DINNER MENU

APPETIZERS

Fried Calamari & Zucchini - 15

garlic aioli | calabrese aioli

 

Mushroom Cigars - 12

truffle aioli | parmesan reggiano

 

Fried Brussel Sprouts - 10  

bacon | apple cider gastrique

 

Surf & Turf Brochettes* - 24

filet mignon brochette | grilled prawns brochette | soy ginger glaze

 

Crab Cakes - 16

cajun remoulade | micro salad| chive oil

 

Baked Brie - 14

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* - 60

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

 

9 oz Filet Mignon* - 48

choice of pearl onion port wine bordelaise or bearnaise | herb roasted fingerling potatoes  | vegetables

 

12 oz Ribeye* - 41

seasoned & grilled to perfection | herb roasted fingerling potatoes | vegetables

 

9 oz Marinated Skirt Steak* - 36

soy & balsamic marinade | bistro rice |vegetables

 

Grilled Salmon* - 34

root vegetable hash | bourbon maple glaze | butternut squash purée

 

Dungeness Crab Stuffed Petrale Sole - 36

lemon cream sauce | fried capers | bistro rice |  vegetables

 

Smoked Half Chicken - 29

pancetta | kale | wild mushrooms | cheesy polenta

 

Niman Ranch Stuffed Pork Chop* - 29

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