yellowfin tuna marinated in soy, ginger and sesame oil served in light wonton cones with wasabi tobiko caviar
jumbo lump blue shell crab, blended with tarragon and chives saut ed in drawn butter, baked and served with lemon squeeze
dipped in coconut milk and lightly fried served on a bed of asian slaw with a sweet chile and ginger-lime dipping sauce
thinly shaved beef tenderloin served with capers, bermuda onions and san marzano tomato coulis drizzled with extra virgin olive oil and remoulade served with garlic crostini
imported brie, stilton blue cheese and crushed walnut fritters with ruby port reduction served with sliced apple, red grapes and toasted walnuts
pacific yellow fin tuna marinated in soy, ginger and sesame oil served in light wonton cones with wasabi tobiko caviar
fresh basil, bariani extra virgin olive oil, aged balsamic vinegar reduction sprinkled with fleur de sel
tender escargots sauteed with garlic and served in a vol auvent with a porcini mushroom, roasted garlic and basil beurre blanc
fresh jumbo lump blue shell crab, blended with tarragon and chives sauteed in drawn butter, baked and served with lemon squeeze
grilled king salmon on a bed of baby arugula tossed in a mango vinaigrette and finished with toasted macadamia nuts and shaved bermuda onion
hearts of romaine and arugula tossed in our blue cheese vinaigrette, served with avocado, grilled roma tomato and bermuda onion, topped with stilton blue cheese crumbles
grilled chicken and baby spinach with sonoma goat cheese and fresh local strawberries served with a strawberry roasted shallot vinaigrette and toasted almonds
lightly fried rock shrimp tossed in a sweet chile sauce on a bed of shredded cabbages tossed in a sweet and sour citrus dressing with romaine, red peppers, cilantro, carrots, bean sprouts and cashews served on a bed of sesame and soy-ginger noodles
hearts of romaine tossed with our creamy caesar dressing and parmesan croutons
served with dijon spring garlic and chive velout fingerling potatoes and haricot verts
mussels, rock shrimp, salmon and ahi simmered with a spicy marinara and apple wood smoked bacon topped with fresh basil, parmigiano-reggiano and served with garlic bruschetta
house smoked new york steak, thinly sliced and served warm on a house made roasted shallot-garlic roll, with melted white cheddar cheese, natural jus and crispy beer-battered onions
thinly sliced filet mignon saut ed with cremini, shiitake, and oyster mushrooms simmered in a dijon-spiked demi-glace with fines herbes, served with sour cream mashed potatoes topped with crispy shoestring potatoes
wood grilled and served on a bed of sour cream mashed potatoes topped with a meyer lemon, caper and dill beurre blanc
pan-fried and served with caramelized sweet and sour onion-sage sauce apple thyme compote, butternut squash polenta, and saut ed spinach
half pound house ground beef loin topped with qcabotn extra sharp white cheddar served on our homemade onion roll with fresh cut fries
new zealand king salmon, grilled and served in our fresh rosemary kalamata olive focaccia with vine ripe tomatoes, apple wood smoked bacon, arugula and remoulade
tender angus flat iron marinated in jerk spices served with black bean puree, coconut jasmine rice and tropical fruit salsa.
bay shrimp, dungeness crab and fines herbes, wrapped with filet of salmon, oven roasted and served with jasmine rice cake, broccoli rabe and sauce nantua
with madras curry citrus vinaigrette served over potato, arugula, heirloom cherry tomato and bacon salad.
pan seared rare and served with miso ginger sauce udon noodles, sauteed baby bok choy and shiitake mushrooms
marinated in garlic, lime and oregano grilled and topped with cuitlacoche-chipotle butter and ancho chili sauce served with roasted corn cilantro polenta and poblano, tomatillo relish
pork tenderloin medallions sauteed with lemon, basil, and olive tapenade served with thyme scented acini de pepe
we offer a wide range of fresh seasonal vegetarian and vegan entrees please enquire with your server
served with our artisan breads, seasonal fresh fruit and selection of local honey
warm fudge cake with pecans and caramel topped with vanilla malt ice cream
rich, creamy, espresso flavored italian frozen mousse served with chocolate dipped almond biscotti
creamy banana cheesecake with sauteed banana rum filling and toasted pecan praline sauce
served with italian cherries and chantilly cream
rich, custardy, mexican tres leches cake topped with blood orange segments and dulce de leche caramel sauce
chocolate lined waffle cone "cigar" filled with cognac, amarena cherry, and toasted almond ice cream served with a pool of chocolate ganache
with seasonal fruit garnish
three scoops each of our seasonal sorbets or ice creams
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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.