PJ Steak

with mache, fetta cheese and citrus dressing

salad with stilton cheese and candied walnuts

salad with a mustard vinaigrette

hearts of romaine with parmesan and anchovies

with maytag blue cheese dressing and cherry tomatoes

with creme fraiche and wasabi tobikko caviar

mozzarella, tomato sauce and basil

home made sausage, mozzarella, yukon gold potatoes, pecorino and arugula

in puff pastry

calamari, fennel, artichokes blue lake beans with spicy aioli

ground to order (uncooked) served with croutons

mussels, steamed in white wine with grilled bread

with mignonette

with garlic parsley pastis butter

from snake river ranch, (idaho) mashed potatoes & horseradish cream

mesquite grilled, with blue cheese potato gratin and thyme jus

slow roasted, then mesquite grilled with veal jus (12 oz)

aged 21 days black angus, mesquite grilled with bearnaise sauce (14 oz)

prime certified black angus, pan roasted with maitre d' butter and fries (10 oz)

from new zealand, full rack with thyme jus

center cut from allen brothers (chicago) with truffle butter (10 oz)

with a cracked black pepper crust and creamy mushroom sauce (13 oz)

wood oven roasted, with mashed potatoes and lemon herb jus

today's chef's idea

du jour. i love risotto

with mashed potatoes and leek coulis (served rare)

with corn, mash potatoes, sweet pea sauce, onion rings and vanilla oil

slow roasted with mashed potatoes and a oven roasted tomato black olive ragout

with manilla clams, bouillabaisse broth, herb raviolis and saffron aioli

petrale sole fillet with mashed potatoes and a lemon caper butter

(chef's favorite)

with pancetta

with olive oil, chille flakes and garlic

(made with real bordeaux wine)