Essex

Rich roasted red pepper and walnut dip, a traditional Mediterranean favorite served with warm pita bread.

Creamy chickpeas blended with confit garlic and fresh garden herbs, served with warm pita.

Assorted Mediterranean olives marinated with garlic, chili flakes, and aromatic herbs.

Refreshing Greek yogurt dip blended with crisp cucumber, garlic, and fresh dill.

Smoky roasted eggplant puree blended with nutty tahini, garlic, and lemon juice.

Tangy feta cheese whipped with roasted garlic, smoked pimentón, and fresh garden herbs.

Fresh kale tossed with crunchy garlic crisps, house herb croutons, aged Parmesan, and savory anchovy Caesar dressing.

Crisp heirloom tomatoes, cucumber, radish, and crunchy pita crisps tossed in a tangy sumac and pomegranate vinaigrette.

Half-dozen fresh Bluepoint oysters served raw on crushed ice with signature Essex cocktail sauce and shallot mignonette.

Pan-seared diver scallops paired with marinated tomatoes, crispy olive crumble, and smooth eggplant purée.

Tender grilled Spanish octopus served with spicy nduja sausage, peewee potatoes, and pickled green almonds.

Crispy flatbread topped with creamy artisanal burrata, Prosciutto di Parma, sunflower seed pesto, and sweet balsamic glaze.

Sweet charred baby heirloom carrots atop herbed labneh, finished with puffed wild rice, pepitas, and fresh mint.

Juicy lamb and beef meatballs simmered in a red wine-fig sauce with leeks and saffron yogurt.

Tender fried calamari tossed with pickled cherry peppers, aromatic Moroccan spices, and rich black garlic aioli.

Pan-blistered shishito peppers served over sesame yogurt with lemon vinaigrette and crunchy sunflower seed dukkah.

Hand-cut Wagyu beef tartare topped with a fresh quail egg yolk, shallots, capers, and black garlic aioli, served with toasted crostini.

Prime dry-aged 16oz bone-in NY strip steak served with thrice-cooked steak fries.

Massive 32oz dry-aged bone-in ribeye cut for two, carved and served with thrice-cooked steak fries.

Dry-aged 36oz Porterhouse steak combining tenderloin and strip steak, served with thrice-cooked steak fries.

Showstopping 36oz long-bone Tomahawk ribeye steak, perfectly charred and paired with thrice-cooked fries.

Seared 12oz Angus NY strip steak served with hand-cut fries and rich sauce au poivre.

Whole grilled Mediterranean branzino served with a zucchini and raisin salad, grilled lemon, olives, and capers.

Rolled pasta filled with spinach and mushrooms, baked in coconut béchamel with caramelized leeks and spiced tomato sugo.

Grilled Australian lamb chops over creamy polenta, green garbanzo beans, and charred spring onions.

Tender herb-marinated chicken skewers served with savory vermicelli rice and zesty harissa dip.

Pat LaFrieda short rib and brisket blend burger topped with Gruyère, grilled slab bacon, caramelized onions, arugula, house pickles, and Dijon aioli on a pretzel bun, served with hand-cut fries.

Beyond Meat plant-based patty with soy cheddar, vegan bacon, arugula, house pickles, and vegan pepper aioli on a pretzel bun, served with hand-cut fries.

8 oz Mishima Reserve Ultra Wagyu filet mignon served with truffle-potato gratin and rich Sauce Bordelaise.

Rich baked macaroni enveloped in creamy Manchego cheese sauce.

Crispy hand-cut potatoes tossed in aromatic truffle oil, fresh herbs, and shaved Parmesan cheese.

Tender broccolini sautéed with garlic and spicy Calabrian chilis.

Smooth and creamy Idaho potatoes whipped with butter, topped with crispy fried onions and fresh chives.

Selection of fresh market vegetables roasted with extra virgin olive oil and garlic.

Moist chocolate olive oil cake baked with almond flour, served with fresh berries and Chantilly cream.

Silky tahini and buttermilk panna cotta topped with sweet roasted peach compote and chocolate crumble.

Selection of house-made fruit sorbets served with fresh seasonal berries.

Choice of brunch entrée accompanied by 1.5 hours of unlimited mimosas, Bloody Marys, Aperol Spritzes, Screwdrivers, and Narragansett draft beer.

Three pasture-raised eggs prepared to your liking, served with fresh fruit, greens, home fries, and your choice of specialty bacon or sausage.

Thick slices of golden Challah French toast topped with fresh berries and rich bananas foster sauce.

Crisp tortilla chips simmered in tomatillo salsa, topped with two pasture-raised eggs, queso fresco, black beans, avocado, crema, and pico de gallo.

Fluffy tofu scramble with soy cheese, avocado pico de gallo, crisp tortilla chips, and kale-shiitake-black bean hash.

Succulent sautéed shrimp over creamy, cheesy bacon grits with two pasture-raised eggs, jalapeño relish, and a warm biscuit.

Three eggs poached in a rich spiced tomato and bell pepper sauce, topped with crumbled feta cheese and served with grilled herb baguette.