4 jumbo shrimp prawns, homemade cocktail sauce, lemon

rings and tentacles, marinara and cocktail sauce for dipping

made with 100% blue lump crab, garlic remoulade

sushi grade tuna, green onion, sesame seeds, fresh ginger, sesame oil, garlic, fresh cilantro, fresh avocado, lime zest, won-ton crisps

prepared in the traditional style

garlic, honey, toasted almonds, crostini, sliced apples, grapes

sweet onions, homemade ranch for dipping

fresh maine lobster, crab claw meat, fresh asparagus, radishes, cucumber, tomato, hard-boiled egg, romaine lettuce, house made Louie dressing

shaved red onion, crumbled bacon, bleu cheese crumbles, grape tomatoes, toasted almonds, chopped hard-boiled egg, bleu cheese dressing

house made dressing with anchovies
-Add grilled salmon   $20

-Add chicken    $12

mixed greens, grape tomatoes, grated carrots, shaved red onion, fresh beets, cucumbers, bleu cheese, ranch or house dressing

(sundried tomatoes, balsamic vinegar, olive oil and fresh herbs)

made fresh daily

a lean and delicious cut from the heart of the tenderloin. It is arguably one of the most tender cuts because the tenderloin, a muscle, that does virtually nothing, rarely gets toughened. It is considered the king of steaks because of its melt-in-your-your-mouth texture. The meat is very fine-grained in texture, as well as low in fat content, which makes it both buttery and mild in flavor compared to other cuts of meat.

the new york strip is known for its firmer texture. It has intense flavor, with bold, beefy notes. It is not the most tender steak – one of the reasons people love it is for its great bite and solid chew. the rich marbling inherent in this steak creates its robust flavor and makes for a delicious eating experience.

this cut of meat, features, a rich, juicy, buttery, full-flavor profile as a result of the fat – rendering process that occurs during cooking. many steak aficionados affectionately, refer to the ribeye as the best steak on the menu due to its unmatched combination of generous marbling throughout, flavor, and tenderness.

(Saturday night only) creamy horseradish au jus for dipping

rich, beefy flavor which has a characteristic chew without being tough. It is a tender, flavorsome steak without high fat content.
a much leaner cut of meat with very little marbling.

this well marbled cut consists of two lean tender steaks, the strip and tenderloin-connected by a T-shaped bone. generous bits of fat keep it moist while the tenderloin heart stays tender and flavorful.

sautéed mushroom medley, béarnaise sauce, bleu cheese butter

• Mini Mixed Green Salad
• Mini Caesar Salad
• Mini Wedge Salad
• House Mac n’ Cheese
• Fresh Steamed Asparagus with House Hollandaise
• Wilted Fresh Spinach with Roasted Beets
• Broccoli Crown with House Hollandaise
• Vegetable of the Day
• Baked Potato
• House Mashed Potatoes
• Golden French Fries

bone-in, roasted. served with chef’s

delicious apple chutney

chef’s fresh rosemary-mustard herb rub, roasted garlic horseradish sauce, apple mint jelly

extra sharp cheddar, caramelized onion,

 ketchup, mayo, golden fries

stuffed with wild rice, chopped medjool dates, pecans, herbs and parmesan cheese. stock reduction

slow roasted for tenderness. stock reduction

whole maine lobster paired with a velvety wine cream sauce and herbs. classic french dish served with wild rice

served with wild rice, fresh drawn butter and lemon

pacific caught, brushed with olive oil,

seasoned with panko bread crumbs,

parmesan cheese, horseradish and herbs. baked and plated with light garlic-dijon cream sauce, wild rice

jumbo shrimp, butter, garlic, lemon juice, fresh herbs, served with wild rice

marinated, pan seared, topped with chef’s black bean cake. served with porcini mushroom reduction. gluten free

choose 3 from the side options

• mini mixed green salad
• mini caesar salad
• mini wedge salad
• house mac ‘n’ cheese
• fresh steamed asparagus with house hollandaise
• wilted fresh spinach with roasted beets
• broccoli crown with house hollandaise
• vegetable of the day
• baked potato
• house mashed potatoes
• golden french fries

Split/Sharing Charge $10.00 (No Exceptions)

Single Crab Cake: made with 100% blue lump crab, garlic remoulade..

Ahi Tartare:  sushi grade tuna, green onion, sesame seeds, fresh ginger, sesame oil, garlic, fresh cilantro, avocado, lime zest. won-ton crisps.

Fried Calamari: rings and tentacles, marinara
sauce for dipping.

Thick Cut Onion Rings: sweet onions, homemade ranch for dipping.

Caesar Salad: romaine, caesar dressing with anchovies, parmesan cheese.

Wedge Salad:  red onion, bacon, bleu cheese crumbles, grape tomatoes, toasted almonds, chopped hard boiled egg,

bleu cheese dressing.

Mixed Green Salad

Soup Du Jour

Sesame-Garlic Pork Tenderloin: marinated overnight in soy sauce, sesame oil, brown sugar, honey, dry sherry, garlic. chef’s secret sauce.

Half Cornish Game Hen: stuffed with wild rice, medjool dates, pecans, herbs and parmesan cheese.

Chicken Cordon Bleu: marinated boneless breast of chicken stuffed with black-forest ham and swiss cheese, baked.

 topped with chef’s white sauce.

House Meat Loaf: special blend of ground beef, veal, pork and herbs. chef’s garlic sauce.

Flat Iron Steak: sliced and served with the chef’s beef burgundy porcini mushroom sauce.

Pan Seared Trout: plated with the chef’s rich lemon butter sauce and wild rice.

above entrées are served
with homemade mashed
potatoes and vegetable du jour unless otherwise noted.

Coyote Mac and Cheese: Four cheese blend, bacon, toasted bread crumbs, served with vegetable du jour.

Portobello Mushroom: marinated, pan seared, topped with the chef’s

 black bean cake. Porcini

 Mushroom reduction.

 gluten free.

Coconut Snowball: french vanilla ice cream rolled in toasted coconut and nestled in a puddle of hot fudge chocolate.

Sugar-Free Dessert: cheesecake

Cobbler of the Day: ask your server for today’s variety. served warm with french vanilla ice cream.

Scoop of French Vanilla Ice Cream