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STARTERS

Shrimp Pow Wow. Focaccia. Smoked Pork Belly. Salads. Soup. See more…

Shrimp Pow Pow | 21

tempura shrimp, marinated cucumber, sesame powder, chili sauce  

Focaccia | 12 |

beef tallow, aged balsamic vinegar, Spanish olive oil, sea salt 

Smoked Pork Belly | 17 |

pickled vegetable slaw, whole grain mustard aioli, whiskey glaze, jus de vie 

Caesar Salad | 15 |

romaine hearts, grana padano, brioche croutons, garlic-anchovy dressing 

Wedge Salad | 16 |

baby iceberg, tomatoes, Mitch’s bacon, pickled onions, creamy bleu cheese dressing

Soup | 12 |

chef’s seasonal preparation

RAW AND CHILLED

Oysters. Shrimp. Crab Salad. Tuna Crudo. Beef Tataki. See more…

Oysters on the Half Shell* | 24 / 48 |

tempura shrimp, marinated cucumber, sesame powder, chili sauce served chilled or broiled, seasonal mignonette, cocktail sauce, hot sauce, lemon

Classic Shrimp Cocktail | 21 |

beef tallow, aged balsamic vinegar, Spanish olive oil, sea salt, poached tiger prawns, tarragon

aioli, cocktail sauce

Alaskan King Crab Salad | 75 |

celery, radish, sweet pepper, dill, tarragon aioli

Tuna Crudo | 21 | 

grapefruit, cilantro, caperberry, jalapeño, ponzu

Beef Tataki | 24 |

chimichurri, smoked aioli, pickled pepper, crispy shallot, sea salt

Bison Tartare | 22 |

smoked aioli, egg yolk, ricotta salata, shallot jam, country bread

CHILLED SEAFOOD PLATTER

King Crab Legs. Diver Scallops. Manilla Clams. Oysters. Prawns. See more..

Alaskan King Crab Legs, Diver Scallops,
Manilla Clams, Oysters, Black Tiger Prawns, seasonal mignonette, cocktail sauce, horseradish, hot sauce, tarragon aioli, drawn butter

Single | 95 | Double | 175 |

High Roller | 225 |

PRIME STEAKS

Whiskey Strip. NY Strip. Filet Mignon. Delmonico. See more.. 

Q

Whiskey Strip

PAIRING

2017 Stag’s Leap Artemis Cabernet Sauvignon

$146.00

*The 2017 Stag’s Leap Wine Cellars ‘Artemis’ Cabernet Sauvignon is recommended as a wonderful  pairing with Whiskey Strip. Plum, mocha, and turned earth highlight the palate of this robust, full-bodied and powerfully broad red wine, tense in firm tannin and a cradling of toasted oak. The acidity helps to balance its heft, leaving a note of lasting freshness on the spicy finish.

 

Q

New York Strip

PAIRING

Jordan, Cabernet Sauvignon, Alexander Valley, 2016

$168.00

 A showstopper vintage. Its black cherry, boysenberry and black fig aromas jump out of the glass and, the wine’s smooth, rich tannins go on forever, making this a vintage that will age gracefully.

 

 

Q

Filet Mignon

PAIRING

Zuccardi, ‘Series A’, Malbec, Mendoza, Argentina

$48.00

Concentrated flavors of plum, blackberry and dark cherry. Velvety, round tannins that lead to a bright long finish.

 

 

Q
Blackstone Strip

PAIRING

Jordan, Cabernet Sauvignon, Alexander Valley, CA 2016 $168.00

A showstopper vintage. Its black cherry, boysenberry and black fig aromas jump out of the glass and, the wine’s smooth, rich tannins go on forever, making this a vintage that will age gracefully.

 

 

Q

Delmonico

PAIRING

2017 Stag’s Leap Artemis Cabernet Sauvignon

$48.00

Concentrated flavors of plum, blackberry and dark cherry. Velvety, round tannins that lead to a bright long finish.

 

 

Q

Cowboy Ribeye

PAIRING

Zuccardi, ‘Series A’, Malbec, Mendoza, Argentina $48.00

Concentrated flavors of plum, blackberry and dark cherry. Velvety, round tannins that lead to a bright long finish.

 

 

Whiskey Strip | 62 |

marinated 16oz bone-out short loin

*pairing notes

New York Strip | 60 |

16oz bone-out short loin

*pairing notes

Filet Mignon | 68 |

8oz center cut tenderloin

*pairing notes

Delmonico | 75 |

16oz bone-out ribeye

*pairing notes

Blackstone Strip | 74 |

18oz bone-in short loin

*pairing notes

Cowboy Ribeye | 95 |

20oz bone-in ribeye

*pairing notes

THE JACKPOT

Porterhouse. Chateaubriand.  Ribeye. See more 

Porterhouse | 180 |

48oz short loin duo

Chateaubriand | 165 |

24oz center cut tenderloin

Tomahawk Ribeye | 150 |

40oz bone-in ribeye

Beef Wellington | 175 |

24oz chateaubriand, prosciutto, duxelles, puff pastry

Land, Air, & Sea | MKT |

chef’s seasonal preparation

ADDITIONS

raise the steaks .. see more 

Creamy Horseradish | 5 |
Black Truffle Butter | 8 |
Beef Tallow Butter | 7 |
Steak Sauce | 4 |
Chimichurri | 4 |
Demi-Glace | 4 |
Bearnaise | 5 |

UPGRADES

go all in.. see more 

Blue Crab Oscar | 28 |
bearnaise, asparagus, caperberry
Alaskan King Crab | MKT |
Lobster Tail | MKT |
Black Tiger Prawns | 25 |
4 piece
Diver Scallops | 39 |
3 piece

FOR THE TABLE

Pommes Aligot. Potatoes Lyonnaise. Baked & Loaded. Truffle Frrites. See more 

Pommes Aligot | 15 |

whipped potatoes, gruyère, chives

Potatoes Lyonnaise | 17 |

confit shallot, roasted garlic, scallion

Baked & Loaded | 16 |

crème fraîche, bacon, fondue, demi, chives

Truffle Frites | 13 |

lemon aioli, grana padano

Creamy Polenta | 13 |

taleggio, chili oil, herbs

Brussels Sprouts | 15 |

almond, bacon, jus de vie, ricotta salata

Creamed Corn | 15 |

grana padano, espelette

Roasted Mushrooms | 16 |

garlic butter, demi, herbs

Grilled Asparagus | 15 |

grana padano, espelette, lemon aioli

Parmesan Spinach | 14 |

béchamel, citrus bread crumbs