Imported fettuccine pasta, roasted chicken, Parmesan chicken broth, Sun-Dried tomatoes, baby spinach, garlic and wild mushrooms finished with fresh mozzarella.

Gluten-Free. Baby spinach, poached pear, red Bermuda onions, pepper confetti, sliced egg, feta cheese, bacon and Lemon-Poppy seed dressing.

Bib lettuce, watercress with prime NY sirloin, beefsteak tomatoes, enoki mushrooms, cipollini onions and Maytag bleu cheese crumbles with choice of dressing.

Cabernet-Raised boneless short ribs, avocados, heirloom tomato pico served with Mediterranean cucumber salad.

Hawaiian sea salt and Herb-Encrusted, Flash-Seared ahi tuna, mixed greens, Mediterranean olive medley, beans, fingerling potatoes, heirloom tomatoes, capers and white Basil-Balsamic vinaigrette.

Gluten-free. Arcadian baby mixed greens, heirloom Tear-Drop tomatoes, shaved parmesan reggiano, cracked black pepper and topped with choice of dressing.

Romaine hearts, shaved reggiano parmesan, rosemary parmesan crisp, heirloom tomatoes, anchovy fillets and house Caesar dressing.

Gluten-Free. Sesame-Seared ahi tuna, wasabi sauce and micro greens.

Four rice balls stuffed with ground wagyu, fresh mozzarella and tomato sauce.

Gluten-Free. Five black tiger shrimp and tequila lime cocktail sauce.

Cremini and enoki mushrooms, yukon gold whipped potatoes, beef tenderloin and spicy aioli.

Beef marrow canoe, chimichurri and crostini points.

Blackened shrimp with garlic butter, beer and chives served with sourdough bread.

Point judith calamari, lemon, capers, parsley and banana peppers.

Sherry-Infused blend of cremini, button and oyster mushrooms in a silky cream broth.

Sweet Bermuda onions, gruyère cheese, brandy and Guiness beer.

Grilled half pound marinated chicken breast, avocados, red onions, Vine-Ripened tomatoes and bib lettuce served on jalapeño cheddar bread.

Prosciutto di parma, fresh mozzarella, salami, Vine-Ripened tomatoes, basil and bib lettuce served on rosemary bread with garlic aioli.

Half pound sliced NY steak served Open-Face on toasted rosemary bread with sautéed wild mushrooms, Swiss cheese and garlic aioli.

Half pound Slow-Roasted, Thinly-Sliced Angus prime rib served on a baguette with au jus.

Jumbo shrimp, Applewood bacon, rémoulade sauce, bib lettuce, tomatoes and micro greens served on a brioche bun.

Served on a brioche bun. Your choice of any toppings: cheddar cheese, provolone cheese, Swiss cheese, mozzarella cheese, pepper jack cheese, pickled jalapeños or banana peppers, bib lettuce, caramelized onions, tomatoes, sautéed mushrooms and bacon.

10 or 14 ounces.

24 oz.

10 Ounces.

14 Ounces.

10 Ounces.

10 Ounces.

6 Ounces.

22 Ounces.

Gulf shrimp, pinot grigio, garlic, lemon, butter and chives over fettuccine noodles served with broccolini.

Scottish salmon brushed with wasabi glaze served with creamy parmesan risotto, Sugar-Snap peas and ginger butter.

Petit filet, yukon gold whipped potatoes, mushroom medley and broccolini with choice of wild mushroom bordelaise sauce or Port-Brandy peppercorn sauce.

Applewood Bacon-Wrapped and grilled medallions of beef tenderloin served over yukon gold whipped potatoes with béarnaise sauce and two Seared-Jumbo sea scallops served with baby carrots.

Mesquite-Grilled portabella mushroom, eggplant, spinach, zucchini and tomatoes layered with provolone cheese served on a bed of creamy parmesan risotto and roasted Red-Pepper sauce.

Two Double-Boned Colorado lamb chops. Yukon cold whipped potatoes and baby carrots with tarragon butter and wild mushroom bordelaise sauce.

(Rocky mountain raised and grain fed) Wild mushrooms and cippolini onions, sweet potato gnocchi and brussel sprouts.

Free-Range chicken breast marinated with lemon, garlic and rosemary served with fettuccine pasta and broccolini.

Cabernet-Braised boneless short ribs topped with pan gravy and manchego sauce served with mushrooms, fingerling potatoes and baby carrots.