Entrees

Beef Courses
Our steaks are Certified Angus Beef ® brand, prime beef.
Uncompromising standards make it the best-tasting beef in town


Surf & Turf - Market Price

10 oz Filet Mignon with a 8oz Australian Lobster Tail
Wine Suggestion: Flora Springs, Merlot, Napa (12.00/glass)

New York Maitre'd -

14 oz topped with Maitre’d Butter
Wine Suggestion: Beaulieu Vineyards, Cabernet Sauvignon, Rutherford (12.00/glass)

Filet Mignon -

10 oz Center filet with Cabernet-mushroom sauce
Wine Suggestion: Chimney Rock, Cabernet Sauvignon, Stag’s Leap District (17.00/glass)

Ribeye -

20 oz cut, served with a creamy horseradish
*All Steaks can Surf
Add an 8oz Australian Lobster Tail or 8 oz of Alaskan King Crab Legs.
Market price.

Seafood Courses

Shrimp and Day Boat Sea Scallops -

Seared and served over a Champagne Risotto cake with curry-carrot coulis
Wine Suggestion: Kendall-Jackson, Chardonnay, California (10.50/glass)

Chilean Sea Bass -

Encrusted with Porcini mushroom dust, pan seared and served over wilted Romaine Finished with extra virgin olive oil
Wine Suggestion: Trimbach, Pinot Gris Reserve, Alsace (10.25/glass)

Blackened Ahi Tuna -

Served with fresh hearts of palm, roasted tomato and pink peppercorn vinaigrette
Wine Suggestion: Jean Pierre Boisson, Chateauneuf du Pape (12.00/Glass)

Wild caught King Salmon di Parma -

Wrapped with sage and Prosciutto over caramelized pears and basil beurre blanc
Wine Suggestion: Carmel Road Pinot Noir, Monterey (12.00/Glass)

Poultry Courses

Roasted Guinea Hen -

Stuffed with veal mousse, pine nuts and natural jus
Wine Suggestion: Chalone Chardonnay, Monterey (20.00/glass)

Crispy Quail -

Manchester Farms' quail, marinated in sesame oil and mild chile, seasoned with
Himalayan rock salt and served over bamboo rice
Wine Suggestion: Schramsberg, Blanc de Blanc, Napa (9.25/glass)

Specialty Courses

Colorado Rack of Lamb -

roasted and served with caramelized garlic and port wine
Wine Suggestion: Chateau Coutet, St. Emilion (11.50/glass)

Lobster Ravioli -

served with brandy lobster sauce and a baby lobster tail
Wine Suggestion: Cakebread, Chardonnay, Napa (15.00/glass)

Veal Chop -

14 oz center cut rib chop sautéed with Roma Artichoke
and organic mushroom Demi-glacé
Wine Suggestion: Châteauneuf-du-Pape, Jean Pierre Boisson, Southern Rhone (14.00/glass)

Kurobuta Pork Chops -

marinated, grilled and served with an apple-apricot compote and port reduction
Wine Suggestion: Martinelli, Pinot Noir, Russian River (17.00/Glass)

Venison Medallions -

New Zealand farm raised venison medallions seared with porcini mushroom dust,
currents and brandy demi glaze
Wine Suggestion: Chimney Rock, Cabernet Sauvignon, Stags Leap District (20.00/Glass)

 

 

“Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry, or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.”

Sides
½ Lbs of Crab Legs -
Alaskan king crab

Steamed Asparagus -
Pencil asparagus steamed to perfection

Baked Potato -
Large Idaho potato served with butter and sour cream
with a pinch of chives

Garlic Mashed Potatoes -
Baby red potatoes with fresh garlic and heavy whipping cream

Potato Au Gratin -
Sliced potatoes with Gorgonzola, Parmesan, Provolone and Romano cheese

Gorganzola Bread Pudding -
With sweet onions, bacon and white truffle oil

Broccolini -
Sautéed with garlic

Soufflé of the Day

Ask your server about tonight's flavor.
These take about 30 min to prepare so please order with dinner.
Limited supply