| Beef Carpaccio |
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Thinly-sliced filet of beef served with a crostini and a tangy mustard vinaigrette |
| Oriental Beef Spring Roll |
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Pulled beef spring roll served with cucumber, mango relish and sweet, spicy dipping sauce |
| Mushroom Vol Au Vent |
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Ragu of portabella and crimini mushrooms served in a puff pastry shell garnished with red pepper coulis and chive oil |
| Sea Bass Cocktail |
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Coconut-crusted sea bass fillet served with sweet mango salsa |
| Chicken Satay |
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Chicken tenders marinated in sesame oil and sweet soy served with peanut sauce and apple, jicama slaw |
| Duck Confit |
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Crispy and succulent duck leg served with apricot mustardo and endive salad |
| Vegetable Napoleon |
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Tower of roasted portabella mushroom, Japanese eggplant, yellow & green squash, roma tomato, and carrot served with balsamic dressing and parsley pesto |
| Tuna Tartar |
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Fresh yellow fin tuna, avocado, mango, sweet soy, and sesame oil served with house-made potato chips |
| Prime Rib Sliders |
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A trio of char-grilled mini burgers served with house-pickled red onion, spicy mayo & guacamole |
| Veal Sweetbreads |
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Pan-seared veal sweetbreads served over black-eyed peas with marsala gastrique and crispy granny smith apples |
| Lamb Milanese |
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Two baby lamb chops breaded with panko and pink peppercorns served with tomato concassais, micro greens and balsamic dressing |
| Butternut Squash Salad |
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Mixed greens dressed with a honey poppy seed dressing topped with roasted butternut squash, candied walnuts and dried cranberries |
| Panzanella Salad |
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Heirloom tomatoes, house-made foccacia croutons, and black olives tossed with balsamic vinegar and extra virgin olive oil |
| Golden Beet Salad |
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Roasted yellow and red beets, green grapes, Belgian endives and sunflower seeds with a red wine vinaigrette |
| Caesar Salad |
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Romaine lettuce tossed with garlic caesar dressing and topped with house-made foccacia croutons, julienne portabella mushroom & cherry tomatoes |
| Seared Sea Bass |
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Pan-seared sea bass crusted with macadamia nuts served with sweet potato mash and balsamic reduction |
| Grilled Salmon |
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Grilled salmon glazed with balsamic dressing & crusted with pistachio nuts served with seasonal vegetables |
| Cajun Bronzino |
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Cajun spiced bronzino filets served with black bean and corn hash drizzled with jalapeno emulsion and pickled jalapenos |
| Mango Chicken |
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French-cut, grilled chicken breast glazed with fresh mango sauce served with barley pilaf and sautéed baby vegetables |
| Pomegranate Chicken |
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Pan-seared 10oz chicken breast glazed with BBQ sauce served over cranberry rice pilaf garnished with pomegranate seeds and chive oil |
| Hoisin Duck |
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Pan-seared duck breast glazed with house-made orange hoisin sauce served with lentils and baby carrots |
| Braised Short Ribs |
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Boneless short ribs simmered in apple BBQ sauce for 4 hours and served with Yukon mashed potatoes and crispy onions |
| Veal Osso Bucco |
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Veal shank braised in red wine jus and mirepoix served with roasted yukon gold potatoes |
| Prime Rib For Two |
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Double cut prime rib crusted in rosemary mustard and panko breadcrumbs served with creamed spinach and mashed yukon gold potatoes 2-hr advance notice required |
| Chimichurri Skirt Steak |
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Skirt steak marinated in cilantro, parsley, garlic, olive oil, and lemon served with house-made sweet potato fries |
| Classic Rib-Eye |
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14oz Bone-in rib-eye steak served with house-made pommes frites and BBQ sauce |
| 10 oz. Center Cut Filet |
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| 14 oz. Boneless Rib-Eye |
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| 26 oz. Cowboy Steak |
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| 34 oz. Usda Prime Tomohawk Steak |
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| Grilled Veal Chops |
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Two grilled veal chops served with white asparagus and romesco sauce. Sunday |
| Estreia Cut |
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Crown cut of beef marinated in extra virgin olive oil & fresh garlic served with Yukon mashed potatoes and horseradish sauce. Monday |
| Hanger Steak |
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Grilled hanger steak served with mushroom ragout and baby vegetables. Tuesday |
| Asian Marinated Rib-Eye |
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Boneless rib-eye marinated in soy sauce, coke cola, and onions served with sesame green beans, caramelized onions and drizzled with wasabi aioli. Wednesday |
| Baby Lamb Chops |
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Two double cut pan-seared baby lamb chops served with demi glace, sautéed Japanese eggplant and onion. Thursday |
| Yukon Mashed Potatoes |
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| Sweet Potato Fries |
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| House-Made Pommes Frites |
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| Beer-Battered Onion Rings |
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| Sweet Potato Mash |
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| Seasonal Vegetables |
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| Baby Vegetables |
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| Creamed Spinach |
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| White Asparagus |
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| Soda |
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| Iced Tea |
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| Coffee |
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| Espresso |
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| Cappuccino |
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