Small plates, side salads, and fresh soups to awaken your appetite.

TUNA

Black sesame-crusted sashimi with kimchee and spicy peanut sauce. 10

PORTOBELLA FRIES

With smoked paprika aioli. 8

CAMPECHANA

Seafood cocktail served with homemade plantain chips. 11

SHRIMP

Grilled tequila-lime-marinated shrimp with roasted yellow tomato butter and baguette. 10

MEATBALLS

Housemade beef meatballs with fresh basil marinara. 10

BRIE

Petite 6 oz. brie with a brandy morel cream sauce in a puff pastry. 12

BHAJIS

Indian-curry-flavored onion fritters with pistachio aioli. 8

TOSTADA

Chorizo and refried beans with Chihuahua cheese, fresh tomato salsaand green chile sauce. 8OLIVESKalamata, cabrese and castelvetrano olives served with toasted naan. 6

HUMMUS

Chick pea hummus with a hint of cilantro served with toasted naan. 7

CALAMARI

Flash-fried, dusted calamari served with green chili aioli. 10

TOMATO BASIL SOUP

Butch’s signature creamy tomato soup garnished with fresh basil.Cup 3 Bowl 5

CHEF’S SOUP

Please ask your server for details. Cup 4 Bowl 6

HOUSE GREENS

Mixed greens with vine-ripened tomato, carrots, English cucumber, and pecorino cheese, topped with your choice of our housemade dressings. 4

GORGONZOLA CAESAR

Fresh romaine lettuce with shaved asiago, roasted yellow tomatoes, and toasted pine nuts; tossed in housemade gorgonzola caesar dressing. 5

DRESSINGS

Greek, Pomegranate Vanilla Beet, Sweet Grapefruit, Creamy Gorgonzola, Creamy Basil Balsamic, Italian Scallion

PHYLLO

Shiitake mushroom duxelle (fine chopped mushroom, onion, garlic, white wine)-filled phyllo glazed with Shiraz syrup. 10

RAITA

Pistachio raita (yogurt mint cucumber sauce) with housemade potato bread. 7

TOMATO BASIL SOUP

Housemade tomato soup with cream and fresh basil — a Butch’s classic. Cup: 3; bowl: 5

CHEF’S SOUP

Please ask your server for details. Cup: 4; bowl: 6

HOUSE GREENS

Mixed greens with vine ripened tomato, English cucumber, and smoked gouda, topped with your choice of our housemade dressings. 4

GORGONZOLA CAESAR

Fresh romaine lettuce with shaved asiago, oven-cured tomato, and toasted pine nuts; served with housemade gorgonzola caesar dressing. 5

All entrees are served with fresh Pereddies Bakery dinner rolls, whipped housemade butter, and a house greens salad.

SALMON

Alaskan salmon seared and glazed with golden raisin chutney, resting next to creamy spaetzle and seasonal vegetables. 28

MONCHONG

Sautéed Monchong (Hawaiian fish) topped with spiced apple cider butter, served with lemon scallion red Himalayan rice and seasonal vegetables. 28

SCALLOPS

Pistachio crusted pan-seared sea scallops with a lobster champagne cream, accompanied with creamy spaetzle and seasonal vegetables. 24

DUCK

Marinated roasted duck topped with orange ginger marmalade, served with sweet corn and smoked cheddar grits, as well as seasonal vegetables. 24

FILET

Grilled 4 oz. or 8 oz. filet with a black mission fig-balsamic demi-glace, resting next to a pile of rosemary-gorgonzola-infused smashed butter potatoes and seasonal vegetables. 20 / 30

HANGER STEAK

Amber port marinated grilled hanger steak on a bed of rosemary-gorgonzola infused smashed butter potatoes, with seasonal vegetables. 23

CHICKEN

Cashew crusted chicken with cognac peppercorn sauce, served with sweet corn and smoked cheddar grits, as well as seasonal vegetables. 21

GNOCCHI

Butternut squash gnocchi tossed with olive oil, scallions, and vine ripened tomatoes in a vegetable broth, served with seasonal vegetables. 14

Additions to salads: Tuna, 5; Hanger Steak, 5; Chicken, 4.

BABY SPINACH SALAD

Baby spinach salad with warm pear bacon shallot vinaigrette and topped with roasted red peppers, feta cheese, and artichokes. 9

MANDARIN SALAD

Romaine salad with maple candied cashews, mandarin oranges, red onions, water chestnuts, bamboo shoots, and hot and sour dressing. 9

ADAM’S AUTUMN SALAD

Bibb lettuce with honey roasted apples, white radishes, grape tomatoes, asiago foccacia croutons and blueberry balsamic dressing. 9

GORGONZOLA CAESAR

Fresh romaine lettuce with shaved asiago, oven-cured tomato, and toasted pine nuts; served with housemade gorgonzola caesar dressing. 9

CHICKEN HOUSE GREENS

Mixed greens with herb marinated chicken, fresh vine-ripe tomato, English cucumber and smoked gouda, with your choice of our housemade salad dressings. 12
Dressing choices:
Balsamic Blueberry Warm Pear Bacon Shallot
Creamy Gorgonzola Hot and Sour
Maple Orange

More casual fare to suit your palate.

BUTCH’S ALL-AMERICAN BURGER

Half pound of ground black Angus chuck, char-grilled to your preference, topped with aged cheddar and served with ale-inspired chili sauce on a toasted multigrain bun. 9
Substitute bleu cheese, .50; add bacon, 1.

PORTABELLA BURGER

Balsamic marinated grilled portabella burger with hummus and provolone cheese. 7

TURKEY BURGER

Grilled turkey burger with aged cheddar, Russian dressing, tomato, and bibb lettuce. 7

CHICKEN QUESADILLA

Herb-marinated chicken folded into a 14-inch flour tortilla with spinach, tomato, provolone cheese and a hint of fresh jalapeño; served with fresh salsa and a side of sour cream. 9
Vegetarian, 7.

CHICKEN SALAD SANDWICH

All white meat chicken, toasted almonds, grapes, celery, and a cream dressing, rolled in a pita. 7

REUBEN

A Butch’s classic. Deli-sliced corned beef complimented by swiss cheese, sauerkraut and Russian dressing, served grilled on dark rye. 9