, sweet peas, spiced pine nuts, burrata, lemon vinaigrette
SALAD EMBELLISHMENTS
Chicken Paillard - 10 | Grilled Salmon - 19 | Grilled Shrimp - 15 | Beef Tips - 19

Ask your server about menu items that are cooked to order or served raw. Notice: consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

 

V stands for “Vegetarian”

GF stands for “Gluten Free”