Dinner

    • STARTERS

    • STEAK TARTARE*

      18

      Potato Chips, Homemade Pickles

    • BAKED MOZZARELLA

      14

      San Marzano tomato sauce, rosemary ciabatta

    • SHRIMP CLASSIC

      16

      Tito’s handmade vodka cocktail salsa

    • CANDIED BACON FRENCH TOAST

      15

      gorgonzola, bourbon cherry syrup

    • CHILLED SEAFOOD PLATTER

      98
      52

      gulf shrimp, king crab, gaucaviche

    • CRAB CAKES

      16

      green chili corn, potato straw, avocado cream

    • BACON WRAPPED SEA SCALLOPS

      17

      crispy risotto and smoked apple butter

    • CALAMARI

      14

      fresh lemon, parmesan, marinara sauce

    • SOUPS & SALADS

    • LOBSTER BISQUE

      12

      finished with cognac chantilly

    • ORCHARD SALAD

      11
      8

      mixed greens, poached pears, gorgonzola, pecans, apple chive vinaigrette

    • ROASTED BEETS

      12

      arugula, goat cheese, candied orange, walnuts, vanilla balsamic vinaigrette

    • CAESAR

      11

      Romaine Hearts, Reggiano Parmesan, Croutons

    • BAKED FRENCH ONION

      10

      gruyere cheese, roasted apple

    • BLEU CHEESE WEDGE

      11

      red onion, candied bacon, house recipe buttermilk dressing

    • SIDES FOR TWO

    • CREAMED SPINACH

      11

    • BUTTERNUT SQUASH RISOTTO

      12

    • MASHED POTATOES

      12

    • BRUSSELS SPROUTS

      11

    • PAN ROASTED CRIMINI MUSHROOMS

      11

    • BAKED POTATO

      9

    • GARLIC SAMBAL FRENCH BEANS

      11

    • WHITE CHEDDAR AU GRATIN

      12

    • GRILLED LEMON ASPARAGUS

      12

    • ROASTED CAULIFLOWER AND LEEKS

      10

    • SIGNATURE MEATS

    • FILET MIGNON* 8 OZ / 12 OZ

      49
      38

    • PRIME RIBEYE*

      48

      16 oz.

    • PRIME NEW YORK STRIP*

      47

      14 oz.

    • LAMB CHOPS*

      48

      2 Double Bone

    • CREEKSTONE FARMS FILET MIGNON*

      52

      8 oz.

    • CREEKSTONE FARMS PRIME BONE IN RIBEYE*

      54

      22 oz.

    • CREEKSTONE FARMS PRIME PORTERHOUSE*

      60

      28 oz.

    • SAUCES

      6

      Bordelaise  •  Cognac Peppercorn  •  Bacon Bleu  •  Béarnaise

    • SPECIALTIES

    • CAULIFLOWER T-BONE

      28

      lima bean butternut succotash, chimichurri drizzle

    • BOURBON BASTED CHICKEN

      35

      rosemary roasted root cellar vegetables

    • WICKED MEATLOAF

      38

      prime meats and pork shoulder, truffle mashed potatoes, green beans, espresso whiskey onions, tomato balsamic glaze

    • FILET MEDALLIONS OSCAR*

      42

      asparagus, jumbo lump crab, béarnaise sauce

    • SEAFOOD

    • SEARED YELLOWFIN TUNA

      37

      tomato mushroom butter fondue, crispy capers

    • LOBSTER TAIL

      48

      butter poached or broiled, lemon avocado cream

    • MISO GLAZED SALMON AND SCALLOPS

      44

      charred bok choy, shishito pepper relish, Mandarin ginger sauce

    • KING CRAB LEGS

      46

      chive butter and lemon

A GRATUITY OF 20% MAY BE ADDED TO PARTIES OF 6 OR MORE

*Consuming raw or undercooked meats, poultry, seafood, shellfish,

or eggs may increase your risk of foodborne illness.

Download Dinner Menu