Ivy's executive chef Brian Goewey has assembled a menu of sophisticated cuisine made from fresh, premium ingredients. Start the gastro-revelry with the creamy greenery of spinach-and-artichoke dip, which comes paired with parmesan crisps ($10.25), or kick things off with calamari partnered with garlic butter and a blend of hot peppers ($10.50). A quartet of pastas, including butternut squash ravioli ($15.95), assists in quelling boot-shaped cravings, while steakhouse burgers ($11.50) help protein addicts get the meat monkey off their backs without risking fork-related injury. Double-hoisin pork-chops ($21.50), Kona-coffee-encrusted sirloin ($23.50), and gorgonzola lamb-chops ($27.95) all add to the mouth-powered flavor symphony. A lunch menu is also available, enlisting an expanded selection of sandwiches to keep chewing muscles from atrophying during daylight.