dinner
fall 2024
Sunday and Monday, 5 pm - 10:45 pm
Tuesday - Thursday, 5 pm - 11:15 pm
Friday and Saturday, 5 pm - 11:30 pm
starters
bisque of autumn squash,
crispy shiitake mushrooms,
maple crème fraîche22
goat cheese and pistachio soufflé,
Asian pears, pomegranate jus21 
terrine of roasted beets and aged goat cheese,
poached Mission figs, wild watercress,
navel oranges, candied walnuts,
navel orange vinaigrette 21
hamachi sashimi, blood oranges,
blood orange syrup, avocado, micro celery 22
Maryland jumbo lump crab meat
and Maine lobster raviolo,
melted young leeks, Roquefort cheese,
coconut ginger broth25
roast chicken quesadilla, pico de gallo,
avocado relish24
pan roasted diver scallops,
shaved Brussels sprouts, crispy pancetta,
scotch bonnet pomegranate reduction24
blue claw crab fritter, tomato tarragon fondue25
Maine lobster taco, charred tomato salsa,
avocado relish, cilantro and herb salad24
spicy salmon tartare, daikon radish,
wakame seaweed salad, soy serrano dressing23
salads
persimmon salad, toasted walnuts,
pomegranate, Oregon blue vein cheese,
simple vinaigrette20
fresh strawberries, baby spinach,
gem lettuces, toasted almonds,
local honey & balsamic vinaigrette18
44 & X traditional Caesar salad,
aged parmesan crisp19
shaved fennel and arugula,
aged parmesan, truffle vinaigrette18
Mediterranean chopped salad19
wedge of iceberg lettuce,
marinated cherry tomatoes,
Maytag blue cheese dressing17
salad of organic baby greens,
marinated teardrop tomatoes,
sherry herb vinaigrette17
mains
buttermilk fried chicken,
pecans, collard greens, chive waffle,
black pepper and maple syrup jus36
turkey and wild mushroom meat loaf,
wrapped in bacon, old fashioned tomato sauce,
creamy mashed potatoes35
pan roasted lemon sole,
braised asparagus, Brussels sprouts,
artichokes, hon-shimeji mushrooms,
patty pan squash,
champagne and black truffle reduction 49
sautéed breast of duck, sweet potato hash,
poached Mission figs, red wine reduction 50
wild oregano scented French cut chicken breast,
creamy mashed potatoes, braised asparagus,
artichokes, pan juices 37
casserole of Maine lobster,
braised autumn vegetables,
Sauternes reduction scented with vanilla 51
pan seared filet mignon, potatoes au gratin,
tart tomato jam, port wine jus 50 
pan roasted mahi-mahi,
artichoke and pistachio risotto,
haricots verts gremolata,
Asian barbecue glaze 45
crispy sea bass, shiitake mushrooms,
braised asparagus, artichokes,
saffron mussel broth43
grilled sirloin steak frites54 
sautéed halibut, spinach,
asparagus, haricots verts,
shiitake mushrooms, artichokes,
Merlot reduction 49
grilled braised short ribs,
smoked Gouda mashed potatoes,
black truffle port wine reduction 46
garlic and rosemary crusted rack of lamb,
organic quinoa and goat cheese cake,
haricots verts, grilled asparagus,
pan juices 50 
Vermont cheddar macaroni and cheese,
truffle oil drizzle28
pan roasted North Atlantic salmon,
caramelized Brussels sprouts,
cipollini onions, haricots verts,
patty pan squash, artichokes,
kabab massala coconut broth 40
pistachio crusted tilapia,
roasted sweet potatoes,
caramelized Brussels sprouts,
baby zucchini, shiitake mushrooms,
Maine lobster jumbo crab ravioli,
cornichon and vermouth emulsion41 
chipotle and citrus marinated pork tenderloin,
goat cheese polenta, apricot chutney,
toasted cashews39
44 & X hamburger, English muffin,
crispy fries and garlic pickle25
sides
creamy mashed
sautéed baby spinach
french fries
green market vegetables 10