MARKET SALADS

BABY GEM LETTUCE CAESAR

herb croutons - parmesano reggiano 12 B U R R ATA C H E E S E
serrano ham - arugula pesto - pistachios
BLUE ICEBERG smoked paprika croutons 16
nueske’s smoked bacon - point reyes blue cheese
cherry tomato 12
S H AV E D B R U S S E L S S P R O U T S
apple - cranberry - aged goat cheese
FIELD GREENS SALAD marcona almonds 17
baby greens - shaved veggies - red wine vinaigrette 10

S TA R T E R S
CRISPY CALAMARI LIL’ BRGS*
chili remoulade 18 wagyu beef - special sauce - sesame seed bun 18
add truffles mp
B E E F TA R TA R E *
italian capers - whole grain dijon - poached quail egg SEA SCALLOPS*
truffle croutons 19 wasabi cauliflower purée - pea tendrils - nori vinaigrette 20

T U N A TA R TA R E * H O U S E - M A D E PA P PA R D E L L E
hass avocado - soy honey emulsion - taro chips 19 short rib ragout - wild mushrooms - ricotta salad 17

WA G Y U C A R P A C C I O * GRILLED OCTOPUS
truffle parmesan crisp - capers - purple watercress crushed fingerling potatoes - capers
temecula cold pressed oil 22 heirloom tomatoes - black garlic aioli 18

R AW B A R
OY S T E R S O N A H A L F S H E L L* D A I LY C E V I C H E *
mignonette - cocktail sauce - lemon lime - red onion - cilantro 18
half dozen 18 / dozen 36
H A L F C H I L L E D L O B S T E R mp
S H R I M P C O C K TA I L
cocktail sauce - lemon 19 A L A S K A N R E D K I N G C R A B 26

S E A F O O D P L AT T E R S *
served family style for the table with: cocktail sauce - mignonette - lemon dijonnaise

S M A L L 68
oysters - ceviche - shrimp - mussels - calamari

M E D I U M 85
oysters - ceviche - shrimp - mussels - calamari - clams - alaskan king crab

L A R G E 135
oysters - ceviche - shrimp - mussels - calamari - clams - alaskan king crab - whole maine lobster
 ST K
SMALL
* We serve USDA beef from Meats by Linz using cattle raised in the heartland of America.
The cattle are grass-fed then corn-fed in the last 3 months. Linz Heritage black angus cattle
are certified which allows for ultimate consistency and the highest quality marbled beef.

TO P P I N G S
A L A S K A N K I N G C R A B “ O S C A R ” 19
F I L E T M E D A L L I O N 6 o z 39
A L A S K A N K I N G C R A B 15
S K I R T S T E A K 8 o z 34
L O B S T E R mp
L O I N S T R I P 1 0 o z 36 S H R I M P 6 each
T R U F F L E B U T T E R 10
MEDIUM
PEPPERCORN CRUSTED 4
F I L E T 1 0 o z 47
S AU C E S (choose 1) additional 2 each
S I R L O I N 1 6 o z 45
STK
B O N E - I N F I L E T 1 4 o z 54
STK BOLD
D R Y- A G E D D E L M O N I C O 1 4 o z 62 AU POIVRE
D R Y- A G E D B O N E - I N S T R I P 1 8 o z 68 HORSERADISH
CHIMICHURRI
LARGE BLUE BUTTER
D R Y- A G E D T O M A H AW K 3 4 o z 128 BÉARNAISE
D R Y- A G E D P O R T E R H O U S E 2 8 o z 98 RED WINE

ENTRÉES
M A R Y ’ S FA R M S O R G A N I C C H I C K E N
scarlet quinoa - bloomsdale spinach - spring onion PA N S E A R E D B L AC K E N E D C O D *
gremolata 32 oyster mushrooms - spring garlic - shaved cucumber
salsa verde 36
H E R B C R U ST E D R AC K O F L A M B *
heirloom carrots - spiced yogurt 45 BRAISED SHORT RIB
jalapeño cheddar grits - roasted pepper relish
MARKET FISH* crispy shallots - red wine glaze 33
chef’s selection of the day - seasonal preparation mp
GRILLED LOCAL SQUASH
GRILLED LOBSTER heirloom tomatoes - sunflower seeds
leeks - spinach - king crab mp aged sherry vinegar 29

SIDES C H A R R E D B R O C C O L I 10
C R E A M Y Y U KO N P O TAT O E S 11 A S PA R A G U S 12
SWEET CORN PUDDING 9 J A L A P E Ñ O C H E D D A R G R I T S 10
M A C & C H E E S E 12 C R E A M E D S P I N A C H 11
PA R M E S A N T R U F F L E F R I E S 11 TAT E R T O T S 12
B R U S S E L S S P R O U T S 12 F O R A G E D M U S H R O O M S 18

Executive Chef: Robert Liberato

*Consumption of raw or undercooked foods of animal origin, such as beef, eggs, fish, lamb, pork, poultry, or shellfish, may result in an
increased risk of foodborne illness. Individuals with certain underlying health conditions may be at a higher risk and should consult their
physician or public health official for further information.