top of page

DINNER MENU

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

 

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

 

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

 

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

blood orange cream sauce | rice | green beans

GRILLED SALMON*   38

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

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

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 


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

20% Gratuity for parties 12 or larger

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

 Executive Chef Rebecca Pasqual   
 

bottom of page