Dinner Menu

Our culinary team takes great pride in producing dishes that not only taste delicious, but are artfully presented to delight both visual and taste sensations. The menu changes seasonally to highlight the freshest ingredients available throughout the year. The 506 culinary team has years of expertise of classical methods while inspiring creativity in the conception of our daily specials. Don’t forget to check out our Weekend Brunch!

FIRST

French Onion Soup – Swiss, Gruyere, Garlic-Parmesan Crostini 9

Smoked Salmon Plate – House-Smoked Salmon, Cream Cheese, Fried Capers, Picked Onion, Dill, Rustic Italian Toast Points 16

The Board – Selection of Artisan Cheese, Dried & Cured Meats, Sweet & Spicy Pecans, Dried Apricots, Olives, Whole Grain Mustard, Pickled Vegetables. Served with House-Made Crostini & Lavash 18

Sanford House Crab Cakes – Pistachio Crusted Crab Cakes, Mediterranean Salad, Peruvian Chili Aioli 17

Lamb Lollipops – Garlic-Rosemary Marinated Lamb Chops, Balsamic Reduction 18

Baby Greens Salad  – Baby Mixed Greens, Heirloom Cherry Tomatoes, Cucumber, Watermelon Radish, Spiced Pecans, Charred Vidalia Onion Vinaigrette 9

Roasted Beat & Chèvre Salad – Pistachios, Spiced Orange Glaze, Goat Cheese Mousse, Micro-Greens, Balsamic Reduction 11

Wilted Spinach Salad – Heirloom Tomatoes, Crimini Mushrooms, Red Onion, Hard-Boiled Egg, Warm Applewood Smoked Bacon Vinaigrette 11

The Wedge Salad – Baby Iceberg Lettuce, Bleu Cheese Crumbles, Pear Tomato, Red Onion, Applewood Smoked Bacon, Housemade Blue Cheese Dressing 11

MAIN

Pan Roasted Red Snapper – Roasted Farro, Asparagus, Tomatoes, Citrus Herb Beurre Blanc 34

Scottish Cedar Plank Salmon – Saffron Risotto, Grilled Asparagus, Tomato Fennel Relish 34

506 Brick Chicken – Roasted Half-Chicken, Herbed Fingerling Potatoes, Charred Broccolini, Fried Leek Rings, Pan Jus 38

Smoked Brisket Ravioli – Hand-Made Ravioli Stuffed with Smoked Brisket & Goat Cheese, Herbed Tomato Ragout, Garlic-Parmesan Crostini 32

Wagyu Short Rib Stroganoff – Burgundy Braised Short Rib, Handmade Parpadelle Pasta, Ciopollini Onions, Crimini Mushrooms, Sour Cream Demiglace 38

Steak Diane – 8 oz Angus Beef Filet, Roasted Garlic Whipped Potatoes, Grilled Asparagus, Brandied Cream Demiglace 42

Adobo Glazed Pork Loin – Chipotle-Molasses Glazed Pork Loin, Roasted Garlic Whipped Potatoes, Brussels Sprouts & Baby Carrots, Stone Fruit Compote 32

Roasted Duck Breast – Brie Leeks, Haricot Verts & Baby Carrots, Cherry Gastique 34

Braised Lamb Shank – Stewed Farrow with Asparagus & Heriloom Tomatoes, Cioppolini Onions, Rosemary-Garlic Demiglace 36

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. 20% Gratuity on all parties 6 or more.