American-style cuisine with a fresh and bold twist.

Each dish is a testament to our commitment to providing a diverse and exquisite dining experience. From creative high-end offerings to comforting dinners, our menu is a harmonious blend of seasonal, locally sourced ingredients infused with unique flare.

bar eats

Pub Cheese with Crackers 12

Cajun Bar Nuts 6

In-House Saratoga Chips 6
Plain, Salt and Vinegar, Mesquite BBQ, and Cajun Ranch


Chef’s Daily Creation
Cup 4 | Bowl 6

Thai Butternut Squash Scallop Bisque
Cup 5 | Bowl 8


Thai Dirty Thighs 15
Buttermilk fried chicken thighs, spicy peanut sauce, pickled Napa cabbage slaw.

Tuna Wonton Crisp 15
Blackened suku block tuna (sushi grade), crispy wonton chips, avocado crema, pickled red bell pepper and jalapeño.

Roasted Cauliflower 12 (Vegan)
Northern bean garlic puree, chiffonade spinach, lemon tahini and toasted almonds.

Crab & Squash Fritters 15
Candied roasted acorn squash mixed with lump crab meat, ricotta, and deep fried. Finished with coconut curry sauce.

Chef’s Clams 18
Ten littleneck clams steamed in a spicy tomato fennel broth with parmesan crostinis.

Artichoke Bruschetta 12
Marinated artichokes, shallots, roasted garlic, sun-dried tomatoes, mixed herbs and spices on parmesan crostinis, topped with goat cheese and balsamic reduction.

Wings 17
10 bone-in jumbo chicken wings fried and tossed in your choice of sauce – Peanut Butter & Jelly, Sweet & Spicy, Pineapple Chili, or Korean BBQ. Served with celery, carrot sticks, and blue cheese dressing.

Charcuterie Board 28 | 18
Full or half board of smoked salmon, imported Grana Parmigiana, capicola ham, whipped pub cheese, focaccia bread, and crackers.


Beet Salad 18
Arugula, roasted beets, golden raisins, orange, pistachio encrusted goat cheese balls, house ginger honey vinaigrette.

Vice Salad 16
Mixed greens, English cucumber, white quinoa, tomato, and avocado tossed in our house dressing topped with crispy onion straws.

Virtue Cobb 18
Mixed greens, grilled chicken, avocado, bacon, English cucumbers, and gorgonzola cheese.

Not Your Average Caesar 16
Grilled romaine, hard-boiled egg, white anchovies, parmesan crisps, roasted garlic ciabatta croutons, and house-made Caesar dressing.

Salad Toppers: Grilled Chicken 5, Grilled Shrimp 8, Grilled Salmon 12, or Steak Tips 12

Dressing: House Ginger Honey Vinaigrette, Caesar,  Roasted Garlic Balsamic, Blue Cheese, Buttermilk Ranch, and Russian


Mr. Clucking 15
Buttermilk fried chicken, roasted garlic aioli, house made spicy pickles, Swiss cheese, on a buttered brioche bun.

Blackjack Burger 18
Prime graded ground chuck brisket, Gorgonzola cheese, bacon fig jam, roasted garlic aioli, arugula, on a buttered brioche bun.

Pulled Brisket 16
Smoked pulled braised brisket, Korean BBQ, shredded Napa cabbage, crispy onion straws, on a buttered brioche bun.

The Queen Chicken Sandwich 15
Marinated grilled chicken, roasted poblano, onion jam, romaine, garlic aioli, on a buttered brioche bun.

Baja Shrimp Tacos 15
Lightly marinated shrimp, shaved Napa cabbage, pineapple chili salsa with honey cilantro aioli. Served with jasmine rice.

Veggie Gyro 15 (Vegan)
Roasted cauliflower, bean puree, onion, lettuce, roasted orange bell pepper, with Tzaki sauce on grilled pita.
Add Chicken 4 or Shrimp 5


All entrée’s come with your choice of soup or salad. Additional charge for Thai Butternut Squash Scallop Bisque.

Royal Flush Strip Steak MP
Prime grade strip loin, Vidalia onion compote, roasted vegetable hash, and roasted garlic compound butter.

Delmonico MP
16oz prime grade angus ribeye, hand-cut and grilled with Vidalia onion compote, and roasted garlic compound butter.

Thor’s Hammer Steak 48
Bone-in frenched short rib of beef slowly braised with mirepoix, fresh rosemary, and cabernet wine. Served over parsnip puree, roasted vegetables, and rich homemade demi-glaze.

Herbed Brined Pork Chop 38
Tomahawk cut bone-in pork chop, char grilled, Vidalia onion compote, roasted vegetable hash, cider poached honey crisp apples, finished with a sage brown sugar glaze.

Mojo Chicken Thighs 25
Cumin citrus marinated chicken thighs, grilled, sliced and served over Spanish rice and beans, grilled tortillas, finished with a pineapple chili salsa.

Chicken Riggie 28
Grilled chicken thighs, sautéed with peppadew peppers, leeks, shitake mushrooms, capicola ham, in tomato cream sauce tossed with imported rigatoni pasta.

Seafood Cioppino 40
Shrimp, clams, mussels, and snow crab claw, in a tomato fennel broth. Served over parmesan crostinis.

Sesame Encrusted Ahi Tuna 30
Seared suko block tuna, over seaweed salad, coconut curry jasmine rice, pickled slaw, finished with ginger soy glaze.

Seared Salmon 34
Wild Faroe Island salmon steak pan-seared over parsnip puree, roasted cauliflower, and honey crisp apple slaw.

Risotto 25
Roasted shitake mushrooms, butternut squash risotto, Grana Parmigiana, candied pecans, fried leeks.
Add Chicken 5 or Shrimp 8

*If you have a food allergy or any dietary restrictions, please let us know.

Reserve a table with us.

For parties of 7 or more, please give us a call at 518-818-6160.
Please note: Table reservations have a two hour max time limit. Let us know if you are running late, we will hold your table for 15 minutes.