Dinner Menu

Caesar Salad

In the classic tradition. Locally grown Little Gem romaine

Add marinated anchovy - 2

15

Local Organic Greens

A mix of Little Gem romaine, Bibb and Lolla Rossa lettuce, candied pecans, tomato, cucumber, red onion, fennel, roasted beet, balsamic vinaigrette

15

Bibb Lettuce

Locally grown lettuce, Tahoe peppercorn blue cheese, Nueske bacon, roasted tomato, Japanese rice wine apple vinaigrette

15

Lobster Bisque

Traditional bisque with brandy, garnished with lobster cream

15

Baby Kale with Duck Confit

Sweet peppers, toasted pistachio, roasted apple, pickled grape, Japanese rice wine apple vinaigrette

16

Soup of the Day

Chef's Daily Inspiration

12

Shellfish Platter*

Prawns and crab cocktail, lobster salad, ahi poke, yellowtail crudo with pickled wasabi

59

Smoked Salmon*

Capers, shallots, chive, crème fraÎche, brioche toast points

18

Hudson Valley Foie Gras

Granny Smith apple and grape chutney, tahini, brioche, aged sherry bourbon maple vinegar

22

Prawn Cocktail

Traditional cocktail sauce

18

Maine Scallops a la Plancha*

Sudachi tamari glaze, sweet potato purée

23

Kurobuta Pork Belly al Pastor

Adobo, roasted pineapple, seasonal succotash, pickled scallion, and carrot

Succotash: corn, haricots verts, sweet potato, turtle beans, tomato

18 

Seared Lump Crab Cake

Parsnip kimchi, Peppadew aioli and herb oil

House kimchi: parsnip, Korean daikon, chili powder, salt, garlic, ginger

19

Grilled Portobello Mushroom

Roasted red pepper, mozzarella, herb oil, aged sherry bourbon maple vinegar

17

Duo of Carpaccio & Tartare*

Australian wagyu, Peppadew aioli, truffle salt, lemon

19

102

Choice of:

Lobster Bisque

Brandy, lobster stock, cream

Caesar Salad

Little Gem romaine, Parmesan tuile

Local Organic Greens

Tomato, cucumber, candied pecans, red onion, fennel, roasted beets, balsamic vinaigrette

Pierre Sparr Pino Gris, Alsace

Choice of:

Maine Scallops a la Plancha*

Sudachi tamari glaze, sweet potato purée

Kourobuta Pork Belly al Pastor

Adobo, roasted pineapple, seasonal succotash, pickled scallion, and carrot

Succotash: corn, haricots verts, sweet potato, turtle beans, tomato

Grilled Portobello

Roasted red pepper, mozzarella, herb oil, aged sherry bourbon maple vinegar

Gérard Bertrand Brut, Crémant de Limoux

Choice of:

Filet Mignon and Shrimp Scampi*

Mashed potatoes, red wine mushroom reduction

Steele Cabernet Sauvignon, Lake County

Salmon with Basil Pesto Crust and Prawns*

Soft polenta and lobster, haricots verts

Schloss Saarstein Riesling, Saar

Duet Plate

Dark chocolate pot de crème, seasonal crème brûlée

Taylor Fladgate Porto

Duo of Wagyu Filet and
Half Australian Lobster Tail

Caramelized shallots, demi-glace and
black truffle butter

Rodney Strong "Symmetry" Cabernet Blend, Alexander Valley - 20

105

Duck Legs Confit with Orange Gastrique

House confit with Asian BBQ spice rub, sweet potato, broccolini

Asian BBQ spice rub: Chinese five-spice, fennel, togarashi, brown sugar, sea salt

Huntington Pinot Noir, Santa Barbara - 15

43

Surf & Turf

9oz. Filet mignon, lobster tail Thermidor, roasted seasonal vegetables

Chateau Ste Michelle Cabernet Sauvignon, Cold Creek Vineyard - 17

89

Mary's Farm Free-Range Chicken with Lemon and Rosemary

Pommes Anna, seasonal mushroom, creamed spinach, demi-glace

Semi-boneless

Robert Mondavi Merlot, Napa Valley - 14

38

Colorado Rack of Lamb with Fresh Herbs*

Seasonal succotash, demi-glace, mango mint sauce

Succotash: corn, haricots verts, sweet potato, turtle beans, tomato

Shooting Star Zinfandel, Mendocino - 14

59

Vegetarian

Warm quinoa cranberry salad, seasonal vegetable, broccolini, mushroom medley

Sauvion Chenin Blanc, Vouvray - 14

38

12oz. Australian Lobster Tail

Foie gras and black truffle butter

Gérard Bertrand Brut, Crémant de Limoux - 13

119

Roasted Wild Isles Scottish Salmon with Basil Pesto Crust*

Soft polenta and lobster, haricots verts

Saarstein Riesling, Mosel - 14

45

Lobster Thermidor

Duo of lobster tails filled with lump crab, white wine Dijon

Elk Cove Pinot Blanc, Willamette Valley - 14

89

Seafood Medley a la Plancha with Quinoa Cranberry Salad

Seared lobster, scallops and prawns with butter emulsion, tomato chutney, herb oil, and fried garlic

58

Seafood Alfredo

Tagliatelle, lobster, prawns, crab, tomato, basil

Bertrand Rosé, "Cote des Roses," Languedoc - 14

59

Seared Orange Miso Glazed Chilean Sea Bass

Broccolini and seasonal mushroom, ginger butter emulsion

Marisco Sauvignon Blanc, Marlborough - 14

56