Dinner Menu
16104
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SOUPS & SALADS

  • FRENCH ONION SOUP
    9
    Served in a colossal spanish onion, gruyere cheese, baguette crostini
  • CAESAR SALAD
    12
    Romaine, anchovies, shaved parmesan cheese, seasoned croutons
  • SPINACH SALAD
    12
    Warm bacon and onion dressing, mushrooms, red onions, chopped egg, grape tomatoes
  • WATERMELON AND HEIRLOOM TOMATO SALAD
    14
    Watermelon, heirloom tomatoes, mozzarella pearls, red onion, basil, kalamata olives, chive oil, balsamic oil
  • SEAFOOD ITALIAN CHOPPED SALAD
    13
    Iceberg, lobster, crab & shrimp, provolone cheese, red onion, diced tomatoes, kalamata olives, italian herb vinaigrette

SHAREABLE SMALL PLATES

  • AHI TUNA (raw)
    19
    Mascarpone cheese, toasted almond crumbs, green apple parsley vinaigrette, tobiko, lemon zest
  • MANGO SCALLOPS (raw)
    21
    EVOO, mangos, pomegranate arils, white onion, jalapeño, cilantro, sea salt, lime juice
  • YELLOWTAIL CARPACCIO
    19
    Ponzu sauce, fried garlic, jalapenos, micro cilantro
  • BUTTER POACHED LOBSTER & SHRIMP AVOCADO TOAST
    26
    Butter poached lobster & shrimp salad, avocado crème, avocado, blistered tomatoes, pear balsamic drizzle, basil oil, basil, evoo, lemon
  • JUMBO SHRIMP COCKTAIL
    23
    Spicy horseradish cocktail sauce, lemon
  • CALAMARI OMELETTE
    21
    Stuffed with mixed seafood, gruyere mornay sauce, wild mushrooms
  • LOBSTER RAVIOLI
    21
    Lobster tarragon velouté, wild mushroom reduction, fried basil leaves
  • LOLLIPOP LAMB CHOPS
    24
    New zealand lamb, hoisin bbq sauce, red pepper, ginger, garlic, crispy rice noodles
  • SEAFOOD TOWER
    125
    Lobster, snow crab claw, shrimp, mussels, oysters, scallops served with lemon, cocktail sauce & dijonnaise
    shareable
  • DUCK BUNS
    21
    Duck confit, hoisin sauce, cucumber, carrot, red peppers, cilantro, steamed buns
  • SOFT SHELL CRAB TEMPURA
    24
    Slider buns, green papaya slaw, remoulade sauce, sriracha aioli, parmesan foam

OYSTERS

 

1/2 Dozen

  • NATURAL RAW
    12
    Horseradish, cocktail sauce, mignonette, lemon, tabasco

Charbroiled

  • PARMESAN
    14
    Parmesan cheese, garlic butter, lemon, parsley
  • CAJUN
    14
    Parmesan cheese, garlic butter, green onion, Cajun seasoning
  • ROCKEFELLER
    16
    EVOO, parmesan cheese, spinach, garlic, hollandaise
  • CASINO
    16
    EVOO, smoked bacon, parmesan cheese, spanish onion, garlic, red peppers, green peppers, celery, lemon, bread crumbs

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.  We will add an 18% Gratuity to the check of parties of 8 or more.

Chops

  • DOUBLE-CUT COLORADO LAMB CHOPS
    52
    Honey mustard glaze, basil, breadcrumbs
  • VEAL CHOP MILANESE
    48
    Pomodoro sauce, charred lemon, rosemary

Steaks

 

All steaks served with your choice of garlic mashed potatoes or parmesan shoestring french fries

  • PETITE FILET MIGNON
    45
    7 oz
  • FILET MIGNON
    54
    10 oz
  • NEW YORK STRIP
    42
    14 oz
  • DELMONICO BONE-IN RIBEYE
    42
    16 oz
  • STEAK DIANE
    44
    Beef wagyu filet medallions, wild mushrooms, veal demiglace, shallots, dijon mustard, cream, brandy

ADD oscar – jumbo lump crabmeat, asparagus, béarnaise 24.

ADD foie gras – pan seared foie gras medallion 24.

SELECT A SAUCE bordelaise | black truffle perigourdine | béarnaise 5

CHEF’S SELECTION

  • CHATEAUBRIAND
    90
    sharable, served with a bouquetiere of fresh garden vegetables and black truffle perigourdine sauce
    16 oz
  • BRAISED CRISPY PORK SHANK
    38
    served with apple cider and brown sugar glaze stone ground mustard sauce, roast garlic mashed potatoes and braised red cabbage
    14 oz
  • SEAFOOD BOUILLABAISSE
    48
    served with scallops, green lip mussels, snapper, shrimp, and saffron seafood broth with a roasted garlic crouton rouille
  • STEAK DIANE WAGYU BEEF MEDALLIONS
    45
    served with a shallot, mushroom, brandied cream, white wine, dijon demi glaze served atop two crostinis
    7 oz

SEAFOOD

 

All fresh fish dishes served with wild rice pilaf

  • SCALLOPS
    45
    Pan-seared, saffron rice, pear purée, chive oil
  • CHILEAN SEABASS
    48
    Miso sake soy glaze, shitake mushrooms, ginger, garlic, ginger beer, green onion, cilantro
  • AHI TUNA
    39
    Pan-seared, soy glaze, seaweed salad, wasabi aioli
  • GROUPER
    42
    Pan-seared, parmesan crust, capers, parsley, lemon beurre blanc
  • RED SNAPPER
    42
    EVOO, capers, olives, jalapeños, tomatoes, spanish onion, lime juice, oregano
  • SEAFOOD BOUILLABAISSE
    49
    Lobster, crab, shrimp, mussels, tomatoes, saffron, fennel, halibut fumet

PASTAS

  • WILD BOAR BOLOGNESE
    36
    Beef, veal, pork tomato ragu, bucatini pasta, oregano, chili flakes, parmesan
  • CHICKEN MARSALA
    38
    Fettuccine, wild mushrooms, marsala wine, roasted chicken demi glaze
  • SHRIMP SCAMPI
    38
    Linguine, parmesan cheese, asparagus, lemon, butter, white wine
  • FRUTTI DI MARE
    42
    Squid ink pasta, spicy tomato ragu, lobster, shrimp, scallops, mussels, snapper, garlic, white wine, red chili flakes, parsley

SIDES

  • LOBSTER MAC & CHEESE
    19
  • ROASTED GARLIC MASHED POTATOES
    10
  • SHOESTRING TRUFFLE OIL FRIES
    13
  • SAUTÉED ASPARAGUS
    10
  • ROASTED BRUSSEL SPROUTS WITH PANCETTA & SHALLOTS
    13

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. We will add an 18% Gratuity to the check of parties of 8 or more.

KIDS MENU

  • Kids Pasta & Butter
    13
  • Kids Spaghetti
    16
  • Kids Macaroni & Cheese
    12