Starters

Mala Insana Napoleon

Pumpkin seed encrusted eggplant, walnut pesto, goat cheese, roasted tomato, reduced balsamic vinegar 

21 

Cornbread Crab Cakes

Caper aioli, topped with pickled red onion and cilantro, grilled lemon

22

Black Chilean Mussels

Fennel seed white wine broth with butter, garlic, lemon juice,

 chili flake onion, and linguica 

22

Paprika Rubbed Ahi Tuna

Over a cucumber, edamame, sesame soy tamarind cabbage slaw, topped with micro greens and fried wontons & finished with togorashi aioli

21

Birria Queso Tacos

Beef birria & cheese melted between homemade tortillas, accompanied by dipping au jus & roasted chile de arbol salsa

21

Belgian Fries

Hand cut potatoes, rosemary maldon salt & togarashi aioli

14

Shrimp Cocktail

A garlic cocktail sauce with diced vegetables, finished with sliced avocado & cilantro

19 

Crispy Brussels Sprouts

Crispy brussel sprouts with an herb goat cheese mousse, caramelized bacon, drizzled with a port wine reduction

18

Salads

Organic Mixed Lettuces

Cucumbers, carrots, shaved pecorino cheese & choice of lemon dijon vinaigrette or buttermilk ranch dressing

12 ½

Stilton Blue Salad

Little Gem lettuce with wet and dry blue cheese

dressing, served with candied walnuts and Asian pears and christened with a port wine reduction

16

Bistro Caesar

Baby gem lettuce, butcher cut bacon, chopped dates, 

herbed croutons all tossed in an anchovy dressing 

17

Beet Salad

Roasted beets over a goat cheese mousse, drizzled with cilantro oil, garnished with arugula and candied walnuts

17

Caprese Salad

Heirloom tomatoes, burrata cheese, finished with a balsamic reduction, pesto oil, & crumbled crostini with lemon zest

19

Entrees

Entrees are accompanied by a choice of:

Mascarpone mashed potatoes, roasted potatoes, or Belgian fries

Lobster Tail

Citrus-herb baked lobster tail with a panko crust, served with chive mashed potatoes and seasonal vegetables

84

Woodfire Grilled Prime Filet

Topped with a black peppercorn demi-glace. Served with three croquettes and steamed seasonal vegetables

65

Prime Ribeye

Woodfire grilled Ribeye steak topped with roasted garlic, herb & pink peppercorn compound butter finished with orange zest. Served with steamed seasonal vegetables

58

Lamb Chops

Four woodfire grilled shawarma-spiced Australian Lamb chops, roasted tomatoes, onions, and jalapeños, served with homemade Zak’tar flatbread and roasted fingerling potatoes, finished with roasted red pepper tahini drizzle 

50 ½ 

Slow Braised Guajillo Short Rib

Tomato & guajillo chili braised beef short ribs

Served with steamed seasonal vegetables 

38

Pappardelle and Sea Scallops

Creamy vanilla orchid vodka crème

fraîche sauce and lump crab

48

Chicken Piccata

Seasoned chicken breast served over pappardelle in white wine, lemon juice, and capers.

33

Pan Seared Salmon

Pan seared salmon glazed with honey peppercorn

Served with steamed seasonal vegetables 

35 

~Please inform your server of any allergies or dietary restrictions~

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness*

*Your receipt will include a surcharge fee of 2.9% to cover rising cost of credit card acceptance. There will be no surcharge on cash 

purchases*