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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. Executive Chef John Klein leads the 506 culinary team with expertise of classical methods while inspiring creativity in the conception of our daily specials. Don’t forget to check out our Weekend Brunch!
Appetizers
Summer Corn Chowder – Creamy Sweet Corn Chowder with Bell Peppers, Onions, and Potatoes. Topped with Lump Crab and Applewood Smoked Bacon – 10
Gathering of Seasonal Greens – Crisp Baby Greens, Heirloom Tomatoes, Feta Cheese, Toasted Honey Almonds, Mandarin Oranges, and Watermelon, Tossed in a Citrus Rosemary Vinaigrette – 7
Char-Grilled Romaine – Char-Grilled Romaine Lettuce with Heirloom Tomatoes, Smoked Bacon, Caramelized Onions, Roasted Bell Pepper, Sweet Corn, and Feta Cheese, Tossed in an Avocado Cilantro Dressing – 9
Caprese Salad – A Gathering of Crisp Greens with Baby Mozzarella, Heirloom Tomatoes, Tossed in a Roasted Strawberry Balsamic Vinaigrette. Served with Toasted Herb Crostini – 14
The Sanford House Crab Cakes – Two Jumbo Lump Pecan Crusted Crab Cakes Spicy Remoulade, Citrus Jicama Slaw – 18
Sesame Tofu – Corn Flour Crusted Tofu Sautéed in Sesame Oil, Topped with Clover Honey Drizzle. Served with Haricot Verts – 8
Yellow Tail Tuna Poke Stack – Fresh Grade-A Diced Tuna tossed in a Ponzu Sauce with Avocado and Sriracha Aioli – 18
Caramelized Brussels Sprouts – Tossed in a Sweet & Savory Bourbon Bacon Glaze – 8
Grilled Lamb & Feta Flatbread – House-Made Dough topped with Sliced Roasted Lamb Loin, Garlic Oil, Mint, Heirloom Tomatoes, Red Onion, Feta & Romano Cheese – 12
Dinner Entrées
Texan Ribeye – 14 oz Ribeye topped with Cowboy Butter, Fried Tabasco Onion Strings, Garlic Whipped Potatoes, and Seasonal Vegetable – 42
Grilled Lamb Chop – Sautéed Spinach, Pearl Onions, and Roasted Yukon Gold Potatoes Finished with a Brown Sugar Glaze – 38
Dry-Aged Pork Chop – Oven Roasted and topped with Lemon Dijon Mustard Cream, Seasonal Vegetable and Roasted Red Pepper Whipped Potatoes – 38
Honey Barbeque ‘Wild Isles’ Salmon – Served With Green Onion & Cilantro Basmati Rice – 27
Lobster Ravioli – Spring Vegetable & Shitake Mushroom Medley with Parmesan Cream – 34
506 Duo – 6 oz Beef Tenderloin with Two Jumbo Shrimp, Cajun Scampi Hotel Butter, Garlic Whipped Potatoes – 45
Classic Chicken Francaise – Lightly Breaded Chicken Cutlets with Fettuccini Pasta Beurre Blanc – 26
Pan Roasted Texas Redfish – Herb Crusted Texas Redfish, Lemon Zest Couscous, Pineapple Mint Relish and Vin Cotto – 28
Sicilian Seared Ahi Tuna Steak – House Herb Rubbed Tuna Steak topped with Mélange of Tomatoes, Green Olives, Artichokes, Garlic, and Capers served with Fingerling Potatoes – 36
Shrimp and Scallops al Ajillo – Guajillo Chili Garlic Shrimp & Scallops, Spanish Rice, Seasonal Vegetable – 40
Additional Sauce Options
House Red Wine Demi-Glace – 4
Béarnaise Sauce – 4
Oscar Style (Béanaise with Lump Crab) – 10
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