parmesan, garlic crostini, tapenade, white anchovy
arugula, candied walnuts, poached pear, blue cheese, orange vinaigrette
carrot, green onion, bacon, cherry tomato, roasted garlic ranch dressing
Add Blue Cheese Crumbles
candied pecans, bacon, granny smith apple, red onion, warm balsamic, vinaigrette, local goat cheese
feta, bell peppers, kalamata olive, red onion, cucumber, oregano, radish, haricot verts, cherry tomatoes, lemon vinaigrette, black pepper
Filet Mignon* (6oz)
Filet Mignon* (10oz)
Dry Aged NY Strip* (14oz)
Bone-In Ribeye* (22oz)
Prime Porterhouse* (32oz)
Hanger Steak* (12oz)
NC Cheshire Pork Chop (16oz)
sweet tea brine
Braised Beef Shortrib*
mirepoix, red wine jus
Wood Grilled Duck Breast*
duck confit, spiced honey
Bin 54 Hamburger* (10oz)
with French fries
szechuan pepper crust
Faroe Islands Salmon*
seasonal vegetables, local goat cheese, white wine sauce
Choice of one, always served on the side. (+$2 per additional)
Au Poivre Vert
Blue Cheese Butter
Red Wine Demi Glace
served a la carte
house cured bacon
Creamed Spinach Casserole
brown butter, almonds
smoked onion remoulade
Yukon Gold Potato Puree
House Baked Potato
house cured bacon
Duck Fat Roasted Potatoes
House Cut French Fries
smoked onion remoulade
Truffled Four Cheese Macaroni
*Items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
2016 St Supery Dollarhide Sauvignon Blanc, Napa Valley
This Sauvignon Blanc is rich and flavorful with aromas of grapefruit, lychee, kiwi and green lime that are joined by a thread of toasted oak. Opulent grapefruit, lime and lemon citrus flavors meld together with the subtle creaminess from the new French oak barrels and sur-lie maturation. The result is a lovely textured wine with a clean citrus finish.
2014 St Supery Elu Heritage Blend, Rutherford, Napa Valley
This graceful and structured wine presents dark purple hues with aromas of deep black plum, blackberry, espresso and notes of anise. Flavors of blackberry, cassis, molasses and toasted barrel add extra depth and texture. The 2014 Napa Valley Élu is rich and complex with a nice mouthfeel and excellent length.
With our cocktail list we try to maintain a balance by offering some of our favorites from times past along with some of the recent creations from our "Drink Kitchen." We do all this through the use of only the highest quality ingredients. We hand squeeze our citrus juice daily and incorporate seasonal fruit whenever possible.
Created by Harry Cipriani in 1948 at Harry's Bar in Venice. Named after the 15th-century Venetian painter Giovanni Bellini whose works seemed to have a "pink glow" which is reproduced in the drink. Prosecco, fresh peach puree. Served in a flute.
This drink was invented and named by the fictional secret agent James Bond in the 1953 novel Casino Royale. "When I'm concentrating," he explained, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made." Bombay sapphire gin, stolichnaya vodka, lillet blonde. Served up with a twist.
The Calvados Cocktail
This classic first saw print in the beautifully designed Savoy Cocktail Book, published in London in 1930. This book simultaneously made print in the US, which was a bold move considering Prohibition's repeal was still three years off. Calvados apple brandy, cointreau, fresh squeezed orange juice, orange bitters. Served up with an orange wheel.
The Corpse Reviver #2
This cocktail originated at the turn of the 20th century, sometimes called the "eye opener." Its meaning is obviously stated: "hair of the dog" or a little more of what bit you last night. This was the very way the cocktail got its start a hundred years before. Bombay sapphire gin, cointreau, lillet blanc, absente, fresh squeezed lemon juice, Served up with a maraschino cherry.
The French 75
Named after the French 75mm field gun (and companion shell), model of 1897. This heavy artillery was the mainstay weapon of WWI, & the recoil system made for soft, smooth operation. It set the pattern for almost all early-20th century field pieces, and its use continued to WWII. Beefeater gin, sparkling wine, fresh squeeze lemon juice, dash of simple syrup, Served on the rocks in a snifter with a lemon twist & maraschino cherry.
Commemorating a Broadway singer & actress who, like the drink, is all but forgotten. Her time center stage straddled the late 19th & early 20th centuries, and light opera was her forte. The fancy drink likewise reflected the fame of its namesake and commanded respect & price. Glenlivet 12 year old single malt scotch, fentimans ginger beer, fresh squeezed lemon juice. Served on the rocks in a Collins glass with a lime wedge.
Citrus vodka, pomegranate liqueur, fresh squeezed lemon juice, fresh mint leaves. Served up and topped with sparkling wine.
Simply Perfect Manhattan
Maker's Mark Bourbon, Canton Ginger Liqueur, sweet and dry vermouth. Served up with a bourbon marinated maraschino cherry.
Limoncello Lemon Drop
Absolut Citron, Pallini Lemoncello, lime bitters, fresh squeezed lemon juice. Served up with a fresh slice of strawberry.
Pimm's Cup, Absolut Peppar, diced cucumber, fresh squeezed lemon juice. Served on the rocks. Garnished with cracked black pepper & cucumber slice.
Herradura Silver Tequila, fresh squeezed lemon, lime, & orange juice, agave nectar. Served up with a maraschino cherry & topped with a chambord float.
Hendrick's Gin, muddled cucumber & mint, celery bitters, fresh squeezed lime juice. Served up with a splash of club soda & cucumber slice.
Hennessy "Paradis Extra" Cognac, Grand Marnier Cuvée 1880, fresh squeezed lemon & lime juice. Served up in a gold-flake rimmed martini glass & topped with champagne.
54 Margarita for 2
Gran Patron Silver Tequila, Grand Marnier Cuvée du Centenaire, fresh squeezed lime juice. Shaken & strained into a decanter. Served up tableside.
Not-So Old Fashioned
Bulleit Bourbon, muddled strawberries, aged balsamic vinegar. Served on the rocks with a splash of club soda.
Boodles Gin, fresh squeezed lemon juice, ginger beer, cardamom bitters. Served on the rocks in a collins glass with a lemon garnish.
Tito's Vodka, St. Germain Elderflower Liqueur, fresh squeezed grapfruit juice, grapefruit bitters. Served on the rocks.
Flor de Cana 4-year old Gold Rum, Canton Ginger Liqueur, St. Germain's Elderflower Liqueur, fresh squeezed lemon juice, grapefruit bitters. Served up with a lemon garnish.
St. Germain's Garden
Tito's Vodka, St. Germain Elderflower liqueur, fresh squeezed lemon juice, muddled basil. Served up in a martini glass.
Paulaner Lager - Paulaner Brauerei München | Munich, Germany
Scrimshaw Pilsner - Northcoast Brewing | Fort Bragg, California
The Coravin Device is a relatively new invention to the wine world that accesses a bottle of wine without removing the cork. It uses a small needle to remove the wine through the cork & inserts inert gas that leaves the remaining wine safe from spoilage. This fantastic concept allows us to offer a larger range of wines for by the glass consumption. Enjoy the following in 3oz or 6oz pours. Please allow an extra moment for the staff to bring these selections.
Shafer "Red Shoulder Ranch" | Chardonnay '15 | Carneros, California
Beautiful and exotic flavors complement a beyond traditional California Chardonnay - honeydew melon, honey, pineapple, crème brulee, and mandarin oranges finish with a bright acidity.
This Pinot Noir is a light, traditional style of Burgundy, showing hints of dark cherries, rustic herbs, & cranberries overlying a forest floor and resh earth core. Enjoy with bacon or short ribs.
Beaulieu Vineyard "Tapestry" | Cabernet Sauvignon Blend '14 | Napa Valley, California
An artistry blend of 5 Bordeaux-heritage grape varieties allows Tapestry to encompass dense, powerful aromas & flavors, with a bold structure. Tapestry includes 76% Cabernet Sauvignon, 13% Merlot & dollops of Petit Verdot, Malbec & Cabernet Franc. The Cabernet grapes give a taste of blackberry & cassis while Merlot tames the tannins and Malbec contributes deep plum notes.
Hirsch "San Andreas Fault" | Pinot Noir '14 | Sonoma Coast, California
This elegant Pinot Noir utilizes fruit from more than 30 of the 61 distinct farming blocks at Hirsch Family Vineyards. It represents the care and dedication that goes into each individual block, displaying lively acidity, medium body, and lush red fruits on the palate and nose.
Domaine Porte Rouge '14 | Chateauneuf-du-Pape, Rhone Valley, France
Named after the "Red Gate" which famously surrounded the "Castle of the Pope" in the Southern Rhone, the blend of Grenache, Syrah, and Mourvedre is a beautiful introduction to this particular blend, with a center bursting with wild red berry and kirsch notes.
Pahlmeyer Napa Valley | Merlot '14 | Saint Helena, California
This enticing Merlot has black amethyst color and a nose of boysenberry, violets, vanilla. The velvety palate reveals juicy red cherry and raspberry fruit, backed with an earthy kick, gripping structure, and fully integrated oak. Distinctive dark, savory notes from the Petit Verdot highlight the lingering finish.
Terrazas Chevals Des Andres Malbec Blend '12 | Lujan de Cuyo, Mendoza
The most widely recognized and acclaimed merging of Old & New Worlds, this Bordeaux blend is 66% Malbec from some of the highest & most sought after vineyards in Argentina. A complex & elegant nose reveals tobacco, white pepper & ripe yellow fruits. These notes grow on the palate with inexplicable finesse. This is an experience, not just a wine.
B. Leighton Gratitude '14 | Yakima Valley, Washington
This blend of 70% Mourvèdre, 25% Grenache and 5% Syrah brings crushed flower, dried herb, plum, black pepper and red fruit aromas. The palate shows velvety red and black fruit flavors that feel pure and balanced.
Schiavenza "Broglio" '09 | Barolo, Italy
This incredible Italian, made from the Nebbiolo grape, is fresh and riveting with bright cherry, raspberry, floral, and spice flavor. The tannin structure is firm and bold while maintaining elegance and finesse. It will be hard to find anything on the menu this wine does not pair well with.
Half Bottles Sparkling
Gruet "Brut" | New Mexico
Ferrari "Brut" Rosé | Trentino-Alto Adige, Italy
Besserat de Bellefon "Brut | Champagne, France
Veuve Clicquot "Yellow Label Brut" | Champagne, France
Half Bottles Whites
Jean-Marc Brocard "Sainte Claire" '15 | Chardonnay | Chablis, France
Macrostie '14 | Chardonnay | Sonoma Coast, California
Our philosophy is to serve the highest quality meats and seafood in a simple and honest manner. By enhancing the flavors subtly, we know the quality of our product will speak for itself. Everything we serve, including our bread and desserts, are made in house with the best available ingredients we can find. Our fish is sashimi grade and our beef is a mixture of aged USDA Prime and Choice Black Angus. BIN Fifty-Four steaks are seasoned with sea salt and fresh ground pepper, slow grilled over a wood fire, rested for a quarter of the actual cooking time and finished with brown butter. Sauce is always served on the side, enabling the guest to control its influence.