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Jumbo poached prawns, house cocktail sauce
Romesco sauce, aioli, petite greens salad
Persillade butter, toasted ciabatta bread
White wine, garlic, butter and ciabatta garlic bread.
Hand sliced Prime beef filet, caper vinaigrette
On a bed of ice, special cocktail sauce, horseradish
Sauteed spinach, bread crumbs, cheese and hollandaise.
Mango relish
Romaine hearts, Caesar dressing, prepared tableside.
Goat cheese, walnuts, bosc pear, white wine vinaigrette.
Iceberg lettuce, tomato, bacon, red onion, blue cheese dressing.
Roasted gold and red beets, goat cheese, pistachios, champagne vinaigrette
Croutons, melted gruyere, emmenthal cheese
Our chef's special creation
Crispy shoestring potatoes.
Garlic, sea salt and aioli.
Thick cut onion rings, house made ranch dressing
Toasted ciabatta, herb butter, parmesan cheese
Lemon aioli, spiced tomato sauce
Dry-aged 24 oz. porterhouse
Dry-aged 16 oz.
The most tender of all cuts.
Classic steakhouse cut.
The most marbled of all cuts.
30 oz, Only for the hearty
Thick cut, served with au jus
Mixed mushrooms, sherry cream, parmesan, sage
Petite Filet and Colossal Grilled Shrimp
Choice of buerre blanc sauce or bearnaise
Served with drawn butter
Served with drawn butter
With a bourbon glaze
With pancetta & toasted almonds
Steamed or sauteed
With McConnell's of Santa Barbara vanilla bean ice cream.
With seasonal berries
McConnell's of Santa Barbara
McConnell's of Santa Barbara