
DINNER MENU
APPETIZERS
DUNGENESS CRAB CAKES 24
micro greens | honey calabrese glaze | chive oil | fresno chile
FRIED CALAMARI & ZUCCHINI 19
garlic aioli | calabrese aioli
CALORADO LAMB BROCHETTES* 16
pomegranate | demi-glace | fried kale
PORTOBELLO MUSHROOM ROCKEFELLER 14
creamy spinach | parmesan reggiano | bread crumbs | romesco sauce
FRIED BRUSSEL SPROUTS 12
bacon | apple cider gastrique
GARLIC JUMBO PRAWNS 18
shaved garlic | cajun broth | basil | grilled toast
SOUP & SALADS
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
STRAWBERRY SALAD 14
arugula | frisse | honey pine nuts | strawberry vinaigrette| blood orange | fromage blanc
ENTREES
“OSCAR” STYLE FILET & LOBSTER* 72
6 oz filet mignon | 6 oz north atlantic lobster | bearnaise | grilled asparagus | roasted fingerling potatoes
9 OZ FILET MIGNON* 58
roasted fingerling potatoes | vegetables | choice of bernaise or pearl onion bordelaise
12 OZ RIBEYE* 49
house seasoning | roasted fingerling potatoes | vegetable
HALIBUT 44
saffron lobster cream sauce | bistro rice | grilled asparagus
GRILLED SALMON* 38
blood orange chili glaze | fava beans | wild mushrooms | asparagus | basil | fingerling potatoes
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 | wild mushroom risotto | truffle oil
NIMAN RANCH DOUBLE CUT PORK CHOP* 38
stout marinated | brandy mustard cream sauce | grilled broccolini | mashed potatoes
CHEESE STUFFED RAVIOLI 24
fromage blanc cheese | mozzarella | arugula | tomato sauce | basil | parmesan reggiano
BEEF STROGANOFF 38
pappardelle pasta | filet mignon | wild mushrooms | pearl onions | red wine demi glacé cream sauce | parmesan
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