Estreia

Tender brisket in a house-made barbeque sauce served with creamy southern slaw and crispy onions.

Strips of cross-cut Flanken with seared baby corn, garnished with caramelized onions and chives.

Pillowy potato gnocchi with strips of braised short ribs.

Bite-sized beer-battered chicken breast tossed in a sweet n sour sauce, served with spicy mayo.

Three tacos filled with braised barbeque short ribs in a pineapple sauce.

Crispy pulled-beef spring rolls with a cucumber mango relish and a sweet and spicy dipping sauce.

Smoked skirt steak strips, peppers and cilantro in an eggroll wrapper, garnished with baby corn salad and garlic sauce.

Three ravioli filled with whipped sweet potato, creamed spinach, and diced mushrooms in a rich cream sauce.

Breaded arancini risotto rice ball stuffed with beef short ribs, topped with pinot noir wine sauce.

Tender pulled brisket with red peppers stuffed in portabella mushrooms.

Slow-cooked, bone-in duck topped with drizzled mango sauce.

Marinated double-cut baby lamb chop with roasted grape tomatoes.

Pan-seared, crispy veal sweetbreads over roasted cauliflower pure in a flaky puff pastry with a drizzled pomegranate sauce.

Thinly-sliced, uncooked beef fillet on house-made crostinis with caesar dressing.

Fresh ahi tuna tartare with avocado, topped with caramelized onions, sesame oil and teriyaki sauce.

Mlange of asian beef spring rolls, sweet 'n sour popcorn chicken, short rib risotto, and pulled brisket sliders. (feeds a crowd.)

Bed of romaine tossed in garlic caesar dressing, topped with house-made focaccia croutons, julienned portabella mushrooms, and grape tomatoes.

Boiled chicken breast served on a bed of iceberg and green cabbage topped with red onion, fresh cilantro, crisp tortilla chips and french dressing.

Marinated 6 oz. Center-cut beef filet, grape tomatoes, vidalia onions, and portabella mushrooms atop a bed of romaine hearts with caesar dressing.

Romaine, red cabbage, grape tomatoes and red onions tossed with a honey balsamic dressing and topped with crispy pretzels and sesame seeds.

Fresh arugula with grilled portabella mushrooms, drizzled with balsamic dressing.

Tossed medley of romaine, bell peppers, mango chunks, green and red apples, orange slices, candied almonds, and craisins, served with a citrus orange dressing.

9 oz. Salmon filet served on a bed of romaine with sauted asparagus, oven-roasted grape tomatoes, and boiled egg, drizzled with balsamic dressing.

Hot and spicy strips of turkey on a bed of romaine with grape tomatoes, bell peppers, radishes and spicy chipotle dressing.

limited supply available

30 day aged

16 oz. Usda prime boneless rib-eye steak served with yukon mashed potatoes and vegetables.

Skirt steak, whipped yukon mashed potatoes, and balsamic garlic string beans.

10 oz. Center-cut filet steak served with sauteed button mushrooms and a bearnaise gravy.

Marinated and grilled boneless rib-eye served with green beans, yukon mashed potatoes and teriyaki sauce.

Pan-seared red snapper served on a bed of cilantro basmati rice, garnished with mango sauce.

Grilled salmon filet in a white wine and lemon sauce served on a bed of garlic-sauted broccoli florets with yukon roasted potatoes.

Pan-seared branzino filet served on a bed of basmati rice and sauted broccoli.

Sear-roasted duck breast glazed in an orange sauce served over basmati rice.

Four baby lamb chops prepared in an olive oil, herb, garlic, lemon, braised fennel, and tomato confit, and served with a bordelaise sauce on a bed of cilantro garlic basmati rice.

Grilled chicken breast with a sweet, tangy pomegranate glaze served on a bed of basmati rice drizzled with pomegranate sauce.

Succulent chicken breast sauted in a creamy wine and mushroom sauce served over yukon gold mashed potatoes and crispy onions.

Grilled prime beef burger topped with facon, lettuce, tomatoes, pickles and onions served with house-made pommes frites.

Braised tender beef short ribs in a rich, house-made barbeque sauce, served over creamy yukon gold mashed potatoes and crispy onions.

Center-cut beef tenderloin rolled with grilled portabella mushrooms in a barnaise sauce served with roasted garlic and arugula. (dish for two.)