Shellfish & Seafood
- Half-Shell OystersHalf (1/2) Dozen half-shell oysters served with tarragon mignonette and yuzu cocktail sauce
- Chilled Seafood PlatterWhole Maine lobster, three (3) jumbo poached shrimp, three (3) half- shell oysters and three (3) half-shell clams. Served with champagne mignonette, yuzu cocktail sauce and avocado lime & emulsion
- Hot Seafood PlatterWhole Maine lobster, sautéed Mexican white shrimp, clams, mussels and seared scallops. Sautéed with garlic, basil, fine sherry and served with a saffron butter sauce
- Hot Seafood Platter (Half)Whole Maine lobster, sautéed Mexican white shrimp, clams, mussels and seared scallops. Sautéed with garlic, basil, fine sherry and served with a saffron butter sauce
- Shrimp CocktailServed with avocado & lime emulsion and yuzu cocktail sauce
- Ahi CrudoWhite balsamic quick pickle, tangerine, olive oil and micro herbs
- Oyster RockefellerFour (4) Oysters baked with smoky bacon, spinach, parmesan cheese and Absinthe
Small Plates and Appetizers
- Lobster BisqueFine sherry wine, butter poached lobster tail, brioche and crème fraîche
- Crab CakeServed with passion fruit and house creole seasoning
- Seared Foie GrasBrioche toast, peach gel, amaretto cookie crumble and pickled apricot
- Prime Sirloin TartareCipollini onion and black garlic puree, toasted sesame and quail egg
- 12-Hour Smoked Pork BellyStrawberry gastrique and spicy candied peanut
- Nueske’s Bacon Wrapped Sea ScallopsApricot glaze with amaretto liqueur and lemon
- Short Rib AranciniFried balls of creamy risotto with beef short rib ragu and bordelaise sauce
- Pan Roasted Spanish OctopusSaffron emulsion, peewee potatoes, lemon and herbs
Salads
- Baby Iceberg WedgeGorgonzola buttermilk dressing, slow smoked pork belly lardon, cherry tomato
- Seasonal GreensField greens, creamy balsamic vinaigrette, tomato, onion, shaved parmesan cheese
- Spanish CaesarLittle gem lettuce, white anchovy, marcona almond, manchego cheese and jamón
- Baby BeetsTangerine citronette, frisée, olive oil lemon curd and pistachio
Pasta
- Cavatelli With Spicy Lamb SausageBroccolini, goat cheese and scallion nage
- Ricotta RavioliButter and Chives, Silky tomato sauce, parmesan
- PEI Mussel RisottoCreamy saffron rice, English peas and smoky bacon
- Lobster MacFresh pasta, garlic herb chévre and lobster meat
Entrée
- New Zealand Half-Rack Of LambPecorino cheese & herb crusted, minted English pea puree and veal reduction
- Bone-In Prime Short Rib ConfitSlow-cooked in wagyu beef tallow and served with bordelaise & horseradish gremolata
- Ora King SalmonDijon mustard beurre blanc and confit tomato
- Daily Fish SelectionHouse Creole Seasoning, citrus pepper emulsion, crispy shallots and jalapeño
- Thai ChickenJidori chicken breast & thigh, basil chili vinaigrette, portobello chips and shishito peppers
Steak
- 30-Day Dry Aged Bone-In Ribeye22oz - Greater Omaha
- Bone-In Filet Mignon12oz - Creek Stone Farms
- Prime New York Strip14oz - Greater Omaha
- Tomahawk Ribeye44oz - Carved Tableside, Westholme Australian Wagyu AA6/7
- Rib Cap ‘Spinalis’
Rossini Flambé
- Seared Foie Gras Kissed By Flaming Hennessy TablesideAdd to any steak with truffle Hennessy sauce
Surf
- Warm Water Lobster Tail
- Three (3) Mexican White Shrimp
- Four (4) Seared Scallops
Sides
- Bacon Cheddar PeppersShishito peppers, Applewood smoked bacon, sharp cheddar, goat cheese nage
- Roasted Oyster MushroomsMarcona almonds, roasted red pepper and garlic emulsion
- Sautéed AsparagusLemon and whipped tarragon béarnaise
- Buttery MashYukon gold potatoes, extra butter
- Creamed SpinachBlack truffle béchamel, 62° soft poached egg
- Confit PotatoesCrispy peewee potatoes, wagyu beef tallow and infused aromatics
