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SMALL PLATES | STARTERS

Shrimp Cocktail
5 per
Chilled Oiishi shrimp, fiery cocktail sauce, fresh horseradish
Short Rib Pierogi
15
Handcrafted with gold potatoes, horseradish crème, pickled onions, chevre
Chicken Wings
16
Extra crunchy with a choice of Bob's BBQ, traditional Buffalo, or Garlic Parmesan, celery and bleu cheese
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

SIDES

ARTISAN GARLIC BREAD
6
Petite French baguette, garlic butter, parmesan, herbs, spicy Calabrese aioli sauce
BRUSSELS SPROUTS
9
Pancetta “Bac-Os,” sautéed onions, beurre monté, everything bagel spice, balsamic glaze
TRUFFLE PARMESAN FRIES
9
Shoestring or steak cut, mock bearnaise
SIMPLE SWEET POTATO FRIES
8
DUCK FAT POTATOES
7
Herbs, garlic, onions
BUTTER ROASTED ASPARAGUS
10
Mock béarnaise and cayenne GF

PRIME MARBLED MEATS & CHOPS

BRONZE DOOR FILET MIGNON
48
8 oz Chairman’s Reserve filet, pressed potatoes, asparagus, tomato Provencal, signature zip sauce | GF
BERKSHIRE PORK & BEANS
36
Bone-in-Chop, white bean cassoulet, Vernors ginger ale glaze, pickled mustard seeds, charred onions and brussel sprouts
Prime Ribeye Steak
55
Maître d butter, mock bearnaise, truffle steak fries

BRONZE SPECIALTIES

Short Rib Alla Bolognese
24
Braised beef short ribs, pancetta, roasted battuto, imported Mafaldine pasta, ricotta salata, black truffle
Stroganoff
32
Prime beef tips, buttered mushrooms, carrots, parsnips, Spatzel, red wine sauce, crème fraiche
CHICKEN CUTLET MILANESE
29
Baby arugula, cherry tomatoes, mozzarella pearls, select olives, honey-lemon dressing
PATTY MELT
16
Half pound house blend burger, caramelized onions, Swiss cheese, 1000 island dressing, grilled Brioche bread
ALL AMERICAN TRI-BLEND BURGER
16
Grilled half pound house blend burger, American cheese, lettuce, tomato, onion, pickel. Also available in Beyond Burger
SOUTHERN FRIED CHICKEN
17
Toasted brioche bun, crunchy chicken breast, slaw, pickle chips, mayo
SALMON BOWL
29
Sushi rice, soy pickled bean sprouts, cucumber, edamame, scallions, sweet and sour red cabbage, radishes, sesame-ginger vinaigrette | GF
Five-Pepper ``Brick`` Chicken
26
Semi-boneless chicken, five-pepper array, wilted kale, pepperoncini cream sauce
GREY GOOSE SHRIMP & PENNE
32
Creamy vodka sauce, cremini mushrooms, asparagus, fresh basil, parmesan

CHALKBOARD SPECIALS

Fresh Alaskan Halibut
39
Everything bagel crusted, grilled asparagus, crispy rice, piquillo peppers sauce, charred lemon
MARKET FISH
MKT
Chef's fresh fish seasonal special prepared daily
FISH & CHIPS
26
Tartar sauce, Jalapeno hush puppies, coleslaw, salt & pepper fries, malt vinegar

SOUPS & SALADS

LITTLE GEM CAESAR SALAD
13
Olive tapenade, Caesar dressing, croutons
BRONZE DOOR COBB SALAD
18
Chopped egg, grilled chicken, avocado, bacon, tomato, blue cheese | GF
GRILLED SHRIMP SALAD
24
Mixed greens, summer berries and fruit, granola, whipped goat cheese, honey lemon
HOUSE DRESSINGS
Honey Lemon | Chunky Blue Cheese | Balsamic | Ranch | Spicy Thai Peanut | Creamy Italian | Louis Dressing | *All gluten-free dressings
SALAD EMBELLISHMENTS
Chicken Paillard - 10 | Grilled Salmon - 19 | Grilled Shrimp - 15 | Beef Tips - 19
CLASSIC FRENCH ONION SOUP
10
Hearty broth, caramelized onions, simple toast, three cheese gratin
MUSHROOM SOUP EN CROUTE
13
Select forest mushrooms, mirepoix of vegeta- bles, veal jus, truffle, pastry top
CRAB LOUIS
26
Lump crab, avocado, chopped egg, greens, heirloom tomatoes, olives, Louis dressing | GF
SEASONAL SALAD
12/Side 16/Entree
Stone fruit, candied pecans, dried cherries, feta cheese, mixed greens, champagne vanilla emulsion

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”