Ten-ounce Beef with a Crawfish Beurre Blanc, Smashed Roasted Yukon Gold Potatoes & Grilled Asparagus forty-two Villa Antinori Sangioves e Cabernet Sauvignon, Merlot (Tuscany) Twelve-ounce Bone-in Pork Chop topped with a Jalapeno Chutney, served with Black Garlic Mash & Grilled Asparagus thirty-six OZV ‘Old Vine’ Zinfandel (Lodi) Roasted Lobster Tail, Seared Diver Scallops, & Jumbo Grilled Shrimp Skewer with a Ginger Carrot Puree, Fennel Pollen & Sautéed Spinach sixty Tribute Sauvignon Blanc (Monterey) Suggested wines for each entree listed in italics.įourteen-ounce Grilled Beef topped with White Truffle Herb Butter, served with Black Garlic Whipped Potatoes & Fresh Vegetable Mélange fifty- two Rabble Cabernet Sauvignon (Paso Robles)Įight-ounce Center Cut Grilled Beef with a Morel Demi-Glace, served with Black Garlic Whipped Potatoes & Fresh Vegetable Mélange fifty Robert Hall Merlot (Paso Robles)

Mixed Field Greens, Heirloom Tomato, English Cucumber, Red Onion, and Choice of Dressing twelve Entrees Gruyere & Parmesan served with warm Pub Pita Chips seventeen Soup & SaladsĬrisp Romaine Wedge topped with Croutons, Shaved Parmesan & House Caesar Dressing sixteen Add Anchovies fiveīaby Leaf Spinach, Strawberries, Chevre, Red Onion, Roasted Pine Nuts, Pancetta and Heirloom Cherry Tomatoes served with Fig Balsamic Vinaigrette sixteenįeta, Toasted Pistachio, Golden Raisins, Avocado, Heirloom Tomato, served with Blueberry Vinaigrette sixteen Grilled Octopus served with a Black Garlic Aioli nineteen Heirloom Tomato Confetti & Gruyere drizzled with Aged Balsamic & Chive Oil fourteen

Served with Honey Mustard and Tomato Bacon Jam. fifteenĭouble Cream Brie Puff Pastry topped with a Bacon/Tomato Chutney sixteenįilet and Ribeye Breaded and Deep Fried to Perfection. Pan Seared Salmon Cakes served with Avocado Cilantro Crema.

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