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!
Lobster Bisque – Crème Fraiche, Crab Fritter 9
Baby Greens Salad – Mixed Greens, Watermelon Radish, Cucumber, Pear Tomatoes, Honey Lime, Vinaigrette 9
Roasted Beet & Chèvre Salad – Candied Pecans, Balsamic Reduction 10
Prosciutto & Asparagus Salad – Frisee Greens, Fingerling Potatoes, Dill Vinaigrette 11
506 Crab Cake – Pistachio Crusted Crab Cake, Mediterranean Salad, Aji Peruvian Chili Drizzle 14
Wild Mushroom Ravioli – Arugula Pesto, Grana Padano 12
Spanish Paella – Saffron Rice, Chicken, Pork, Shrimp, Mussels 36
Seared Striped Bass – Roasted Farro, Asparagus, Tomatoes, Beurre Blanc 38
Roasted Atlantic Salmon – Beluga Lentil Ragout, Corn Ginger Fondue 30
Lemon Cavatappi – Roasted Peppers, Shitake Mushrooms, English Peas, Parmigiano Reggiano 28
Herb Crusted Pork Loin – Haricot Verts, Stone Fruit Compote 32
Roasted Duck Breast – Creamy Brie Leeks, Dried Cherry Gastrique 34
New York Strip Loin – Kobe Beef, Truffle Butter, Pommes Frites 47
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.