dinner menu
for the table
Tinned Oysters - 18.
Smoked oyster, cream spinach, crispy prosciutto, double bake old bay crackers
Chefs Bread offering - 12.
House Choice bread, Bone marrow compote butter, herb sunrise tomatoes butter, maple bourbon butter
PEACHES & CREAM – 15.
Fried green tomatoes, burrata, Peach jam, Mustard balsamic
* Lamb Lollipops – 19.
Bitter mint salad, Apple cider vinaigrette, Sweet &sour chimichurri
Tuna Tartare – 18.
Ahi tuna, seaweed salad, cucumbers, sriracha soy glaze, crispy wontons
Diablo Shrimp – 17.
Pepper coulis, Sweet onion puree, Herb garlic crostini , Red pepper flakes
Truffle Fries – 14.
White truffle oil, truffle shavings ,fresh parmesan, Fresh herbs, Classic cut fries
Fried Chicken 4pc – 25.
House bbq pork, Cheese sauce, hot sauce aioli, Pickled fresno chile
salads
WEDGE SALAD – 16.
Iceberg wedge, crispy bacon, blue cheese crumbles, blister cherry tomatoes, chives, mustard balsamic drizzle, blue cheese dressing
Grilled Caesar - 15.
Baby lettuce, Mixed greens, Watermelon , Quickles , Red Radish, Sesame, Miso Comeback Dressing
ADD TO YOUR SALAD…
Grilled or Fried Chicken – 8.
Shrimp – 9.
* Ahi Tuna – 18.
* Salmon – 14.
Berry Bliss Salad – 17.
Baby arugula, Mixed berries, Feta Cheese, Toasted Walnut, Blueberry Balsamic Vinaigrette
from the grill
*Ribeye 16oz – 45
*Filet Mignon 8oz - 43
*Hanger Steak 8oz - 39
*New York Strip 12oz - 40
Flat Iron (Sirloin) 8oz - 38
Weekly Butchers Cut - MK
Steak toppers - 3.50
Diane Sauce
*add crab $1.50
Blue Cheese Crust
Sweet & Sour Chimichurri
House Compound Butter
Mushroom Demi Glaze
entrees
*Catch of the Day – 38.
Citrus herb couscous, feta, antipasto salad, crispyprosciutto
* Ahi Tuna – 39.
Seared Rare, black pepper, carrot hash, sweet peas , soy sriracha glaze, ginger rice noodles, seaweed salad
Shrimp Scampi - 36.
Potato gnocchi, coconut mushroom sauce, warm arugula greens, roasted cherry tomatoes
*Hot Honey Glazed Salmon – 35.
Daily catch, citrus aioli, tomato crudo
Lamb Shank - 37.
Smoked Gouda polenta, Carrot hash, sweet peas, pickled red onions, lamb au jus
* Chophouse Burger 8oz – 27.
Truffled parmesan fries, sauteed mushrooms, crispy onions, black truffle aioli, applewood smoked bacon ,toasted brioche add cheese $2
Vegan, Mushroom Scallops – 30.
Seared King Oyster mushroom, Citrus couscous, lima beans, carrot hash
sides
Crispy Brussel Sprouts – 10.
Asparagus – 9.
Broccolini – 10.
Garlic Mashed Potatoes – 9.
Crab macaroni and Cheese – 15.
Side Salad – 7.
Smoked Gouda Polenta - 10.
House Fries – 8.
Roasted Potatoes – 9.
entrees
Chimichurri Shrimp – 27.
Sweet & sour chimichurri, English pea risotto, roasted herb cherry tomatoes
* Ahi Tuna Steak – 38.
Seared rare, black pepper, carrot hash, sweet peas, soy sriracha glaze, ginger rice noodles, seaweed salad
Harvest Bowl – 22.
Lemon couscous, corn succotash, carrot hash, pickled red onion
* Bacon Wrapped Scallops – 37.
Coconut sweet corn rice, house BBQ sauce, red cabbage, scallions
Whole Fried Fish – 37.
Daily catch, citrus aioli, tomato crudo
* Hot Honey Glazed Salmon – 28.
Roasted potatoes, red pepper coulis, asparagus, sweet onion puree
18% gratuity will be added to parties of 8 or more. Party checks can be divided to a maximum of 6 separate checks.
* CONSUMER ADVISORY: CONSUMING RAW OR UNDERCOOKED MEATS, SEAFOOD, POULTRY, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORN ILLNESSES ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS *