coconut encrusted chicken tenders with coconut honey mustard
creamy spinach & artichoke dip with crostinis and yucca chips
celebrity goat cheese paired with cambazolo brie blue; both served with warm french bread
fennel pollen dusted with parmesan, seasalt, capers, onions, warm crostinis, citrus arugula salad
three bourbon glazed scallops with caramelized brussels sprouts, candied pancetta & maple beurre blanc
sesame tuna in fried wontons with wasabi ginger aioli, peanut slaw, cilantro microogreens
tempura shrimp, spicy tuna, cream cheese, cucumber, avocado, sliced ahi tuna
white wine, garlic, heirloom tomatoes, fresh cream, pesto crostini
two jumbo scallops, two tiger shrimp and half pound of mussels cooked in pesto cream
lump crab cake over creamed corn with avocado salad, fried tomato cilantro crème fraîché and pickled cherry peppers
four sweet & tender tiger shrimps buried in fiery cocktail sauce
three jumbo shrimps served with traditional cocktail sauce
half dozen east coast oysters served with horseradish, spicy mignonette and traditional cocktail sauce
peppered vodka blended with bloody mary mix over raw oyster
four colossal shrimp, four oysters on the half shell and quarter pound king crab legs with accompaniments
eight colossal shrimp, six oysters on the half shell and half pound king crab legs with accompaniments
a quarter pound of center cut alsakan crab legs served with dijon cream & traditional cocktail sauce
chef matt's famous clam chowder with bacon, potatoes, clams and cheese steeped in rich cream
velvet lobster bisque topped with lobster confetti and sherry crème fraîché
rich mushroom stock blended with fresh cream and complimented with cracked pepper, green onion and jalapeño crème fraîiché
caramelized maui onions stewed in rich beef broth and topped with gruyere cheese crostini
gourmet greens tossed with fresh berries, boursin cheese, candied walnuts, haricot verts, craisins, tomatoes, red wine vinaigrette
crisp romaine lettuce tossed with tangy caesar dressing, shredded parmesan cheese, housemade croutons with a parmesan crisp garnish
romaine & iceberg blend, chopped onions, bacon, egg, croutons, tomato, cucumber, aged cheddar and garlic croutons
iceberg wedge topped with maytag blue cheese, blue cheese dressing, candied pancetta, heirloom baby tomatoes and fresh berries
baby spinach leaves tossed with dried cranberries, candied walnuts, granny smith apples, crumbled blue cheese, red onion, heirloom baby tomatoes and poppy seed dressing
succulent broiled tristan lobster tail over creamy lobster cheese sauce made with fontina, aged cheddar, gruyere and then tossed with cavatappi pasta
free-range chicken breasts sautéed with sweet marsala wine, button mushrooms, chicken stock and whole butter. served with garlic mashed potatoes and roasted carrots
sliced 5oz filet mignon over papardelle pasta with wild mushrooms, caramelized onions, mascarpone, sherry cream and veal demi-glace. topped with thyme crème fraîché
8oz filet mignon topped with king crab, lobster, tiger shrimp and hollandaise. accompanied with garlic mashed potatoes and steamed haricot verts
morel encrusted 8oz filet mignon topped with morel-madeira reduction. accompanied with wild mushroom risotto and steamed asparagus
grilled balsamic portabella mushrooms stacked with fried tomatoes, basil and goat cheese. accompanied with tomato risotto and steamed asparagus with hollandaise
32oz grilled bone-in ribeye carved off the bone and served with fried onions, au poivre sauce and béarnaise. accompanied with parsnip purée with grated horseradish and roasted carrots
seared chilean seabass fillet topped with thai-chili beurre blanc. accompanied with garlic mashed potatoes and steamed asparagus
macadamia crusted halibut fillet topped with white chocolate beurre blanc and pineapple-ginger compote. accompanied with jasmine rice and steamed haricot verts
chili rubbed atlantic salmon topped with mango salsa and cilantro-lime vinaigrette. accompanied with coconut jasmine rice and steamed haricot verts
two succulent cold water lobster tails over parsnip purée and sautéed spinach. served with pomegranate reduction and hollandaise
morel dusted sea scallops over madeira-shallot reduction. accompanied with wild mushroom risotto and steamed asparagus
peppercorn encrusted bone-in chop sautéed with brandy, mushrooms, demiglace & reduced cream. served with garlic mashed potatoes & steamed asparagus
local & naturally raised young roasted lamb rack served over simi cabernet sauvignon jus with parsnip puree and caramelized brussels sprouts with candied pancetta
10oz filet mignon, 16oz cowboy ribeye, the black truffle filet, 6oz filet & seabass
8oz filet mignon, chilean seabass, 6oz filet & scallops, alaskan halibut
Crisp romaine lettuce tossed with creamy caesar dressing, croutons, parmesan reggianno and a parmesan tuille
Fresh spinach with apples, dried cranberries, candied walnuts, red onion, crumbled blue cheese and poppy seed dressing
Velvet lobster bisque topped with lobster confetti and sherry cream
Chef matt's famous clam chowder with bacon, potatoes, clams and cheese steeped in rich cream
Five ounce filet mignon topped with veal-demi glace & fried onion straws. Served with whipped potatoes and asparagus
Sauteed chicken breasts with sweet marsala wine, mushrooms and butter. Served with whipped potatoes and roasted carrots
Bourbon glazed atlantic salmon topped with bearnaise sauce. Served with jasmine rice and steamed broccoli
Grilled balsamic portabella mushrooms stacked with fried tomatoes, basil & goat cheese. Served with tomato risotto and asparagus with hollandaise
Salted caramel swirled in vanilla gelato with chocolate almonds
Tahitian vanilla bean custard with a caramelized sugar crust
Candy cane pieces & chocolate chunks folded with vanilla gelato
with Shaved Parm
with Cabernet Jus
with Meyer Lemon & Capers
with Thyme Mascarpone
with Goat Cheese
with Beans
creamy spinach and artichoke dip served with garlic crostinis and fried yucca chips
coconut encrusted chicken tenders, coconut honey mustard, fresh pineapple, shredded coconut
barbecue scallop over spicy king crab sushi roll with cream cheese, cucumber, tempura flakes and wasabi-ginger aioli
four jumbo tiger shrimp buried in fiery cocktail sauce
romaine-iceberg blend tossed with bacon, cheddar, cucumber, tomato, egg, onion, croutons and ranch dressing
crisp romaine, garlic herb croutons, creamy caesar dressing, parmesan reggianno and a parmesan crisp
gourmet greens, boursin cheese, fresh berries, craisins, haricot verts, candied walnuts, tomatoes, red wine vinaigrette
velvet lobster bisque with lobster confetti & sherry creme fraiche
chilean seabass with thai chili beurre blanc
lobster stuffed ravioli with sherry cream
over coconut lime beurre blanc with mango salsa
shrimp, king crab & lobster topped with hollandaise
sautéed wild mushrooms with gourmet cheese blend
red wine blend
with Balsamic Vinaigrette
with Bacon Parmesan Cream
with Pesto Crème Fraiche
Coconut encrusted chicken tenders with coconut honey mustard
Creamy spinach & artichoke dip with crostinis and yucca chips
Celebrity goat cheese paired with cambazolo brie blue; both served with warm french bread
Fennel pollen dusted with parmesan, seasalt, capers, onions, warm crostinis, citrus arugula salad
Three bourbon glazed scallops with caramelized brussels sprouts, candied pancetta & maple beurre blanc
Sesame tuna in fried wontons with wasabi ginger aioli, peanut slaw, cilantro microogreens
Blackened scallop over spicy king crab sushi roll with cream cheese, cucumber, avocado and tempura flakes & wasabi ginger aioli
White wine, garlic, heirloom tomatoes, fresh cream, pesto crostini
Two jumbo scallops, two tiger shrimp and half pound of mussels cooked in pesto cream
Lump crab cake over creamed corn with avocado salad, fried tomato cilantro creme fraiche and pickled cherry peppers
Four sweet & tender tiger shrimps buried in fiery cocktail sauce
Three jumbo shrimps served with traditional cocktail sauce
Half dozen east coast oysters served with horseradish, spicy mignonette and traditional cocktail sauce
Peppered vodka blended with bloody mary mix over raw oyster
Four colossal shrimp, four oysters on the half shell and quarter pound king crab legs with accompaniments
Eight colossal shrimp, six oysters on the half shell and half pound king crab legs with accompaniments
A quarter pound of center cut alaskan crab legs served with dijon cream & traditional cocktail sauce
Chef matt's famous clam chowder with bacon, potatoes, clams and cheese steeped in rich cream
Velvet lobster bisque topped with lobster confetti and sherry creme fraiche
Rich mushroom stock blended with fresh cream and complimented with cracked pepper, green onion and jalapeno creme fraiiche
Caramelized maui onions stewed in rich beef broth and topped with gruyere cheese crostini
Gourmet greens tossed with fresh berries, boursin cheese, candied walnuts, haricot verts, craisins, tomatoes, red wine vinaigrette
Crisp romaine lettuce tossed with tangy caesar dressing, shredded parmesan cheese, housemade croutons with a parmesan crisp garnish
Romaine & iceberg blend, chopped onions, bacon, egg, croutons, tomato, cucumber, aged cheddar and garlic croutons
Iceberg wedge topped with maytag blue cheese, blue cheese dressing, candied pancetta, heirloom baby tomatoes and fresh berries
Baby spinach leaves tossed with dried cranberries, candied walnuts, granny smith apples, crumbled blue cheese, red onion, heirloom baby tomatoes and poppy seed dressing
Free-range chicken breasts sautéed with sweet marsala wine, button mushrooms, chicken stock and whole butter. Served with garlic mashed potatoes and roasted carrots
Sliced 5oz filet mignon over papardelle pasta with wild mushrooms, caramelized onions, mascarpone, sherry cream and veal demi-glace. Topped with thyme creme fraiche
Roasted broccoli, carrots, asparagus, brussels sprouts, shitaki mushrooms, onions, tomato tossed with a creamy marinara with linguini noodles
8oz filet mignon topped with king crab, lobster, tiger shrimp and hollandaise. Accompanied with sweet mashed potatoes and steamed haricot verts
Morel encrusted 8oz filet mignon topped with morel-madeira reduction. Accompanied with wild mushroom risotto and steamed asparagus
Grilled balsamic portabella mushrooms stacked with fried tomatoes, basil and goat cheese. Accompanied with tomato risotto and steamed asparagus with hollandaise
Seared chilean seabass fillet topped with thai-chili beurre blanc. Accompanied with garlic mashed potatoes and steamed asparagus
Hazelnut crusted halibut fillet over white chocolate beurre blanc. Accompanied with sweet mashed potatoes and steamed haricot verts
Two succulent cold water lobster tails served with sweet mashed potatoes and sauteed spinach. Served with pomegranate reduction and hollandaise
Morel dusted sea scallops over madeira-shallot reduction. Accompanied with wild mushroom risotto and steamed asparagus
Peppercorn encrusted bone-in chop sauteed with brandy, mushrooms, demi-glace & reduced cream. Served with au gratin potatoes & steamed asparagus
Local & naturally raised young roasted lamb rack served over simi cabernet sauvignon jus with sweet mashed potatoes & caramelized brussels sprouts with candied pancetta
Coconut encrusted chicken tenders with coconut honey mustard
Creamy spinach & artichoke dip with crostinis and yucca chips
Celebrity goat cheese paired with cambozola brie blue; both served with warm french bread
Fennel pollen dusted with parmesan, seasalt, capers, onions, warm crostinis, citrus arugula salad
Sliced smoked salmon over citrus cream cheese, cucumber, dill creme fraiche, red onion and capers
Four sweet & tender tiger shrimps buried in fiery cocktail sauce
Sesame tuna in fried wontons with wasabi ginger aioli, peanut slaw, cilantro microogreens
Lump crab cake over creamed corn with avocado salad, fried tomato, cilantro creme fraiche and pickled cherry peppers
Chef matt's famous clam chowder with bacon, potatoes, clams and cheese steeped in rich cream
Velvet lobster bisque topped with lobster confetti and sherry creme fraiche
Rich mushroom stock blended with fresh cream and complimented with cracked pepper, green onion and jalapeno creme fraiiche
Filet mignon stewed chili beef broth with tomatoes and beans. Topped with cheddar cheese and onions
Gourmet greens tossed with fresh berries, boursin cheese, candied walnuts, haricot verts, craisins, tomatoes, red wine vinaigrette
Crisp romaine lettuce tossed with tangy caesar dressing, parmesan cheese, housemade croutons with a parmesan crisp garnish
Romaine & iceberg blend, chopped onions, bacon, egg, croutons, tomato, cucumber, aged cheddar and garlic croutons
Iceberg wedge topped with maytag blue cheese, blue cheese dressing, candied pancetta, heirloom baby tomatoes and fresh berries
Spinach tossed with dried cranberries, candied walnuts, apples, red onion, crumbled blue cheese, heirloom baby tomatoes and poppy seed dressing
Sliced 5 oz filet mignon over papardelle pasta with wild mushrooms, caramelized onions mascarpone, sherry cream and veal demi-glace with thyme creme fraiche
Roasted broccoli, carrots, asparagus, shitaki mushrooms, onions, tomato tossed with a creamy marinara with linguini noodles
Aged cheddar, boursin cheese, provolone, gruyere cheese melted with sliced mushrooms, tomato confit and chives on griddled whole wheat bread
Slow roasted turkey breast stacked with provolone, applewood smoked bacon, lettuce, tomato and cranberry aioli brioche bread
Fork tender corn beef brisket served with housemade sauerkraut, melted swiss cheese and thousand island dressing on griddled marble rye bread
Gourmet cheese blend melted with applewood smoked bacon, chives and tomato confit between grilled balsamic portabella mushroom caps
Grilled chicken breast stacked with honey ham, melted swiss cheese, lettuce and dijon cream mustard on a pretzel bun
Grilled ribeye steak with melted provolone cheese, fried onion straws and horseradish cream on a toasted french baguette
Grilled filet mignon with melted fresh mozzarella cheese, roasted jalapenos, fried onion straws and peppercorn aioli on a toasted french baguette
Lightly blackened ahi tuna with tomato, onion, microgreens and wasabi-ginger aioli on a toasted croissant bun
Beer battered cod filet with melted american cheese, shaved red onions, housemade tartar sauce on griddled rye bread with side of coleslaw
Widmer brick cheddar cheese melted with caramelized balsamic onions and topped with lettuce, tomato and pickle on a kaiser bun
Ameican cheese topped with applewood smoked bacon, a fried egg and avocado. Topped with garlic aioli and microgreens on a croissant bun
Caramelized mushrooms topped with a generous amount of melted swiss cheese. Topped with lettuce,
Lightly blackened burger topped with melted blue cheese, applewood smoked bacon, lettuce, tomato, onion and pickle on a kaiser bun
Seared chilean seabass fillet topped with thai-chili beurre blanc. Accompanied with garlic mashed potatoes and steamed asparagus
Free-range chicken breast sauteed with sweet marsala wine, button mushrooms, chicken stock and whole butter. Served with garlic mashed potatoes and roasted carrots
Chimichurri scallops over coconut lime beurre blanc with mango salsa. Accompanied with jasmine rice and steamed haricot verts
Slaw roasted turkey breast topped with turkey gravy. Accompanied with sweet mashed potatoes, sage-cranberry dressing and steamed haricot verts
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.