ChefMenu

The menu will heavily feature vegetarian and vegan dishes. Starters will include a Cajun kale soup, the Amazing Green Chili and numerous salads, like the farro and quinoa salad with a blend of ancient grains and a sweet raisin puree. Other starters will include crab cakes, wings and lobster fries.
Chef Wayne has created an assortment of vegetable and meat based entrees such as Cajun veggie gnocchi, chargrilled rib-eye, blackened Atlantic salmon and a grilled cauliflower steak with mushrooms, carrots, confit tomatoes and preserved Meyer lemons. The restaurant’s namesake dish, the Steak 55, is a 9-ounce sirloin served with white cheddar tots, chimichurri, veal jus and a seasonal vegetable. Also, expect surf and turf, Cajun chicken pasta, Hawaiian grilled shrimp and Creole chicken with mushrooms /white rice.