DINNER MENU

APPETIZERS

FRIED CALAMARI & ZUCCHINI   17

garlic aioli | calabrese aioli

 

PORTOBELLO MUSHROOM ROCKEFELLER   12

creamy spinach | parmesan reggiano | bread crumbs | romesco sauce

 

FRIED BRUSSEL SPROUTS   12 

bacon | apple cider gastrique

 

PORTUGUESE ESPETADAS*   28

filet mignon | jumbo prawns | peri peri marinade | pickled peppers | grilled lemon

 

DUNGENESS CRAB CORN FRITTERS   18

micro basil | honey calabrese glaze | chive oil
 

STONE FRUIT & HEIRLOOM TOMATO BRUSCHETTA   15

yellow nectarines| mozzarella | basil | balsamic reduction | grilled french bread

 

SOUP & SALADS

 

PORTUGUESE BEAN SOUP   8 

red beans | kale | linguica | spices

 

CALIFORNIA CAESAR   12

little gem lettuce | arugula | parmesan reggiano | grilled corn |

classic caesar dressing | garlic croutons

                                                                                                                                

ICEBERG WEDGE   12

crumbled bacon | sieved egg | tomatoes | crumbled bleu cheese | chives | 

bleu cheese dressing

 

HEIRLOOM TOMATO SALAD  12

fresh mozzarella | basil oil | micro basil | balsamic reduction | pine nuts

 

LITTLE GEM SALAD   12

avocado green goddess dressing | pickled onions | cherry tomatoes | 

cotija cheese | candied bacon      

 

ENTREES

 

“OSCAR” STYLE FILET & LOBSTER*   64

6 oz filet mignon | 6 oz north atlantic lobster | bearnaise | grilled asparagus | 

roasted fingerling potatoes

 

9 OZ FILET MIGNON*   52

bearnaise | roasted fingerling potatoes  | vegetables

 

12 OZ RIBEYE*    45

pearl onion bordelaise | herb roasted fingerling potatoes | vegetable

 

SEAFOOD ETOUFFEE*   42

jumbo prawns | maine lobster claw meat | creole trinity | seafood brodo |

steamed rice 

 

GRILLED SALMON*   37

summer squash | roasted potatoes | dill and lemon compound butter | romesco sauce

 

COLORADO LAMB CHOPS  46

mashed potatoes | grilled asparagus | mint cilantro pesto | pistachios

 

STUFFED CHICKEN BREAST    32

almond crusted | cherries | apricots | port wine cream sauce |

wild mushroom risotto | truffle oil

 

NIMAN RANCH DOUBLE CUT PORK CHOP*   38

stout marinated | brandy mustard cream sauce | creamed spinach | mashed potatoes

 

ROASTED PORTOBELLO MUSHROOM   22

hominy | black garbanzo beans | spiced tomato broth | steamed rice | peri peri sauce

 

CHEESE STUFFED AGNOLOTTI PASTA   24

fromage blanc | mozzarella | parmesan | cherry tomatoes | corn | arugula | beurre blanc | basil

 

HALF POUND CHUCK BURGER*   22

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 13 or larger


 

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

 

 Executive Chef Rebecca Pasqual