Town Hearth menu — United States

Thinly sliced raw prime strip steak served with a horseradish cream sauce.

Finely chopped raw prime beef tenderloin seasoned with a zesty red herb sauce, served with toasted bread.

Thinly sliced yellowtail served with serrano and red fresno peppers, chives, yuzu vinaigrette, and smoked trout roe.

Five chilled shrimp served on ice with a side of delta sauce.

Crispy tortilla chips topped with fresh raw tuna tartare, creamy avocado, mango salsa, and a spicy chili crunch.

Fresh raw oysters served by the half or baker's dozen with cocktail sauce and mignonette.

• half doz$24
• baker's doz$48

A thick-cut slice of wood-roasted bacon glazed with a bourbon-maple sauce.

Tender Mediterranean octopus served with creamy avocado and a grilled pineapple-habanero salsa.

Wood-roasted meatballs served in a tomato sauce, topped with melted smoked provolone cheese and a fresh herb garnish.

Crispy rock shrimp tossed in a savory sauce, garnished with sesame seeds, sliced red fresno chilies, and fresh pea tendrils.

A selection of red and king crab topped with a rich hollandaise sauce and a hint of mild espelette pepper.

Thinly sliced, seared beef tenderloin served with a tangy citrus-soy sauce, sesame seeds, and a side of pickled ginger salad.

A savory onion soup topped with melted Gruyère and smoked provolone cheese, served hot.

A rich, creamy soup made from lobster stock and finely strained shellfish.

A crisp romaine lettuce salad tossed in Caesar dressing, topped with shaved Parmesan cheese and a zesty herb gremolata.

• half$10
• full$19

A fresh spinach salad topped with bacon, roasted mushrooms, red onion, and a hard-boiled egg, finished with a zesty gremolata and a sherry-dijon dressing.

• half$11
• full$20

A crisp iceberg lettuce salad served as a wedge or chopped, topped with bacon, tomatoes, and your choice of Point Reyes blue cheese or Russian dressing.

• half$12
• full$21

A fresh salad featuring creamy burrata cheese and tomatoes, served with watercress, shallots, and a white balsamic herb dressing.

Our house-made pasta features creative interpretations of traditional recipes.

A thick-cut grilled cauliflower steak served with a sweet pepper salad, savory sofrito, and a balsamic glaze.

Thick, hollow pasta served with a rich meat sauce, topped with creamy burrata cheese and a bright herb garnish.

A 10-ounce Wagyu beef patty topped with Tillamook cheddar and mayonnaise on a sesame bun, served with a side of russet fries seasoned with espelette sea salt.

Seared Hokkaido scallops served with Mexican-style street corn and a mild guajillo chili oil.

Seared ahi tuna served with a pickled ginger salad and a citrus-based ponzu sauce.

This pan-roasted halibut from Clark's Harbour, Nova Scotia, is served with a lemon caper butter sauce.

A thick fillet of fresh-caught cod, wood-roasted and served with a charred tomato brown butter sauce.

A whole 3.5-pound Maine lobster roasted over an open flame and served with a generous portion of butter.

This 3.5-pound Maine lobster is fried and served with a citrus-based ponzu sauce and a savory dynamite topping.

An 8-ounce center-cut beef tenderloin, wet-aged for a minimum of 28 days for enhanced tenderness.

This 14-ounce New York strip steak is wet-aged for a minimum of 28 days to enhance its flavor and tenderness.

A 16-ounce boneless ribeye steak that has been wet-aged for a minimum of 28 days to enhance tenderness and flavor.

This 12-ounce center-cut filet mignon is wet-aged for a minimum of 28 days to ensure tenderness.

A 24-ounce bone-in ribeye steak that has been wet-aged for a minimum of 28 days.

This 28-day wet-aged, bone-in prime rib is open-fire roasted, carved to order, and served with jus, watercress, and horseradish cream.

This 24-ounce, bone-in dry-aged strip steak is aged for a minimum of 45 days and served sliced for sharing.

This 32-ounce, long-bone ribeye is dry-aged for a minimum of 45 days and served sliced for sharing.

This 42-ounce porterhouse steak is dry-aged for at least 45 days and served pre-sliced for sharing.

A nine-ounce tenderloin steak served with a savory herb-infused butter.

A 16-ounce dry-aged Duroc pork chop served with a sun-dried cherry condiment.

A 10-ounce Rosewood Texas Wagyu strip steak, thinly sliced and lightly seared in the traditional Japanese tataki style.

A 12-ounce Rosewood Texas Wagyu ribeye steak, seared on a flat-top grill.

Crispy potato fries seasoned with mild Espelette chili sea salt.

Fresh spinach baked in a creamy sauce and topped with melted Gruyère and Parmesan cheeses.

Creamy mashed potatoes served with a savory gravy seasoned with cracked black pepper.

Fresh asparagus roasted over a wood fire and topped with a bright lemon and herb garnish.

Roasted cauliflower tossed in brown butter and topped with Parmesan cheese.

Crispy fried Brussels sprouts tossed in a honey mustard glaze.

A fresh salad of sliced tomatoes and arugula topped with red onion, shaved parmesan cheese, and a balsamic dressing.

Sweet corn topped with butter, lime, and Mexican-style cream.

Roasted mushrooms served in a savory veal reduction with butter.

Crispy fries topped with grilled steak, creamy béchamel sauce, melted cheddar cheese, fresh pico de gallo, and a spicy dynamite sauce.

Baked macaroni pasta tossed in a creamy white cheddar cheese sauce.

A creamy pasta dish made with shell-shaped noodles, bacon, lobster, and a drizzle of truffle oil.

This is a vintage 1974 Ducati Sport motorcycle that has been professionally restored to mint condition and is available for purchase.