Daily Specials
Tomahawk
Tuesday
1/2 Price Tomahawk steaks and deals on seasonal meats every tuesday
Wine
Wednesday
1/2 Price wines by the bottle up to $200 and 30% off wines over. Wine selections change seasonally
Date Night Thursday
$99 Dinner for two
One Appetizer
Two Soups or Salads
Two Entrées
Two Sides
One Dessert
Some Seasonal options available
Appetizers
CHARCUTERIE
Cured meats, seasonal cheeses, whole grain mustard, pickles, honeycomb, seasonal fruits and nuts
BONE MARROW
Rosemary brown sugar, sea salt, served with crostini
ROASTED ARTICHOKE
Grilled and drizzled with balsamic glaze, served with garlic aioli
CALI BRUSCHETTA
Heirloom cherry tomato & basil pesto over crostini with brie cheese, strawberry, and balsamic reduction
(Available without strawberry for a classic take)
CALAMARI
Served fried with cocktail sauce, lemon, and baby arugula
(Also available with tofu for vegan style)
OYSTERS ROCKEFELLER
Served 6 baked with basil pesto butter and toasted panko
JUMBO SHRIMP COCKTAIL
Served with cocktail sauce, horseradish and lemon
MANGO AHI NACHOS
Cajun seared ahi, mango salsa, wasabi aioli, avocado, soy glaze, mixed sesame, served over wonton chips
OYSTERS ON THE HALF SHELL
Served with jalapeño mignonette, cocktail, and horseradish
Half Dozen | Full Dozen + 14
Salad | Soup
STEAKHOUSE SALAD
Romaine, heirloom cherry tomato, pickled shallot, prosciutto crisps, parmesan, fried parsnip, and orange champagne vinaigrette
WEDGE SALAD
Iceberg, crispy prosciutto, pickled shallots, heirloom cherry tomato, gorgonzola crumbles & balsamic vinaigrette
CLASSIC CAESAR
Romaine, parmesan, Japanese bread crumbs, parmesan crisps, tossed in house made Caesar dressing
(Top with white anchovy add 3)
RED PEAR SALAD
Red pear, dried cranberry, candied pecan, gorgonzola, honey, arugula with pomegranate vinaigrette
SOUP DE JOUR
Chef’s daily creation
Date Night Menu
CHOOSE ONE
CHOOSE TWO
CHOOSE TWO
CHOOSE ONE
Dessert
CHOCOLATE CAKE
Chocolate sauce, Oreo crumble, with fresh raspberries, and
vanilla gelato
CHEESECAKE
New York style, candied pecan, and berries
CREME BRULEE
Vanilla custard, brûlée with seasonal fruit
SEASONAL DESSERT
Ask for details
Side Dishes
MASHED POTATOES
Loaded with white cheddar, bacon, and chives + 4
SHOESTRING FRIES
Shoestring Fries
Garlic parmesan + 2 | Truffle oil + 3
SWEET POTATO FRIES
Honey & Sea Salt
LOBSTER MAC ‘N’ CHEESE + 10
WHITE TRUFFLE MAC 'N' CHEESE
CRISPY BRUSSELS SPROUTS
GARLIC THYME MUSHROOM
CREAMED SPINACH
ROASTED BABY CARROTS
ASPARAGUS
Pasta
CHICKEN & BASIL
Penne, fresh basil pesto, blistered heirloom cherry tomato, parmigiano-reggiano, blackened chicken breast
FILET & GORGONZOLA
Penne, red wine and gorgonzola sauce, with tender pan seared filet mignon topped with caramelized onions
Main Course
All steaks are finished with garlic & herb whipped butter
Port Demi Glace | Caramelized Onions 4 | Gorgonzola 3
Chimichurri 3 | Bearnaise 5 | Peppercorn 3 | Shrimp Oscar 16
PRIME FLAT IRON - 8oz
FILET MIGNON – 8oz + 22
PRIME NEW YORK – 16oz + 28
RIBEYE – 20oz + 40
TOMAHAWK – 36oz + 80
Seafood
Chimichurri 3 | Bearnaise 5 | Truffle Tartar 3 | Shrimp Oscar 16
MARKET FISH | MP
BLACKENED YELLOWFIN AHI – 8oz
SCAMPI JUMBO SHRIMP – 8 ea (1 lb)
4 SEA SCALLOPS +18
TWIN LOBSTER TAILS + 44
Handhelds
THE “ANIMAL" BURGER
Ground Waygu blend, caramelized onions, sliced tomato, arugula, white cheddar, secret sauce
PRIME RIB DIP
Thinly sliced prime rib, white cheddar, horseradish cream,
beef au jus