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DINNER
MON-THURS 5PM-11PM FRI-SAT 5PM-12AM SUN 5PM-10PM
SALADS
COBB SALAD 25
fresh mixed greens tossed in a bacon vinaigrette with egg, cucumber, blue cheese, tomato and avocado
ALL HAIL CAESAR 15
locally sourced baby romaine, grated Reggiano, rustic croutons and house-made Caesar dressing
THE HOUSE 17
mixed greens, cheddar, red onions, rustic croutons, tomatoes, carrots, cucumbers and cilantro ranch
PROTEIN ADD-ONS
Shrimp 15 / Chicken 9 / Salmon 17
DRESSINGS
Buttermilk Ranch, Apple Vinaigrette, Bacon Vinaigrette, Cilantro Ranch, Caesar Dressing, or Oil & Vinegar
SHAREABLES
THE DIP 17
spinach, artichoke and a blend of cheeses served with tortilla chips | add crab meat +12
CHILI GLAZED GULF SHRIMP 23
fried crisp and tossed in a chili glaze sauce, topped with Japanese aioli
ASIAN SESAME CAULIFLOWER 15
crispy fried cauliflower tossed in an Asian zing sauce, topped with toasted sesame seeds and chives, with Sriracha
CRAB BEIGNETS 21
beignet-battered crab, deep-fried and served with charred pineapple sauce and powdered sugar
CHARBROILED OYSTERS 25
collard green stuffed oysters with charred French bread
SHRIMP COCKTAIL 19
served with Old Bay dipping sauce
BACON JAM WAGYU SLIDERS 15
two Wagyu beef sliders with bacon jam, Sriracha mayo and pickles
TRUFFLE LEMON PEPPER WINGS 19
fried crispy with a splash of truffle lemon pepper sauce
TRUFFLE FRIES 12
house-made and tossed in white truffle oil, parmesan cheese, and herbs
ENTREES
SPINACH-STUFFED SALMON 39
topped with jumbo lump crab meat, tomatoes and citrus beurre blanc served with charred broccolini
HAWAIIAN RIBEYE 63
14 oz. boneless ribeye marinated for 48 hours, topped with charred pineapples and crispy herbed potatoes
SNAPPER ORLEANS 45
blackened snapper filet over a bed of collard green risotto topped with an Orleans sauce with crab and shrimp
CHICKEN ROYALE 29
pan-seared chicken roll stuffed with boudin rice, mozzarella and cheddar cheese, spinach, and peppers, served on top of mashed potatoes and mushroom royale sauce
TRUFFLED LASAGNA 28
three cheese lasagna smothered in a truffled meat sauce
KUNG PAO PASTA 31
classic savory, sweet and spicy Kung Pao sauce tossed with chicken, shrimp, peanuts and an Asian cabbage mix with linguini pasta
BLACK TIE BURGER 25
grilled 6 oz. kobe beef patty with cheddar cheese, candied bacon, caramelized onions, pickles, sriracha mayo, and bbq sauce on a buttered sesame seed bun served with crispy french fries
A LA CARTE PROTEINS
ADD-ONS
Mushroom Demi-glace 5
Lobster Béarnaise 12
Crown Shrimp 15
Chimichurri Sauce 5
FILET CENTER-CUT 10OZ. 69
NEW YORK STRIP 14OZ. 67
DOUBLEBONED PORK CHOP 45
LAMB CHOPS 49
Jerk-seasoned or traditional
TOMAHAWK 34OZ. MKT
WAGYU RIBEYE MKT
LOBSTER TAIL 12OZ. MKT
SIDES
Grilled Asparagus 12
Spinach Medley 10
Collard Greens 13
Three Cheese Mac & Cheese 13
Bacon Jam Brussels Sprouts 13
Garlic Mashed Potatoes 11
Crispy Parmesan-Herbed Potatoes 12
Collard Green Risotto 13
VEGAN
SQUASHING BEEF 21
roasted spaghetti squash tossed in a vegan pesto cream with roasted oyster mushrooms, basil and sun-dried tomatoes
"SHROOM” STEAK 23
Portobello mushroom marinated in house with roasted potatoes and charred broccolini
SEASONAL HARVEST SALAD 19
ask server for more details