SOUPS
CHEF’S SELECTION
ask your server for daily selection
STEAK AZTECA
tomato, corn, cilantro
TUSCAN CHICKEN
baguette, parsley, parmesan
GREENS & THINGS
CAPONATA
greens, parmesan, ricotta, red wine vinaigrette
GRILLED CAESAR
romaine hearts, parmesan, anchovies
ROSEMARY CHICKEN
walnuts, bacon, white cheddar apple cider, vinaigrette
CRISPY DUCK
polenta, baby gem, leeks, bitter orange
…IN THE BEGINNING
PORK CONFIT SPRING ROLLS
sambal, yellow pepper, sherry, cilantro
TUSCAN FLATBREAD
capicola, provolone, arugula
COLOSSAL SHRIMP COCKTAIL
horseradish, crispy carrot, citrus
MAINE LOBSTER SHOTS
popcorn, green curry, roasted peanuts
TRIO OF GRASSEFED CARPACCIO
black garlic ponzu, truffled aioli, preserved mushrooms
CHEESE PLATE
• sheep
• cow
• goat
SURF-N-TURF ROLL
wagyu, lobster, onions
THE “PRIME” BENEDICT
grass fed short rib, king crab, quail egg, charred scallion mornay
THE MAIN IDEAS
LOBSTER TAIL
roasted veggies, butter, lemon
KING SALMON
rosti potato, braised greens, cherries, cauliflower
SEARED SEA SCALLOPS
ale barley “rizzo”, crispy guanciale, saffron, herbs
SAGE CHICKEN
plum, sweet potato hash, smoked onion, yellow pepper
WINTER HARVEST
crispy eggplant, herbed tomato, vegetable mélange, charred pepper
SHRIMP DIABLO
fettucini, chili, sweet onions
BLACK ANGUS
potato, veggies, pan jus
HERB ROASTED PORK LOIN
3-bean ragu, leeks, squash, mustard jus
*add 5 oz lobster tail OR three colossal shrimp for $25
CARNIVORE CUTS
CERTIFIED PRIME BEEF
Filet: 8 oz
Filet: 10 oz
Dry Aged New York Strip Steak: 12 oz
Dry Aged Bone-In Ribeye: 18 oz
RAINCROW RANCH GRASSFED
100% grassfed hormone & antibiotic free, raised on organic pastures
Filet: 10 oz
New York Strip Steak: 12 oz
Ribeye: 14 oz
BLACK ANGUS
Sirloin Filet: 10 oz
New York Strip: 14 oz
Ribeye: 16 oz
100% AUSTRALIAN WAGYU PLATINUM GRADE
Mishima Ranch, Australia (Blackmore Family Raised)
Wagyu: 4 0z
SAUCES
horseradish creme fraiche
au poivre vert
hollandaise
roast shallot reduction
SIDES
cucumbers with feta
ratatouille
ozark forest mushrooms
green beans
sautéed asparagus
roasted potatoes
macaroni and cheese
loaded backed potato
Executive Chef: Ray Carpenter
Sous Chef: Nick Puccio