2026 Menu
STARTERS
bacon wrapped dates | 15
Medjool dates stuffed with goat cheese and Marcona almonds wrapped in applewood bacon (nuts, GF)
OYSTERS ROCKEFELLER | THREE 14 • SIX 28
East Coast oysters topped with spinach, Pernod, panko, bacon and asiago
FILET SLIDERS | 23
Flash-seared Tenderloin, black garlic mayo, caramelized onion, brioche bun
truffle parmesan fries | half 6 • full 10
House cut, rosemary, parsley, green onions, parmesan and truffle zest with roasted garlic aioli (VEGETARIAN, GF)
cheese board | half 16 • full 24
Three gourmet cheeses served with ASSORTED garnishes and crackers (nuts, vegetarian)
add fresh sliced Italian meats $6
CRISPY ASIAGO BRUSCHETTA | 10
FRESH TOMATO BRUSCHETTA, FRIED BASIL, ASIAGO CHIP, BALSAMIC GLAZE (VEGETARIAN, GF)
FIG AND PIG TERRINE | 15
Sliced pork pâté with notes of red wine and cardamom, Accompanied by cornichon, pickled onion and toasted baguette
ROASTED GARLIC HUMMUS | 12
roasted garlic, chickpeas, cumin, tahini, evoo, served with seasonal vegetables and pita (vegetarian, vegan)
SALADS
steak salad | 22
Prime steak, spring mix, roasted tomato, burrata, Marcona almonds, rum infused pears, balsamic dressing (nuts, GF)
SEARED TUNA SALAD | 20
Seared and sliced tuna (4oz), edamame, mandarin orange, crispy rice noodles atop spring mix with sesame ginger vinaigrette
FLIGHT 102 CHICKEN CAESAR SALAD | 18
Shredded romaine, house-made Caesar dressing, sourdough croutons, Asiago cheese, grilled chicken breast
GOURMET FLATBREADS
Cauliflower crust available upon request
mushroom FLATBREAD | 20
Sautéed mushroom AND spinach, fontina AND provolone cheese, rosemary, white garlic sauce (VEGETARIAN)
Wine Pairing: Vireton Pinot Noir | 18
FIG AND PROSCUITTO FLATBREAD | 22
Thinly sliced proscuitto, creamy goat cheese, and fresh figs toasted until golden, finished with peppery arugula and a honey drizzle
Wine Pairing: Ethereo Albariño | 12
STEAK FLATBREAD | 24
Sliced beef tenderloin, Gruyere and Romano Cheese, marinara sauce, crispy garlic chili
Wine Pairing: BODEGAS Faustino Rioja Tempranillo | 17
signature cuts
RIBEYE STEAK | 59
16oz hand-cut Ribeye topped with whipped bone marrow butter, served with roasted garlic mashed potatoes (GF)
Wine Pairing: DeLoach Cabernet Sauvignon | 17
FILET MIGNON | 48
8 oz hand-cut and seared to perfection, Served with roasted garlic mashed potatoes and Sauce Bordelaise (GF)
WINE PAIRING: Castellare di Castellina Chianti Classico | 18
CHIPOLTE GRILLED SKIRT STEAK | 38
8 oz Angus Skirt Steak, cooked medium and topped with charred scallion, served with Truffle Pomme Frites (GF)
Wine Pairing: Castello Colle Massari Montecucco Rosso Riserva Sangiovese | 16
COFFEE CRUSTED PORK CHOP | 49
Tender Berkshire Tomahawk chop, homemade applesauce, served with roasted baby potatoes (GF)
Wine Pairing: DeLoach Zinfandel | 17
FROM THE SEA
SEARED AHI TUNA | 28
8 OZ Seared and sliced Ahi tuna, Wakame salad, pickled ginger, wasabi cream with sautÉed edamame (GF)
Wine Pairing: Astrolabe Sauvignon Blanc | 14
SEARED SEA SCALLOPS | 44
Golden seared jumbo scallops atop a red pepper coulis served with roasted asparagus and jasmine rice (GF)
WINE PAIRING: Vireton Pinot Gris | 16
SHRIMP SCAMPI | 38
Tender white shrimp sautÉed with garlic, lemon, white wine and broccoli, Served on fresh fettuccini pasta
Wine Pairing: House of Brown Chardonnay | 11
HONEY BOURBON SALMON | 24
Seared Atlantic salmon topped with sweet and savory glaze served with roasted asparagus (GF)
Wine Pairing: Ô de Rosé, Maison Lorgeril | 13
CRAFTED CLASSICS
CHICKEN PICATTA | 20
Lightly floured chicken breast, pan-seared golden brown in a white wine caper butter sauce, Served atop fresh fettuccine pasta
Wine Pairing: Santa Julia Pinot Grigio | 12
BUTTER CHICKEN | 25
Marinated boneless chicken breast, slow cooked with Greek yogurt, Garam Masala and sweet Madras curry, Served with Jasmin rice & toasted naan
WINE PAIRING: GM Machmer Gewerztraminer | 10
CHEF'S BURGER | 22
Wagyu beef, aged cheddar, applewood-smoked bacon, sunny-side-up egg, black garlic mayo. Served with truffle fries
Wine Pairing: Klinkerbrick Syrah | 14
RISOTTO OF THE WEEK
Ask your server. A handcrafted risotto prepared witH premium ingredients, thoughtfully selected by our chef
Wine Pairing: DeLoach Zinfandel | 17
LEMON GARDEN QUINOA BOWL | 17
Warm lemon-infused quinoa topped with roasted carrots, dressed arugula, cucumber & cherry tomato salad, and crispy chickpeas (VEGETARIAN, VEGAN, GF)
DINING NOTICE: CONSUMING RAW OR UNDERCOOKED FOODS MAY INCREASE THE RISK OF FOODBORNE ILLNESS | PLEASE NOTIFY YOUR SERVER OF ANY ALLERGIES | MODIFIED DISHES CANNOT BE RETURNED | A 20% GRATUITY APPLIES TO PARTIES OF SIX OF MORE. 3% CREDIT CARD CONVENIENCE FEE APPLIES
Flight Fan Favorite gf: gluten free
Perfect Pairings for You
Our expert recommendations for pairing food and drinks ensure a delightful dining experience.
Whiskey & Gourmet
Experience the richness of whiskey paired with our gourmet entrées, a match made in culinary heaven.
Cocktails & Desserts
Indulge in the perfect balance of cocktails and desserts for a sweet and savory delight.
Tequila & Specialties
Explore the unique pairings of tequila with our specialty dishes for a memorable taste journey.
Weekly Pairing Events
Join us for weekly pairing events where you can enjoy exclusive combinations crafted by our team.