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