APPETIZERS

 

DUNGENESS CRAB CAKES   24
pickled fresno chiles | cajun remoulade
 

FRIED CALAMARI & ZUCCHINI   19
garlic aioli | calabrese aioli 

COLORADO LAMB BROCHETTES*   16
pomegranate | demi-glace | fried kale 
 

CORN FRITTERS   15
soy chili sauce | cotija cheese | jalapeño | cilantro
 

FRIED BRUSSEL SPROUTS   12
bacon | apple cider gastrique 
 

CAJUN JUMBO PRAWNS   18 

pancetta | blistered tomatoes | polenta

 

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SOUP & SALADS

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SILVA’S PORTUGUESE BEAN SOUP   8 
red beans | kale | linguica | spices 
 

CAESAR SALAD   12 
little gem | parmesan reggiano | classic caesar dressing | garlic croutons 
 

ICEBERG WEDGE   12 
crumbled bacon | sieved egg | tomatoes | crumbled bleu cheese | chives | bleu cheese dressing 
 

LITTLE GEM SALAD   12 
avocado green goddess dressing | pickled onions | cherry tomatoes | cotija cheese | candied bacon
 

HEIRLOOM SALAD   16 
arugula | frisse | mozzerella| basil oil| balsamic reduction | foccacia croutons

 

ENTREES

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“OSCAR” STYLE FILET & LOBSTER*   72

6 oz filet mignon | 6 oz north atlantic lobster | bearnaise | grilled asparagus | roasted fingerling potatoes 

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9 OZ FILET MIGNON*   58
 roasted fingerling potatoes | vegetables | choice of bernaise or pearl onion bordelaise

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12 OZ RIBEYE*   49
house seasoning | roasted fingerling potatoes | vegetable 

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HALIBUT  44

blood orange cream sauce | rice | green beans

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GRILLED SALMON*   38

polenta | corn |  asparagus | bell pepper | spicy mop sauce

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SKIRT STEAK   40

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

 

STUFFED CHICKEN BREAST   34
almond crusted | cherries | apricots | port wine cream sauce |  mashed potatoes| truffle oil 
 

NIMAN RANCH DOUBLE CUT PORK CHOP*   38
stout marinated  | brandy mustard cream sauce | green beans | mashed potatoes
 

TOMATO RISOTTO 24

basil | hen of the woods mushrooms | kale | parmesan reggiano | heirloom tomato relish

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LOBSTER RAVIOLI   40
black garlic cream sauce | pancetta | roasted corn | fried leeks | basil oil 
 

HALF POUND CHUCK BURGER*   22 
garlic aioli | bourbon bacon jam | arugula | white cheddar 

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

20% Gratuity for parties 12 or larger

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

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 Executive Chef Rebecca Pasqual