Rusteak Restaurant & Wine Bar

Sauteed fresh garlic, white wine, tomatoes, herbs and panko bread crumbs and grilled focaccia bread.

Sweet corn-hummus stuffed deviled eggs, topped with candied maple-pepper bacon jam, crispy popcorn and green scallion gastrique.

Selection of cheeses and charcuterie, seasonal fruit, toasted baguettesand candied walnuts.

Chopped shrimp, smoked maple-bacon and roasted corn, lightly fried served with an old bay aioli and mustard seed sauce.

Sliced sesame crusted ahi tuna, roasted sweet corn, sliced strawberries, golden beets, feta cheese, diced tomatoes and roasted butter beans over mixed greens served with toasted sesame crackers and Thai peanut vinaigrette.

Pan seared scallops topped with an almond-panko crust served over bibb lettuce, diced cucumber, cherry tomatoes, edamame beans and roasted corn, toasted almonds paired with honey citrus vinaigrette.

Sliced hot pastrami, toasted sourdough, mustard seed honey mayo, rusteak slaw and dill havarti on toasted sourdough bread.

8Ounces Angus beef, spinach almond pesto, sauteed mushrooms, melted burrata and spring mix toasted milk bun.

8Ounces angus beef, garlic-herb cilantro sauce, beefsteak tomato, provolone cheese, smoked bacon, over medium fried egg and crispy potato strings served on toasted brioche.

Cider onion jam, mozzarella cheese, prosciutto and grilled peaches finished with baby arugula and white vin cotto sauce.

Grilled mahi-mahi topped with an almond-panko crust, toasted almonds, sauteed shrimp, cherry tomatoes and broccoli topped with a lemon-herb bechamel sauce served over vegetable-potato hash.

Smoked gouda grits, bacon glazed French cut chicken breast, smoked cherry tomatoes, sauteed haricot verts finished with a bibb lettuce bechamel sauce.

Pan seared scallops, zucchini, maple-pepper bacon brussel sprouts and stewed tomatoes finished with crispy leeks and truffle oil.

butter poached jumbo shrimp, popcorn grits, smoked pork belly, roasted kale and sunburst squash finished with a blackberry sticky sauce.

Summer peas, roasted garlic, sauteed wild mushrooms, sangria cherry tomatoes and spinach tossed with rigatoni pasta and braised short ribs.

Fresh catch of the day over black rice risotto, sauteed romanesco and blackened cauliflower finished with a passion fruit beurre blanc.

6oz center cut filet, spinach pesto tossed fingerling potatoes, wild mushrooms and sangria tomatoes finished with a roasted red pepper mornay sauce.