Steak Menu

CHILLED SHELLFISH & RAW BAR

Chilled Select Oysters ½dz

Hogwash & Cocktail sauce

12.

Ahi Tuna Tartar

14.

Shiso, Pinenuts, Truffled Miso Dressing

Jumbo Wild Shrimp Cocktail

Dungeness Crab Cocktail 14.

Horseradish Cocktail Sauce

Meyer Lemon & Tarragon

12.

STARTERS

“Potato Skin”Fondue 9.5 Soup of Yesterday A.Q. Seared Foie Gras “French Toast”, Caramelized Apples, Huckleberry Syrup 15. SIDES for the table Calamari Frito Misto. 10. Brussels Sprouts, Andouille, Dungeness Crab Cake,(all meat, no filler!) Romesco Aioli 14. Apples & Blue Cheese Hand Cut Steak Tartar, Smoked Chili Aioli 12. 7. Baked Oysters with Artichoke, Leek & Smoked Bacon 12. Creamed Spinach 5. PEI Mussels with Fines Herbs & Mustard Creme Fraiche 12. Four Cheese Mac Roasted Castroville Artichoke with Meyer Lemon Aioli 10. 5. Baby Beets,Feta Cheese,Blood Orange & Horseradish Vinaigrette 9.5 Truffled French Fries 6.

Sauteed Exotic Mushrooms 9. Creme Fraiche Mashed Potatoes 5.

SALADS

Iceberg with the Usual Suspects 9.5 Butter Lettuce Salad with Apples, Candied Walnuts & Gruyere 9.5 Warm Spinach, Mushrooms, Goat Cheese, Almonds, Truffled Sunnyside Egg 10. The Required “Caesar” 9.

Butternut Squash, Potato & Smoked Cheddar Gratin OTHER THAN STEAK 6. Rosemary Yam Fries 5. Jumbo Onion Rings 5. Sauteed Spinach, Golden Raisins, Pinenuts 5.

Market Seafood A.Q. Arctic Char with Potato - Mushroom “Hash”, Ginger Vinaigrette 24. Pork Tenderloin Scallopini with Shallots & Armagnac 22. Organic 1/2 Chicken “Under a Brick”, Baby Artichokes, Moroccan Olives & Meyer Lemon Jus 21. Double Cut Colorado Lamb Chops with Pomegranate Glaze 34. Wild Mushroom Pasta with Roasted Parsnips, Swiss Chard & Truffle Butter 18. 1/2 Pound Burger with Smoked Bacon, Salsa Verde & Cambozola Cheese 16. WEST END MENU

SUNDAY Buttermilk Fried Chicken 25.

MONDAY Prime Meatloaf 25.

TUESDAY Lamb Pot Roast 25.

STEAKS

(served with soup or salad & dessert)

WEDNESDAY Chicken Fried Steak 25.

THURSDAY Sauteed Veal Liver 25.

FRIDAY

BBQ Beef Shortribs 30.

SATURDAY Roasted Prime Rib 35.

served a la carte

Prime Certified Angus Beef STEAK TOPPERS Sauteed Foie Gras 12.



New York 16oz

31.



Ribeye 16oz

33.



Filet Mignon 10oz

36.

Blue Cheese Butterball 3.





Prime Bone In New York 18oz

38.

Prime Bone In Ribeye 20oz

41.

Filet Mignon 10oz



Masami Cattle Ranch American Kobe Flat Iron 8oz

Red Wine

Salsa Verde Boursin Cheese Truffle Aioli House Steak Sauce

Estancia, Uruguay, Grass Fed

Bearnaise

Peppercorn

In House 28 Day Dry Aged

Roasted Bone Marrow 5. Truffle Fried Egg 3.

Bacon Wrapped ($3. Supp)

SAUCES

36.

Bacon Wrapped ($3. Supp)

Salt Sampler

Additional Sauces $2.

29.

18% Gratuity Will be Added for Parties of Six or More. Please Inform Your Server of Any Food Allergies