
DINNER MENU
APPETIZERS
Fried Calamari & Zucchini - 16
garlic aioli | calabrese aioli
Mushroom Cigars - 13
truffle aioli | parmesan reggiano
Fried Brussel Sprouts - 11
bacon | apple cider gastrique
Surf & Turf Brochettes* - 25
filet mignon brochette | grilled prawns brochette | soy ginger glaze
Crab Cakes - 17
cajun remoulade | micro salad| chive oil
Baked Brie - 15
port wine cherry onion jam | herbs | crostini
SOUP & SALADS
Portuguese Bean Soup - 8
red beans | kale | linguica | spices
Little gem Salad -11
avocado green goddess dressing | pickled onions | cherry tomatoes | cotija cheese | candied bacon
Iceberg Wedge - 11
crumbled bacon | sieved egg | tomatoes | crumbled bleu cheese | chives | bleu cheese dressing
Roasted Beets - 11
arugula | dry cherries | pistachio | orange segment | herb vinaigrette | fromage blanc
ENTREES
“Oscar” Style Filet & Lobster* - 62
6 oz filet mignon | 6 oz north atlantic lobster | bearnaise | grilled asparagus | roasted fingerling potatoes
9 oz Filet Mignon* - 50
choice of pearl onion port wine bordelaise or bearnaise | herb roasted fingerling potatoes | vegetables
12 oz Ribeye* - 43
seasoned & grilled to perfection | herb roasted fingerling potatoes | vegetables
9 oz Marinated Skirt Steak* - 38
soy & balsamic marinade | bistro rice |vegetables
Grilled Salmon* - 36
creamy polenta | fried brussel sprouts | bourbon maple glaze
Almond Crusted Scallops - 38
luxardo cherry gastrique | bistro rice | vegetables
Smoked Half Chicken - 31
pancetta | kale | wild mushrooms | cheesy polenta
Niman Ranch Stuffed Pork Chop* - 31
granny smith apples | applewood bacon | sage | sparkling cider cream sauce
Blackened Cauliflower Steak - 20
garbanzo purée | chimichurri | grilled asparagus | fried garbanzos
Mushroom Agnolotti - 22
porcini cream sauce | herbs | spinach | wild mushrooms | parmesan reggiano
Half Pound Chuck Burger* - 20
garlic aioli | bourbon bacon jam | arugula | white cheddar
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