APPETIZERS

 

DUNGENESS CRAB CAKES   26
pickled fresno chiles | cajun remoulade

​

FRIED CALAMARI & ZUCCHINI   19
garlic aioli | calabrese aioli 

​

CORN FRITTERS   15

shaved jalapeño | micro cilantro | soy chili glaze

​

DEVILED EGGS   16

Sterling caviar | Aleppo pepper | baby kale

​

FRIED BRUSSEL SPROUTS   13
bacon | apple cider gastrique 

​

PRAWN & LOBSTER CLAW COCKTAIL   26

cocktail sauce | lemon wedge | celery

 

​

SOUP & SALADS

​

SILVA’S PORTUGUESE BEAN SOUP   9 
red beans | kale | linguica | spices 
 

CAESAR SALAD*   14
little gem | parmesan reggiano | classic caesar dressing | garlic croutons 
 

ICEBERG WEDGE   14 
crumbled bacon | sieved egg | tomatoes | crumbled bleu cheese | chives | bleu cheese dressing 
 

LITTLE GEM SALAD   14
avocado green goddess dressing | pickled onions | cherry tomatoes | cotija cheese | candied bacon
 

HEIRLOOM TOMATO & BURRATA SALAD   16

balsamic reduction | basil | pine nuts | arugula

 

ENTREES

​

6 oz FILET & CAJUN PRAWNS 68

2 jumbo prawns | blistered tomatoes | grilled asparagus |

hasselback potato | bearnasie

 

9 OZ FILET MIGNON*   59
 roasted fingerling potatoes | vegetables | choice of bernaise or pearl onion bordelaise

​

12 OZ RIBEYE*   52
house seasoning | roasted fingerling potatoes | vegetable 

​

SPAGHETTI SQUASH    25

kale | shiitake mushrooms | black garlic chili oil | herbs | parmesan reggiano | truffle zest | cashews

​

GRILLED SALMON*   39

red pepper purée | fingerling potatoes | asparagus | red pepper gremolata

​

SKIRT STEAK   48

soy and balsamic marinade | fried shallots | herb mashed potatoes | green beans

 

STUFFED CHICKEN BREAST   35
almond crusted | cherries | apricots | port wine cream sauce |  mashed potatoes| truffle oil 

​

BEEF STROGANOFF 40

diced filet mignon | shiitake mushrooms | fettuccine | kale | red wine cream sauce | parmesan reggiano

​

NIMAN RANCH DOUBLE CUT PORK CHOP*   46
stout marinated  | brandy mustard cream sauce | green beans | mashed potatoes
 

LOBSTER CLAW  RISOTTO   46 

corn | blistered tomatoes | chives | havarti | parmesan

​

FETTUCCINE PASTA   44

jumbo prawns | white wine cream sauce | blistered tomatoes |

basil | parmesan | fried capers

​

HALF POUND CHUCK BURGER*   25
garlic aioli | bourbon bacon jam | arugula | white cheddar 

Corkage fee 20   Split plate charge 7    Outside dessert fee 2.50 per person    

20% Gratuity for parties 10 or larger

​

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

​

 Executive Chef Rebecca Pasqual