Seared tenderloin tips, red pepper, poblano sauce, mediterranean flat bread.
Grilled house bread and apricot tomato chutney.
Fresh ahi tuna in citrus and grilled house bread.
Seared tenderloin? medallions, lump crab, roasted red pepper, arugula, asparagus, béarnaise and lemon dressing.
Cucumber, arugula, leeks, apple and saffron vinaigrette.
Seared ahi tuna, olives, red pepper, tomato, red onion, green and yellow beans, cucumber, avocado and lemon dressing.
Capocollo, tomato confit, pesto aioli and mozzarella.
Capocollo, tomato confit, pesto aioli and mozzarella.
Caramelized onion, crimini mushrooms and poblano cream sauce.
Caramelized onion, crimini mushrooms and poblano cream sauce.
Espresso rub,? brie and mosto sauce.
Espresso rub,? brie and mosto sauce.
French bread, onion and mozzarella.
Cilantro, red onion, gruyere and asiago.
Zucchini, squash, arugula, pickled onion, red pepper and mozzarella.
Bacon, lettuce, tomato and avocado.
Choice beef, aged for tenderness and flavor.
Aged choice cut of beef.
Seared tenderloin tips, red pepper, poblano sauce and mediterranean flat bread.
Grilled baguette, soft goat fêta, tomato confit, roasted garlic, basil pesto and extra virgin olive oil.
Seared fresh diver scallops, cava sauce, lemon and grilled crostinis.
Fresh ahi tuna seared rare, seaweed salad, ginger soy glaze, sesame oil, sriracha and wasabi.
Calamari sautéed in white wine, garlic butter, lemon, with hot cherry peppers and scallions.
With your choice of: house Italian vinaigrette, mango vinaigrette, raspberry vinaigrette, honey dijon, or bleu cheese.
Choice beef, aged for tenderness and flavor.
Aged ribeye with poblano chiles, crimini mushrooms, caramelized onions and poblano cream sauce.
Caramelized shallot? butter espresso rub, red wine reduction.
Bone-in ribeye for 2. This one requires a little extra time. But it'll be worth the wait.
Aged choice cut of beef.
Aged choice cut of beef.
Served with rosemary au jus available on Wednesday, Friday and Saturday.
Marinated in teriyaki and worcestershire sauces, sauteed with crimini mushrooms and pineapple.
Mixed greens, pan seared beef tenderloin, tomato confit and shaved Parmesan.
Newcastle-honey glazed.
Caramelized apple and onion and Gorgonzola.
1/2 rack, pan roasted, sauteed crimini mushrooms, mint pesto and port wine reduction.
Large fresh diver scallops pan seared, roasted red peppers, grilled oranges, grilled pineapple and a pineapple curry sauce.
White wine creamy leek sauce.
Fresh ahi tuna seared rare, seaweed salad, ginger soy glaze, sesame oil, sriracha and wasabi.
Crab, asparagus and béarnaise.
Fresh berries, whipped cream and chocolate sauce.
Choice of fruit, caramel or chocolate topping.
Vanilla bean.
Fresh whipped cream.
Flavors vary, ask your server for today's unique choice
Flavors inspired continually.