Today's Features

Friday September 30th, 2022

Fresh Catch

Seabass
8oz filet flown in 2-3x a week, melt in your mouth deliciousness (seriously no joke), rubbed in our house grill seasoning, and grilled to perfection 51

King Salmon
8oz filet caught off the coast of New Zealand, king salmon is widely regarded as the most flavorful of the species, with a rich flavor and buttery texture. Rubbed in Cajun seasoning, then grilled to perfection, and finished with sweet & sour mango orange gastrique, and a grilled pineapple salsa. 40

Halibut
8oz filet of wild caught Alaskan halibut.  Halibut is a prized game fish known for its mild buttery flavor. Pan seared, topped with a Maui onion potato crust, and a smokey Dijon mustard sauce. 44

Red Snapper
9oz filet wild caught off the coast of Texas, snapper has small delicate white flesh with a clean, sweet flavor.  Blackened in a cast iron pan and topped with a blackberry beurre blanc. 38

Featured Steak

White Pekin Duck
8oz white pekin duck breast from Maple Leaf Farms. White Pekin duck is tender with mild flavor. It is also lower in fat & higher in protein than other breeds. Pan seared to medium-rare and finished with a cognac blueberry reduction. 30

Cowboy Ribeye
16oz. bone in black angus ribeye.  Leaving the bone in adds flavor during the cooking process.  Rubbed in our house seasoning, grilled to your liking, and topped with a bacon shallot and chive compound butter. 50

Dry Aged Pork Chop
16oz 45-day aged pork chop. Dry aging uses natural enzymes to break down the fat adding tenderness & concentrating the flavor. Rubbed in our maple bacon seasoning, grilled to medium and finished with a bourbon apple bacon jam. 36

Short Rib
8oz portion of Black Angus beef short ribs. Braised low and slow for hours until fork tender, served with choice of sides and a reduction of veal demi-glace. 35

Dry Aged Ribeye
16oz bone in 45-day dry aged CAB ribeye steak. Dry aging uses natural enzymes to break down the fat adding tenderness & concentrating the flavor. Rubbed in our house grill seasoning, grilled to your liking, and finished with a mushroom-shallot cognac sauce. 55


Entrees served with Garlic Green Beans & choice of one side:

Applewood Smoked Bacon, Scallions & Asiago Cheese Risotto
Roasted Red Pepper & Chives Mashed Potatoes
Buttery Cauliflower Rice

Wild Rice Pilaf

day September 29th, 2022

Fresh Catch

Seabass
8oz filet flown in 2-3x a week, melt in your mouth deliciousness (seriously no joke), rubbed in our house grill seasoning, and grilled to perfection 51

Norwegian Salmon
8oz filet caught in the clear waters of Norway, Norwegian Salmon has orange flesh with big flakes & mild flavor. Rubbed in Cajun seasoning, then grilled to perfection, and finished with sweet & sour mango orange gastrique. 32

Halibut
8oz filet of wild caught Alaskan halibut.  Halibut is a prized game fish known for its mild buttery flavor. Pan seared, topped with a Maui onion potato crust, and a smokey Dijon mustard sauce. 44

Pan Roast
2 sea scallops, 4 tiger shrimps & Canadian black back mussels, sweet peppers, onions pan roast, and tossed with angel hair in a creamy white wine garlic sauce with grilled sourdough bread. 43

Featured Steak

White Pekin Duck
8oz white pekin duck breast from Maple Leaf Farms. White Pekin duck is tender with mild flavor. It is also lower in fat & higher in protein than other breeds. Pan seared to medium-rare and finished with a bourbon blueberry reduction. 30

Cowboy Ribeye
16oz. bone in black angus ribeye.  Leaving the bone in adds flavor during the cooking process.  Rubbed in our house seasoning, grilled to your liking, and finished with a wild mushroom red wine reduction. 50

Dry Aged Pork Chop
16oz 45-day aged pork chop. Dry aging uses natural enzymes to break down the fat adding tenderness & concentrating the flavor. Rubbed in our maple bacon seasoning, grilled to medium and finished with a bourbon apple bacon jam. 36

Short Rib
8oz portion of Black Angus beef short ribs. Braised low and slow for hours until fork tender, served with choice of sides and a reduction of veal demi-glace. 35

Dry Aged Ribeye
16oz bone in 45-day dry aged CAB ribeye steak. Dry aging uses natural enzymes to break down the fat adding tenderness & concentrating the flavor. Rubbed in our house grill seasoning, grilled to your liking, and finished with a mushroom-shallot cognac sauce. 55


Entrees served with Grilled Asparagus & choice of one side:

Applewood Smoked Bacon, Scallions & Asiago Cheese Risotto
Roasted Red Pepper & Chives Mashed Potatoes
Buttery Cauliflower Rice

Wild Rice Pilaf

Mon-Thurs 11am-9pm | Fri 11am-10pm | Sat 11am-10pm- Reservations are suggested
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