Beef KabobsSkewers of Asian-marinated tenderloin with bell peppers and onion, gochujang and scallion.
Lightly breaded and fried crispy with a trio of sauces; garlic aioli, red pepper sweet and sour, and horseradish sour cream.
Artisan Cheese Plate*A selection of hand-crafted cheeses, meats, and seasonal bites.
Steamed in beer-tomato broth with chorizo, pepperoncini, and fresh cilantro.
BruschettaTomato and basil bruschetta on toast points with balsamic reduction.
Spicy Rock ShrimpTempura fried, sriracha aioli and sesame.
Tuna Tartare*Raw ahi tossed in orange-gochujang with avocado and cilantro-lime crème fraiche; baked sesame seed wontons.
Thinly sliced raw tenderloin; red wine gastrique, fried garlic, arugula, shallot, and capers.
Bacon Wrapped Sea Scallops*2 sea scallops, Applewood smoked bacon, and spinach-bacon cream.
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.
Classic ceviche with sea bass and chili oil, served with crispy tortillas.
Soups & Salads
ChopField greens, cucumber, shredded carrot, tomato and onion.
CapreseFresh mozzarella dredged in basil vinaigrette, heirloom tomato and balsamic reduction.
Caesar*Romaine, hard-cooked egg, croûtons and Parmesan; topped with anchovies.
Roasted red pepper, egg, dried cranberries, orange wedges, and pepitas with creamy mustard 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.
Caramelized onions, marsala-thyme beef broth and melted Gruyere croûton.
WedgeIceberg, tomato, bacon, bleu cheese crumbles and dressing.
Steaks & Chops
Flat Iron*7 oz.
Pork Chop, Bone-In*20 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.
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.
Tenderloin*8 oz. prime
New York Strip, 14 oz. Premier Wagyu
Moroccan Lamb Chops*6 bones Australian lamb in Moroccan spices; cilantro-lime créme friache.
Garlic Buttered Tenderloin*
8 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, served with garlic mash.
Coca-Cola Steak Tips
Cola marinated steak tips served over garlic mashed potatoes.
Vegetable green curry over rice with coconut milk, seasonal vegetables, and toasted coconut.
Wild Mushroom Ravioli
Pillows stuffed with wild mushrooms; sherry cream sauce and truffle oil.
Agave Mustard Pork*
20 oz. bone in pork glazed with agave mustard over white rice with charred onions and jalapeños.
Adobo spiced marinated half chicken over rice with spicy pickled vegetables.
Lobster8 oz. cold water Maine tail.
Scallops2 pan-seared sea scallops with drawn butter.
Merus King Crab
3 sections with drawn butter and lemon.
8 oz. pan-seared miso and soy marinated sea bass over lemon ginger sticky rice.
Lobster8 oz. cold water Maine tail.
Lobster – TwinTwin 8 oz. Maine tails.
Sriracha-lime glazed scallops with spicy soy ground pork, cabbage, and rice.
Tuna*6 oz. sashimi-grade ahi rubbed with Cajun spices and pan-blackened; sweet soy glaze.
Salmon*8 oz. grilled Norwegian salmon with orange marmalade and crispy leeks.
8 oz. pan-seared halibut over hibiscus rice topped with fresh pea pesto, pickled onions, and carrots.
Merus King Crab
6 sections with drawn butter and lemon.
Sides for Two
AsparagusSautéed with olive oil and sea salt.
Thick cut crispy steak fries.
Fried Brussel SproutsFresh Brussel sprouts seethed tender, tossed with Parmesan, fine herbs and white truffle oil.
Truffle & Parmesan Steak Fries
Thick cut 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.
Baked PotatoYour choice – add cheddar, bacon, sour cream and/or green onion.
Gouda Mac & CheeseCavatappi macaroni; smoked Gouda cheese sauce.
Garlic Mashed PotatoesAdd melted cheddar if you like.
Made with the season’s freshest and best ingredients and flavors.
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.