Delivery Options
Pickup
dinner menu
Appetizers
CHARCUTERIE | 22
Cured meats, seasonal cheeses, whole grain mustard, pickles, honeycomb, seasonal fruits and nuts
BONE MARROW | 24
Rosemary brown sugar, sea salt, served with crostini
ROASTED ARTICHOKE | 16
Grilled and drizzled with balsamic glaze, served with garlic aioli
CALI BRUSCHETTA | 14
Heirloom cherry tomato & basil pesto over crostini with brie cheese, strawberry, and balsamic reduction
(Available without strawberry for a classic take)
DRUNKEN PORK BELLY | 19
Infused with pineapple juice and champagne, served over pineapple salsa
CALAMARI | 21
Served fried with cocktail sauce, lemon, and baby arugula
(Also available with tofu for vegan style)
OYSTERS ROCKEFELLER | 20
Served 6 baked with basil pesto butter and toasted panko
JUMBO SHRIMP COCKTAIL | 22
Served with cocktail sauce, horseradish and lemon
MANGO AHI NACHOS | 18
Cajun seared ahi, mango salsa, wasabi aioli, avocado, soy glaze, mixed sesame, served over wonton chips
OYSTERS | 19 | 36
Served with jalapeño mignonette, cocktail, and horseradish
Half Dozen | Full Dozen
Salad | Soup
STEAK 18 | CHICKEN 12 | SHRIMP 14 | AHI 16
STEAKHOUSE SALAD | 10
Romaine, heirloom cherry tomato, pickled shallot, prosciutto crisps, parmesan, fried parsnip, and orange champagne vinaigrette
WEDGE SALAD | 12
Iceberg, crispy prosciutto, pickled shallots, heirloom cherry tomato, gorgonzola crumbles & balsamic vinaigrette
CLASSIC CAESAR | 12
Romaine, parmesan, Japanese bread crumbs, parmesan crisps, tossed in house made Caesar dressing
(Top with white anchovy add 3)
SOUP DE JOUR | MP
Chef’s daily creation
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 | Shrimp Oscar 16
PRIME FLAT IRON - 8oz | 34
FILET MIGNON – 8oz | 58
PRIME NEW YORK – 16oz | 62
RIBEYE – 20oz | 74
TOMAHAWK – 36oz (Subject to availability) | 140
Seafood
Chimichurri 3 | Bearnaise 5 | Truffle Tartar 3 | Shrimp Oscar 16
SEASONAL SALMON | MP
BLACKENED YELLOWFIN AHI – 8oz | 28
SCAMPI JUMBO SHRIMP – 8 ea (1 lb) | 38
4 SEA SCALLOPS | MP
TWIN LOBSTER TAILS – 10-12oz | MP
Pasta
CHICKEN & BASIL | 32
Penne, fresh basil pesto, blistered heirloom cherry tomato, parmigiano-reggiano, blackened chicken breast
FILET & GORGONZOLA | 44
Penne, red wine and gorgonzola sauce, with tender pan seared filet mignon topped with caramelized onions
Handhelds
(All handhelds are served with shoestring fries)
THE “ANIMAL" BURGER | 19
Steakhouse blend, caramelized onions, sliced tomato, arugula, white cheddar, secret sauce
PRIME RIB DIP | 19
Thinly sliced prime rib, white cheddar, horseradish cream, white wine beef au jus
Side Dishes
MASHED POTATOES | 10
Loaded with white cheddar, bacon, and chives add 4
SHOESTRING FRIES | 10
Shoestring Fries
Garlic parmesan add 2 | Truffle oil add 3
SWEET POTATO FRIES | 13
Honey & Sea Salt
LOBSTER MAC ‘N’ CHEESE | 24
WHITE TRUFFLE MAC 'N' CHEESE | 14
CRISPY BRUSSELS SPROUTS | 14
GARLIC THYME MUSHROOMS | 12
CREAMED SPINACH | 11
ROASTED BABY CARROTS | 10
ASPARAGUS | 12
Dessert
CHOCOLATE CAKE | 9
Chocolate sauce, Oreo crumble, with fresh raspberries, and vanilla gelato
CHEESECAKE | 9
New York style, candied pecan, and berries
CREME BRULEE | 10
Vanilla custard, brûlée with seasonal fruit
SEASONAL DESSERT
Ask for details
Additions
3 JUMBO SHRIMP | 14
PETITE 6oz LOBSTER TAIL | MP
2 SEA SCALLOPS | MP
WINE & SPIRITS
Martinis
VIOLET FEMME | 13
Tito’s Vodka, lavender syrup, Crème de Violette, lemon juice
LYCHEE FLOWER | 14
Tito’s Vodka, Giffard elderflower, Lichi-Li liqueur, lychee juice, and lime juice
BLOOD ORANGE | 14
El Jimador Tequila Blanco, blood orange syrup, muddled orange and mint, habanero syrup, lime juice, and agave nectar
ISLAND THYME | 12
White Rum, thyme syrup, Giffard Banane du Bresil, lime juice, pineapple juice
Cocktails
PHINNEY BLOCK | 14
Tito’s Vodka, Fords Gin, Giffard elderflower, basil, cucumber, lemon juice, and agave nectar
MANHATTAN MULE | 12
Evan Williams Bourbon, Cock ‘n’ Bull ginger beer, lime juice, red wine float
BASIL RYE SMASH | 14
Templeton Rye Whiskey, muddled basil, blood orange shrub, hibiscus syrup, lemon juice
HERBS & AGAVE | 13
El Jimador Tequila Blanco, lime juice, thyme syrup, orange juice, salted rim
Craft Beer
BREWERY | NAME | STYLE | REGION | ABV
PIZZA PORT | 8
Chronic | Amber Ale | Carlsbad, CA | 4.9%
BROOKLYN | 6
Lager | Brooklyn, NY | 5.2%
SOCIETE | 6
The Harlot | Blonde Ale | San Diego, CA | 5.7%
HANGAR 24 | 6
Orange Wheat | Fruit Ale | Redlands, CA | 4.7%
ALE SMITH .394 | 7
.394 | Pale Ale | San Diego, CA | 6.0%
STONE | 7
Delicious | India Pale Ale | Escondido, CA | 7.7%
MIKKELLER | 8
Windy Hill | Hazy IPA | San Diego, CA | 7%
DELIRIUM | 12
Tremens | Belgian Pale Strong Ale | Belgium | 8.5%
ALLAGASH | 8
Tripel | Tripel Ale | Portland, ME | 9%
MODERN TIMES | 8
Black House | Coffee Stout | San Diego, CA | 5.8%
SEASONAL BREWS | Ask for details
Sparkling | Champagne
ALDOBBIADENE Prosecco, Canella, Extra Dry, IT (Split) | 10
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 PERIGNON Brut, 2008, Champagne FR | 349
Chardonnay
AU BON CLIMAT 2018, San Luis Obispo, CA | 12 | 40
WILDWOOD OAK 2017, Lodi, CA | 58
CAKEBREAD 2018, Napa Valley, CA | 110
DuMOL Wester Reach, 2017, Russian River, CA | 114
Other Whites
SARACCO Moscato D'Asti, 2020, ITALY | 10 | 38
J. LOHR Riesling, 2019, Arroyo Seco, Monterey, CA | 9 | 32
WHITE HAVEN Sauvignon Blanc, 2019, Marlborough, NZ | 9 | 32 MASO CANALI Pinot Grigio, 2018, Trentino, ITALY | 10 | 36
Rosé
CAMPUGET 2019, Nimes, FR | 10 | 36
CHATEAU D'ESCLANS “Whispering Angel”, 2018, FR | 48
Pinot Noir
“J” VINEYARDS 2017, Sonoma County, CA | 11 | 42
AU BON CLIMAT “ABC” 2017, San Luis Obispo County, CA | 63
TALBOTT, 2017, Sleepy Hollow Vineyard, Santa Lucia Highlands, CA | 65
DuMOL Wester Reach, 2016, Russian River Valley, CA | 144
Other Reds
SEGHESIO Zinfandel, 2016, Sonoma, CA | 14 | 52
ACHAVAL FERRER Malbec 2018, Mendoza, ARG | 46
DAOU "Pessimist", Red Blend, 2018, Paso Robles, CA | 60
WILDWOOD OAK Syrah, Mokelumne River, CA | 63
CAYMUS-SUISUN Grand Durif, Petite Sirah, 2018, Suisun Valley, CA | 79
DuMOL Syrah, Wild Mountainside, 2017, Russian River Valley, CA | 117
Cabernet Sauvignon | Red Blends
BONANZA (Wagner Vineyards) Cabernet Sauvignon, N/V, Napa, CA 11 | 46
EARTHQUAKE Michael David, Cabernet Sauvignon, 2018, Lodi, CA | 48
WILDWOOD OAK Cabernet Sauvignon, 2017, Lodi, CA | 46
DAOU Cabernet Sauvignon, 2017, Paso Robles, CA | 69
THE PRISONER Cabernet Sauvignon 2017, Napa Valley, CA | 90
HALL Cabernet Sauvignon 2016, Napa, CA | 128
CHATEAU MONTELENA Cabernet Sauvignon 2016, Napa, CA | 138
JORDAN Cabernet Sauvignon 2015, Alexander Valley, CA | 140
CAYMUS Cabernet Sauvignon, 2017, Napa, CA | 160
CAKEBREAD Cabernet Sauvignon 2016, Napa, CA | 192
CAYMUS Special Selection, Cabernet Sauvignon, 2015, Napa, CA | 310
Merlot
ROBERT HALL 2016, Paso Robles, CA | 14 | 52
FLORA SPRINGS 2016, Napa, CA | 60
HALL 2016, Napa, CA | 134
Non -Alcoholic Mocktails
BLOOD ORANGE ICED TEA | 4.5
HIBISCUS LEMON SODA | 4.5
LUXARDO CHERRY LIMEADE | 4.5
Wine Cellar
Appetizers
CHARCUTERIE | 22
Cured meats, seasonal cheeses, whole grain mustard, pickles, honeycomb, seasonal fruits and nuts
BONE MARROW | 18
Rosemary brown sugar, sea salt, served with crostini
ROASTED ARTICHOKE | 14
Grilled and drizzled with balsamic glaze, served with garlic aioli
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 | 16
Served fried with cocktail sauce, lemon, and baby arugula
(Also available with tofu for vegan style)
OYSTERS ROCKEFELLER | 19
Served 6 baked with basil pesto butter and toasted panko
JUMBO SHRIMP COCKTAIL | 20
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 | 18 | 34
Served with jalapeño mignonette, cocktail, and horseradish
Half Dozen | Full Dozen
Salad
CLASSIC CAESAR | 5
Romaine, parmesan, Japanese bread crumbs, parmesan crisps, tossed in house made Caesar dressing
Entrées
All steaks cooked medium rare,
finished with whipped garlic butter
Steak & fish served with garlic mashed potatoes & grilled asparagus
SAUCES | TOPPERS
Port Demi Glace | Caramelized Onions 4 | Gorgonzola 3
Chimichurri 3 | Bearnaise 5 | Peppercorn 3 | Shrimp Oscar 16
PRIME FLAT IRON - 8oz | 34
FILET MIGNON – 8oz | 58
RIBEYE – 20oz | 74
TOMAHAWK – 36oz (Subject to availability) | 140
MARKET FISH | MP
(Ask server for options)
CHICKEN & BASIL PASTA | 28
Penne, fresh basil pesto, blistered heirloom cherry tomato, parmigiano-reggiano, blackened chicken breast
MUSHROOM ALFREDO PASTA | 28
Penne, parmesan cream sauce, Madeira sautéed mushroom
Additions
3 JUMBO SHRIMP | 14
6oz LOBSTER TAIL | MP
Dessert
CHOCOLATE CAKE | 5
Chocolate sauce, Oreo crumble, with fresh raspberries
SEASONAL DESSERT
Ask for details
