new zealand green-lipped mussels steamed in hatch red chile tomato basil butter, with garlic toast points
sautéed marinated shrimp and white cabbage wrapped in sliced jicama, with grilled pineapple salsa
asparagus wrapped in tender marinated beef strip loin and char grilled, with balsamic reduction and sriracha aioli
pan-seared sesame encrusted tuna on wonton chips, topped with soy glaze, sriracha crème fraiche, and pickled vegetables, with fried rice noodle
pan-seared seasoned blue crabmeat, topped with lemon garlic aioli, with fresh mixed greens and grape tomato
heirloom tomatoes marinated in olive oil, balsamic vinegar, fresh basil, and mozzarella cheese, with fresh mixed greens, olive tapenade, and crostini
pan-seared new england scallops, drizzled with spicy red pepper flake and lemon beurre blanc, with fresh mixed greens and grape tomato
hearts of romaine tossed with your choice of traditional caesar, red, green, or "christmas" chile dressing, with grated parmesan cheese and crostini
mixed seasonal greens, haricot vert, egg, roasted potato, caper, and roasted red bell pepper tossed in white balsamic and dijon mustard vinaigrette, with pan-seared ahi tuna
baby spinach, romaine heart, grape tomato, candied walnut, and roasted red bell pepper tossed with white balsamic vinaigrette, with char grilled beef sirloin strips and pine nut encrusted fried goat cheese
béarnaise
pesto, green chile & cheddar, or parmesan
truffle oil, ham, and smoked gouda
garlic, butter, and white wine
pan roasted 14 ounce bone-in pork chop, topped with tart cherry/apple compote and port wine reduction, over dirty mashed potatoes and vegetable du jour
8 ounce marinated pork tenderloin, charbroiled, sliced, and placed over red chile cream, with green chile bacon risotto and vegetable du jour
citrus marinated redbird chicken breast, pan roasted and finished with tequila lime honey butter, over cilantro and red bell pepper israeli couscous and vegetable du jour
ask your server for today's selection
gulf of mexico tiger shrimp sautéed with capers and garlic, finished with lemon beurre blanc, and plated over rice pilaf and vegetable du jour
ask your server for today's selection
pan-seared, wild scottish salmon over a pesto and goat cheese risotto cake, topped with heirloom tomato basil bruschetta and balsamic reduction, served with crostini
8 ounce, usda choice beef tenderloin, char grilled
14 ounce, all natural, regionally raised, usda choice beef rib slowly roasted and cut to order, with beef jus and creamy horseradish
14 ounce, all natural, regionally raised, usda choice beef rib, char grilled
limited availability - 16 ounce, in house 21 day dry-aged, usda prime strip loin, char grilled and topped with black truffle garnish
20 ounce, usda prime, center cut, bone-in beef rib-eye, char grilled
6 ounce
three
6 ounce
sautéed mushrooms, caramelized onions, and roasted garlic
lump crabmeat, sautéed asparagus, and béarnaise
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.