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Heirloom tomatoes from raindrop farms with truffled goat cheese and saba vinegar.
Seared sashimi grade tuna with romaine lettuce, olives, cherry tomatoes, hearts of palm and cucumber.
With maytag blue cheese and crisp kurobuta bacon.
Colossal lump crab with tomatoes, roasted corn, and cilantro mayonnaise in a stuffed avocado.
Mixed greens with spanish almonds, red onion, heirloom tomatoes and lemon-thyme vinaigrette with manchego cheese
Served with a spicy cocktail sauce.
Kurobuta bacon, heirloom tomato, texas hydroponic romaine, and house made basil pesto aioli on sourdough.
Corned beef, sauerkraut, house made thousand island, aged gruyere on marbled rye.
Coldwater lobster salad on artisan bun.
Crab salad, hydro lettuce, heirloom tomato, avocado and kurobuta bacon on grilled sourdough.
Grilled chicken breast, fresh tarragon, red onion, and granny smith apples, fresh greens, Sliced avocado and heirloom tomato on sourdough
Roasted roma tomatoes, fresh basil, buffalo mozzarella, and extra virgin olive oil on a rustic country white.
Thinly sliced,piled high on marbled rye with horseradish, cheddar, whole grain mustard, heirloom tomato and hydro lettuce
Sliced roasted turkey and muenster cheese, on rye bread with hydro lettuce, heirloom tomatoes, and fresh basil mayonnaise
With sharp cheddar, lettuce, heirloom tomato, and chipotle mayo
A classic
House specialty
Served with fresh baked crostini toast
Served with remoulade
Served with a spicy cocktail sauce
Served with a spicy cocktail sauce
Served with sesame seaweed salad, housemade ponzu, asian aioli, natural pickled ginger, and wasabi
On pain perdu with vanilla bean and honey poached bosc pears, and sauternes
Shredded duck, assorted vegetables, glass noodles and napa cabbage with a spicy citrus sweet & sour sauce
Served with thai chili sauce for dipping
Boston bibb lettuce, hearts of romaine, baby spinach, artichoke hearts, green & black olives, hearts of palm, purple onions, crunchy bacon and roasted caramelized walnuts with a tangy spicy french dressing
Vine-ripened heirloom tomatoes, kalamata olives, spanish manchego cheese, hydroponic lettuce, colavita extra virgin olive oil, aged balsamic vinegar, truffle oil and flor de sal
Baby spinach, warmed goat cheese with toasted almonds, sliced purple onions, mushrooms, and hickory-smoked bacon with a warm, tangy vinaigrette
Hearts of romaine, kalamata olives, purple onions, valbreso feta cheese, pepperoncini peppers, house croutons and a greek vinaigrette
Hydroponic romaine, parmesean crostini and spanish anchovie fillets
With maytag blue cheese dressing and bacon pieces
Vine-ripened tomatoes, avocado and hearts of palm on a bed of crisp greens
Pulled mesquite-grilled chicken, avocados, cilantro, tortilla strips, monterey jack cheese
Made with rich, slow simmered veal stock, three aged cheeses, and house croutons
White gazpacho garnished with chopped green onions, vine-ripened tomatoes, parsley and toasted almonds
11 oz. and 7 oz.
16 oz. and 12 oz
16 oz. and 12 oz.
10 oz. filet, 14 oz. ribeye and 14 oz. NY strip
18 oz. bone in filet, 24 oz. bone in ribeye, 24 oz. bone in dry aged NY strip and 40 oz. porterhouse
Bearnaise sauce, burgundy mushroom sauce, brandy mushroom sauce, hollandaise sauce, royale sauce
Served with sauce bearnaise, duchesse potatoes, jumbo asparagus & hollandaise sauce
Prime tenderloin medallions, australian lobster tail, sautéed crimini mushrooms, fresh baby spinach, and topped with sauce bearnaise
Served with roasted vegetables, sauce béarnaise and mint jelly. five bones and ten bones
Three quail, marinated and mesquite grilled. Served with a seasonal mushroom ragout
A melange of assorted vegetables that includes seasonal wild mushrooms, fettuccine pasta tossed with virgin olive oil & fresh herbs, asparagus, spinach and sugar snap peas. served with wild rice pancakes
Topped with artichoke hearts, cherry tomatoes, sautéed fresh mushrooms & sauce bearnaise
Served with whole grain mustard, demi-glace
With sundried tomato & olive tampanade, fried chipollini, served rare
Seared, served with a shrimp & tomato broth and sautéed mushrooms, peppers, carrots, and fennel
Oven-roasted, served with lobster essence and oyster mushrooms
Coriander, pepper & brown sugar crusted. served with a texas ruby red grapefruit butter
With sauce hollandaise
In olive oil and garlic
With sauce hollandaise
With poblano creme
Your choice of original, roasted garlic, goat cheese or herb
With all your favorite toppings
In red or white wine with rich demi-glace
Topped with cinnamon ice cream & apple chips
In caramel reduction sauce
Topped with belgian dark chocolate ice cream
Texas pecans and makers mark served with vanilla ice cream
Bananas foster, cherries jubilee, strawberries imperial, or crepes suzette.