Garden Salads Appetizers

beef tartare ~18 mixed greens ~14 black truffle aioli - frisée salad - chips cherry tomatoes - manchego - sherry emulsion tuna tartare ~18 burrata in truffle ~14 avocado - soy honey emulsion - taro chips winter truffle pesto - arugula - toast yellowtail crudo ~16

fresno chili - green apple - vinaigrette hearts of romaine~13

garlic crouton - parmesan lemon dressing crispy lobstertails~17 green chili aioli – pickled chilies – papaya slaw

blue iceberg ~14 diver scallops ~19 smoked bacon - maytag blue - cherry tomato sunchoke - maitaki - charred oinion

lobster ravioli~19 jumbo lump crab salad ~17 grapefruit – melon – hearts of palm – avocado cherry tomato - pecorino crema seared foie gras ~20 pear & beet salad ~13 huckleberry pancakes - kumquat marmalade goat cheese - candied walnuts - endive spiced rum reduction

lil’ BRGRs ~20 wagyu beef - special sauce - sesame seed bun add truffles ~mp

shellfish platters for the table served with sauce – mignonette – lemon dijonnaise

lobster / oysters / shrimp / crab cocktail / tuna sashimi ~35 / ~55 / ~75

Raw Bar*

oysters on a half shell* mignonette - cocktail sauce - lemon ~18 half dozen / ~36 dozen

jumbo lump crab cocktail ~15 lemon dijonnaise

shrimp cocktail ~16 cocktail sauce - lemon

Executive Chef: Robert Liberato

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have a medical condition

*Grilled *Entrees

small free range chicken ~27 scarlet quinoa - rainbow chard - roasted apple jus skirt steak 8 oz. ~26

petite filet 6 oz. ~32 market fish~mp new york strip 10 oz. ~34 grilled lamb chops ~44 roasted root vegetables - parsnip puree - rosemary jus medium filet 10 oz. ~39 seared ahi tuna ~32 new york 16 oz. ~42 ginger butternut squash - bok choy smoked shitake ponzu bone- in filet 14 oz. ~48 bone- in rib eye 20 oz. ~45 glazed beef short rib ~29 green apple confit – horseradish confit 24 oz. ~59 porterhouse wild caught striped bass ~36 large wasabi cauliflower puree - pea tendrils - preserved lemon bone in new york 26 oz. ~70 spiced duck breast ~32 cowboy rib eye 34 oz. ~75 duck confit - red cabbage – apricot pistachio chutney

double cut pork chop ~36 wild mushroom polenta – smoked ham hock ~mp A5 japanese wagyu

Toppings Sides ~9

shrimp ~6 each haricot verts sweet corn pudding crab ~10 broccolini mac & cheese crab "oscar" ~15 asparagus creamy yukon potatoes blue cheese crust ~6 creamed spinach parmesan truffle fries truffle butter ~12 wild mushrooms cauliflower gratin half lobster ~36 brussels sprouts kale sprouts black truffles ~mp jalapeno onions ~6 jalapeno grits bone marrow ~6

Sauces ~2 chimichurri peppercorn horseradish

blue butter béarnaise red wine STK STK Bold

Executive Chef: Robert Liberato

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have a medical condition ~1 4 Bubbles

black rye affair stellina di notte, prosecco, veneto, italy nv ~11 templeton rye, lemon juice, blackberries, mint veuve cliquot, yellow label brut, champagne nv ~20 strawberry cobbler moët & chandon, imperial brut rose, champagne nv ~26 belvedere, fresh muddled strawberry, graham cracker crust chandon, rosé, ca, nv ~16

…not your daddy’s bulleit bourbon, fernet branca, carpano antica sweet vermouth White green intensity pinot grigio, gabbiano, venezie, italy 13 ~12 absolut elyx, fresh lime, jalepeno, basil riesling, chateau st michelle “cold creek”, wa 10 ~14

cucumber stiletto sauvignon blanc, brancott, marlborough, nz 12 ~14 ketel one citroen, st. germain, muddled cucumber, mint chardonnay, landmark “overlook”, sonoma, ca 13 ~17 ginger chardonnay, chalone, monterey, ca 12 ~15 hennessy vs, muddled mint and lime, topped with ginger ale sauvignon blanc, cloudy bay, marlborough, nz 13 ~22 basil ‘rita rose, chateau minuty, fr 13 ~14 avion , basil, fresh lime juice

barreled Red jameson black barrel, aperol, carpano antica sweet vermouth pinot noir, a by acacia, ca 11 ~14 dirty pearls belvedere dirty w/ blue cheese stuffed olives malbec, terrazas de los andes altos del plata, argentina 11 ~13 merlot, st. francis, sonoma, ca 08 ~14 la cienega don julio tequila, fresh lime juice, cucumber, mint pinot noir, sonoma cutrer, sonoma, ca 11 ~18 zinfandel, decoy by duckhorn, napa, ca 10 ~18 the daqilroy brugal rum, pineapple juice, fresh lime cabernet sauvignon, jordan, valley, ca 09 ~26 cabernet sauvignon, justin, paso robles, ca 11 ~15 "the staff selection" absolut elyx moscow mule, fresh lime, ginger beer Beer by the Bottle

Specialty S hots ~ 8 amstel light, lager, nl ~7 bud light, lager, st louis ~7

flower power tennessee toddy corona, mexico city ~7 peroni, italy ~7 fernet branca w/st. germain jack daniels honey, lemon juice heineken, lager, nl ~7 blue moon, co ~7 stella artois, lager, be ~7 guinness, ireland ~7 raspberry ole the kitchen sink goose island, IPA, chicago ~7 negra modelo, mexico ~7 herradura tequila, triple sec, please ask our staff for chambord details… good luck!