NEW YEAR’S EVE
4PM - CLOSE
NEW YEAR’S EVE:
SPARKLE & FLAVOR
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$85 PER PERSON
Please choose one item from each course to craft your personalized dining experience.Optional Wine Pairing +25.00.
Three sommelier-selected wines thoughtfully matched to each course.
FIRST COURSE
Confit Garlic & Cherry Tomato Bruschetta
Toasted French bread topped with roasted garlic confit and cherry tomatoes mixed with pistachio pesto. Finished with stracciatella cheese, balsamic glaze, fresh basil, lemon zest, and grated grana padano cheese.Steakhouse Wedge
Baby gem romaine topped with our house-made buttermilk ranch dressing, crumbled blue cheese, chopped bacon, and cherry tomatoes. Garnished with crispy onion strings, fresh chives, and cracked black pepper.*Wine Pairing: Santa Cristina Pinot Grigio-Light, crisp with flavors of fresh green apple.
SECOND COURSE
Lobster Bisque
Creamy lobster bisque topped herb oil, dry sherry, and fresh chives. Served with a toasted crostini.Sicilian Tuna Crudo
Fresh Ahi tuna topped with Meyer lemon vinaigrette, orange segments, capers, and minced red onions. Garnished with fresh lime zest, herb oil, sea salt, and microgreens.*Wine Pairing: Pomelo Sauvignon Blanc-clean and citrus driven with flavors of lemon grass, meyer lemon and ripe orange peel.
THIRD COURSE
Porterhouse Steak
12oz Grilled porterhouse steak topped with black garlic compound butter. Served with loaded cheese-and-bacon mashed potatoes and sauteed seasonal vegetables.Truffle Seafood Bucatini
Butter poached shrimp, and lobster tail meat, with bucatini pasta tossed in a creamy three cheese black truffle sauce. Topped with toasted breadcrumbs, truffle oil, lemon zest, and fresh chives.Chicken Marsala
Roasted chicken topped with Italian-style Marsala wine sauce and mixed mushrooms. Served with creamy pomme puree and sauteed seasonal vegetables.
*Wine Pairing: Broadbent Cabernet Sauvignon-Medium bodied with lush dark fruits, sweet tobacco and structured tannins. - Harvey and Harriet Bourdeaux Blend - intense dark fruits, leather and violets with a baking spice finish on firm tannins.
NOVEMBER & DECEMBER
WEEKDAYS 11AM - 4PM
FRIENDSGIVING -
TEA EXPERIENCE
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EACH PERSON RECEIVES:
2 PASTRIES
2 DANISHES
1 QUICHE
1 EGG BITE
3 FINGER SANDWICHES
TEA W/ MILK, SUGAR AND 1 GLASS OF SPARKLING WINE.
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$35 PER PERSON
+$10 FOR BOTTOMLESS SPARKLING WINE
CHRISTMAS EVE & CHRISTMAS DAY
4PM - CLOSE
IT’S A HOLIDAY
SEASON
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$85 PER PERSON
Choice of for each section: one starter, one appetizer, and one main entrée to create your festive dining experience.
STARTERS
Roasted Cauliflower & Cheese Soup House-made creamy roasted cauliflower soup, topped with toastesourdough croutons, crispy chopped bacon, and fresh chives.Served with toasted crostini.Strawberry Arugula Salad
A mix of baby arugula, little gem romaine, and radicchio, all tossed in our house-made strawberry vinaigrette. Topped with crumbled goat cheese and toasted sliced almonds.
APPETIZER
Ahi Tuna Tataki
Black-sesame-crusted seared Ahi tuna served with ginger soy vinaigrette, spicy aioli, sliced cucumber, fresh jalapeño, cilantro leaves, and chili-garlic crisp oil.Prosciutto Crostini
Toasted French bread topped with stracciatella cheese, imported Italian prosciutto, a drizzle of honey, crushed toasted pistachios, and grated Grana Padano cheese.
MAIN
Surf & Turf Filet
8oz. filet mignon topped with creamy Béarnaise sauce and grilled shrimp. Served with seasonal vegetables and creamyUPGRADE TO LOBSTER TAIL: +15.00
RESERVE A TABLE OR BOOK YOUR NEXT EVENT WITH US!
Please note, reservations in the Story room must be approved by a manager.
THE STORY OF US
Our tale began in the heart of the kitchen, with just a handful of humble ingredients and a spark of inspiration. Before we knew it, we were crafting dishes that whispered (or sometimes shouted) to every palate.
At STORY, inspiration isn’t just a goal—it’s a promise. Maybe it’s the bold, unapologetic flavors of our pizzas or the inventive twists in our craft cocktails. Perhaps it’s the ambiance that wraps you up and makes you feel... something. Or maybe it’s the company you keep around the table that makes it all unforgettable.
So, sit back and let our service do more than just serve—let them captivate you with the stories behind our dishes, the magic in our drinks, and the passion of our owner, who dreamed up this space just so you could add your own story to ours.
CHEF CHRISTY’S STORY
Chef Christy's passion for cooking was inspired by her Filipino culture and her mother, who was the eldest of six children and developed a love for cooking early on. As a teenager, Christy was captivated by professional chefs on TV and saw cooking as an art form. This fascination led her to experiment with recipes and fuel her growing obsession with food and travel.
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JILL DICKESON
GENERAL MANAGER
Cha Cha's
Benny and Mary's -
CHRISTY GRAY
EXECUTIVE CHEF
Puesto, Providence,
Benny and Mary’s -
BEN TSUCHIYA
BAR MANAGER
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MONA SHAH
Moxxe, Public Relations
Benny and Mary's
