Menu

Korean-marinated prime short ribs glazed in a sweet and savory marinade, finished under the broiler and paired with a refreshing cucumber salad

Hand-picked lump crab meat seasoned with the chef's special blend, pan-seared to golden perfection and served with roasted red pepper coulis

Roasted cremini mushrooms blended with roasted garlic, truffle oil, parmesan, and green onions. Served warm with crispy pita points

Sweet Medjool dates wrapped in crispy bacon and served with roasted garlic aioli

Wild caught red shrimp sautéed in butter with garlic, shallots, calabrian chilies, and a splash of sherry. Accompanied by grilled bread

Thin cut fries, with truffle oil and aged Parmesan

Chef's selection of premium 3 cured meats and 3 artisanal cheeses, accompanied by fresh fruit, nuts, assorted crackers, whole grain mustard, and house jam

Crisp lettuce, cherry tomatoes, cucumber, and pickled red onion dressed in honey balsamic vinaigrette

100% grass fed 8oz Certified Angus Beef filet mignon served with creamy mashed potatoes, grilled asparagus, and classic beurre rouge sauce

Tender veal medallions, pounded thin and lightly breaded, finished with beurre blanc and a fresh arugula, tomato, and basil salad

Three frenched Australian lamb chops served over root vegetable hash with red wine beurre rouge

Organic Grilled Chicken breast in a rich lemon parmesan cream sauce, served with mashed potatoes and roasted asparagus

Wild-caught sockeye salmon served over quinoa tabbouleh with red pepper coulis

Nobu Style miso marinated Fresh Black Cod Fillet, served over ginger scented rice with mixed vegetables and dashi broth

Creamy, velvety cheesecake infused with tropical guava, set on a buttery graham crust and finished with a light guava glaze for the perfect balance of sweetness and tang

Pear poached in spiced sweet red wine sauce, served over a saffron whipped mascarpone with red wine syrup and whipped cream