Dinner Menu

APPETIZERS

FRIED CALAMARI & ZUCCHINI 17

garlic aioli | calabrese aioli

PORTOBELLO MUSHROOM ROCKEFELLER 12

creamy spinach | parmesan reggiano | bread crumbs | romesco sauce

FRIED BRUSSEL SPROUTS 12

bacon | apple cider gastrique

PORTUGUESE ESPETADAS* 28

filet mignon | jumbo prawns | peri peri marinade | pickled peppers | grilled lemon

DUNGENESS CRAB CORN FRITTERS 18

micro basil | honey calabrese glaze | chive oil

STONE FRUIT & HEIRLOOM TOMATO BRUSCHETTA 15

yellow nectarines| mozzarella | basil | balsamic reduction | grilled french bread

SOUP & SALADS

PORTUGUESE BEAN SOUP 8

red beans | kale | linguica | spices

CALIFORNIA CAESAR 12

little gem lettuce | arugula | parmesan reggiano | grilled corn |

classic caesar dressing | garlic croutons

ICEBERG WEDGE 12

bleu cheese dressing

HEIRLOOM TOMATO SALAD 12

fresh mozzarella | basil oil | micro basil | balsamic reduction | pine nuts

LITTLE GEM SALAD 12

avocado green goddess dressing | pickled onions | cherry tomatoes |

cotija cheese | candied bacon

ENTREES

“OSCAR” STYLE FILET & LOBSTER* 64

6 oz filet mignon | 6 oz north atlantic lobster | bearnaise | grilled asparagus |

roasted fingerling potatoes

9 OZ FILET MIGNON* 52

bearnaise | roasted fingerling potatoes | vegetables

12 OZ RIBEYE* 45

pearl onion bordelaise | herb roasted fingerling potatoes | vegetable

SEAFOOD ETOUFFEE* 42

jumbo prawns | maine lobster claw meat | creole trinity | seafood brodo |

steamed rice

GRILLED SALMON* 37

summer squash | roasted potatoes | dill and lemon compound butter | romesco sauce

COLORADO LAMB CHOPS 46

mashed potatoes | grilled asparagus | mint cilantro pesto | pistachios

STUFFED CHICKEN BREAST 32

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 | creamed spinach | mashed potatoes

ROASTED PORTOBELLO MUSHROOM 22

hominy | black garbanzo beans | spiced tomato broth | steamed rice | peri peri sauce

CHEESE STUFFED AGNOLOTTI PASTA 24

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