Our daily selection of wild mushroom prepared to the chef's creative spirit.
House marinated artichoke sauteed with a mix of herbs, sauvignon blanc, and butter.
Large gulf shrimp sauteed with pernod, basil, garlic, diced tomatoes and a touch of chardonnay.
Large gulf shrimp poached, then chilled, served on a bed of julienne greens with spicy tangy classic cocktail sauce.
Our famous slow smoked trout, served with a dill aioli, capers and red onions.
Fresh roma tomatoes mesquite charred, topped with rich goat cheese atop a roasted garlic crostini.
Plumbs chicken wings brushed with wild honey and marinated in the chef's own spicy recipe.
Mesquite grilled chicken breast, matchstick apples, point reyes blue cheese over romaine greens in a cabernet vinaigrette.
House smoked trout over crisp greens paired with avocado, capers, lemon, dill and olive oil.
Petite crab cakes atop organic greens, with quartered tomatoes and almond slivers in a dill lemon dressing.
Roasted pulled pork, cashews, sun dried cherries over baby spinach leaves in a dijon mustard.
Top sirloin grilled to perfection atop mixed greens served with cherry tomatoes in a creamy horseradish dressing.
Fresh ahi blackened then sliced paired with avocado served over baby organic greens in a creamy horseradish dressing.
Lean ground beef charbroiled to perfection and served on a fresh baked bun with all the trimmings, french fries and your choice of cheese. Bacon or avocado on request for an additional $2.50.
Small shell pasta baked with a four cheese sauce and applewood bacon.
California thin crust pizza topped with marinara, asiago, parmesan cheese, then finished with roasted sweet peppers and homemade sausage.
California thin crust pizza topped with extra virgin olive oil, crushed garlic, gruyere cheese, diced smoked ham and finished with caramelized onions.
Triple layer ham, swiss cheese, and turkey lightly battered then deep dried and dusted with powdered sugar. A vintage classic.
Swiss, lettuce, tomato and maw on house made roll bun with fries.
Roasted roma tomatoes, cheddar, blue, swiss and fontina on artisan bread add avocado or bacon for an additional charge.
Swiss, bacon, pickled onions and mayo on garlic french bread with fries.
(Prepared to your specifications) roasted roma tomatoes, swiss, sauteed onions, garlic atoll on a house made roll.
Pulled pork, jack, pickles, roasted roma tomatoes, dijon & garlic aioli on garlic french bread with fries.
Grilled with blackening spices, cheddar, jack, lettuce & cajun aioli on a french roll with fries.
Swiss, avocado, applewood smoked bacon, tomato, lettuce & mayo on toasted sourdough or wheat with fries.
Seared rare, spinach, swiss, tomatoes, caramelized onions & peppercorn aioli on grilled rye with fries.
Your choice of bread served with fries.
Mesquite grilled top sirloin, served with your choice of sauce.
Mesquite grilled chicken breast finished with a fresh tomato and mint sauce.
Chef's daily creation.
House slow roasted pork chop served with a red wine, red currant sauce.
Fresh salmon poached, then finished in a rich bearnaise sauce.
Bright, fresh and remarkably versatile, with aromas and flavors of peach, dried grass and melons. Oak aging contributes to the wine's rich texture and long finish.
Lively, focused aromas and flavors of apple, pear and vanilla are balanced by rich mouth feel and a long finish.
Aromas of red cherry, cranberry, baking spices, toasted hazelnut, and crushed stone perfectly balanced that finishes with delicate length.
Rich and concentrated, with aromas of cherries and vanilla, a silky texture and full, round finish.
Complex and supple, aromas of concentrated blackberry and cassis echo on the palate showing the fruit's fine napa valley breeding and structure.
Prawns sautéed with Pernod, basil, garlic, diced tomatoes and Chardonnay
The chef's daily creation of fresh wild mushrooms
House marinated artichoke hearts sautéed with mix herbs, Sauvignon Blanc and butter
Fresh Roma tomatoes mesquite charbroiled with goat cheese
Grade #1 Ahi rolled in six spices seared medium rare paired with Avocado and served with a ponzu sauce
Prince Edward Island black mussels paired with Manila Clams sautéed with shallot, mixed herbs and white wine
Our famous slow smoked trout served with a dill aioli, capers and diced red onions
Petite bell shaped pasta in a rich four cheese sauce with apple wood smoked bacon
Large Shrimp poached and chilled, served on a bed of julienne greens with a spicy tangy classic cocktail sauce
Our House Signature Salad: Fresh Sweet Corn Mesquite Charbroiled cut off the cob, fresh tomatoes, shaved red onion tossed with a chive oil
Tender Baby spinach leaves tossed in a warm bacon dressing drizzled with a touch of X.O. Cognac
Hearts of Romaine with roasted walnuts and crumbled Point Reyes Blue Cheese paired with quartered tomatoes
Fresh Baby Greens and wedges of fresh Roma tomatoes tossed in Cabernet vinaigrette dressing then topped with walnuts
Crisp Romaine lettuce tossed in a traditional Caesar dressing with garlic croutons and Parmesan cheese
Tender Hanger steak grilled on our mesquite grill with your selection of sauce
Tender Top Sirloin steak grilled on our mesquite grill with your selection of sauce
Farm Raised Venison oven roasted then finished in a Blackberry Syrah sauce
Our House Specialty 22 TO 23 o.z. BONE-IN Rib Eye Steak grilled over our open fire mesquite grill
New York Steak grilled over our Mesquite Grill with your selection of sauce
Filet Mignon grilled over our mesquite grill, finished with you choice of sauce. Sauce Selections: Chirmol, Country Dijon, Wild Mushroom Bordelaise, Béarnaise, Hollandaise, Cabernet Demi, Roasted Garlic and Olive Oil
Bone-In thick hand cut Smoked Pork Chop oven roasted finished in a Cabernet red currant demi-glace
California Rack of Lamb grilled oven roasted in a pool of a thyme garlic demi-glace
Chicken Breast grilled over an open fire then finished with a chardonnay leek reduction
Ahi Tuna dusted with a signature six spice blend, seared medium rare and finished with a Cajun beurre blanc
Fresh Wild Salmon poached then finished with a classic béarnaise
Prawns sautéed in a three citrus chive Sauvignon Blanc sauce
10 o.z. Australian Cold Water Tail oven roasted
Lobster tail oven roasted and paired with a 8 o.z. filet mignon
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.