Estreia

Starters

• Beef Carpaccio

  thinly-sliced fillet of beef served with house-made crostini and roasted garlic aioli.

• Seared Tuna Carpaccio

  seared sesame tuna with asian cucumber slaw, wasabi aioli and spicy mustard.

• Oriental Beef Spring Roll

  pulled beef spring roll served with cucumber/mango relish and sweet/spicy dipping sauce.

• Salmon Gravlax

  cooled, brined salmon aged for three days, served with crisp capers, pickled red onions and béarnaise sauce.

• Veal Sweetbreads

  pan-seared crispy veal sweetbreads served on a bed of barley pilaf with red wine gastrique.

• Duck Bruschetta

  duck confit served on bruschetta, topped with mango salad and cherry compote.

• Prime Rib Sliders

  a trio of char-grilled mini burgers served with house- pickled red onion, smoked vegetable tomato ketchup and guacamole.

• Pulled Brisket Sliders

  twelve-hour smoked brisket finished with house-made barbeque sauce, served on slider buns with southern slaw & pickled onions.

• Lamb Chop

  double-cut baby lamb chop on a bed of eggplant caponata with crispy kale.

• Fettuccini Bolognese

  special blend of house-ground prime beef and veal in a traditional meat ragu.

Salads

• Salad Nicoise

  seared tuna on a bed of baby red oak leaves, with haricots verts, grape tomatoes, roasted red peppers, tender scallions, mediterranean olives, purple yukon potato and egg, dressed in a honey vinaigrette.

• Arugula Fennel Salad

  arugula topped with shaved fennel, roasted red and yellow beets, cherry tomatoes and candied almonds, dressed with truffled orange dressing.

• Cabernet Spinach Salad

  spinach leaves with julienne portabella mushrooms, caramelized onions, grape tomatoes and crumbled tofu, dressed with cabernet vinaigrette.

• Caesar Salad

  romaine lettuce tossed with garlic caesar dressing and topped with house-made foccacia croutons, julienne portabella mushroom & cherry tomatoes.

Entrées

Fish / Fowl

• Seared Sea Bass

  chilean sea bass in a red wine gastrique with roasted white asparagus and sweet potato au gratin.

• Potato Crusted Salmon

  potato- crusted salmon served over roasted root vegetables sautéed with garlic and olive oil, accompanied by citrus beurre blanc.

• Garden Chicken Capon

  boneless chicken breast stuffed with garden vegetables, served with wild mushrooms over herb spaetzle in sherry shallot sauce.

• Chicken Francaise

  battered chicken breast sautéed with capers, tomato, lemon and white wine served over basmati rice.

• Seared Duck Breast

  sear-roasted duck breast with crispy leg confit & gingered sweet potato au gratin with plum wine reduction.

Beef

• Asian Marinated Rib-Eye

  marinated and grilled boneless rib-eye served with sesame green beans, caramelized onions and sesame teriyaki sauce.

• Braised Lamb Shank

  lamb shank braised in red wine jus with mirepoix served with roasted golden beets & truffled yukon mashed potatoes.

• Chef Leo's Potato Gnocchi

  the chef's hand-made potato gnocchi, tossed with short rib and lentil ragu.

• Classic Rib-Eye

  14 oz. bone-in rib-eye steak served with olive oil-whipped yukon mashed potatoes.

• Marsala Skirt Steak

  skirt steak with marsala mushroom and pearl onion sauce, olive oil-whipped yukon mashed potatoes, and chef's choice of vegetable.

• Bordelaise Short Ribs

  boneless short ribs with bordelaise sauce served with truffled yukon mashed potatoes and crispy onions.

• Baby Lamb Chop

  double-cut baby lamb chop served with eggplant caponata crispy kale and sweet potato au gratin.

• Cipollini Prime Cut

  16 oz. usda prime boneless rib-eye steak served with cauliflower puree, caramelized cipollini and sautéed wild mushrooms.

• Beef Involtini

  rib fillet stuffed with wild mushroom duxelles served with truffled yukon mashed potatoes, roasted garlic in a merlot reduction.

Signature 21-Day, Wet-Aged, Hand-Cut Steaks

signature steaks are served with your choice of pommes frites, beer battered onion rings or olive oil-whipped yukon mashed potatoes. cooking styles:grilled, pan-seared, or pepper-crusted. choice of sauce:béarnaise, demi glace, or horseradish.

• 10 Oz. Center Cut Filet

• 14 Oz. Boneless Rib-Eye

• 26 Oz. Cowboy Steak

• 34 Oz. Usda Prime Tomahawk Steak

Sides

• Yukon Mashed Potatoes

• Sweet Potato Fries

• House-Made Pommes Frites

• Beer-Battered Onion Rings

• Roasted Root Vegetables

• Sesame String Beans

• Seasonal Vegetables

• Potato Au Gratin

• Creamed Spinach

• White Asparagus

Drinks

• Soda

• Iced Tea

• Coffee

• Espresso

• Cappuccino