Lump crabmeat with cherry tomatoes, dijon aioli and crispy prosciutto.

Garlic, white wine, shallots and parsley with buttery brioche.

Seared rare and sliced, with roasted peppers and horseradish aioli.

Fresh sea scallops are dusted with ancho powder and pan-sauteed; served with masa chorizo cake and avocado cream.

Garlic butter and herbed bread crumbs.

French double-cream brie is almond-crusted and served with rosemary red onion jam.

Wild rice-tart cherry waffle, bacon-braised greens, orange-thyme marmalade.

Seared rare and sliced, served with yukon potato, kalamata, cherry tomato and saffron-infused olive oil.

Mixed greens in dijon aioli, lentils, lemon olive oil, fingerling potatoes and soft-cooked egg.

Chickpea fritters, mixed greens, nicoise olives, lemon oregano vinaigrette, feta, minted sour cream.

Spinach, kale, quinoa, apple, fennel and charred grape vinaigrette.

Choice of beef tenderloin, shrimp or chicken breast, served with parmesan-roasted tomatoes and sauteed mushrooms.

Bacon, avocado, bleu cheese with champagne vinaigrette and your choice of chicken or shrimp.

Slow-braised beef with fresh pasta and cognac sauce.

8 Ounces Sliced niman ranch, creamy bechamel greens, crispy onion strings.

6 Ounces Cut with onion ring and choice of potato.

Red-eye veal reduction, arugula, dijon aioli.

Wild rice-tart cherry waffle, bacon-braised greens, orange-thyme marmalade.

Sauteed pretzel-crusted slices, papperdelle pasta, wild mushrooms, asparagus, spinach and caper buerre blanc.

Niman ranch beef with choice of hook's bleu or cheddar, steak fries.

Herb spaetzle, bacon-braised greens and red eye reduction.

Beefsteak tomatoes, aged balsamic and olive oil, parmesan.

Bacon shallot dressing with aged cheddar, spicy walnuts, red onion, egg.

Hook's bleu cheese, glazed pecans and roma tomatoes or thousand island with roma tomatoes and bacon.

Traditional style.

Topped with dijon panko, roasted yukons, broccolini and citrus butter.

Lobster, shrimp and sea scallop served with cheese ravioli, asparagus, spinach and fennel saffron broth.

Quinoa and red lentil risotto with tomato basil mozzarella salad, balsamic glaze and olive oil.

Citrus ginger crust, seared and sliced with coconut lemongrass cream, 5-spice glaze.

10 Ounces Hand-cut.

24 Ounces

16 Ounces Barrel cut.

22 Ounces Bone-in cut.

Slow-braised, creamy roasted garlic and tomato polenta, baby carrots, bourguignon sauce.

Bone-in 32 Ounces Wagyu.

6 Ounces Or 8 Ounces

Crispy-crusted with arugula, tomatoes, pinenuts and truffle oil.

Double-cut chops, pappardelle, wild mushrooms in rich veal sauce.

14 Ounces With herb spaetzle, bacon-braised greens, red-eye reduction.

Wild mushroom risotto, braised red cabbage and poultry reduction.

Multi-grain risotto, tomato mozzarella salad and balsamic glaze.

Lobster, sea scallops and shrimp with cheese ravioli, asparagus, spinach and fennel saffron broth.

Topped with dijon panko, roasted yukons, broccolini and citrus butter.

Citrus ginger crust, seared and sliced with coconut lemongrass cream, 5-spice glaze.