Nobody does this better. Actually, nobody does this at all. With a Southwest seasoned drizzle & sweet chili sauce.

Not what you're expecting. But this is Club Soda, so you should expect that. Strips of squid steak. Lightly breaded. With a tomato-basil-lemon dipping sauce.

We could actually start a restaurant that didn't serve anything but this. If you've had it you know what we mean. If you haven't, order it and find out. With Judy's flatbread. Or go gluten free with fresh veggies.

Seared. Rare. Kinda like nigiri sushi without the rice. Because, really, who needs the carbs? Seaweed salad, soy, ginger and wasabi.

Three gorgeous and ginormous diver scallops, brown sugar-bacon wrapped and grilled. Served with an apricot- horseradish sauce. A little spicy, sweet and smoky. Who says you can't have it all?

Famous for a reason. The shrimp are huge, the cocktail sauce explosive. Six U-13. Nuclear Horseradish. Wow.

Great song. Better appetizer. A Club Soda favorite. Six seasoned flour-dusted shrimp in a spicy Frank's Red Hot-sherry- butter sauce. Celery. Topped with Bleu cheese crumbles.

Do we really need to explain this? Jumbo lump crab and lots of it. Roasted red pepper sauce. So good it's been on the menu since 1999. Five ounces.

Locally-grown, lightly-fried Shiitake and Oyster mushrooms served with three house-made dipping sauces.

It'd be easier to tell you what isn't in this bad boy. *takes deep breath* A grilled avocado stuffed with baby mozzarella, capers, kalamata olives, heirloom cherry tomatoes, peppadew peppers, diced red onion, basil, olive oil and a balsamic reduction *whew*.

A blend of romaine, kale & radicchio, Caesar dressing, Parmesan & croutons. Traditional or sans the little fish.

Baby spinach, strawberries, Mandarin oranges, Feta cheese, red onion, dried apricots and roasted cashews with a blood orange-poppy seed dressing.

It's back. Mixed greens, red onion, tomato, banana peppers topped with our house-made vinaigrette.

A classic. It starts with a big wedge of iceberg lettuce. Then we top it with bleu cheese crumbles and a bleu-balsamic drizzle.

The French make a lot of things complicated. This, however, is not one of those things. Onion soup. Crouton. Cheese.

Incredible marbling results in exquisite flavor. This is just a great cut of beef.

AKA "The Cowboy Steak." Yeah, it's fatty, but that's where the flavor comes from.

The Cadillac of Cow. And our best seller for a reason. The filet is lean and has incredible texture. You can cut it with a fork

2 Colorado lamb chops grilled and finished with a mint chimichurri.

Frenched and grilled. Good start. Topped with our private label Maker's Mark bourbon and pineapple glaze? Brilliant finish.

An 8 oz. lobster tail paired with an eight ounce filet. It's a classic. And a steal at...

Mother of all burgers. It starts with two 8 ounce Waygu beef patties. Then it's your choice of black & Stilton with avocado, mustard-ale aged cheddar and bacon or to just let the beef do the talking with lettuce, tomato, onion and pickle. Either way it ends with a big knife stuck right through its heart.

A good piece of salmon is like a blank canvas, there are so many things one can do with it. Like bake it on a cedar plank and finish it with a horseradish-shallot herb butter. Just, yum.

Same as it ever was. And just as delicious, too. Flour dusted and pan saute´ed. Fresh feta, herbs, roasted garlic and cherry-tomato butter topped. When it's this good, you don't change it.

Four huge Asian spice-rubbed, char-grilled scallops. Basted with a tangy miso-ginger BBQ.

So here's the thing. You love the tuna app. And you're thinking that it would make a fine meal. But you're a little iffy on ordering two apps for a dinner. We get that. Order this. Same as the app. But more. Nice, huh? Eight ounces.

Kinda speaks for itself. An 8 oz., warm-water, seasoned, butter-basted lobster tail. Add a tail to any steak for just for an additional charge.

So good. So simple. Pan-sauteed with a hazelnut brown butter.

It's been said that people who order chicken at a restaurant don't really know what they want to eat. Of course, it's never been said about our chicken. A plump, boneless chicken breast stuffed with spinach, prosciutto and mozzarella. Topped with a sumptuous sherry-cream sauce.

Meatless is not usually in our wheelhouse, but this is really, really good. Red quinoa and farro-stuffed squash with orange zest, ginger, dried cranberries, pecans, almonds, kale and sunflower seeds. Finished with a maple cream sauce.