Menu

The Menu

 

Entrees

Entrees

Entrees


PAN·SEARED HALIBUT

heirloom tomato salad, grilled asparagus, pink peppercorn vinaigrette 34

HERB ROASTED SALMON

roasted yukon potatoes, charred asparagus, stone ground mustard sauce 26

SHRIMP FRA DIAVOLO

gulf prawns, tomato, calabrian chile, lemon, angel hair pasta 28

SMOKED MUSSEL CARBONARA

rigatoni, smoked p.e.i. mussels, house-made lamb pancetta, egg yolk, romano cheese, cream 32

ROASTED AIRLINE CHICKEN BREAST

roasted yukon potatoes, charred asparagus, pan jus  24

NIMAN RANCH PORK BELLY

sautee’d hen of the woods mushrooms. roasted sweet corn, cherry tomatoes 26

Steaks


PETITE FILET

5 oz. with roasted yukon potatoes, charred asparagus 30

FILET MIGNON

8 oz. with twice baked potato gratin, charred asparagus 44

FLAT IRON

10 oz. with roasted yukon potatoes, charred asparagus 28

BONELESS RIBEYE

16 oz. with roasted yukon potatoes, charred asparagus 46

COWBOY BONE·IN RIBEYE

22 oz. with twice baked potato gratin, charred asparagus 68

Sides

Dessert

Sides

BLACK TRUFFLE MAC AND CHEESE 12

LOBSTER MAC AND CHEESE 19

TWICE BAKED POTATO GRATIN 10

CHARRED ASPARAGUS  8

ROASTED YUKON POTATOES  8

TRUFFLE FRITES  8