SALADS

PERFECT SPRING SALAD

14

Bibb lettuce, micro greens, watermelon radishes, red grapes, radicchio, praline pecans, goat cheese, champagne vinaigrette

BLACK GARLIC CAESAR SALAD

12

Romaine hearts, white anchovy, shaved parmesan cheese, brioche crouton, caesar dressing

GREMOLATA BURRATA

16

Basil, gremolata, olive oil drizzle, tomatoes, balsamic reduction

LOBSTER BISQUE

12

Sherry deglazed, classic cream butter base, jalapeño cornbread croutons

3X3 FRENCH ONION SOUP

15

Parmesan, Swiss, Muenster and white onions, crispy red onions, green onions

Starters

DEGLAZED STEAMED MUSSELS

18

Mussels, ginger, garlic, green onion, sesame seeds, fresno peppers, grilled focaccia

BAKED BRIE

22

Double cream brie, fig and black currant preserves, honey truffle drizzle, grilled focaccia

YELLOWTAIL CRUDO (RAW)

18

Thin sliced hamachi, ponzu, crispy garlic, shaved jalapeno, micro wasabi greens

SEARED TUNA (RAW)

19

Seared rare tuna, ponzu, eel sauce, wasabi, seaweed salad

ESCARGOT

18

Escargot prepared two ways; in garlic chimichurri butter or sun dried tomato lobster butter

TEMPURA SHRIMP

21

Tempura fried shrimp, bok choy slaw, eel sauce and spicy mayo

LOCAL OYSTERS

0

Sourced locally, grown using off bottom aquaculture, served raw by the half dozen, housemade green mango mignonette. Also available Cajun or Rockefeller style

GRILLED LAMB LOLLIPOPS

22

Rosemary and lavender crusted, roasted garlic aioli, chilled asparagus in a citrus vinaigrette.

Entrees

6 BONE LAMB RACK

50

Lamb rack, special cherry sauce, jalapeño honey glazed heirloom carrots, Yukon gold mash

16OZ HAND CUT RIBEYE

52

Yukon gold mash, asparagus, bone marrow butter

squid ink seafood pasta

42

Black squid ink fettuccine with mussels, scallops, and jumbo shrimp deglazed in white wine, cream, lemon

DRIFTS STUFFED CHICKEN BREAST

38

Stuffed chicken breast, bok choy hearts, shiitake mushrooms, black truffle reduction

SORREL SNAPPER

42

Snapper cooked with a crispy skin, sorrel caper French cream sauce, spinach, blistered potatoes and tomatoes, parmesan

COCONUT CITRUS SEABASS

48

Coconut and citrus cream, New Orleans style sweet potato disc, sweet potato tumbleweed, lemon wedge

8 OZ FILET

56

Yukon gold mash, asparagus, cabernet demi glaze

DOUBLE BONE PORK CHOP

42

Apple rhubarb glazed center cut double bone in pork chop, shaved jalapeños, Yukon gold mash, heirloom carrots

CHURRASCO

38

Skirt steak, housemade chimichurri, Taro root mash, asparagus, coconut oil

GARLIC CRUSTED GROUPER

44

Yukon gold mash, jalapeño honey glazed carrots, grilled lemon wedge

ADD tempura soft shell crab 21.

ADD 5 grilled shrimp 18.

ADD oscar – crab meat, asparagus, béarnaise 19.

SELECT A SAUCE bordelaise | béarnaise 5

ADD ONS

4oz Cold Water Lobster Tail 28 / Grilled or Blackened Shrimp 23 Cave Aged Blue Cheese 10

SIDES – 9

BRAISED COLLARDS, ASPARAGUS, YUKON GOLD MASH, PARMESAN TRUFFLE FRIES,
JALAPENO HONEY GLAZED HEIRLOOM CARROTS, SMOKEY ONION RINGS

 

ALL ENTREES SPLIT – 8 /
ALL SALADS SPLIT – 2

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

We will add a 20% gratuity to the check of parties of 6 or more.

We will accommodate special dietary needs and restrictions; a substitution fee may be applied to special requests.
Executive – Chef Luis Nolasco
Sous Chefs – Ace Tuason & Zechariah Lindsey