Dinner

Thyme croutons, ‘zoe’ spanish evoo, petite basil

creole-spiced amber beer broth, cornbread

mesclun greens, honey citrus vinaigrette

Shaved fennel frisée, grapefruit, blood orange, pistachio

Garlic, leeks, herbs, sauvignon blanc

Ponzu, shallots, chives, garlic oil, crispy rice paper

Butternut squash mac sauce, rigatoni, tarragon crumbs

 Chef’s selection of cured meats and cheeses

House-made caesar dressing, croutons, shaved parmesan

whipped potatoes, baby vegetables, seasonal coulis

rock shrimp, fregola risotto, melted leeks

18oz kansas city cut, steak potatoes, cipollini demi glaze

Make The Abbey Steak House 3-Courses +15
caesar salad, cheesecake

valencia rice, spiced sofrito, smoked paprika, baby vegetables

Connecticut little neck clams, fresh herbs, charred lemon

Baby squash, baby carrots, potato galette

Valencia rice, spiced sofrito, smoked paprika, baby vegetables

Abbey blend beef, peppercorn aioli, heirloom tomatoes, brooklyn crunch greens, aged emmental, parmesan truffle fries

Whipped goat cheese, pistachio, arugula pesto

Whipped goat cheese, pistachio, arugula pesto

Balsamic, guanciale