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-smoke salmon, cream cheese, fried capers, pickled onions, dill, rustic italian toast points 16

The Board – selection of artisan cheese, dried & cured meats, spiced 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, balsalmic reduction 18

Baby Greens Salad – mixed baby greens, watermelon radish, heirloom cherry tomatoes, cucumbers, 506 spiced pecans, charred-vidalia onion vinaigrette 9

Roasted Beet & Chevre Salad – pistachios, spiced orange glaze, goat cheese mousse micro-greens, balsamic reduction 11

Wilted Spinach Salad – baby heirloom tomatoes, crimini mushrooms, red onion, hard-boiled egg, warm applewood-smoked bacon vinaigrette 11

The Wedge Salad – baby iceberg lettuce, blue cheese crumbles, heirloom tomatoes, red onion, applewood smoked bacon, house-made 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, red pepper coulis 32

506 Airline Chicken –  roasted airline chicken breast, herbed fingerling potatoes, charred broccolini, fried leek rings, pan jus 28

Maine Lobster Ravioli – hand-made ravioli stuffed with Maine lobster & ricotta cheese, shallot crème reduction 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 demi-glace 42

Adobo Glazed Pork Loin – chipotle-molasses glazed pork loin, roasted garlic whipped potatoes, brussels sprouts & baby carrots, stone fruit compote 32

Braised Lamb Shank – stewed farro with asparagus & heirloom tomatoes, cioppolini onions, rosemary-garlic demiglace
36

Roasted Duck Breast – brie leeks, herbed fingerling potatoes, haricot verts & baby carrots, cherry gastrique 34

20% gratuity included for parties of 6 or more.
No split checks of parties of 8 or more.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness