
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
crumbled bacon | sieved egg | tomatoes | crumbled bleu cheese | chives |
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
fromage blanc | mozzarella | parmesan | cherry tomatoes | corn | arugula | beurre blanc | basil
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