Three - 16  /  Five - 23  /  Truffle Honey +5
chef’s selection


Three - 16 /  Five - 23 / Truffle Honey +5
chef’s selection


Roasted Bone Marrow | 18
perfectly roasted beef marrow served in the bone paired with savory braised beef cheek

Grilled Artichoke | 14
grilled and brushed with garlic and herb olive oil, served with lemon basil aioli and clarified butter

Shrimp Cocktail | 14
jumbo tiger prawns served chilled with traditional cocktail sauce

Pacific Scallops | 18
fresh-caught scallops sauteed in a white wine butter sauce atop a smooth fava bean puree

Shishito Peppers | 9
sauteed peppers tossed in house ponzu sauce

Oysters | 3 per
daily variety served on half shell with tobasco and mignonette sauce

Street Vendor Calamari | 11
kicked up calamari....tossed with shishito and calabrese peppers with a light ponsu drizzle


Arugula Salad | 13
tossed with oven-dried serrano ham, parmesan cheese, pine nuts, fresh herbs and balsamic vinaigrette

Roasted Beet Salad | 12
seasoned golden and red beets over house-made pesto sauce served with goat cheese, candied walnuts and a sherry vinaigrette

Wedge Salad | 13
quarter head of iceberg lettuce covered in bourbon maple-glazed bacon, dried cranberry, candied pecans and bleu cheese dressing

Garden Salad | 11
hearts of romaine, red cabbage, brussel sprouts, roasted almonds and fried shallots drizzled with honey citrus vinaigrette

Grilled Vegetable Salad | 14
grilled vegetable medley, seasoned avocado and frisee


Dry-Aged Rib-Eye | 39
boneless dry-aged rib-eye served with a seasoned twice baked potato
oven-roasted veggies and a green peppercorn sauce

Fillet Mignon | 36
bacon-wrapped filet cooked to temp with gorgonzola potato gratin
grilled asparagus and green peppercorn sauce

New Zealand Rack of Lamb | 29
Tender New Zealand lamb served with house made potato gnocchi
with bleu cheese and red pepper sauce

Steak Au Poivre | 34
prime cut filet with a black pepper crust, gorgonzola potato gratin and grilled asparagus

Dry-Aged New York Steak | 32
prime New York cut seared in duck fat and cooked to temp on the grill
served with roasted house-cut potatoes and tobacco onions

Bone-in Grilled Heritage Pork Chop | 26
tender grilled pork chop served with grilled peaches in red wine jus
on a bed of garlic mashed potatoes

Beef Bourguignon | 28
5 hrs. slow cooked beef cheek with fingerling potatoes
baby carrots and lardon

Brick Chicken | 25
airline chicken breast baked under a hot red brick for the perfect sear, rosemary jus, served on a bed of garlic mashed potatoes and oven-roasted vegetables
(ask about our classic roasted chicken)

Duck Breast | 29
pan-seared duck breast with grilled polenta, golden beets and
wild berry gastric


Pan-Seared Salmon | 28
wild caught cold water salmon served on a bed of sauteed green lentils, lardon, pea tendrils, fresh herbs and butter topped with a sunny-side-up egg

Pan-Seared Wild Sea Bass | 30
perfectly seared wild sea bass served on a bed of sweet carrot puree with capers, tomatoes and a brown butter sauce

Alaskan King Crab | 32
fresh caught legs served with roasted vegetables
fresh lemon wedges and clarified butter

PASTA (made fresh daily)

Seafood Pasta | 24
a medley of seafood (upon availability) in a lobster and tarragon sauce with a touch of ceam

Pesto Pasta | 19
house-made fettuccine tossed in fresh house-made pesto sauce (grilled chicken breast + 5)

Classic Risotto | 24
creamy, slow cooked risotto with oven-roasted oyster and shitake mushrooms and truffle oil (shrimp +5)