Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Diced vine-ripened tomatoes, garlic, onion, and basil over three toasted crostinis, with Asiago cheese, topped with an aged balsamic
Wrapped in puffed pastry, with a hint of sun-dried tomatoes and onions, over a lemon buerre blanc
Two medallions served with grilled crostinis and marinara sauce
Three fried chipotle potato and ribeye croquettes served with a pineapple mango salsa
Diced chicken tossed in a ginger-soy beurre blanc, with carrots, jicama, wonton strips and crisp iceberg wedges
Spicy aioli and homemade marinara
Crab meat mixed with red and green peppers, red onions and bread crumbs, served over our spicy remoulade and cocktail sauce
Served over sauteed mixed greens, red onions, and vine-ripened tomatoes, with a whole grain mustard cream sauce
Raw ahi tuna, mixed with capers, red onions, red and green peppers; served with wonton crisps, wasabi, and pickled ginger
Fresh lemon and cocktail sauce on the side
East coast oysters served with lemon, raw horseradish and cocktail sauce
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Marinara and spicy aioli
Whole grain mustard sauce
Lemon buerre blanc
Pineapple mango salsa
Crisp romaine lettuce with blackened chicken, black beans, corn, jicama, pico de gallo, cilantro, green onions, and gouda cheese, tossed in chipotle ranch dressing and topped with fried onion rings
Iceberg lettuce, smoked turkey, cucumbers, vine-ripened tomatoes, bacon, white mushrooms, red and green peppers. Tossed with ranch dressing and crumbled bleu cheese
3oz. Filet, over field greens, cucumbers and julienned carrots
Tossed in our house balsamic vinaigrette
Arugula, bosc pears, red onions, cucumbers and candied walnuts, with bleu cheese crumbles and tossed in our house balsamic vinaigrette
Field greens, dried cherries, apples, walnuts, with a cherry vinaigrette, served with two warm goat cheese medallions
Quarter head of iceberg lettuce, with vine-ripened tomatoes, topped with ranch dressing, bacon and bleu cheese crumbles
Field greens, vine-ripened tomato, carrots, red and green peppers, cucumbers, topped with our house balsamic vinaigrette
Romaine lettuce, tossed in caesar dressing, mixed with asiago cheese and toasted croutons
Homemade meatloaf served over garlic whipped potatoes, topped with rich gravy
Served over a bordeaux reduction risotto and topped with crispy onion rings
Sliced french-style and served with two chipotle potato and ribeye croquettes and a pineapple mango salsa
Boneless chicken breast with a lemon and white wine butter sauce, served with a green bell pepper risotto
Served with barbecue sauce over a spicy vegetable slaw and homemade jalapeno BBQ sauce
Sliced smoked duck breast over penne pasta with sautéed portabella mushrooms, diced asparagus, and porcini cream sauce
Grilled chicken, prosciutto ham, vine-ripened tomatoes, white mushrooms, red peppers, and fresh basil cream sauce
Zucchini, yellow squash, cherry tomatoes, and shaved fennel, tossed with an arugula and almond pesto
Wild mushroom and asparagus risotto topped with your choice of protein. Add 3oz. steak 9.00, scallop $4.25, shrimp $4.00, salmon $6.00
Point reyes
Cottonwood river
Prairie breeze
Cypress purple haze
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Freshly ground, in-house proprietary blend burger with your choice of cheddar, swiss, mozzarella or monterey jack, topped with lettuce, vine-ripened tomatoes and red onions
Our secret recipe freshly ground in house with your choice of cheddar, swiss, mozzarella or monterey jack, topped with lettuce, vine-ripened tomatoes and red onions
Grilled and topped with beef gravy, served on ciabatta with lettuce, vine-ripened tomatoes and red onions
Hot pastrami and swiss cheese on thick-cut, marbled rye with sauerkraut and our house-made russian dressing
House brined and smoked turkey breast with crisp bacon, guacamole, vine-ripened tomatoes, red onions, lettuce and horseradish cream between two slices of thick-cut, marbled rye
Jumbo lump crab cake served on a pretzel bun, with roasted red pepper aioli and sesame field greens
Marinated skirt steak in a chimichurri remoulade, topped with monterey jack cheese and crispy onion rings on garlic buttered ciabatta bread. Served with lettuce and vine-ripened tomatoes
Served with homemade guacamole, pico de gallo and sour cream
Served medium rare with soba noodles and soy buerre blanc with wasabi and pickled ginger
Coated with fresh oregano, thyme, garlic, rosemary and basil, with sautéed broccoli and whole grain mustard cream sauce
Fresh cut and pan seared halibut over roasted red pepper polenta cakes and sautéed spinach and red peppers topped with a melon glaze
9oz. Tail with drawn butter
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9oz. Tail with drawn butter
Add 2 seared scallops
Add 2 grilled shrimp
Crabmeat, diced asparagus and bearnaise
Mushrooms and asiago cheese
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Cajun seasoning
Topped with your choice of peppercorn, parmesan, horseradish, or garlic crusts
Choice of sauteed mushrooms or caramelized onions
Exhibits the flavor of a bone-in delmonico, without the large marbling deposits and fat cap to ensure a smaller leaner cut
Carved from the heart of the delmonico, preserving the eye of the ribeye and the marbling, while size reminiscent to a filet mignon
Certified reserve cut, derived from a long strip of beef, resulting in thin channels of marbling that provide a rich flavor
Served with butter and sour cream
Cheddar cheese, sour cream, bacon and pico de gallo
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Topped with bacon and toasted bread crumbs
Topped with tortilla strips and scallions
Served with a smoked gouda cream sauce
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Sauteed with dates and a bacon maple demi glace
Portabella, crimini, shitake and white mushrooms
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.