Full menu
Tuna Tar Tot
$28.00
Soy citrus and avocado over tater tot.
Og 1924 Hotel Caesar
$26.00
Parmigiano Reggiano crouton, soft egg.
Wedge Salad
$24.00
Bacon, point Reyes blue, heirloom cherry tomatoes.
Endive Salad
$22.00
Red & White endive, frisee, Mache, Gorgonzola, Green Apples, Pickled grapes, Candied Walnuts, Mustard Vinaigrette.
Grilled Bacon
Schaller and Weber, house steak sauce, and black onion.
House Biscuits
$9.00
3 biscuits, everything seasoning, vegetable cream cheese.
Chili Lobster
$39.00
Chili marinated lobster, side of Texas toast.
Octopus
Marcona almond romesco, celery, salsa verde.
Tomahawk Chop (40 oz)
$195.00
30 day dry aged.
Filet Mignon (10 oz)
$77.00
10 oz.
NY Strip (14 oz)
$72.00
14oz, dry aged.
Porterhouse (40 oz)
$190.00
40oz, 28 day dry aged.
Bone-in Ribeye (20 oz)
$87.00
20 oz, dry aged.
Pastrami Ribeye (20 oz)
$88.00
20oz, dry aged, whole grain mustard, caraway butter.
Sunny Side Egg
$6.00
Sunny side up egg. Serving choice available: Rare to Well Done.
Bone Marrow
$18.00
Bone marrow served with a selection of herbs and garlic, accompanied by toasted bread.
Jack Daniels Onions
$8.00
Sautéed onions infused with Jack Daniels. Served with options ranging from Rare to Well Done.
S & W Bacon Accompaniment
$11.00
Steak sauce, charred red onion.
AC House Burger
$34.00
Caramelized onions, beer cheese.
Chicken Under a Brick
$42.00
Charred lemon, maître d’ butter.
Mac n' Cheese
Home made Cavatelli , Gruyere, Parmesan.
Potato Purée Robuchon
$15.00
Local butter.
Maitake Hen of the Woods
$19.00
Soy, lime glazed.
French Fries
$14.00
AC secret sauce.
Sunchoke Spinach
Fontina, smoked salt.
Jalapeño Mashed Potatoes
Blended jalapeño.
Dry Aged Potatoes
Leeks, meat glaze, bacon.
Brass Knuckle Potatoes
Gruyere, pork roll.
All Sauces
$12.00
A collection of house-made sauces, each crafted to complement a variety of main courses, typically featuring a blend of classic and innovative flavors to enhance any dish.
Peppercorn Sauce
$3.00
A rich, creamy sauce infused with crushed peppercorns for a distinct, piquant flavor, often served over steaks or other main dishes.
Chimichurri Sauce
A vibrant blend of chopped parsley, fresh oregano, minced garlic, olive oil, and tangy vinegar, offering a fresh and herbaceous accompaniment.
Red Wine Sauce
Red wine sauce is a reduction of red wine, typically simmered with aromatics and a base of stock, creating a rich and velvety accompaniment.
Horseradish Sauce
A blend of grated horseradish root, vinegar, and cream, creating a sharp and slightly tangy sauce.
Béarnaise Sauce
A classic, creamy sauce made with clarified butter, egg yolks, white wine vinegar, and flavored with tarragon and shallots.
Maître D’ Butter Sauce
A classic blend of butter, parsley, lemon juice, and garlic, typically served over steaks or vegetables.
Strawberry Cheese Cake
Strawberry Cheesecake, Graham Cracker crumb
Flourless Chocolate Mousse
Semi-sweet chocolate ganache, caramel sauce (does not come with ice cream).
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