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

Lobster Bisque – Crème Fraiche, Crab Fritter  9

House Field Greens – Mixed Greens, Tomato, Watermelon Radish, Herbed Goat Cheese, 506 Pecans, Crispy Pancetta, House Charred-Onion Balsamic Vinaigrette 11

Roasted Beet & Chevre Salad – Pistachios, Micro-Greens, Balsamic Reduction  10

Baby Spinach Salad – Pear 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, House Bleu Cheese Dressing   11

Sanford House Crab Cake – Pistachio Crusted Crab Cake, Mediterranean Salad, Peruvian Chile Aioli  14

MAIN

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

Seared Striped Bass – Roasted Farro, Asparagus, Tomatoes, Beurre Blanc  34

Pan Seared Atlantic Salmon – Beluga Lentils, Haricot Vers & Baby Carrots, Mustard-Cream Sauce  32

506 Brick Chicken – Half Roasted Chicken, Herb Roasted Fingerling Potatoes, Charred Broccolini, Natural Pan Jus  28

Herb Crusted Pork Loin – Haricot Verts, Garlic Whipped Potatoes, Stone Fruit Compote  32

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

Steak Diane – 8 oz Angus Beef Filet, Grilled Asparagus, Roasted Garlic Whipped Potatoes, House Demi-Glace  44

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.