asparagus, porcini mushroom and shaved romano, charred tenderloin, white truffle oil
heirloom tomatoes, honey balsamic, salish sea salt, extra virgin olive oil
sashimi ahi with shallots, cilantro and avocado in a yuzu soy dressing, wonton crisps
toasted asiago bread, cambozola, roasted garlic, and balsamic reduction
sauteed spinach and mango corn salsa
roasted in garlic butter cream and lemon beurre blancwhite wine, house dried tomatoes, crusty asiago bread
stuffed with wild shrimp, jack cheese and spicy corn sauce
served warm with crusty baguettes
cajun crusted, coconut rum sauce, and grilled pineapple
apple smoked bacon, tomato, chives, point reyes blue cheese dressing
prepared from scratch table side for two
iceberg and field greens, tomatoes, cucumbers, avocado, boiled eggs, shaved romano, red onions, green goddess dressing
feta cheese, red onions, candied cayenne pecans, balsamic reduction and red wine vinaigrette
with melted swiss and parmesan cheese on top of crustini
spicy tomato horseradish sauce, and fresh lemon
stuffed with dungeness crab, wild shrimp, sweet corn and parmesan cream
wild white jumbo shrimp
roasted in garlic boursin cheese butter and puff pastry
balsamic and sugar brined, garlic and fresh herb rub, topped with corn sauce
creatively prepared daily
served with 6 (oz) filet and one’s choice of sauce
coriander crusted, crunchy napa cabbage and almond salad with soy vinaigerette
citrus compound butter, grilled asparagus
jumbo white shrimp and day boat sea scallops pan roasted with cloves of garlic and house dried tomatoes, finished with fresh basil parmesan cream and fettuccini
creatively prepared daily
(7oz each) simply butter basted and broiled
this steak is heavily marbled, and is not for the faint of heart. it has been wet agedfor 30 days and then dry aged for a minimum of 15 to intensify this great steak’s flavor
balsamic glazed and caramelized apples
kosher salt & pepper crusted
creamy sauce with white and yellow cheddar
goat cheese gratin
with ranch, cucumber & tomatoes
served with mini wedge
with ranch dressing and french fries
served with french fries
served with cocktail sauce & french fries
cayenne and honey roasted pecans, ftea cheese, red onions, red wine vinaigrette, balsamic reduction
tomato, chives, point reyes blue cheese dressing
toasted asiago bread, cambozola, roasted garlic, balsamic reduction
soy vinaigrette
roasted garlic, vine ripe tomatoesand fresh oregano and basil
corn tortillas rolled with mashed potatoes, roasted chilies, tomatoes and spinach with a spicy corn sauce, fresh avocado and salsa
sweet and spicy chili sauce, steamed asparagus, sauteed mushrooms, garlic roasted red bliss potatoes
Chocolate cookie crust, coffee ice cream, chocolate ganache, brandini toffee
Warm brandy sauce, vanilla ice cream
Served with whip cream and caramel sauce
Fresh berries
Fresh berries
Whip cream, chocolate sauce, strawberries
Selection of three seasonal sorbets
Chocolate/strawberry/vanilla ice cream Chocolate, strawberry & caramel sauce, Fresh whip cream, Candied Walnuts
Prepared tableside for two
Creatively prepared daily
With melted Swiss and parmesan cheese on top of crustini, and grilled onion
Cayenne & honey toasted pecans, feta cheese, onions, red wine vinaigrette, and balsamic reduction
Creatively prepared daily
Au Jus and Mash Potatoes
With honey balsamic reduction and caramelized Apple
Creatively prepared daily
Toffee topped with whip Cream
Creatively prepared daily. California Date & Toasted Pecan Bread pudding; Brandy Vanilla Sauce and Ice cream
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.