Page 4 - Hair Menu

UPGRADED ENTRéES

√ DRY-AGED COWBOY RIBEYE $18
16oz. dry-aged, bone-in ribeye steak,
grilled to perfection, served with roasted
red potatoes and Chef’s choice of vegetable
b Consentino “The Zin”, Zinfandel –
Lodi, California

CHICKEN AND SHRIMP PUTTANESCA $12
Fresh linguine pasta with grilled chicken, shrimp, grape tomatoes, black olives, capers,
olive oil, fresh basil, garlic, and white wine, topped with shaved Parmesan cheese
b The Seeker, Riesling – Mosel, Germany

√ SLOW ROASTED CRISPY PORK BELLY $12
Six-hour slow-roasted pork belly, seared until crispy, topped with pan jus,
served with a side of Parmesan polenta and Chef’s choice of vegetable
b Giesen, Sauvignon Blanc – Marlborough, New Zealand

CIOPPINO $10
A rich and savory seafood broth with mussels,
little neck clams, and shrimp atop a bed of
linguine pasta, served with French bread
toast point
b “Conundrum” by Caymus, Red Blend –
Rutherford, California

ENTRéE add-ons

Grilled Salmon $9 Sautéed Mushrooms $4
Grilled Shrimp $7 Grilled Vegetables $4
Grilled Chicken $6 Grilled Asparagus $4

b Indicates a Suggested Wine Pairing
√ Indicates a selection that can be prepared gluten-free
* Eating undercooked foods increases your chance of foodborne illness