Edible beef tallow candle, artisanal cheese and meat with fig jelly and crostinis.
Tenderloin tips, grilled pineapple with Asian essence and stir fried vegetables.
3 bone-in lamb chops, grilled and served with Dijon rosemary crema.
Mixed field greens with tomatoe, red onions, cucumber and croutons.
Traditional Caesar salad with croutons and shaved Parmesan served in a crispy Parmesan bowl.
12 oz. cut filet mignon.
A tender 8 oz. filet topped with a porcini mushroom mixture and broiled to a perfect crust.
A tender 8 oz. filet with a horseradish encrustment and browned to order.
A 22 oz. all natural ribeye from aspen ridge rubbed with house spices cooked to order.
Grilled and served with maitre d butter and fried onion strings.
Grilled to taste and topped with jus.
Topped with crab meat, shaved asparagus and a horseradish cream sauce.
A tender 8 oz. filet encrusted with a Gorganzola cheese mixture and toasted to a golden brown.
An all natural 10 oz. prime top sirloin from aspen ridge, rubbed with a blend of coffee and spices and topped with caramelized shallot butter.
A tender medallion of each of our 3 encrustments served together.
Entree salad with 5 oz. cold water lobster tail.
Served with a sweet, Szechuan pepper glaze, wasabi mashers and Asian vegetables.
Two 5 oz. steamed cold water lobster tails.
Center cut salmon with a red pepper polenta and brown butter vinaigrette.
Baby spinach, goat cheese, strawberries, candied walnuts and balsamic glaze.
Two 5 oz. chops with blackberry serrano sauce.
Scallops pan seared with spices and butter and served with rice pilaf, cauliflower puree and champagne beurre balnc.
Fuju apple compote with cherry balsamic reduction.
Frenched chicken breast, pan seared and stuffed with a herb butter crust. Served with mushroom risotto.
Dijon glazed halibut with a pistachio encrustment.
Entree salad with 1/2 lb. Alaskan king crab leg.
Served in a saffron cream sauce with peas and corn.
Baked spaghetti squash stuffed with smoked tomato ratatouille and served with grilled tomatoes and malbec vinaigrette.
3 jumbo Portobello caps served with goat cheese, roasted red pepper and bearnaise over pan seared asparagus.
Boursin mac and cheese cavatappi topped with black truffle powder.
Pan seared green beans with bacon fat and shallots.