pecorino, telegio, fontino and fresh fruit
on salsify with truffle chervil coulis braised red beets and micro sprouts
crabmeat, shrimps, chives, lemon grass fried leeks and lobster cognac light cream sauce
frisee beet salad, creme fraiche and brioche points and caper berries
ahi tuna coarsely chopped, lightly seasoned and served with citrus vinaigrette
wrapped in puff-pastry, laced with sweet roasted garlic and raspberry couli
7pcs. ice bowl cocktail sauce and fresh lemon
our version of oyster rockefeller filled with spinach, pecorino, crabmeat lobster saffron essence top with hollandaise
chicken sliced thin over romaine, mushrooms, vegetables, cashews, fried wonton skins with honey vinaigrette mustard dressing
monterey romaine hearts, parmesan, oven-dried tomato tapenade, crostini, spanish white anchovies
wrapped in daikon radish, shaved shallots, toasted herb almonds and sweet onion vinaigrette
applewood smoke bacon, maytag bleu cheese, brunoise of vine ripe tomato, crispy shallots and avocado vinaigrette
candied walnuts, mountain goat cheese and sherry vinaigrette
sweet bacon apple vinaigrette dressing, garnish with boiled egg crown and crispy shallots
with just enough marbling to make this steak extra flavorful
encrusted with black sesame seeds, chiffonade of vegetables, soy glaze and truffle butter chives
prime porterhouse dry aged to perfection
lightly coated in herbs, panko crumbs and mustard served with mint jelly and rosemary jus, grilled artichokes
colorado chops
airline cut wing- on - pan roasted crispy skin, mushroom ragout, jus
larger portion of the most tender of all cuts
larger portion of the most tender of all cuts
filet with crab cake
prime porterhouse that has been dry aged in a climate controlled meat locker. dry-aging imparts a - nutty flavor to the steak
two selections daily, please ask your server
the most tender of all cuts
the most tender of all cuts
coated lightly in coriander essence, lemon peel and peppercorns, soy glaze tomato concassee and vermicelli noodles and sesame seaweed salad
baked in wine, lemon juice, butter and capers with chopped parsley
served with stewed red cabbage
the best of the ranch and sea
gently sauteed spinach and hollandaise sauce
steamed served with hollandaise
crimini, oyster and shitake
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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.