CHARCUTERIE
Three - 16 / Five - 23 / Truffle Honey +5
chef’s selection
ARTISANAL CHEESES
Three - 16 / Five - 23 / Truffle Honey +5
chef’s selection
STARTERS
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
FROM THE GARDEN
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
MAINS FROM THE RANGE
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
MAINS FROM THE SEA
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)