DINNER MENU

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

Street Vendor Calamari
calamari with a "kick" - tossed with chopped shishito and calabrese peppers | 11

Pan-Seared Scallops
seared in a white wine butter sauce and roasted mushroom medley over fava been puree | 18

Poke Tuna Bowl
sushi grade tuna tossed with soy sauce, avocado, cucumber, sesame seeds green onions and fried shallots served in a crispy rice paper bowl | 16

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

Shishito Peppers
sauteed peppers with garlic, shallots and house ponzu sauce | 9

Black Mussels
chorizo, piquillo peppers and saffron with house-made chili paste available in traditional sauce or a white wine cream sauce | 13

Oysters
daily variety, served on half shell | 3 per

Beef Bourguignon Nachos
crispy tortilla chips topped with queso fresco, sour cream, guacamole and our signature slow-cooked beef bourguignon | 14

Patron Tequila Fish Tacos
3 tacos of fresh red snapper marinated in a Patron tequila and lime marinade, pan seared and served in a corn tortilla with sriracha slaw | 14

Lobster & Shrimp Quesadilla
served in a 12-inch flour tortilla with sour cream, pico de gallo and grilled avocado | 12

Grilled Jumbo Artichoke
whole artichoke brushed with garlic and herb olive oil served with green apple aioli and  clarified butter | 14

Truffle Shoestring Fries
shoestring french fries tossed in truffle oil, salt, pepper | 9

Beef Skewers
cubes of filet mignon, grilled onion and pineapple served with out house-made chimichurri sauce | 12

Hand-Tossed Pizza | 13
house-made thick rust with your choice of the following:  
arugula (pine nuts, parmesan, serrano ham, olive oil)
margherita (tomato, basil mozzarella)
meat (salami, mozzarella, basil)

Burger Sliders
3 all-beef sliders served with different cheeses:  gruyere/cheddar/morbier | 13

Mac & Cheese
traditional baked mac & cheese mixed with your choice of mushroom medley or bacon jalapeno | 9

Shrimp Cocktail
jumbo tiger prawns served chilled with traditional cocktail sauce and accompanied by house-made mango, watermelon pico de gallo | 14

Grilled Cheese Flatbread Sandwich
served with 3 cheese medley and mixed with your choice of mushroom medley or bacon jalepeno and a cup of tomato soup | 12

 

 

 

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

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

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

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

Grilled Vegetable Salad (classic menu)
vegetable medley, seasoned avocado and frisee - served chilled | 14

 

 

 

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

Dry-Aged New York Steak
grilled to temp and sliced New York steak with a sunchoke puree and roasted brussel sprouts | 32

 Fillet Mignon
bacon-wrapped filet cooked to temp with gorgonzola potato gratin, grilled asparagus and green peppercorn sauce | 34

Steak Au Poivre
prime-cut fillet with a black pepper crust, gorgonzola potato gratin and grilled asparagus | 36

 Rack O' Lamb
tender New Zealand lamb served with house-made potato gnocchi with bleu cheese and red pepper sauce | 29

Seared Duck Breast
pan-seared duck  with  grilled polenta, golden beets and wild berry gastrique drizzle | 29

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

Roast Chicken (classic menu)
served on a bed of roasted vegetable, Israeli couscous and a light green curry sauce |25

Brick Chicken
heirline chicken baked under a hot red brick for the perfect sear, rosemary jus, served on a bed of garlic mashed potatoes and oven-roasted vegetables | 25

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

 Cold Water Salmon (classic menu)
served with a blackberry, balsamic reduction, grilled root vegetables topped with a sunny-side-up egg (served medium rare) | 28

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

Grilled Halibut
grilled over mesquite charcoal and served with kernel corn succotash and lemon tarragon beurre blanc | 30

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

Seafood Pasta
house-made fettuccine tossed  with a medley of clams, mussels, lobster and tarragon with a touch of cream | 24

Pesto Pasta
house-made fettuccine tossed in house-made pine nut pesto | 19 (chicken or shrimp +5)

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