DINNER MENU
APPETIZERS
DUNGENESS CRAB CAKES 18
micro greens | honey calabrese glaze | chive oil | fresno chile
FRIED CALAMARI & ZUCCHINI 17
garlic aioli | calabrese aioli
PORTUGUESE ESPETADAS* 28
filet mignon | jumbo prawns | peri peri marinade | pickled peppers | grilled lemon
PORTOBELLO MUSHROOM ROCKEFELLER 10
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
ROASTED BEETS SALAD 14
arugula | butter lettuce | orange segments | fromage blanc cheese | herb vinaigrette | pistachios
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
SEARED SCALLOPS 38
blood orange cream sauce | bistro rice | vegetables
GRILLED SALMON* 37
grilled asparagus | roasted potatoes | dill and lemon compound butter | romesco sauce
10 OZ COLORADO LAMB LOIN CHOP 46
pomegranate demi glacé | mashed potatoes | fried brussel sprouts
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 | grilled broccolini | mashed potatoes
CHEESE STUFFED AGNOLOTTI PASTA 24
fromage blanc | mozzarella | parmesan | roasted butternut squash | fine herbs | kale |
brown butter sauce | almonds
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