Dinner Menu
FILET TARTARE G.F-D.F
prime filet / coturnix quail egg/ stone ground/ capers/ shallots/ truffle / ciabatta crostini/ citrus segment
CAJUN SHRIMP ÉTOUFFÉ
cajun creamy creole/ toasted brioche
CRISPY CALAMARI & SHISHITO PEPPERS
housemade marinara/ chipotle aiol
*ESCARGOT
Shallot truffle butter. french puff pastry
**UPON AVAILIBILITY
LUMP CRAB CAKE G.F.
blue crab/stone ground aioli / grilled heart of palm
Charcuterie Board
seasonal hand crafted artisanal cheese and cured meats with traditional accompaniments
*OYSTER ROCKEFELLER G.F.
sautéed spinach/applewood bacon/pecorino cheese dill sauce
**UPON AVAILIBILITY
A Twist to Wild Boar G.F.
soft polenta, bell peppers, crushed totatoes
PIER SIDE PICKS
CHILLED SHELLFISH
1-2 GUESTS
ASSORTMENT
3-4 GUESTS
white gulf shrimp / fresh oysters / australian lobster tail / alaskan king crab legs
SHRIMP COCKTAIL D.F.
white gulf shrimp /spicy horseradish / cocktail sauce
EAST OR WEST COAST OYSTERS G.F. – D.F.
iced champagne ginger shallot mignonette / classic accompaniments
DOMESTIC OR OSSETRA STURGEON CAVIAR G.F.
classic accompaniments
FARM TO FORK
CAESAR SHAVED BRUSSELS SPROUTS
classic romaine caesar / shaved of brussels sprouts
add anchovies $2
ORGANIC GREYS TONE
encinitas living lettuce / caramelized walnuts/ bosc pear / Maytag farms blue cheese / stone ground lemon vinaigrette / truffle croutons
*NOT THE AVERAGE CAPRESE
California heirloom tomatoes / local basil / imported Italian burrata ritagli / California strawberries / hearts of palm / balsamic reduction
**UPON AVAILIBILITY
LAND + SEA
MISO CHILEAN SEA BASS
sauteEd spinach / shitake / spring peas / yuzo hanakatzu glaze
**SCALLOPS & SHRIMP G.F. – D.F.
shaved asparagus/california buttermilk poelnat/leeks/cajun etouffee sauce
**UPON AVAILIBILITY
APPLEWOOD SMOKED CHINOOK SALMON ** D.F.
served medium / broccolini / organic carrots / champagne unagi sauce
ENTREES
*HERB CRUSTED COLORADO LAMB CHOPS
pear infused cabernet reduction/gorgonzola, broccolini/ shallot orzo
**UPON AVAILIBILITY
BRAISED LAMB SHANK G.F.
saffron roasted fingerling potatoes / syrah reduction
BISON TENDERLOIN FILET G.F.
10 oz filet / poached pear /dry fig port reduction / crispy truffle risotto cake
ELK CHOP
porcini rubbed / coriander-blackberry / pancetta / fingerling potatoes / shitake
GLAZED BOURBON PORK CHOP G.F
apricot / polenta / pickled carrots
WILD BOAR PASTA G.F.
penne / sausage / portobello mushrooms / fennel / organic tomatoes / goat cheese
ZESTY HERBED CHICKEN G.F.-D.F.
pancetta fingerling potatoes / roasted shallots / rosemary / champagne herb a jus
FINAL CUTS
20 OZ BONE-IN RIB EYE
8 OZ FILET MIGNON
44 OZ PORTERHOUSE MP
SERVES 2 (36 DAYS AGED)
14 OZ NEW YORK CENTER CUT
TOMAWAK STEAK G.F-D.F
WAGYU
All Wagyu is Hand-Cut to Order
Japanese Miyazaki Prefecture A5
Mild Climate / Ideal Conditions for Raising Cattle (6oz Minimum)
GREG NORMAN FARMS Australian Wagyu A8
Domestic Fullblood Wagyu (8oz Minimum)
Domestic Wagyu & Angus Cross-Breed / Angus Texture with Wagyu Flavor (8oz Minimum) with Wagyu Flavor (8oz Minimum)
ADD TO THE CUTS
MAYTAG & APPLEWOOD
BACON BUTTER
BÉARNAISE SAUCE
CAJUN RUBBED
LOBSTER TAIL
SIX PEPPERCORN SAUCE
SEARED SCALLOPS
CREAM HORSERADISH
LUMP CRAB / OSCAR STYLE
WALLA WALLA CARAMELIZED ONIONS
BEARNAISE SAUCE
VEAL BONE BORDELAISE SAUCE
SIDES & MORE
CREAM OF SPINACH OR SAUTEED
LOBSTER MACARONI & CHEESE
PANCETTA MACARONI-CHEESE
LUMB CRAB & BÉARNAISE ASPARAGUS
PARMESAN TRUFFLE FRENCH FRIES
HERBED BUTTER CORN & APPLEWOOD BACON
GARLIC YUKON G.F.
GOLD POTATO PUREE
LOADED BAKED POTATO
BROCCOLINI
LEMON ZEST / PANKO CRUSTED
GRILLED ASPARAGUS
BRUSSELS SPROUTS
APPLEWOOD BACON / DATES /
GOAT CHEESE / BALSAMIC GLAZE
SAUTEED WILD MUSHROOMS
20% gratuity automatically added on the final bill for parties of 6 or more.