Garden Salads

mixed green

demi sec cherry tomatoes – manchego – sherry emulsion ~14

heirloom tomato & watermelon

grilled hearts of palm – humboldt fog goat cheese ~16

hearts of romaine

garlic crouton – parmesan lemon dressing ~14

blue iceberg

smoked bacon – maytag blue – cherry tomato ~14

jumbo lump crab salad

grapefruit – melon – hearts of palm ~19

baby beet salad

candied walnuts – gorgonzola – arugula ~15

Appetizers

beef tartar

black truffle aioli – black pepper lavash ~20

tuna tartar

avocado – soy honey emulsion – taro chips ~19

foie gras french toast

green apple – almond brioche – sherry gastrique ~22

shrimp rice krispies

tiger prawns – lobster bisque ~16

grilled octopus

purple potato – mango escabeche ~16

seared scallops

confit lemon – cucumber smoked paprika salad ~19

lil’ BRGs

wagyu beef – special sauce – sesame seed bun ~22

add truffles ~mp add foie gras ~10

Raw Bar

oysters on a half shell*

~18 half dozen ~36 dozen

jumbo lump crab cocktail ~15

shrimp cocktail ~19

alaskan king crab ~26

hamachi crudo

beet cured – blood orange – cucumber jalapeno salad ~ 18

shellfish platter

~ 29 per person, 2 person minimum

Grilled

small

skirt steak 6 oz. ~24

filet medallion 6 oz. ~37

loin strip 10 oz. ~33

medium

skirt steak 12 oz. ~29

filet 10 oz.~46

sirloin 16 oz.~45

bone-in filet 14 oz. ~57

large

bone-in rib steak 20 oz. ~49

porterhouse 24 oz. ~64

cowboy rib steak 34 oz. ~89

wagyu selection ~mp

Entrees

half organic chicken

charred corn & pancetta – jus ~ 28

market fish ~mp

herb grilled lamb

green asparagus puree – confit leeks ~ 45

seared spiced tuna

fresno chili couscous salad – citrus gastrique ~ 32

beef short rib

carrot butterscotch – celery – cipollini ~ 32

green garlic crusted sea bass

heart of palm puree – chili lemon mousseline ~ 42

maine lobster

sweet citrus butter – lobster bisque – baked lemon ~ 72

toppings

peppercorn crusted ~6

foie gras butter ~8

shrimp ~6 each

crab ~10

crab “oscar” ~15

lobster ~36

truffles ~mp

foie gras ~15

truffle buttle ~10

sides ~12

sweet corn pudding

mac & cheese

broccolini

asparagus

creamed spinach

creamy yukon potatoes

parmesan truffle fries

Twice Baked Potatoes

haricot verts

wild mushrooms

Sauces ~2

chimichurri

au poivre

horseradish

blue butter

bearnaise

red wine

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne ill­ness, especially if you have a medical condition.
A 20% Gratuity is Added to Parties of 6 and LargerExecutive Chef: Anthony Fusco