Lunch
COASTAL
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SHRIMP COCKTAIL
Wasabi Cocktail Sauce
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Clams Casino
Bacon, Sweet Peppers, Breadcrumbs
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Broiled Cod Cheeks
White Wine, Garlic Butter
Appetizers
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Buttermilk Fried Calamari
Rhode Island Style
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Roasted Canoe-Cut Bone Marrow
Buttered Littleneck Clams, Pickled Shallot, Baguette
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French Onion Dumplings
Truffles, Gruyère, Shiitake Consommé
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Octopus Plancha
Hearts of Palm, Chili-Fennel Spice
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King Crab Tagliatelle
Cherry Bomb Peppers, Confit Garlic, Oregano
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Tartare
Served with baguette, potato gaufrettes, or lettuce leaves
Sirloin
Tuna
Tomato
A Three Way
SALADS
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The Caesar
Everything Bagel Seasoning, Rosemary Crouton, Anchovy, Parmesan Dressing
Chicken
Salmon
King Crab
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Yellowfin Tuna Nicoise*
Rare Yellowfin Tuna, Haricots Vert Roasted Peppers, Dijon Vinaigrette
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Spicy Steak Salad*
Hothouse Tomatoes, Persian Cucumber Little Gem Leaves, Thai Chili Vinaigrette
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VERMILION COBB
Avocado, Nueske’s Bacon, Buttermilk Dressing
Salmon
King Crab
Chicken
MARKET ENTREÉS
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Prime Rib French Dip
Housemade French Roll, Au Jus, Provolone, Horseradish Crème
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The Vermilion Club Burger
1⁄2 lb Piedmontese Beef, 5 Spoke Welsh Cheddar, House made Ketchup, Brioche Roll
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Faroe Island Salmon
Wild Rice, Spring Onion Soubise, Basil Pistou
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Veal Chop Pizzaiola
Mozzarella, Marinara, Spicy Soppressata
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Mezze Rigatoni alla Vodka
Burrata, English Pea Pesto
Prime Cuts
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Butcher Steak
8 oz
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Dry-Aged Split Bone Ribeye
16 oz
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Club Style Filet Mignon
6 oz
10 oz
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Cowgirl Ribeye
14 oz
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New York Strip
14 oz
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American Wagyu Bone-In Strip
16 oz
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Choose Your Preparation Style
Natural
Montreal Spiced
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Add Your Accompaniments
On-The-House Sauce
Horseradish Crème
Parmesan au Poivre
Side Dishes
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Potato Purée
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French Fries
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Olive Oil Tots
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Creamed Spinach
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Steamed Asparagus
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Snap Peas & Radishes
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Crispy Artichokes
Dessert
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NY Cheesecake
Just get over it...
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Burnt Bee Baked Alaska
Honey Ice Cream and Sponge, Toasted Meringue
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Hummingbird Cake
Banana-Pineapple Cake, Cream Cheese, Marshmallow Buttercream, Coconut-Pecans