Today's Features

Catches:                                                              Saturday October 12th, 2019

Chilean Sea Bass: Fresh from Honolulu, #1 seller for 12 years, 8 oz., house seasonings & grilled. 47

King Salmon: 8oz wild caught from Alaska, King Salmon has bright vibrant colors and a rich sweet taste.  Pan seared, topped with a blue crab crust and finished with lemon dill beurre blanc. 37

Swordfish:  8oz filet wild caught from Honolulu, Swordfish is mild and firm with large white flakes.  Blackened in a cast iron pan, served medium rare topped with buttermilk fried jalapenos and finished with New Orleans Firecracker Butter. 32

 Red Drum:  8oz wild caught from the Atlantic Ocean, Red Drum is very similar in taste to striped bass having a mild sweet flavor with a medium texture.  Pan seared and glazed with roasted poblano piri piri sauce then topped with mango salsa. 35

 

Feature Steaks:

Waseda Farms Hanger Steak: 10oz CAB hanger steak simply seasoned with sea salt and cracked peppercorns, grilled to your liking and topped with lobster and fresh chive compound butter. 36

Porterhouse: 20oz CAB rubbed in our house seasonings, grilled to your liking, topped with buttermilk fried haystack onions and finished with Sweet and Smoky Dijon mustard sauce.  42

Osso Bucco:  18oz bone in Colorado Lamb shank, braised with vegetables in natural juices until fall off the bone tender.  Served with Roasted red pepper mashed potatoes, veggies of the day and finished with rosemary wild mushroom demi-glace.  34

Korean Pork Ribs: Full Slab of Niman Ranch baby back ribs.  Smoked with an Asian dry rub, braised until fall off the bone tender and finished with sweet and spicy Korean Red Dragon BBQ sauce.  Served with pickled vegetable slaw, bacon mac n cheese, and veg of the day. (no sides) 32

Entrees are served with Roasted Vegetables & your choice of one of the following:

 

  • Merlot, Wild Mushrooms & Asiago Risotto
  • Roasted Red Pepper & Chive Mashed Potatoes
  • Wild rice
  • Bourbon Whipped Sweet Potatoes

 

 

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