Served Wednesday through Saturday 11am
96 West for Lunch
COLD TAPAS
- Beet HummusHousemade with pita bread or vegetable crudites$8.........................................................................................................................................................................................................................................................
- Stuffed PepadewsMild sweet peppers stuffed with a goat cheese blend$9.........................................................................................................................................................................................................................................................
- Bacon Wrapped Quail SkewerServed with demi glace over mashed potatoes$17.........................................................................................................................................................................................................................................................
- Vegetable CevicheTomato, celery, onion, bell peppers, and cucumber bathed in sweet & spicy cocktail sauce, served with tarro chips$9.........................................................................................................................................................................................................................................................
- Charcuterie BoardChef's selection of daily cured meats and cheeses, coarse ground mustard, marinated olives, house pickles, and candied nuts$25.........................................................................................................................................................................................................................................................
FLATBREADS
A great plate for your meal, with plenty to share.
- TenderloinTender beef, port wine red onion, and tear drop tomatoes$17.........................................................................................................................................................................................................................................................
- MushroomA vegetarian option with kale and red onion and a chimichurri sauce$13.........................................................................................................................................................................................................................................................
- AnchovieAnchovie, capers, a sunny-side egg, and kale$17.........................................................................................................................................................................................................................................................
Slow down for the evening and enjoy delicious creations from our culinary team of Daniel and Brian! See our complete dinner menu here.
96 West for Dinner
Starters/Tapas
Start with your favorite cocktail paired with a tapas or charcuterie board
- Vegetable CevicheTomato, celery, onion bell peppers, and cucumber bathed in sweet & spicy cocktail sauce, served with tarro chips$9.........................................................................................................................................................................................................................................................
- Crab CakesServed on a bed of greens with chipotle aioli and basil cream$18.........................................................................................................................................................................................................................................................
- Lobster and Crab NachosBlack bean puree, corn, tear drop tomato, lobster, crab, and avocado with cilantro cream sauce$21.........................................................................................................................................................................................................................................................
- Bacon wrapped Quail SkewerServed with demi glace over mashed potatoes$17.........................................................................................................................................................................................................................................................
- Charcuterie BoardChef's choice of three cheeses and meats, candied nuts and homemade honey and jams, served with flatbread and vegetable crudites$25.........................................................................................................................................................................................................................................................
Fur, Fin and Feather Entrees
- Airline Chicken BreastSeasoned with Jamaican jerk spice and seared in a smoking hot pan, served with haricot vert and garlic mash potato$31.........................................................................................................................................................................................................................................................
- Shrimp and Spicy Chees GritsShrimp sauteed with bacon, garlic, shallots and mushrooms and served over a bed of grits$27.........................................................................................................................................................................................................................................................
- Braised Short RibServed with tri-color carrots and black bean puree$33.........................................................................................................................................................................................................................................................
- Butcher CutTeres major pan-seared cooked medium and covered with a red wine mushroom pan sauce, served with garlic mash seasonal vegetable$29.........................................................................................................................................................................................................................................................