Bar Food: The Parlor & Bunker Bars
Small plates and a few large ones, built for the bar and live music Thursday through Saturday.
Small Plates
- ½ Dozen East Coast Oysters24
Cucumber-pink peppercorn mignonette
- Shrimp Cocktail24
5 jumbo shrimp, Calabrian chili cocktail sauce
- Warm Housemade Focaccia14
Potato & onion, seasonal butter
- Artisanal Cheese Plate21
Chef selection of 4 cheeses, warm focaccia
- Pecorino Zeppole25
Prosciutto di Parma, Calabrian chili-honey
- Shaved Zucchini Insalata19
Fuji apple, Dilano blue cheese, moscatel dressing
- Little Gem Caesar24
Prosciutto di Parma, ricotta salata
Large Plates
- RD Burger24
Chef RD dry-aged blend, aged provolone, caramelized onion aioli, sliced pickles, bacon, lettuce, tomato, Parmigiano French fries
- Petite Prime Steak Frites37
Béarnaise, Parmigiano French fries
- Sliced Ribeye Sandwich29
Warm housemade focaccia, aged sharp provolone, broccoli rabe, shishito peppers, rosemary jus, Parmigiano French fries
Menus change seasonally; selections and pricing may vary. A 2.99% convenience fee will be assessed for all credit card transactions.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.