Our Food Philosophy 

 

Driven by a passion for seasonality and all natural sources, our modern approach to cuisine goes beyond food design. Chef Jerry Toomey and his culinary team aim to compliment our guests with their talents while raising the bar of quality and service. Our goal is to help bring new light to classic flavors with surprising techniques that will inspire your return to our dinner table frequently.

 

  

Our Executive chef 

 

Chef Jerry Toomey is the captain for our culinary brigade at 20nine.  His talent and creativity is present in every aspect of his food design. With a strong tradition of excellence and a demand to never let his research in food go idle, Chef Jerry's ambition promises to guide 20nine to the foreground of dining. 

 

Starters

 

Calamari – House Marinara, Parmesan   $9

Hummus Crostinis – Feta, Pickled Slaw, Olive Oil   $8

Meatballs – Mozzarella, House Marinara, Fresh Basil   $12

Cast Iron Scallops – Fried Broccoli, Lemon Cream, Tobiko   $26

Cod Fritters– Bitter Greens, Lemon Chive Aioli, Fried Capers   $10

Braised Pork Ribs – Pickled & Fresh Veg, Honey Tamari Glaze   $12

Bacon Wrapped Dates – Dates, Bacon, Wildflower Honey, Feta, Roasted Pine Nuts, Thyme   $12

   Cheeseboard – Three Cheeses, Saba, Honeycomb, Wildflower Honey, Chutney, Candied Nuts,

House Mustard,  Crostini $22

 

 

Salads

 

Caesar – Romaine, Shredded Parmesan, Herb Croutons   $9

Wedge Salad – Iceberg Lettuce, Bacon, Blue Cheese, Tomatoes. Fried Shallots, Blue Cheese Dressing   $10

Mixed Greens – Organic Mixed Lettuces, Pickled Red Onions, Chévre, Candied Nuts, Tomatoes, House Vinaigrette  $11

Wilted Spinach – Organic Spinach, Bleu Cheese, Bacon, Roasted Garlic,

Over Easy Egg, Mustard Vinaigrette   $14



Pizzas                       Small $14 - Large $18

 

Chicken Pesto – Pesto Base, Mozzarella, Parmesan, Sundried Tomato, Chicken Breast

Mushroom & Truffle – Crème Fraiche, Mozzarella, Chévre, Wild Mushrooms, Truffle Oil, Truffle Salt

Agog EVOO Base, Roasted Garlic, Caramelized Onions, Mushrooms, Chévre, Mozzarella, Fresh Tomatoes           

Pig & Pear – EVOO Base, House Ricotta, Mozzarella, Coppa, Bacon, Tomatoes, Poached Pear

Quattro – San Marzano Sauce, House Ricotta, Smoked Gouda, Mozzarella, Chévre

Pepperoni – San Marzano Sauce, Mozzarella, Artisan Pepperoni

Margherita – San Marzano Sauce, Mozzarella, Fresh Basil



Center of the Plate

Fish of the Day – Ask Your Server for Today’s Fish and Preparation   $ Market Price

Venison Tenderloin – Roasted Brussels Sprouts, Turnip Puree, Blackberry-Cabernet Reduction   $54

Rack Of Lamb - Avocado, Roasted Sweet Corn, Mint Jelly   $29

Duck Breast –  10 oz. Breast, Beets 2 Ways, Apricot Demi, Pistachio   $27

Pork Filet – Roasted Potatoes, Hickory Smoked Baby Carrots, House Apple Sauce   $18

New Zealand Ribeye Grass Fed Angus, Charred Zucchini, Roasted Potatoes, Foie Gras Butter  $42

20nine Signature Chicken – Pepita Crust, Roasted Potatoes, Brussels Sprouts, Tomato Beurre Blanc   $23

Blackened Chicken Sandwich – Lemon Chive Aioli, Lettuce, Tomato, Caramelized Onion, Pickles, House Fries   $14

     20nine Burger – House Ground Beef Patty, Extra Sharp Cheddar, Tomatoes, Onion, House Pickles, Spinach,

Lemon Chive Aioli, Hand Cut Fries   $16



Sides

 

Truffle Fries – Herbs, White Truffle Oil, Lemon Chive Aioli   $11

Roasted Beets House Vinaigrette, House Mustard, Apple Sauce, Pistachio, Goat Cheese  $14

Roasted Carrots Crème Fraîche, Fennel Pollen   $9

Crispy Brussels Sprouts – Lemon, Honey   $11

Charred Zucchini Maldon, Herbs  $8

Roasted Potatoes – Parmesan, Herbs  $7

Fried Broccoli Fresh Lemon   $8

 

Add Ons:  Pizza Topping $2 • Bacon $2 • Chicken $6 • Fried Egg $3 • Scallop $5 • Split Fee $3

Substitutions will be accommodated and charged according to availability

 

 

Executive Chef Jerry Toomey

 

 

 

 

 

 



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