Starters & Salads

 Seared Sea Scallops   18

Sweet Corn | Tarragon | Pickled Celery  

Miso Butter | Coconut Creme

 

House Made Sage Fettuccini   13

 Bolognaise Sauce | Parmesan Cheese 

 

Ahi Tuna Poke   18

Avocado | Sesame | Soy Glaze

Wasabi Creme Fraiche |  Wakame Salad

 

Seared La Belle Farm Foie Gras   22

Almond Bread Pudding | Glazed White Figs

Pomegranate & Foie Gras Vinaigrette 

 

Cauliflower Leek Soup   11

Roasted Romanesco | Papriko Oil 

 

Grilled Eggplant & Tomato Soup   11

Spiced Cashews | Dill Creme Fraiche

 

Little Gem Caesar Salad   12

Bagna Cauda | Parmesan Crisp | Prosciutto

 

Ruby Beet Salad   12

 Arugula | Pistachios | Shaft's Bleu Cheese

Port Wine Vinaigrette

 

Lollo Rossa & Red Oak Lettuces   11

Strawberries | Manchengo Cheese

Candied Pecans | Balmamic Vinaigrette

 

Baby Kale Salad   11

Applewood Smoked Bacon | Crumbled Feta Cheese

Orange Segments | Champagne-Terragon Vinaigrette

 

Main Courses
 

Cabernet Braised Angus Beef Short Rib   42

Creamy Mascarpone Polenta | Glazed Carrots

Gremolata | Natural Jus | Fresh Grated Horseradish

 

Seared Barramundi Fillet   36

Organic Quinoa | Onion Soubise | Roasted Portobello Mushroom

Yuzu Emulsion | Tarragon Oil 

 

Panko Crusted Alaskan Halibut   40

Celery Rooy Puree | Almandine Broccolini

 Curry-Vanilla Vinaigrette | Roasted Grapes

 

Fulton Valley Organic Chicken   34

Sautéed Breast & Thigh | Carrot Puree | English Peas

Fingerling Potatoes | Pickles Mushrooms

Charred Jalapeno Vinaigrette | Thyme Chicken Jus

 

Grimaud Farm Duck Breast   42

Duck Sausage & Potato Hash | Braised Swiss Chard | Black Garlic Jus

Fois Gras Mousse | Orange Powder

 

A La Carte Mesquite Grilled Steaks & Chops

Our Mesquite Grill Offers a Rich, Smoky Flavor
 

Bone In Niman Ranch Pork Chop   34

12oz | Molasses Glaze | Grilled Apple

Dijon | Juniper-infused Sauerkraut

 

Niman Ranch All Natural Lamb Chops   45

10oz | Cocoa Demi-Glace | Rosemary Oil

 

Duncan Ranch Elk Strip Loin   42

8oz | Cocoa Demi-Glace | Cassis Gastrique

 

Durham Ranch Bison Tenderloin   57 

8oz | Smoked Paprika | Bleu Cheese Fondue

 

Brandt Beef Prime New York   50

12oz | Bordelaise | Garlic Mousseline

 

Brandt Beef Filet Mignon   46 | 56 

6oz or 10oz | Red Wine Reduction | Béarnaise

 

Marinated Durham Ranch Bone-In Rib Eye   60

18oz | Cilantro Pesto | Cumin Butter 

 

Grilled King Salmon Roulade   36

8oz | Dungeness Crab Salad | Frisee

Grilled Lemon | Caper Beurre Blanc

 

Add Maine Lobster Tail | Market Price

 

Sides

Roasted Garlic Potato Purée| Chives | Crème Fraiche   6

Winnemucca Potato Gratin| White Cheddar | Gruyere | Nutmeg   7

Truffle French Fries| Black Truffle Vinaigrette | Garlic | Fine Herbs    8

Roasted Crimini Mushrooms| Sherry Cream | Parmesab | Fine Herbs   8

Creamless “Creamed Spinach”| Baby Spinach | Cauliflower Purée    8

Glazed Baby Carrots | Stephan’s Farmhouse Honey | Thyme Butter   7

Grilled Asparagus| Sundried Tomato Tapenade | Lemon   9

Sauteed Broccolini| Lemon Zest | Garlic | Chili Flakes  8

Gruyere Mac & Cheese | Toasted Bread Crumbs | Mornay Sauce   9

 

*Vegetarian menu also available

Chef de Cuisine: Shane Hammett

General Manager: Carrie Clay

 

$35 Corkage on all outside bottles: per 750 ml. Limit 2 per table.  All bottled wines are subject to state tax.

 Please notify your server if you have any food allergies or require special food preparation and we will be happy to accommodate your needs.

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

 For parties of six or more,  we request one check and will add 18% gratuity.

 A $5 charge will be added to all split food items.