Brown Butter and Black Pepper Cast Iron Seared 10 oz Filet finished with a Bourbon Demi and Balsamic Caramelized Shallots.
12oz Pecan Wood Smoked New York Strip finished on the grill to 136° and topped with Sautéed Onion, Asiago, Bacon, and Portabello Ragout.
Grilled Cold Water Canadian Salmon finished with a General Bourbon and Sorghum Glaze topped with Corn Flour dusted Jicama. (5oz 28 | 9oz 41)
Sea Salt Seared Rare Ahi Tuna, topped with a Mango and Shrimp Ragout. Intensity Micro Greens (5oz 31 | 9oz 39)
Fresh Sea Bass, Parmesan Encrusted, oven finished and pooled in a Tarragon, Citrus & Champagne Buerre Blanc, Roasted Artichoke Hearts. (5oz 35 | 9oz 48)
Cashew and Artichoke Heart Pesto Stuffed Chicken Breast finished on the grill topped with Balsamic tossed Buffalo Mozzarella and Grape Tomatoes. Choice of one or two piece.
Sakura Pork Tenderloin Bourbon and Brown Sugar Blackened, Sunflower, Dijion and Mango Salsa.
New Zealand Lamb Rack, braised in a Black Cherry & Roasted Herb Ruby Port Wine, served with a Carrot, Mint and Golden Currant sauce. Choice of half or full.
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