Fine Food ...

Our James Beard nominated Executive Chef & partner Marc Dzojlija creates seasonal menus around a shared plates concept.

SNACKS

Roasted Cashews  7

Moroccan Spiced Dust

Burrata Toast  12

Sweet Potatotes, Brussels Sprouts, Pine Nut Brittle Maple Glaze

Fresh Potato Chips  10

White Cheddar Cheese, Bacon, Scallions, Tomato Relish

Shaved Mushroom  Salad  12

Escarole, Crisp Garlic, Hard Boiled Egg, Sherry Wine Vinaigrette

Roasted Baby Beets  13

Crispy Quinoa, Pickled Fennel, Ricotta Cheese, Citrus Vinaigrette

Pork Belly Sliders  9

Tomato Jam, Arugula, Sriracha Aioli, Toasted Brioche Bun

Tuna Tartare  15

Spicy Mayonnaise, Wontons, Sweet Soy, Pickled Pear

Blackened Chicken Skewers  12

Fresno Chile Glaze, Tri-Color Potato Salad, Fresh Chives

Baked Pasta  9

Braised Artichokes, Fennel, Spicy Tomato Sauce, Seasonal Salad

 

 

 

 

 

PLATES

Dirty Rice Arancini  9

Ground Pork, Braised Leeks, Gumbo Sauce, Spicy Tomato Aioli

Maine Crab Cakes  14

Creole Mustard Sauce, Cornichon Relish, Crisp Shallots

Roasted Cauliflower  12

Curried Onion Hummus, Frisee, Capers, Preserved Lemon

Parisian Gnocchi  16

Parma Prosciutto, Arugula, Shaved Parmesan, Saba

Seared Bay Scallops 18

Medjool Dates, Chorizo, Red Pepper Puree, Saffron Aioli

Shrimp & Calamari 15

Cornmeal Crust, Poblano Pepper Sauce, Lime Crema, Cilantro

Braised Lamb Shoulder. 15

Semolina Cake, Mint Salsa Verde, Ricotta Salatta, Lamb Jus 

Roasted Pork Tenderloin  18

White Beans, Mustard Greens, Bacon, Tangy Mustard Sauce

New York Strip Steak  24

Espresso Crust, Tri-Color Carrots, Goat Cheese, Chimichurri

 

DESSERTS

Chocolate Whoopie Pies  8

Peanut Butter Cream, Dark Chocolate Fudge, Meringue

Grapefruit Upside Down Cake  8

Yogurt Cake, Goat Cheese Chantilly, Brown Sugar Tuille

Butterscotch Pudding  7

Whipped Cream, Nutmeg, Ginger Snap Cookies

Hours

  • Mon - Thurs4:00 PM - 12:00 AM
  • Fri - Sat4:00 PM - 2:00 AM
  • Happy Hour Mon - Fri4:00 PM - 6:00 PM

Reservation Policy

Currently, Wright & Company is seating guests on a first come, first served basis.  For all parties of ten or more, there are minimum and deposit policies to reserve space.

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