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Delivery Options!
dinner menu
Appetizers
CHARCUTERIE | 18
Cured meats, seasonal cheeses, whole grain mustard, pickles, honeycomb, seasonal fruits and nuts
BONE MARROW | 13
Rosemary brown sugar, sea salt, served with crostini
ROASTED ARTICHOKE | 13
Garlic aioli, lemon, and balsamic reduction
CALI BRUSCHETTA | 12
Heirloom cherry tomato & basil pesto over crostini with brie cheese, strawberry, and balsamic reduction
(Available without strawberry for a classic take)
CALAMARI | 11
Served fried with cocktail sauce, lemon, and baby arugula
(Also available with tofu for vegan style)
JUMBO SHRIMP COCKTAIL | 19
Served with cocktail sauce, horseradish and lemon
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
Hand- Cut Meats
*Proud partnership with Rocker Bros Meat & Provision Inc. sourcing prime steaks and chops from Colorado*
All steaks are finished with garlic & herb whipped butter
Port Demi Glace | Caramelized Onions 4 | Gorgonzola 3
Chimichurri 3 | Bearnaise 5 | Peppercorn 3 | 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
TOMAHAWK – 36oz (Subject to availability) | 120
PRIME RIB – 16oz (Friday & Saturday or Subject to availability) | 46
SLOW BRAISED SHORT RIB | 26
Seafood
Chimichurri 3 | Bearnaise 5 | Truffle Butter 3
STEELHEAD “SALMON” TROUT – 8oz | 26
BLACKENED YELLOWFIN AHI – 6oz | 21
SEARED SEA SCALLOPS – 4 ea | 27
SCAMPI JUMBO SHRIMP – 8 ea (1 lb) | 32
ALASKAN KING CRAB LEGS – 3⁄4 lb | 51
MARKET FISH | MP
TWIN LOBSTER TAILS – 10-12oz | MP
Salad | Soup
STEAK 12 | CHICKEN 8 | SHRIMP 10 | AHI 11
STEAKHOUSE SALAD | 9
Romaine, heirloom cherry tomato, pickled shallot, prosciutto crisps, parmesan, fried parsnip, and orange champagne vinaigrette
WEDGE SALAD | 10
Iceberg, bacon, pickled 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)
BEET & ARUGULA SALAD | 15
Red & golden beets, goat cheese, pistachio, baby arugula, blood orange, strawberry, and balsamic vinaigrette
SOUP DE JOUR | 8
Chef’s daily creation
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
Dessert
CHOCOLATE CAKE | 9
Chocolate sauce, chocolate mousse, Oreo crumble, with fresh raspberries, vanilla gelato
LUXARDO CHEESECAKE | 9
New York style, pistachio, lemon curd, and luxardo cherries
CREME BRULEE | 10
Vanilla custard, brûlée with seasonal fruit
ACAI BERRY SORBET | 7
Served with seasonal fruit
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
Additions
3 JUMBO SHRIMP | 12
3 SEA SCALLOPS | 18
PETITE LOBSTER TAIL | 26
ALASKAN KING CRAB LEGS 1/2lb | 34
Side Dishes
MASHED POTATOES | 8
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
LOBSTER MAC ‘N’ CHEESE | 18
SHORT RIB MAC 'N' CHEESE | 13
WHITE TRUFFLE MAC 'N' CHEESE | 10
CRISPY BRUSSELS SPROUTS | 12
GARLIC THYME MUSHROOMS | 10
CREAMED SPINACH | 9
ROASTED BABY CARROTS | 9
ASPARAGUS | 10
WINE & SPIRITS
Martinis
VIOLET FEMME | 11
Tito’s Vodka, lavender syrup, Crème de Violette, lemon juice
LYCHEE FLOWER | 12
Tito’s Vodka, Giffard elderflower, Lichi-Li liqueur, lychee juice, and lime juice
BLOOD ORANGE | 12
El Jimador Tequila Blanco, blood orange syrup, muddled orange and mint, habanero syrup, lime juice, and agave nectar
ISLAND THYME | 10
White Rum, thyme syrup, Giffard Banane du Bresil, lime juice, pineapple juice
Cocktails
PHINNEY BLOCK | 12
Tito’s Vodka, Fords Gin, Giffard elderflower, basil, cucumber, lemon juice, and agave nectar
MANHATTAN MULE | 10
Evan Williams Bourbon, Cock ‘n’ Bull ginger beer, lime juice, red wine float
BASIL RYE SMASH | 12
Templeton Rye Whiskey, muddled basil, blood orange shrub, hibiscus syrup, lemon juice
HERBS & AGAVE | 11
El Jimador Tequila Blanco, lime juice, thyme syrup, orange juice, salted rim
Craft Beer
BREWERY | NAME | STYLE | REGION | ABV
REKORDERLIG | 7
Passionfruit or Pear | Hard Cider | Sweden | 4.5%
THE LOST ABBEY | 6
Farmhouse | Lager | San Marcos, CA | 5.5%
HANGAR 24 | 6
Orange Wheat | Fruit Ale | Redlands, CA | 4.7%
ESCAPE | 7
Sakura | Cherry Blossom Wheat | Redlands, CA | 5.5%
MONK’S CAFE | 8
Sour Ale | Flanders Oud Bruin | Belgium | 5.2%
RITUAL | 7
Extra Red | Red Ale | Redlands, CA | 6.5%
OSKAR BLUES | 7
Old Chub | Scottish Ale | Lyons, CO | 8%
STONE | 7
Delicious | India Pale Ale | Escondido, CA | 7.7%
ALLAGASH | 8
Tripel | Tripel Ale | Portland, ME | 9%
MOTHER EARTH | 7
Tax | Peanut Butter Stout | Vista, CA | 8.1%
SEASONAL BREWS | Ask for details
Sparkling | Champagne
POL CLÉMENT Blanc De Blancs, Vin Mousseux, FR (Split) | 9
GLORIA FERRER Blanc De Noirs NV, Sonoma CA | 48
VEUVE CLICQUOT Yellow Label, Brut, Nv, Champagne FR | 135
MOET & CHANDON Imperial, Brut, NV, Champagne FR | 140
DOM PÉRIGNON Brut, 2008, Champagne FR | 349
Chardonnay
JOSEPH DROUHIN 2017, Burgundy, FR | 10 | 36
AU BON CLIMAT 2017, San Luis Obispo, CA | 14 | 52
WILDWOOD OAK 2017, Lodi, CA | 69
CAKEBREAD 2017, Napa Valley, CA | 110
DuMOL Wester Reach, 2016, Russian River, CA | 114
Other Whites
WHITE HAVEN Sauvignon Blanc, 2018, Marlborough, NZ | 9 | 32
ELECTRA Moscato, 2017, Madera CA | 9 | 32
JEKEL Riesling, 2016, Monterey, CA | 9 | 32
MASO CANALI Pinot Grigio, 2018, Trentino, ITALY | 10 | 36
BLINDFOLD Prisoner Winery, White Blend, 2015, Oakville, CA | 59
Rosé
CAMPUGET 2018 , Nimes, FR | 10 | 36
CHATEAU D'ESCLANS “Whispering Angel”, 2018, FR | 48
Pinot Noir
“J” VINEYARDS 2016, Sonoma County, CA | 11 | 42
AU BON CLIMAT “ABC” 2017, San Luis Obispo County, CA | 63
LOGAN By “Talbott”, 2016, Santa Lucia Highlands, CA | 65
DuMOL Wester Reach, 2016, Russian River Valley, CA | 144
Other Reds
GASCÓN By “Don Miguel” Malbec 2017, Mendoza, ARG | 10 | 36
SEGHESIO Zinfandel, 2016, Sonoma, CA | 14 | 52
DuMOL Wild Mountainside, Syrah, 2016, Russian River, CA | 117
Cabernet Sauvignon | Red Blends
LODI ESTATES Cabernet Sauvignon, 2017, Lodi, CA | 10 | 38
CONUNDRUM Red Blend, 2017, Wagner Family, CA | 14 | 52
DAOU Cabernet Sauvignon, 2017, Paso Robles, CA | 79
MT. VEEDER Cabernet Sauvignon, 2016, Napa, CA | 110
HALL Cabernet Sauvignon, 2016, Napa, CA | 128
CHATEAU MONTELENA Cabernet Sauvignon 2016, Napa, CA | 129
JORDAN Cabernet Sauvignon 2014, Alexander Valley, CA | 138
THE PRISONER Cabernet Sauvignon 2017, Napa Valley, CA | 145
HEITZ CELLAR Cabernet Sauvignon 2014, Napa, CA | 155
CAYMUS Cabernet Sauvignon, 2017, Napa, CA | 160
KATHRYN HALL Cabernet Sauvignon, 2013 Napa, CA (375ml) | 168
CAKEBREAD Cabernet Sauvignon 2016, Napa, CA | 192
CAYMUS Special Selection, Cabernet Sauvignon, 2015, Napa, CA | 310
Merlot
FORCE OF NATURE (RABBLE) 2016, Paso Robles, CA | 14 | 52
FLORA SPRINGS 2016, Napa, CA | 60
HALL 2016, Napa, CA | 79