Sides & Deserts

Bacon & Onion Yukon Gold Potatoes

Quartered Yukon gold potatoes roasted with olive oil, salt, and pepper, flash fried and tossed with caramelized white onion and house-smoked bacon in demi-glace.

Soup spoon

Steak Fries, Bourbon & Coke Ketchup

House-cut Idaho potatoes flash-fried and seasoned with house-smoked citrus salt, served with Bourbon & Coke Ketchup (Ketchup, Coke syrup, Ol’ Coyote Bourobon)

No Utensil

House Smoked Mashed Potatoes

Idaho potatoes mashed daily with cream, butter, garlic, smoked citrus salt, white pepper, and infused with smoking liquid

Soup spoon

Poblano Cream Corn

Sautéed sweet corn, Texas 10/15 onions, garlic, shallots, and poblano and hatch chiles in a light roux with cream and chopped thyme before being reduced into a silky texture. Topped with cornbread croutons and chopped chives

Soup spoon

Twice-Baked Potato

Whipped potato, cheddar, gouda, butter, bacon, and minced chives piped into a fried Russet potato shell, baked, and finished with fresh minced chives

Soup spoon

Republic Mac & Cheese

Cavatappi pasta mixed with a house-made cheese sauce containing sharp cheddar cheese, cream cheese, chopped red bell pepper, garlic, white onion, and a touch of Tabasco. MU: soup spoon.

Salt Crusted Baked Idaho Potato

A classic Idaho potato crusted with kosher salt and served with shredded cheddar, sour cream, butter with smoked citrus salt, and chopped chives on the side. MU: none.

Truffled Lobster Mac & Cheese

Cavatappi pasta with house-made cheese sauce, lobster bisque base, white truffle oil, Matignon (celery, carrots, onions), and $2\,ounces$ of lobster knuckle meat, topped with toasted focaccia breadcrumbs. MU: soup spoon.

Pecorino Creamed Spinach

Sauteed fresh spinach folded in with cream and a house made béchamel, topped with Pecorino Romano cheese and Japanese breadcrumbs, and flash broiled. MU: app fork.

Roasted Cremini Mushrooms

Whole cremini mushrooms roasted with shallots, garlic, thyme, and bay leaves, deglazed with red wine, and sauteed with butter, demi-glace, truffle oil, and fines herbs (chives, parsley, and thyme). MU: soup spoon.

Lemon Zest Grilled Asparagus

Several asparagus spears brushed with olive oil, seasoned with salt and pepper, grilled, and finished with lemon zest. MU: app fork.

Cauliflower Bacon Gratin

Roasted cauliflower in a Gruyere mornay sauce (roux, milk, nutmeg, Gruyere cheese) with bacon, finished with Japanese breadcrumbs and slightly broiled. MU: soup spoon.

Bacon Maple Brussels Sprouts

Slow roasted Brussels sprouts, caramelized onions, and house smoked bacon cooked in a bacon and maple infused chicken stock, finished with candied pecans. MU: soup spoon.

Prosciutto Green Beans

Flash fried green beans tossed in a compound butter (bacon, garlic, parsley, sage, rosemary, thyme, Parmigiano Reggiano) and finished with rendered prosciutto and sliced almonds. MU: app fork.

Mocha Torte

Espresso and chocolate baked into a torte, served with mixed berries tossed in Rothman & Winter apricot liqueur and berry juice. Finished with raspberry coulis and strawberry ice cream.

Single Malt Brûlée

A custard of single malt whiskey, malted milk, and 'Sugar in the Raw' finished with house-smoked salt; served with caramel sauce and two almond butter chocolate bars topped with toasted and chopped pecans, walmuts, and almonds, along with salted caramel sauce and bacon salt.

Old Fashioned Cheesecake

New York Style Cheesecake on a graham cracker crust topped with bitter vanilla Chantilly cream (whipped cream, Madagascar vanilla, Campari), Bourbon macerated cherries, Bourbon cherry syrup, and orange zest.

Marie Antoinette

Double layer chocolate cake (amaretto semi-sweet cake and milk chocolate mousse) covered with a thin layer of dark chocolate ganache, topped with white chocolate shavings. Served with almond brittle, red wine syrup, and amaretto macerated strawberries. topped with Chantilly cream.

Grilled Apple French Toast

Two slices of house-made brioche bread dipped in a bourbon anglaise egg wash and lightly pan fried, topped with grilled Granny Smith Apples sauteed in butter and brown sugar, two scoops of vanilla bean ice cream, creme anglaise, candied pecans, and grilled apple puree at the bottom

Key Lime Pie

Base of sweetened condensed milk, key lime zest, and key lime puree on a heavily nutted crust (walnuts, pecans, almonds), topped with passion fruit Chantilly cream, and the plate is finished with raspberry coulis and key lime zest

Peanut Butter Chocolate Mousse

Peanut butter and chocolate whipped with heavy cream, baked on a chocolate cookie crust, and served with cacao nibs, roasted peanuts, and caramel corn ice cream. The dish is finished with caramel corn and white chocolate snow.