Spinach, mornay, parmigiano-reggiano and a touch of pernod.
Braised and pan-fried berkshire pork belly with roasted tomato jam atop arugula salad with mustard vinaigrette.
Red pepper vinaigrette and house-made tartar sauce.
House-made marinara, herbed ricotta and shaved parmigiano-reggiano.
With grilled cheese croutons.
Hearts of romaine, imported parmigiano-reggiano frico and house-made croutons.
Hearts of romaine, applewood smoked bacon, roma tomato and house-made ranch dressing.
Crisp iceberg wedge, roma tomatoes, nueske's bacon, red onions and challah croutons, with point reyes bleu cheese dressing.
22 oz. Chili-rubbed, dry aged, bone-in ribeye, topped with roasted cipollini onions and shishito peppers.
Center-cut, dry aged and 24 oz.
22 oz. Dry aged bone-in ribeye.
Center-cut and 14 oz.
16 oz. Center-cut and dry aged.
Center-cut and 18 oz.
8 oz. Applewood bacon wrapped filet, rock shrimp, mushrooms and bearnaise.
Our petite filet, 8 oz.
8 oz. American wagyu, snake river farms.
12 oz. Filet mignon and cut from the thickest part of the tenderloin.
8 oz. Filet mignon, red king crab, asparagus, bordelaise and bearnaise.
12 oz. Tail baked with lemon-herb butter.
12 oz. Cold water lobster tail and 8 oz. Filet mignon.
House-made herbed lamb sausage, rapini, potato gnocchi finished with pecorino romano.
Fresh mozzarella, roasted vine tomatoes and fresh basil.
Roasted brussels sprouts, sun chokes and heirloom carrots with a sauce soubise.
Fresh mozzarella, creamy balsamic arugula, pesto aioli, salametto piccante, herb-roasted cherry tomatoes, served with truffle fries.
Creamy boursin polenta, heirloom baby carrots, demi-glace and cipollini onions.
Apple demi, hot apple and fennel slaw.
King crab, leeks, shiitake mushrooms, asparagus and lemon butter sauce.
Sauteed peppers and onions, spinach, Italian sausage, veal bolognaise and shaved pecorino romano.
Creamy parmigiano-reggiano risotto, chorizo and seasonal forest mushrooms sauteed with a white truffle butter.
Breaded veal loin, arugula salad and lemon caper butter.
Bristol bay red king, served with house-made dijonnaise (4 oz. piece).
3 huge tiger shrimp served with spicy horseradish cocktail sauce.
3-cheese blend, rosemary, thyme and applewood smoked bacon.
Roasted cherry tomatoes, applewood smoked bacon, garlic and thyme.
Field blend of seasonal mushrooms with rosemary, thyme and truffle oil.
Creamy blend of 6 imported cheeses.
Parmesan and fresh herbs.
With caramel sauce.
Layers of chocolate cake and milk chocolate mousse enrobed in a dark chocolate ganache topped with an Orange citrus glaze.
Caramel sauce and sugared pecans.
Layers of lady fingers, caramel crispy pearls, apple brandy mascarpone and angry orchard sabayon, garnished with dried apple.
Carrot cake, pumpkin custard, vanilla ice cream, spiced anglaise and salted pipitas.
With chocolate ganache.
Jeff ruby 's frank sumatra coffee with tullamore dew irish whiskey and whipped cream.
Vanilla bean ice cream and espresso.
Vanilla bean ice cream (for ages 21 and over).
Jeff ruby's frank sumatra coffee with brandy and creme de cacao.
Menu for Carlo & Johnny provided by Allmenus.com
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