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

Roasted Beets - 11

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