Dinner Menu Flashcards
Iced and Chilled Oysters on a Half Shell
Chef selection of house oysters served with cucumber mignonette, atomic raw horseradish, and house-made tequila cocktail sauce.
Served with crackers, shell bowl, cocktail forks, and hot sauce
Jumbo Shrimp Cocktail
5 jumbo shrimp poached and chilled, served with lemon and house-made tequila cocktail sauce
Chili Artichoke Dip
Baked dip with gruyere, parmesan, cream cheese, lemon juice, and served with lavash
House Smoke Salmon
Crispy potato rosti topped with house smoked salmon, dill creme fraiche, premium sturgeon caviar, and arugula dressed in lemon vinaigrette
PEI Mussels
Prince Edward Island mussels sauteed in green curry, Thai chili, and cilantro
• Served with toasted sourdough bread
Shrimp Scampi
Pan-seared shrimp with white wine, garlic, butter, lemon juice, parmesan, breadcrumbs, and parsley
French Onion Soup
Caramelized onions in a veal red wine reduction broth topped with toasted baguette and Gruyere cheese
Tableside Caesar Salad for 2
Homemade Caesar salad made tableside with garlic, anchovy, egg yolk, Worcestershire, lemon, and Parmesan-Reggiano. Tossed together with romaine lettuce and finished with homemade croutons and fresh shaved Parmesan-Reggiano
Iceberg Wedge
Iceberg lettuce seasoned with salt and pepper. Topped with homemade blue cheese dressing, bacon, cherry tomatoes, and scallions
Prime 120 Salad
Romaine and spring greens tossed in a warm bacon vinaigrette
• Tossed together with ripe avocado, halved heirloom cherry tomatoes, bacon, boiled egg, shredded cheddar cheese, and homemade croutons
Charcuterie Boards
• Toscana
Tang pork salami, Course chopped pepper. garlic and peppercorns
Coppa, Spain
Cured boneless pork shoulder with paprika and cayenne
Speck, Italy
Aromatic cured country ham
Fireball, USA
Aged Gouda from the Netherlands
Caña de Cabra, Spain
Soft bloomy rind goat’s milk cheese
Ossau, France
Sheep’s raw milk cheese aged 10-12 months
Blue
Cold red center / charred exterior
Rare
Medium Rare
Medium
Medium well
Welll
Cold red center
Warm red center
Hot pink center
Hot with thin line of pink
Hot no pink
Wet Aged, 28 Day Wet-Aged
Beef aged in vacuum-sealed bags for 28 days to tenderize the meat
Petite Filet
6 oz steak cut from the smaller end of the tenderloin
Filet Mignon
8 oz steak cut from the smaller end of the tenderloin
Wet-aged
• USDA Prime
Superior grade with amazing tenderness, juiciness, flavor, and fine texture. Derived from young, well-fed beef cattle with high fat marbling
New York Strip
14 oz steak cut from the short loin
• Consists of a muscle that does little work, making the meat tender
Ribeye
16oz steak cut from the outer side of the ribs
• Large cut with marbling for flavor and tenderness
Dry Aged, 60 Day Dry Aging
Beef aged in a controlled open-air environment for 60 days
• Results in a more tender and flavorful meat
Ribeye
14 oz steak cut from the rib section
• USDA Prime
Flat Iron
10 oz steak cut from the top blade roast
• Tender and flavorful
• From Snake River Farms
Smoked Bone Marrow
Candied short rib with pickled mustard seed
Served with toasted sourdough
Crispy Pork Belly Goz.
5 pieces of pork belly covered with a bourbon yaki sauce
• Garnished with cucumber and jalapeno
Jumbo Sea Scallops
4 scallops seared with butternut squash, satsuma, candied pecans, and brown butter
Flounder
Flounder filet pan-roasted and served with romesco, toasted almonds, fregola, saffron, artichoke, and olives
Rock Shrimp Fettuccine
Handmade pasta sauteed with calabrian chili, pork sausage, rock shrimp, parmesan, and basil
Half Chicken & Dumplings
Sous vide chicken pan-roasted over ricotta gnocchi, truffle oil, wild mushrooms, and topped with fine herbs
Steak Frites
Wood oven-roasted hanger steak accompanied by truffle-parmesan fries and a brandy green peppercorn sauce
Double-Stack Cheeseburger
House-ground prime ground steak pan-seared and topped with melted white American cheese on a buttered toasted brioche
• Served with fresh-cut French fries
Sides
• 1lb Baked Potato
Salt-roasted 1lb potato finished with butter, bacon, cheddar cheese, scallions, and sour cream
Pomme Aligoté
Whipped butter potatoes with Gruyere cheese, shallots, and chives
Yukon Gold Mashed Potatoes
Whipped butter potatoes with European cultured butter, cream, shallots, and garlic
Roasted Wild Mushrooms
Assortment of wild mushrooms sauteed and reduced in cream, parmesan, garlic, and thyme
• Finished with lemon
Broccolini
Pan-seared broccolini with calabrian chilis, garlic, thyme, lemon, and breadcrumbs
Crispy Brussel Sprouts
Flash-fried brussel sprouts tossed in a bacon agrodolce
• Garnished with fine herbs
Supplemental Meat Information
• Wet-Aging VS Dry-Aging
Wet-aging: beef aged in vacuum-sealed bags to tenderize the meat
• Dry-aging: beef aged in a controlled open-air environment to develop flavor and tenderness
Fullblood Wagyu
100% genetically Wagyu beef
• High marbling levels
Crossbred Wagyu
Wagyu crossed with Angus cattle
• High-quality beef with marbling
Kobe Beef
Beef from the Hyogo prefecture in Japan
• Certified and meets specific requirements
• Very limited availability
Jumbo lump crab cakes
Fresh Lump crab coming with gribiche sauce as abed, served with arugula, lemon juice and garnish with chives
Potato rosti
Shredded and riced potatoes formed into a galette
Crème fraiche
Rustic style sour cream with a bit thicker consistency than normal sour cream
Oyster Rockefeller
6 wildfire oysters topped with bacon spinach Parmesan and topped with breadcrumbs
Beef tartar
Sliced prime tenderloin with dollops of Caesar aioli, fried capers, shaved Parmesan and shallots served with lavash
Crispy pork belly 6oz.
5 pieces of pork covered with a bourbon Yakima sauce. Dusted 7 fried garnished with cucumber and jalapeno
Bourbon yaki sauce
Soy, ginger, jalapeno, garlic, scallion, pineapple sauce (pineapple juice, cornstarch, salted butter, honey, Dijon) and lemon grass.
