Moroccan Lamb Chops*6 bones Australian lamb in Moroccan spices; cilantro-lime créme friache.
Spanish Spiced ChickenSpiced chicken beast served over yellow rice with black pepper sour cream.
Gnocchi & Beef in Sage ButterHouse-made potato gnocchi, butternut squash and braised beef short ribs; sage-steeped cream, walnuts and Parmesan.
Chili Pork*14 oz. bone-in pork chop glazed with agave mustard; chorizo red sauce and fried tortilla crisps.
Carved Flat Iron*7 oz. flat iron, rosemary-wild mushroom ragout, truffle oil and Parmesan.
Garlic Buttered Tenderloin*6 oz. tenderloin grilled as you like; topped with roasted garlic compound butter and herb gremolata.
Blue Cheese & Mustard Rib-Eye*14 oz. boneless rib eye smothered with bleu cheese; bleu cheese and Dijon mustard pan sauce.
Braised Short Ribs & TrumpetsShort ribs slow-cooked in red wine and aromatics; seared with roasted trumpet mushrooms and rosemary demi glace.
Triple Chocolate Mocha Cake4 layers of chocolate cake spiked with a hint of coffee, chocolate butter cream frosting and drizzles of white and dark chocolate ganache
Crème BrûléeBaked vanilla bean custard with a burnt sugar crust.
Key Lime CheesecakeKey lime cheesecake on a graham cracker crust with lime curd and fresh whip
Red Velvet Cake4 layers of red velvet cake, vanilla buttercream frosting & dark chocolate drizzle.
Haagen-Daz® Ice CreamVanilla ice cream served with whipped cream.
TiramisuLady fingers soaked in coffee & liquor with mascarpone cream and cocoa
Chocolate Turtle TorteFlourless, crustless chocolate cake topped with chocolate ganache, house-made caramel & candied pecans.
Peanut Butter Chocolate SundaeShareable layers of vanilla and chocolate Haagen-Dazs packed full of cookies, candies, and homemade goodies. Served with extra spoons.
Cut by hand in Chicago, these beauties showcase the ultimate in juicy steak experiences.
Bone-In Rib-Eye*22 oz. prime, dry aged 30 days.
Kansas City Strip*16 oz. prime, dry aged 30 days.
Bone-In Tenderloin*12 oz. dry aged 30 days.
Wagyu New York Strip14 oz. Premier Wagyu New York Strip
Wagyu Zabuton10 oz. Snake River Farms Wagyu Zabuton
Sea-Bass8 oz. pan-seared sea bass with roasted corn and heirloom tomato salsa.
Alaskan King Crab Legs4 jumbo legs with lemon and butter.
Lobster10oz. cold water Maine tail.
Lobster – TwinTwin 10oz. Maine tails.
Scallops*4 almond crusted sea scallops drizzled with a spiced honey glaze; truffle mash and fried leeks.
Tuna*6 oz. sashimi-grade ahi rubbed with Cajun spices and pan-blackened; sweet soy glaze.
Salmon*8 oz. grilled Norwegian salmon with lemon chive butter and crispy leeks.
Sides for Two
AsparagusRoasted with olive oil and sea salt.
Steak FriesCrispy beer-battered steak fries.
Fried Brussel SproutsFresh Brussel sprouts seethed tender, tossed with Parmesan, fine herbs and white truffle oil.
Truffle & Parmesan Steak FriesBeer battered steak fries with shaved Parmesan and white truffle oil.
Sautéed or Creamed SpinachBaby spinach sautéed with olive oil and garlic. Your choice – add cream and Parmesan.
Sautéed Wild MushroomsCrimini, button, shiitake and oyster mushrooms, sautéed in butter and garlic.
Crab MacBaked 3 cheese cream sauce, king crab, and panko breading.
Garlic or Cheesy Garlic Mashed PotatoesAdd melted cheddar if you like.
Baked PotatoYour choice – add cheddar, bacon, sour cream and/or green onion.
Gouda Mac & CheeseCavatappi macaroni; smoked Gouda cheese sauce.
Soups & Salads
ChopField greens, cucumber, shredded carrot, radish and onion.
CapreseFresh mozzarella dredged in basil vinaigrette, heirloom tomato and balsamic reduction.
Caesar*Romaine, hard-cooked egg, croûtons and Parmesan; topped with anchovies.
SpinachBacon, bleu cheese, red onion and pecans with raspberry-balsamic vinaigrette.
Tomato Basil BisqueFresh tomato, basil and Parmesan in heavy cream, accented with balsamic reduction.
Chef’s Seasonal SoupFreshly made showcasing the season’s best flavors and ingredients.
French onionCaramelized onions, marsala-thyme beef broth and melted Swiss croûton.
WedgeIceberg, tomato, bacon, bleu cheese crumbles and dressing.
Beef KabobsSkewers of Asian-marinated tenderloin with bell peppers and onion, gochujang and scallion.
CalamariLightly breaded and fried crispy with marinara sauce.
Artisan Cheese Plate*A selection of hand-crafted cheeses, meats, and seasonal bites.
MusselsYour choice of traditionally steamed in white wine and garlic OR bacon, blue cheese and cream.
BruschettaTomato and basil bruschetta on toast points with balsamic reduction
Spicy Rock ShrimpTempura fried, sriracha aioli and sesame.
Tuna Tartare *Raw ahi in wasabi vinaigrette, avocado and cilantro-lime crème fraiche; baked sesame seed wontons.
Beef Carpaccio *Thinly sliced raw tenderloin; truffle oil, shaved parmesan, and perfect dusting of ake salt.
Bacon Wrapped Sea Scallops2 sea scallops, Applewood smoked bacon, and spinach-bacon cream.
King Crab CakeSeared house made cake packed with king crab; lemon caper aioli.
Oysters on the Half Shell*6 fresh and seasonal variety of oysters, Rockefeller ’em if you’d like.
Shrimp Cocktail4 colossal shrimp with cocktail sauce and lemon.
Steaks & Chops
Flat Iron*7 oz.
Pork Chop, Bone-In*14 oz. Berkshire.
Lamb Rib Chops*6 Bones, Australian.
Tenderloin Filet*8 oz.
Petite Tenderloin Filet*6 oz.
Cowboy Rib-eye, Bone-In*20 oz.
Boneless Rib-Eye*14 oz.
New York Strip*14 oz.
Alaskan King Crab Legs2 legs with drawn butter and lemon.
Lobster10 oz. cold water Maine tail with drawn butter and lemon.
Scallops2 pan seared sea scallops with drawn butter.