| Shellfish |
| Grand Plateaux $95 / Petit Plateaux $55 |
| Oysters |
| Mussels |
| Shrimp |
| 1/2 Lobster |
| Clams |
| Crab |
| Cocktails |
| Maine Lobster | |
| Shrimp | |
| King Crab | |
| Charcuterie Plate $18 |
| Five Types of Cured Meats pickled vegetables, cornichons, mustard, toasted breads |
| Starters |
| Chilled Maine Lobster asian pear, pink lady apple, micro mint lavender | |
| Big Eye Tuna Carpaccio pickled cucumber, spicy tuna remoulade, sansho oil | |
| Duo Of Crab jumbo lump crabcake, peekeytoe salad, ruby grapefruit | |
| Agnolotti smoked ricotta and spinach | |
| Braised Shortrib Cannelloni | |
| Bouillabaisse seared bay scallops, mussels, rustic crouton, rouille | |
| Seared Foie Gras roasted mission figs, nasturtium, hazelnuts | |
| " Frisse Lardon" crispy pork belly, fried quail egg, pomegranate glaze | |
| Classic Caesar | |
| Heirloom Tomato fromage blanc, watermelon, tomato vinaigrette | |
| The Wedge iceberg, point reyes blue, maple glazed bacon | |
| Fish & Shellfish |
| Diver Scallops | |
| Virginia Striped Bass | |
| Scottish Salmon | |
| Bigeye Tuna | |
| Spiny Lobster burre fondue | |
| Duck a L'Orange $33 |
| Liberty Farms Duck Breast |
| Leg Confit |
| Grand Marnier |
| Roasted |
| Jidori Chicken | |
| Double Pork Chop | |
| Lamb Duo rack, marguez | |
| Creekstone Prime |
| Kansas City | |
| Ribeye | |
| Filet | | (6 oz) 25.00 | (10 oz) 38.00 |
|
| Chateaubriand | |
| Greater Omaha |
| Sirloin | |
| Bone - In Filet | |
| Braised Short Rib | |
| Estancia |
| Grass Fed New York 14 Oz. |
| Vegetables $9 |
| Cauliflower Almond Gratin |
| Braised Young Artichokes |
| Cream Spinach |
| Sautéed Spinach w. bacon |
| Organic Young Carrots |
| Salt Roasted Beets |
| Poached Asparagus |
| Mixed Mushrooms |
| Tempura Onion Rings |
| Herb Roasted Tomatoes |
| Rapini |
| Grains & Potatoes $8 |
| French Fries w. parmesan › black truffles |
| Salt Baked |
| Smoked Fingerlings |
| Puree |
| Mac › Cheese |
| Sweet Corn Gratin |
| Butters |
| Fines Herbs |
| Point Reyes Blue Cheese |
| Foie Gras |
| Roasted Garlic |
| Sauces |
| Bordelaise |
| Chimichurri |
| Bearnaise |
| Green Peppercorn |
| Ginger-Soy |
| Dakota Steak |
| Black Truffle Aioli |
| Horseradish |
| Three Mustard |
| Cheese |
| Three Selections $13 / Five Selections $17 |
| Bear Flag Jack sweet, nutty, very mild, cow, california |
| Drunken Goat sweet, fruity, semi-hard, goat, spain |
| Humboldt Fog light, mild, soft, goat, california |
| Pecorino Ginepro balsamic, juniper, hard, sheep, italy |
| Point Reyes Blue full-flavored, pungent, soft, cow, california |
| Tete De Moine spicy, aromatic, semi-hard, cow, switzerland |
| Pantaleo mellow, sweet, light citrus, goat, italy |
| Red Hawk aromatic, triple crème, cow, california |
| Desserts |
| Fruit $10 |
| Macadamia Cake pineapple carpaccio, palm sugar, macadamia nut ice cream |
| Buttermilk Panna Cotta strawberry "gelee", balsamic strawberries, strawberry sorbet |
| Crepe Suzette creme brulee, raspberries, grand marnier, vanilla bean ice cream |
| Chocolate $10 |
| Chocolate Malt Bars milk & dark chocolate "cremeaux", burnt caramel ice cream |
| Warm Chocolate Tart sea salt, hazelnut praline, mango - passion fruit sorbet |
| Bittersweet Chocolate Bread Pudding meyers rum, banana foster, chocolate sorbet |
| For Two |
| Valrhona Chocolate Soufflé vanilla anglaise, chocolate veloute, whipped cream | |
| Warm "Free Form" Crustade rhubarb, huckleberries, vanilla bean, ice cream | |
| Brioche " Doughnuts " lemon zest, chocolate sauce | |
| Sorbet $10 |
| Mango Passion Fruit |
| Bittersweet Chocolate |
| Strawberry |
| Ice Cream $10 |
| Macadamia Nut |
| Burnt Caramel |
| Vanilla Bean |
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