DINNER MENU

Lobster Bisque (16)
Atlantic lobster, caviar cream, chives

French Onion Soup (14)
Ciabatta crouton, Gruyere and Parmigiano Reggiano cheeses

Artisan Baby Iceberg Lettuce Salad (14)
Whole head baby iceberg lettuce, crispy Kurobuta bacon, black olives, heirloom grape tomatoes, cracked hazelnuts, blue cheese dressing, crispy onions, Rogue River blue cheese

Tableside Caesar (17 Each)
Little gem romaine, garlic croutons, Parmigiano Reggiano, egg yolk, lemon, anchovy, olive oil, Dijon mustard, red wine vinegar, Worcestershire (Minimum Tableside for Two)

Honeycrisp Apple Salad (12)
Organic baby greens, shaved red onion, preserved apricot vinaigrette, dried cranberries, Stilton blue cheese, candied black pepper pecans

Organic Heirloom Tomato and Burrata  (17)
Persian cucumber, avocado, mesquite-grilled Vidalia onion, pickled sweet corn, 12 year aged balsamic vinegar, micro basil, Murray River sea salt

* Steakhouse Salad (32)
Prime sirloin steak, Rogue River blue cheese, white balsamic vinaigrette, wild greens, marinated mushrooms, grape tomatoes, crispy onions

Roasted Jidori Chicken (36)
Herb ricotta stuffing, wild mushroom Courviusier cream, lemon thyme, ricotta, lemon zest, Yukon Gold potato puree, chives

* Applewood Grilled NW Wild King Salmon (52)
Lemon, vermouth and garlic butter

Sesame Cauliflower Steak (29)
Cauliflower rice stir fry, garlic, ginger snow peas, celery, scallions, bell peppers, broccoli, sesame oil, tamari

* Atlantic Lobster Tails (97)
Two 9oz tails, cream cherry butter, lemon, butter sauce

Cedar Plank Roasted Alaskan King Crab Merus Legs (140)
Butter sauce, lemon

* USDA Prime Fliet Mignon Medallions “Oscar Style” (79)
Yukon Gold Potato cake, asparagus spears, Dungeness crab legs, bearnaise sauce

Creamed Spinach (14)
House-cured Kurobuta bacon, sunny side up free-range egg

Butter Braised Mushrooms (15)
Wild and cultivated selections

Mesquite Grilled Corn  (13)
Chipotle-honey butter, cotija, cilantro

Fried Brussels Sprouts (15)
Lemon caper vinaigratte, Reggiano, garlic chips

Asparagus Spears (13 / 16)
Brown butter, Meyer lemon hollandaise

Char Roasted Broccoli (14)
Preserved lemon, caper and red chilies

Five Cheese Twice Baked Stuffed Potato (13)
Bacon, scallions, sour cream

Lobster Mashed Potatoes (30)
Atlantic lobster, lobster cream, chives

Yukon Gold Potato Cakes (12)
Creme fraiche, chives

Wagyu Beef Fat Truffle Fries (15)
Parmigiano Reggiano, chives, black truffle aioli

Beecher’s Flagship Reserve Cheddar Mac & Cheese (14)

Yukon Gold Potato Puree (10 / 14)
Buttercream, sea salt, chives

Cognac and Green Peppercorn (7)
Roquefort Fromage (4)
Bearnaise (5)
Red Wine and Shallot Bordelaise (7)
Steak Sauce (3)
Argentinean Chimichurri (4)

USDA PRIME STEAKS

Omaha, Nebraska, Grilled over Mesquite Coals
Steak Grilling Temperatures
Rare – Bright Red, Cool Center
Medium Rare – Red Throughout, Warm Center
Medium – Red Center
Medium-Well – Pink Throughout
Well – Light Pink Center
Very-Well – No Pink

42 Day Custom-Aged USDA Prime Beef
* Rib Eye Steak (89)
16 oz

28 Day Custom-Aged USDA Prime Beef
* Filet Mignon
6 oz (58)
8 oz (68)
10 oz (76)

* Top Sirloin (48)
14 oz

* Delmonico, Done-In New York Strip (84)
21 oz

* Porterhouse (112)
34 oz

TABLESIDE FOR TWO

* Mishima Reserve American Wagyu Beef “Long Bone” Rib Eye 
Mesquite-grilled, roasted vegetables, roasted bone marrow, bordelaise
32 oz (155)
48 oz (180)

* USDA Prime Chateaubriand (158)
24 oz mesquite-grilled, roasted vegetables, classic Courvoisier maitre d’sauce

STEAK ADDITIONS

French Onion Style (10)

Oscar Style (20)

Peppercorn Style (10)
Black pepper crusted, cognac & green peppercorn sauce

Atlantic Lobster Tail (58)
9oz, cream sherry butter

Black Truffle Butter (5)

Pan-Seared LaBelle Farms Foie Gras (25)