shellfish platters for the table served with cocktail sauce mignonette lemon dijonnaise

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Easter Banks
5 years ago
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Garden Salads mixed greens ~14 cherry tomatoes - manchego - sherry emulsion burrata in truffle ~14 winter truffle pesto - arugula - toast hearts of romaine~13 garlic crouton - parmesan lemon dressing

1 Garden Salads mixed greens ~14 cherry tomatoes - manchego - sherry emulsion burrata in truffle ~14 winter truffle pesto - arugula - toast hearts of romaine~13 garlic crouton - parmesan lemon dressing blue iceberg ~14 smoked bacon - maytag blue - cherry tomato jumbo lump crab salad ~17 grapefruit melon hearts of palm avocado pear & beet salad ~13 goat cheese - candied walnuts - endive Appetizers beef tartare ~18 black truffle aioli - frisée salad - chips tuna tartare ~18 avocado - soy honey emulsion - taro chips yellowtail crudo ~16 fresno chili - green apple - lime vinaigrette crispy lobstertails~17 green chili aioli pickled chilies papaya slaw diver scallops ~19 sunchoke - maitaki - charred oinion lobster ravioli~19 cherry tomato - pecorino crema seared foie gras ~20 huckleberry pancakes - kumquat marmalade spiced rum reduction lil BRGRs ~20 wagyu beef - special sauce - sesame seed bun add truffles ~mp shellfish platters for the table served with cocktail sauce mignonette lemon dijonnaise lobster / oysters / shrimp / crab cocktail / tuna sashimi ~35 / ~55 / ~75 Raw Bar* oysters on a half shell* mignonette - cocktail sauce - lemon ~18 half dozen / ~36 dozen jumbo lump crab cocktail ~15 lemon dijonnaise shrimp cocktail ~16 cocktail sauce - lemon Executive Chef: Robert Liberato

2 *Grilled small skirt steak 8 oz. ~26 petite filet 6 oz. ~32 new york strip 10 oz. ~34 medium filet 10 oz. ~39 new york 16 oz. ~42 bone- in filet 14 oz. ~48 bone- in rib eye 20 oz. ~45 porterhouse 24 oz. ~59 large bone in new york 26 oz. ~70 cowboy rib eye 34 oz. ~75 A5 japanese wagyu ~mp *Entrees free range chicken ~27 scarlet quinoa - rainbow chard - roasted apple jus market fish~mp grilled lamb chops ~44 roasted root vegetables - parsnip puree - rosemary jus seared ahi tuna ~32 ginger butternut squash - bok choy smoked shitake ponzu glazed beef short rib ~29 green apple confit horseradish confit wild caught striped bass ~36 wasabi cauliflower puree - pea tendrils - preserved lemon spiced duck breast ~32 duck confit - red cabbage apricot pistachio chutney double cut pork chop ~36 wild mushroom polenta smoked ham hock Toppings Sides ~9 shrimp ~6 each crab ~10 crab "oscar" ~15 blue cheese crust ~6 truffle butter ~12 half lobster ~36 black truffles ~mp jalapeno onions ~6 bone marrow ~6 Sauces ~2 haricot verts broccolini asparagus creamed spinach wild mushrooms brussels sprouts sweet corn pudding mac & cheese creamy yukon potatoes parmesan truffle fries cauliflower gratin kale sprouts jalapeno grits chimichurri peppercorn horseradish blue butter béarnaise red wine STK STK Bold Executive Chef: Robert Liberato

3 Cocktails ~1 4 black rye affair templeton rye, lemon juice, blackberries, mint strawberry cobbler belvedere, fresh muddled strawberry, graham cracker crust not your daddy s manhattan bulleit bourbon, fernet branca, carpano antica sweet vermouth green intensity absolut elyx, fresh lime, jalepeno, basil cucumber stiletto ketel one citroen, st. germain, muddled cucumber, mint ginger mojito hennessy vs, muddled mint and lime, topped with ginger ale basil rita avion tequila, basil, fresh lime juice barreled negroni jameson black barrel, aperol, carpano antica sweet vermouth dirty pearls belvedere vodka dirty martini w/ blue cheese stuffed olives la cienega don julio tequila, fresh lime juice, cucumber, mint the daqilroy brugal rum, pineapple juice, fresh lime "the staff selection" absolut elyx moscow mule, fresh lime, ginger beer Specialty S hots ~ 8 flower power fernet branca w/st. germain raspberry ole herradura tequila, triple sec, chambord tennessee toddy jack daniels honey, lemon juice the kitchen sink please ask our staff for details good luck! Bubbles stellina di notte, prosecco, veneto, italy nv ~11 veuve cliquot, yellow label brut, champagne nv ~20 moët & chandon, imperial brut rose, champagne nv ~26 chandon, rosé, ca, nv ~16 White pinot grigio, gabbiano, venezie, italy 13 ~12 riesling, chateau st michelle cold creek, wa 10 ~14 sauvignon blanc, brancott, marlborough, nz 12 ~14 chardonnay, landmark overlook, sonoma, ca 13 ~17 chardonnay, chalone, monterey, ca 12 ~15 sauvignon blanc, cloudy bay, marlborough, nz 13 ~22 rose, chateau minuty, fr 13 ~14 Red pinot noir, a by acacia, ca 11 ~14 malbec, terrazas de los andes altos del plata, argentina 11 ~13 merlot, st. francis, sonoma, ca 08 ~14 pinot noir, sonoma cutrer, sonoma, ca 11 ~18 zinfandel, decoy by duckhorn, napa, ca 10 ~18 cabernet sauvignon, jordan, alexander valley, ca 09 ~26 cabernet sauvignon, justin, paso robles, ca 11 ~15 Beer by the Bottle amstel light, lager, nl ~7 bud light, lager, st louis ~7 corona, mexico city ~7 peroni, italy ~7 heineken, lager, nl ~7 blue moon, co ~7 stella artois, lager, be ~7 guinness, ireland ~7 goose island, IPA, chicago ~7 negra modelo, mexico ~7

shellfish platters for the table cocktail sauce mignonette lemon dijonnaise Raw Bar*

shellfish platters for the table cocktail sauce mignonette lemon dijonnaise Raw Bar* Market Salads Appetizers hearts of romaine garlic crouton parmesan lemon dressing 13 jumbo lump crab salad grapefruit melon hearts of palm 17 little gem greens market vegetables - green goddess 14 watermelon