grilled pacific mahi-mahi
blood orange marmalade, braised leeks, wild mushroom ragout
29
jamaican rub tasmanian ocean salmon
golden raisin gastrique, fingerling potato confit, roasted broccolini, purple haze
30
canadian mussels, manila clams, tiger shrimp
aji panca chili broth, papas bravas, smoked paprika
30
sous vide colorado lamb sirloin
natural jus, warm moroccan couscous, tomato confit
39
seared prime strip loin
jalapeno demi, sweet onion puree, potato hash, swiss chard, foie gras
45
grilled braveheart bone-in ribeye
blue moon bbq, bourdin chevre smashed potatoes, grilled raddicio salad
40
pan roasted creekstone farms beef tenderloin
cognac peppercorn demi-glaze, roasted gold potatoes, haricot vert, dolce gorgonzola butter
34
braised american wagyu short ribs
smoked tomato ale demi, yellow corn polenta cake, glazed winter vegetables
34
sous vide white marble farms stuffed pork loin
cider jus, pear saffron chutney, braised red cabbage, smoked pommes puree
30
new orleans pasta
cajun cream, chorizo, chicken, shrimp, rigatoni
27
fettucini
toasted pine nut basil pesto, asparagus, sundried tomato
23
sides
butter poached lobster tail
18
grilled asparagus
7
pomme frittes
6
brussel sprouts with
bacon and cream
6
saute wild mushroom
8
Welcome from
Laurie Sandoval, & Heather Ryder, Managers Executive Chef Aman Razdan
