prime porterhouse that has been dry aged in a climate controlled meat locker. Dry-aging imparts a - nutty flavor to the steak

filet with crab cake

larger portion of the most tender of all cuts (10 Oz)

larger portion of the most tender of all cuts (10 Oz)

airline cut wing- on - pan roasted crispy skin, mushroom ragout, jus

colorado chops (6 Oz)

lightly coated in herbs, panko crumbs and mustard served with mint jelly and rosemary jus, grilled artichokes

prime porterhouse dry aged to perfection (20 Oz)

encrusted with black sesame seeds, chiffonade of vegetables, soy glaze and truffle butter chives

with just enough marbling to make this steak extra flavorful

two selections daily, Please ask your server

the most tender of all cuts (8 Oz)

the most tender of all cuts (8 Oz)

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 (10 Oz)

the best of the ranch and sea

gently sauteed spinach and Hollandaise sauce

steamed served with Hollandaise

crimini, oyster and shitake