RusTeak Restaurant & Wine Bar

Tempura battered burrata cheese over baby arugula and sangria cherry tomato and fig confit finished with basil oil and fig balsamic glaze.

Vodka crisped chicken wings and blistered shishito peppers accompanied by citrus sweet-sour, Thai peanut, and ginger teriyaki dipping sauces.

Toasted sourdough bread topped with smoked fish dip, sweety drops, crispy capers, micro greens and gar ic oil accompanied by a grilled lemon.

Steamed clams in a creamy white wine garlic sauce topped with crispy pancetta dust and a potato nest accompanied by grilled garlic butter baguette.

Crispy gruyere risotto spheres served in spicy arrabbiata sauce finished with shaved pecorino cheese.

Shaved ribeye, garlic cilantro sauce, pickled onions 8 lie cheese crumbles.

Smashed roasted garlic, toasted pumpkin seeds parmesan cheese.

House-made ricotta cheese, spinach almond pesto crew tomato jam served with toasted naan bread.

Sautéed fresh garlic, white wine, tomatoes, herbs panko bread crumbs grilled garlic.

A trio of bavarian pretzel rolls served with gruyere mornay and honey mustard seed dressing.

Crispy ginger battered cauliflower, smoked peanut Kung pao crushed peanuts and scallions.

Chefs selection of cheese, house-made spread, sliced cucumbers grilled naan.

Choice of blackened shrimp or sliced sesame-crusted ahi tuna - served rare, over mixed greens, quinoa, apple confetti slaw, wasabi peas, spiced edamame, enoki mushrooms and watermelon radish accompanied by carrot ginger vinaigrette.

Parmesan and pancetta crusted scallops over chi led baby romaine, roasted corn, cherry tomatoes, pickled red onion, dried cranberry, pepitas and toasted almonds accompanied by the honey citrus vinaigrette.

6 oz grilled flat iron steak over kale and shaved brussels sprouts, dried cranberries, butternut squash, candied walnuts, cherry tomatoes, and feta cheese accompanied by spiced fig vinaigrette.

Grilled chicken, egg, maple pepper bacon, cucumber, tomato, roasted corn, edamame, shredded Munster cheese mixed greens served with honey mustard seed dressing.

Sliced turkey breast, apple chutney, fontina, crispy onions and cider onion jam aioli on toasted served hot on sourdough bread.

Shaved ribeye, horseradish mayo, grilled onions and mushrooms, melted gruyere and muenster cheese, served open-faced on a toasted baguette accompanied by a side of au jus.

Kung pao pork belly tacos with apple confetti slaw, candied jalapenos, and baby arugula in grilled flour torti las finished with spicy white sauce - try with tofu.

Grilled catch of the day, mixed greens, apple confetti slaw, bacon, tomato citrus aioli served on a brioche bun - try as tacos.

Grilled chicken breast, crispy pancetta, melted provolone cheese, gar ic-chive aioli, beefsteak tomato apple confetti slaw on a toasted pretzel bun.

Sliced pastrami, mustard seed honey mayo, steak slaw dill Havarti on toasted sourdough bread with a house-made pickle.

Pulled chicken breast, candied walnuts, apple craisins with beefsteak tomato spring mix lettuce served on a brioche bun.

Chopped Maine lobster, gruyere, dill Havarti, and fontina cheese basil aioli on toasted sourdough.

8 oz Angus melted blue cheese, onion chutney, tomato crispy pancetta served on a toasted pretzel bun with smoked agave BBQ.

8 oz Angus beef, gar ic-herb cilantro sauce, beefsteak tomato, provolone cheese, smoked bacon, over medium fried egg crispy potato strings served on toasted brioche.

8 oz Angus pulled braised short rib, gruyere mornay, beefsteak tomato, crispy onion nest and cider jam aioli on a toasted brioche bun.

8 oz Angus muenster cheese, Korean spiced chicharrones and pickled vegetable slaw on a brioche bun.

3 U-10 scallops seared in duck fat served over tri-color quinoa vegetable hash finished with black cherry vincotto.

Braised short ribs over Yukon gold mashed potatoes and caramelized heirloom carrots finished with cipollini onion red wine demi-glaze and pepita gremolata.

Maple glazed pecan crusted shrimp over barley and tomato ragout finished with crispy kale.

Spicy vodka sauce tossed pappardelle pasta with heirloom cherry tomatoes, roasted carrots kale, and pepitas.

Sous vide duck confit over sautéed baby bok choy and parsnip mashed potatoes finished with mustard seed agave glaze.

Grilled flat iron steak, Yukon gold mash, jumbo shrimp 8 blackened asparagus finished with béarnaise sauce.

6 oz fresh catch over barley and leeks in carrot butter, roasted honey glazed heirloom carrots finished with spinach pesto, blueberry gastrique and shaved radish.

Grilled mahi-mahi topped with an almond panko crust, toasted almonds, sautéed shrimp, cherry tomatoes broccolini topped with a lemon-herb béchamel sauce served over vegetable potato hash.

Grilled 1602 harissa rubbed ribeye steak, loaded cauliflower pancetta casserole and blackened broccolini drizzled with red wine demi-glace.

Sous vide and pan-seared french chicken breast served over gar ic mashed potatoes broccolini topped with black cherry cider.

Grilled wild raised salmon, grilled asparagus with loaded cheddar and pancetta cauliflower casserole.

blackened chicken over spaghetti pasta tossed in a creamy alfredo sauce with cherry tomatoes finished with pecorino cheese

smashed angus beef patties, melted blue cheese, onion chutney, tomato & crispy pancetta served on toasted brioche bun with smoked agave bbq sauce *served well done*

grilled wild raised salmon, grilled asparagus with loaded cheddar and pancetta cauliflower casserole

NY style coconut cheesecake baked in a toasted almond graham cracker crust finished with guava caramel and shredded coconut

sliced turkey breast, basil aioli and melted munster cheese on toasted sourdough

trio of Bavarian pretzel rolls served with gruyère mornay and honey mustard seed dressing

with smashed garlic, toasted pumpkin seeds and parmesan cheese

tempura battered cauliflower, smoked peanut kung pao, crushed peanuts and scallions

tofu over mixed greens, quinoa, cilantro lime slaw, wasabi peas, spiced edamame, spun carrots and watermelon radish accompanied by carrot ginger vinaigrette

grilled chicken, egg, maple pepper bacon, cucumber, tomato, roasted corn, edamame, shredded Munster cheese & mixed greens served with honey mustard seed dressing

grilled chicken over mixed greens, quinoa, cilantro lime slaw, wasabi peas, spiced edamame, spun carrots and watermelon radish accompanied by carrot ginger vinaigrette

grilled mahi over mixed greens, quinoa, cilantro lime slaw, wasabi peas, spiced edamame, spun carrots and watermelon radish accompanied by carrot ginger vinaigrette

grilled salmon, mixed greens, bacon, tomato & citrus aioli served on a brioche bun

pulled chicken breast, candied walnuts, apple & craisins with beefsteak tomato & spring mix lettuce served on a brioche bun

grilled chicken breast, melted gouda, crispy potato strings, bacon and chive aioli on a toasted brioche bun

chopped maine lobster with a trio of cheeses and basil aioli on toasted sourdough

house made sliced pastrami, dill havarti cheese, honey mustard mayo and rusteak slaw on sourdough bread with a house made pickle

Shaved Rib Eye topped with melted Muenster and Gruyere cheese served Open Face on a Garlic Butter toasted Thick Sliced Artisan Sourdough with a Horseradish Aioli Spread a side of Au Jus

sliced turkey breast, basil aioli and melted munster cheese on toasted sourdough

smashed angus beef patties, garlic-herb cilantro sauce, beefsteak tomato, provolone cheese, smoked bacon, over medium fried egg & crispy potato strings served on toasted brioche *served well done*

smashed angus beef patties, melted blue cheese, onion chutney, tomato & crispy pancetta served on toasted brioche bun with smoked agave bbq sauce *served well done*

smashed angus beef, braised short rib, gruyere mornay, onion jam aioli and a crispy onion nest on a brioche bun

grilled mahi-mahi topped with an almond-panko crust, toasted almonds, cherry tomatoes & broccoli topped with a lemon-herb béchamel sauce served over vegetable potato hash

grilled wild raised salmon, grilled asparagus with loaded cheddar and pancetta cauliflower casserole

blackened chicken over cilantro lime jasmine rice with broccoli and kung pao aioli

chicken breast served over garlic mashed potatoes & broccoli topped with black cherry onion jam

braised short rib over garlic mashed potatoes and vegetable hash with a crispy onion nest

Grilled catch filet over sauteed farro, julienned veggies & a sweet pea puree finished with Beurre Blanc!

rigatoni pasta with Beyond Meat®, baby arugula, roasted tomatoes, cannellini beans, and sweet peas tossed in garlic, white wine and rosemary broth finished with shaved pecorino

blackened chicken over spaghetti pasta tossed in a creamy alfredo sauce with cherry tomatoes finished with pecorino cheese

angus beef smash patty and american cheese on a brioche bun *served well done*

with lettuce and mayo on a brioche bun

accompanied by garlic bread

crispy chicken fingers with choice of side

half brownie, chocolate sauce, sprinkles, caramel, vanilla ice cream

house made bread pudding with blueberries, craisins, and white chocolate chips finished with vanilla bean ice cream, caramel and white chocolate drizzle

Are you ready for our new Peanut Butter filled Warmed Brownie topped with Vanilla Ice Cream complimented with our House made Torched Marshmallow over Chocolate Ganache & Graham Cracker Dust?!?

NY style coconut cheesecake baked in a toasted almond graham cracker crust finished with guava caramel and shredded coconut