- Bar Bites
- Soups & Salads
- Steaks & Chops
- Reserve Cuts
- Chef Compositions
- Surf Additions
- Sides for Two
Adobo spiced marinated airline chicken over rice with spicy pickled vegetables.
Agave Mustard Pork*
20 oz. bone in pork glazed with agave mustard over white rice with charred onions and jalapeños.
Wild Mushroom Ravioli
Pillows stuffed with wild mushrooms; sherry cream sauce and truffle oil.
Vegetable green curry over rice with coconut milk, seasonal vegetables, and toasted coconut.
Braised Short Ribs & Trumpets
Short ribs slow-cooked in red wine and aromatics; seared with roasted trumpet mushrooms and rosemary demi glace, served with garlic mash.
Blue Cheese & Mustard Rib-Eye*
14 oz. boneless rib-eye smothered with bleu cheese; bleu cheese and Dijon mustard pan sauce.
Garlic Buttered Tenderloin*
8 oz. tenderloin grilled as you like; topped with roasted garlic compound butter and herb gremolata.
Moroccan Lamb Chops*
6 bones Australian lamb in Moroccan spices; cilantro-lime créme friache.