APPETIZERS

 

CHARCUTERIE | 18

Cured meats, seasonal cheeses, whole grain mustard, pickles, honeycomb, seasonal fruits and nuts

 

SHISHITO PEPPERS | 8

Tossed in tzatziki sauce, and topped with Japanese breadcrumbs

 

BONE MARROW | 13

Rosemary brown sugar, sea salt, served with crostini

 

ROASTED ARTICHOKE | 13

Garlic aioli, lemon, and balsamic reduction

 

BURRATA BRUSCHETTA | 12

Heirloom cherry tomato & basil pesto over crostini with whipped burrata, strawberry, and balsamic reduction

(Available without strawberry for a classic take)

 

CLASSIC STEAK TARTARE | 15

Filet of beef, fine herbs, capers, whole grain mustard, shallots, quail egg, served with crostini

 

CALAMARI | 11

Served fried with cocktail sauce, lemon, and baby arugula

(Also available with tofu for vegan style)

 

ALASKAN KING CRAB LEGS | 34

  Garlic butter poached with lemon

(Also available cold)

JUMBO SHRIMP COCKTAIL | 19 | 26

Served with cocktail sauce, horseradish and lemon

(Available as 4 or 6 shrimp)

 

 MANGO AHI NACHOS | 14

Cajun seared ahi, mango salsa, wasabi aioli, avocado, soy glaze, mixed sesame, served over wonton chips

 

OYSTERS | 16 | 30

 Served with jalapeño mignonette, cocktail, and horseradish

Half Dozen | Full Dozen

SALADS | SOUP

 

STEAKHOUSE SALAD | 9

Green leaf, heirloom cherry tomato, shaved shallot, prosciutto crisps, parmesan, fried parsnip, and orange champagne vinaigrette

 

WEDGE SALAD | 10

Iceberg, bacon, shaved shallots, heirloom cherry tomato, gorgonzola crumbles & dressing, fin herbs

 

CLASSIC CAESAR | 11

Romaine, parmesan, Japanese bread crumbs, parmesan crisps, tossed in house made Caesar dressing

(Top with white anchovy add 3)

 

HEIRLOOM BABY BEETS | 15

Red & golden beets, goat cheese, pistachio, baby arugula, blood orange, strawberry, and balsamic vinaigrette

 

SOUP DE JOUR | 8

Chef’s daily creation

 

ENTREE SALADS

 

SPICY SHRIMP CAESAR | 19

Cajun seasoned jumbo shrimp, romaine, parmesan, panko, parmesan crisps, and house made Caesar dressing

 

PEPPER STEAK SALAD | 24

Sliced filet mignon, mixed greens, gorgonzola crumbles, heirloom cherry tomato, shaved shallot, balsamic vinaigrette, topped with fried onions

 

YELLOWFIN AHI | 21

Blackened seared ahi tuna, spring mixed greens, fried wontons, toasted sesame, wasabi aioli, avocado, soy glaze and ponzu

HANDHELDS

(All handhelds are served with shoestring fries)

 

THE “ANIMAL" BURGER | 15

Steakhouse blend, caramelized onions, sliced tomato, arugula, white cheddar, secret sauce

 

PRIME RIB DIP | 14

Thinly sliced prime rib, white cheddar, horseradish cream, white wine beef au jus

ADD-ONS

 

PETITE LOBSTER TAIL | 26

3 SEA SCALLOPS | 18
3 JUMBO SHRIMP | 12

 

 

 

SIDE DISHES

 

MASHED POTATOES | 8

Garlic, cream, butter, salt & pepper

Loaded with white cheddar, bacon, and chives add 4

 

POMME FRITES | 8

Shoestring Fries
Garlic parmesan add 2 | Truffle oil add 3

 

WILD RICE PILAF | 8

Long grain rice, seasonal vegetables, wild rice

 

LOBSTER MAC ‘N’ CHEESE | 18

White cheddar, white wine, lobster tail, toasted panko

 

SHORT RIB MAC 'N' CHEESE | 13

Pasta, white cheddar, short rib, fried shallots

 

WHITE TRUFFLE MAC 'N' CHEESE | 10

White cheddar, white truffle oil, toasted panko

 

CRISPY BRUSSELS SPROUTS | 12

Balsamic reduction, pickled Fresno peppers

 

GARLIC THYME MUSHROOMS | 10

Medley of mushrooms in white wine, garlic, butter and thyme

 

CREAMED SPINACH | 9

Garlic, shallots, cream, white wine, panko, parmesan

 

ROASTED BABY CARROTS | 9

Coriander, salt & pepper

 

ASPARAGUS | 10

Grilled and lightly seasoned, topped with parmesan

STEAK | GAME | SEAFOOD

*Proud partnership with Rocker Bros Meat & Provision Inc. sourcing prime steaks and chops from Colorado*
All steaks are finished with garlic & herb whipped butter

 

HOUSE SAUCES & TOPPERS 5 | COOK STYLES 2

Port Demi Glace | Caramelized Onions | Gorgonzola Bearnaise | Blackened | Pittsburg | Oscar -16

 

PRIME FLAT IRON - 9oz | 28

FILET MIGNON – 8oz | 44

65 DAY DRY AGED PRIME NEW YORK – 16oz (Bone-In) | 47

RIBEYE (Bone-Out)  – 20oz | 52

PRIME RIB – 16oz (Friday & Saturday or Subject to availability) | 49 TOMAHAWK – 36oz (Subject to availability) | 120

 

GAME

1⁄2 RACK OF LAMB – Served with mint chimichurri | 48

DUCK BREAST – 8oz – Blood orange & luxardo cherry gastrique | 27

 

SEAFOOD

STEELHEAD "SALMON" TROUT – 8oz | 26

BLACKENED SEARED YELLOWFIN AHI TUNA – 6oz | 21

SEARED SCALLOPS – 4 each | 34

MARKET FISH | MP

LOBSTER TAIL – 10-12oz (Friday & Saturday Only) | MP

 

 

CHEF'S CREATIONS

 

FLAT IRON & ROSEMARY SHRIMP | 39

Prime flat iron steak, garlic mashed potatoes, asparagus, grilled rosemary shrimp, with our port wine demi glace

 

8 HOUR BRAISED SHORT RIB | 26

Garlic mashed potatoes, blistered asparagus, with our port wine demi glace

 

MANGO MARKET FISH | MP

Market fish blackened over a bed of wild rice pilaf, topped with a mango citrus salsa, avocado, and a sweet soy glaze

Choice of AHI, STEELHEAD SALMON TROUT, OR MARKET FISH

 

PASTA

 

CHICKEN & BASIL | 24

Penne, fresh basil pesto, blistered heirloom cherry tomato, parmigiano-reggiano, blackened chicken breast

 

FILET & GORGONZOLA | 29

Penne, red wine and gorgonzola sauce, with tender pan seared filet mignon topped with caramelized onions

DESSERT

 

CHOCOLATE CAKE | 14

Chocolate sauce, chocolate mousse, Oreo crumble, with fresh raspberries, vanilla gelato

 

LUXARDO CHEESECAKE | 10

New York style, pistachio, lemon curd, and luxardo cherries

CARAMEL APPLES & CAKE | 9

Pound cake, brandy caramelized apples, caramel, candied pecans, vanilla gelato

 

SUNDAY BRUNCH

11AM - 3PM

Redlands Only Bloody Mary & Mimosa Bar!

Bottomless Mimosas $18

(Until 3pm)

 

AVOCADO TOAST | 12

Burrata cheese, pickled Fresno chilis, lemon zest, over toasted croissant, served with house potatoes 

(Add Prosciutto $3, Add Fried Egg $2)

 

NY STEAK & EGGS | 19

New York 8 oz, white cheddar scrambled eggs, house potatoes, and chimichurri sauce

 

COUNTRY FRIED STEAK | 21

Panko fried, over house potatoes, topped with 2 eggs sunny side up and country gravy

 

CLASSIC FRENCH TOAST | 12

Cinnamon, berry compote, bourbon butter, maple syrup, confectioner’s sugar

 

SMOKED SALMON BENEDICT | 16

Smoked salmon, chipotle hollandaise, 2 eggs sunny side up, and house potatoes, over toasted croissant

 

BRUNCH BURRITO | 13

Spanish chorizo, house potatoes, white cheddar, scrambled eggs, topped with chipotle hollandaise and pico de gallo

TOMAHAWK BREAKFAST | 99

36 oz Tomahawk steak, 4 Eggs, 4 bacon, toast, and house potatoes (Serves 3-4)

CHICKEN CAESAR WRAP | 13

Chicken breast, romaine, parmesan, and house made Caesar dressing, served with shoestring fries

 

STEAKHOUSE SALAD | 9

Green leaf, heirloom cherry tomato, shaved shallot, prosciutto crisps, parmesan, fried parsnip, and orange champagne vinaigrette

 

THE ANIMAL BURGER | 13

Steakhouse blend patty, white cheddar, tomato, spring mix, secret sauce, and caramelized onions served with shoestring fries
(Add Fried Egg $2)

 

SOUP DE JOUR | 8

Chef’s daily creation