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