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
*Consuming raw or undercooked meats, poultry, seafood, shellfish-stock, or eggs
may increase your risk of foodborne illness. 18% gratuity added for parties of six or more.
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
*Consuming raw or undercooked meats, poultry, seafood, shellfish-stock, or eggs
may increase your risk of foodborne illness. 18% gratuity added for parties of six or more.
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
*Consuming raw or undercooked meats, poultry, seafood, shellfish-stock, or eggs
may increase your risk of foodborne illness. 18% gratuity added for parties of six or more.
Wagu Ribeye 14oz.
Caramelized shallot and demi-glace
Château de Malengin, Saint-Émillion - 16
79
Kansas City Bone-In Strip 22oz.
Maitre d' butter
Robert Mondavi Merlot, Napa Valley - 14
68
Filet Mignon 9oz.
Red wine mushroom reduction
Route Stock Cabernet Sauvignon, Napa - 15
62
Aspen Ridge Ribeye 16oz.
Natural beef from Colorado, horseradish crust
Steele Cabernet Sauvignon, Lake County - 15
59
New York Strip 14oz.
Sauce au poivre, three peppercorn blend
Yangarra Shiraz, McLaren Vale - 14
59
Wagyu Skirt Steak 10oz.
Caramelized shallot, chimichurri
Trivento Malbec, Mendoza - 14
46
Additions
Petite Lobster Tail Thermidor
Shrimp Scampi
Foie Gras
Black Truffle Sautéed Mushrooms
Tahoe Peppercorn Bleu Cheese Butter
Roasted Shallot with Honey and
Balsamic Vinegar
25
20
20
4
4
4
Add Sauce
2
Béarnaise
Red Wine Reduction
Au Polvre
Horseradish Crust
*Consuming raw or undercooked meats, poultry, seafood, shellfish-stock, or eggs
may increase your risk of foodborne illness. 18% gratuity added for parties of six or more.
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