Click & Pickup!

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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

Wine Cellar