
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