Hours:
Price: $$$ - Expensive
fresh maine "diver" scallops, dusted with chipotle and pan seared, served with a chunky fresh tomato cream sauce
15.00
sweet crab slow simmered with fresh tomatoes, white wine & herbs, served with tangy mediterranean cucumber salad & roasted tomato buerre blanc
12.00
thin sliced roasted chicken, sautéed portabella & button mushrooms, roasted red peppers & marsala/garlic demi-glace served over a grilled polenta cake
11.00
the chef's favorite: french triple crème brie, 5 hour 'dry' braised kurobuta pork belly & balsamic onion jam
13.00
fresh mediterranean black mussels, steamed in white wine & garlic, served with a spicy tomato herb broth
11.00
our house specialty: char-grilled new zealand elk tenderloin, served with creamy mushroom "duxelle", green peppercorn demi-glace & garlic mashed potatoes
41.00
pan roasted, marsala butter, roasted red pepper, jalepeno cheddar grits & a drizzle of truffle oil
30.00
pan seared new zealand tenderloin of lamb, dusted with fresh rosemary & black pepper, served with a whole grain mustard demi-glace, blueberry reduction & a parmesan and parsley risotto cake
39.00
char-grilled filet mignon, served with a roasted shallot & cabernet demi-glace, with sautéed mushrooms & garlic mashed potatoes
36.00
ahi tuna, dusted with asian seven pepper spice & black sesame seeds, seared rare, topped with soy & honey marinated shredded carrot & served with pineapple fried rice
35.00
pan-seared, topped with steamed leeks, applewood smoked bacon and finished with a plum wine butter sauce & garlic mashed potatoes
33.00
10oz seared eye of snake river farms kobe ribeye, red wine reduction and sautéed oyster mushrooms with garlic mashed potatoes
45.00
served 'sashimi' style, with roasted red pepper aioli, avocado and toasted sesame seeds
wild pacific white shrimp, red onion, red pepper, cilantro, lime, red wine vinegar, garnished with sliced avocado and tortilla strips
char-broiled cap of the ribeye, served with a burgundy reduction
char-broiled, served over steamed leeks, topped with crispy pancetta and finished with a plum wine butter sauce
oven roasted and sliced thin, finished with a dried cherry brandy demi-glace
char-broiled, served with a tomato-caper buerre blanc and toasted pine nuts
pan-seared, served with three sautéed wild pacific white shrimp, over basmati rice and finished with a lobster brandy bisque
pan-seared, served with three sautéed wild pacific white shrimp, over basmati rice and finished with a mild yellow curry sauce
pan-seared, served over steamed leeks and finished with a meyer lemon buerre blanc
slow braised seven hours, served over jalapeño/cheddar grits and finished with a red wine reduction & crispy oyster mushrooms
crab, shrimp, scallops, mussels and fresh fish, served over angel hair pasta in a spicy chipotle tomato cream sauce
seared beef tenderloin & black truffle pate' baked in a flaky pastry crust, served with a green pepper demi-glace
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