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DINNER MENU

APPETIZERS

 

DUNGENESS CRAB CAKES   24
pickled fresno chiles | cajun remoulade

FRIED CALAMARI & ZUCCHINI   19
garlic aioli | calabrese aio
li 

FILET MIGNON BROCHETTES   34

horseradish crème fraiche | fried kale chips

DEVILED EGGS   16

Sterling caviar | Aleppo pepper | baby kale

FRIED BRUSSEL SPROUTS   13
bacon | apple cider gastrique 

CAJUN JUMBO PRAWNS   18 

pancetta | blistered tomatoes | polenta

 

SOUP & SALADS

SILVA’S PORTUGUESE BEAN SOUP   9 
red beans | kale | linguica | spices 

 

CAESAR SALAD*   14
little gem | parmesan reggiano | classic caesar dressing | garlic croutons 

 

ICEBERG WEDGE   14 
crumbled bacon | sieved egg | tomatoes | crumbled bleu cheese | chives | bleu cheese dressing 

 

LITTLE GEM SALAD   13
avocado green goddess dressing | pickled onions | cherry tomatoes | cotija cheese | candied bacon

 

STRAWBERRY SALAD 14

Arugula | spinach | strawberries | blood orange | pickled fennel | strawberry vinaigrette | shaved almonds | goat cheese

 

ENTREES

“OSCAR” STYLE FILET & LOBSTER   73

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

 

9 OZ FILET MIGNON*   59
 roasted fingerling potatoes | vegetables | choice of bernaise or pearl onion bordelaise

12 OZ RIBEYE*   50
house seasoning | roasted fingerling potatoes | vegetable 

10 oz NORTH ATLANTIC LOBSTER TAIL 68

herb mashed potatoes | green beans | shiitake mushrooms | lemon thyme compound butter | clarified butter

GRILLED SALMON*   39

polenta | roasted brussel sprouts | baby carrots |

maple bourbon glaze

SKIRT STEAK   41

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

 

STUFFED CHICKEN BREAST   35
almond crusted | cherries | apricots | port wine cream sauce |  mashed potatoes| truffle oil 

BEEF STROGANOFF   48

filet mignon | pappardelle pasta | red wine demi glacé cream sauce | shiitake mushrooms | kale | parmesan

NIMAN RANCH DOUBLE CUT PORK CHOP*   39
stout marinated  | brandy mustard cream sauce | green beans | mashed potatoes

 

MUSHROOM  RISOTTO   25 
hen of the woods mushrooms | kale | havarti | parmesan reggiano | truffle oil

FETTUCCINE PASTA   44

jumbo prawns | scallops | white wine cream sauce | blistered tomatoes | basil | parmesan | fried capers

HALF POUND CHUCK BURGER*   23
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 10 or larger

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

 Executive Chef Rebecca Pasqual   
 

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