GARDEN SALAD - 12

CALIFORNIA MIXED GREENS, JUICY GRAPE TOMATOES, SWEET RED PEPPERS, SLICED RED ONION, AND ENGLISH CUCUMBERS IN OUR BALSAMIC AND SWEET CHILI VINAIGRETTE GARNISHED WITH ORGANIC ALFALFA SPROUTS

SPINACH SALAD WITH CRAB CAKES AND SMOKE SALMON – 15

ORGANIC BABY SPINACH, MANDARIN SEGMENTS AND WALNUTS TOSSED IN OUR PASSION FRUIT DRESSING AND TOPPED WITH DUNGENESS CRAB CAKES, GUACAMOLE AND GARNISHED WITH SMOKE SALMON

ARUGULA AND BEET SALAD – 13

SLOW ROAST BEETS, SWEET RED PEPPERS AND ORGANIC BABY ARUGULA GREENS GARNISHED WITH BLUE CHEESE IN OUR FIG VINAIGRETTE

SEASONAL SOUP – 8

CHEF’S CREATION OF THE DAY

MIXED VEGETARIAN PLATTER – 14

PORTOBELLO MUSHROOM, GRILLED ZUCCHINI, AND RED PEPPERS ACCOMPANIED WITH HUMMUS, BABA GHANOUSH AND PITA BREAD

ROOTER RIBS – 16

TEXAS STYLE RUBBED BABY BACK RIBS COOKED IN ROOT BEER AND RED WINE FINISHED WITH OUR SPECIAL BBQ SAUCE AND GARNISHED WITH GOAT CHEESE

SEA SCALLOPS – 17

PAN -SEARED U-10 SEA SCALLOPS TOPPED WITH OUR FUSION CILANTRO PESTO GARNISHED WITH ORGANIC ALFALFA SPROUTS, CUCUMBER AND PICKLED GINGER

KAGURA AND BUFFALO TARTAR – 19

GRASS - FED BISON MEAT / TRUFFLE OIL / ORGANIC HERBS / SAMBAL OELEK / EGG YOLK

SASHIMI-GRADE TUNA / TRUFFLE OIL / ORGANIC HERBS / SAMBAL OELEK / PICKLED GINGER / LEMON JUICE

FRIED CALAMARI – 14

LIGHTLY CRISPED SQUID WITH ROASTED RED PEPPER AIOLI

P.E.I. MUSSELS – 12

ONE POUND OF STEAM MUSSELS SERVED WITH YOUR CHOICE OF WHITE WINE OR MANGO CURRY SAUCE

STONEGRILL PLATTER FOR TWO – 30

SCALLOPS, ROOTER RIBS, CALAMARI AND GARDEN SALAD

SWEET POTATOES FRIES - 10

CINNAMON SPICED SWEET POTATO FRIES SERVED WITH SPICY APRICOT AIOLI AND WASABI AIOLI

STONED

6 OZ FRESH ATLANTIC SWORDFISH – 28

SEAFOOD PLATTER – 32

TIGER PRAWNS, U-10 SEA SCALLOPS, CALAMARI, AND MUSSELS

8 OZ 26-DAY AGED AAA BEEF TENDERLOIN – 32

10 OZ SILVER STERLING BEEF STRIPLOIN – 30

8 OZ GRAIN-FED BISON RIB EYE – 32

5 OZ GRAIN-FED NEW ZEALAND RACK OF LAMB – 28

6 OZ ATLANTIC SALMON FILET – 29

SURF AND TURF – 33

6 OZ ORGANIC SILVER STERLING SIRLOIN WITH 5 OZ LOBSTER TAIL

6 OZ ALFALFA AND GRASS-FED NEW ZEALAND OSTRICH FILET – 36

12 OZ MILK-FED VEAL CHOP – 30

FISH COMBINATION - 42

TIGER SHRIMPS, U-10 SCALLOPS, SALMON, SWORDFISH, SASHIMI GRADE TUNA

MEAT COMBINATION – 45

STRIPLOIN, BISON, TENDERLOIN, SIRLOIN, LAMB

ADD 2 PRAWNS – 12

ADD 2 SEA SCALLOPS – 12

ADD LOBSTER TAIL – 18

SEASONAL

6 OZ GRASS-FED KANGAROO - 36

STOVE

AHI TUNA – 29

SESAME SEED SEARED SASHIMI GRADE TUNA SERVED WITH SOBA NOODLES AND ASIAN VEGETABLES PREPARED WITH SOY SAUCE AND SESAME OIL AND GARNISHED WITH PICKLED GINGER AND ALFALFA SPROUTS

SEA BASS – 30

BAKED SEA BASS FINISHED WITH CLAM CURRY ACCOMPANIED WITH SAUTÉED SPINACH AND MUSHROOMS

CHICKEN SUPREME – 26

STUFFED WITH PROSCIUTTO, MOZZARELLA CHEESE, ASPARAGUS, AND ROASTED RED PEPPERS

PORK TENDERLOIN – 26

ROASTED PORK MEDALLIONS IN APRICOT GLAZE

EGGPLANT PARMIGGIANA – 24

BREADED EGGPLANT SERVED WITH LINGUINI IN A TOMATO BASIL SAUCE AND TOPPED WITH MOZZARELLA

SEAFOOD LINGUINI – 26

CALAMARI, SEA SCALLOPS, SHRIMPS, MUSSELS AND CLAMS IN A TOMATO SAUCE

CHICKEN PASTA – 22

PENNE PASTA WITH GRILLED CHICKEN IN A WHITE WINE CILANTRO PESTO SAUCE TOPPED WITH PARMESAN

SURF AND TURF BURGER – 22

PRIME RIB BURGER TOPPED WITH LOBSTER MEAT, CHEDDAR CHEESE AND GUACAMOLE SERVED WITH FRIES

DUCK BREAST – 32

TOSSED WITH INDIAN HERBS AND SERVED WITH MANGO CHUTNEY

VEAL SCALOPPINI - 28

POUNDED VEAL WITH YOUR CHOICE OF EITHER MARSALA WINE MUSHROOMS OR PICCATA LEMON

6OZ ORGANIC SILVER STERLING SIRLOIN - 32

PAN-SEARED SIRLOIN COOKED AS YOU LIKE IT FINISHED WITH PEPPERCORN SAUCE

DESSERTS

GRAND MARNIER CRÈME BRULEE FINISHED WITH BERRIES - 9

MARSALA SABAJON SERVED WITH LADY FINGERS, COCOA POWDER AND ICING SUGAR – 9

LOUISIANA’S BREAD PUDDING WITH AN IRISH CREAM SAUCE AND FINISHED WITH ICE CREAM - 9

LAYERED CHOCOLATE CAKE SERVED WITH FRESH STRAWBERRIES - 9

CHEESE CAKE WITH YOUR CHOICE OF STRAWBERRY, BLUEBERRY OR RASPBERRY TOPPING - 9

ALMOND BRITTLE AND FRESH BERRIES FINISHED WITH A RASPBERRY COULI – 9