B AR RAW -&LLFISH SHE

Jumbo Shrimp Cocktail Oysters

selection of East & West coast cocktail sauce 19 All of our beef is USDA Prime or 100% Naturally Raised Certified Black Angus, the finest available. We naturally age our beef for maximum tenderness and flavor before broiling at 1700 degrees and finish with herb butter.
CUT WEIGHT

-STEAK CUTS-

1/2 doz 18 / doz 34 26 Per Oz 95

Lobster Cocktail
cocktail sauce

NY Strip
28-day dry aged

PRICE

16oz 20oz 22oz 36oz 12oz 10oz

48 33.04 57 49 33.04

sauted filet of dover sole with soy caper brown butter 55 33.04 grilled branzino with a shiitake mushroom crust, thumbelina carrots, breakfast radishes and basil puree 30 spicy miso, fine herbs, maple & olive 35 33.04 2lb. whole lobster split and roasted, served with lobster scented sauce americaine and fresh tarragon 55 grilled U-10 shrimp, basil oil 33

Dover sole Branzino

Caviar

Kansas City Cowboy

bone-in rib eye 28-day dry aged Prime

siberian sturgeon, traditional garnish

28-day dry aged Prime bone-in strip

-SEAFOOD PLATTERSJumbo Shrimp, Oyster Selection, Crab Claw, Littleneck Clams, Lobster For One 34 / For Two 65 / For Three 98

Porterhouse ( for two) Filet Mignon Hanger

10 3.03 18 17 18 12 3.03 Prime

47 Per Person 45 33.04 29

Ahi Tuna

-APPETIZERSGrilled Bacon Tuna Tartare Crab Cake

Nueskes double cut bacon, parsley, garlic and sherry vinaigrette hand chopped Ahi tuna, avocado, soy lime dressing, served with potato gaufrettes pan seared jumbo lump crab cake, lemon mayonnaise, radish salad

Maine Lobster

STEAK SAUCES
STEAK ~ HORSERADISH ~ BLUE CHEESE ~ 3 MUSTARDS BBQ ~ PEPPERCORN ~ BEARNAISE ~ RED WINE ~ CHIMICHURRI

Jumbo Shrimp Braised Short Ribs

Steak Tartare

Known for its intense flavor and supreme tenderness. These American-style Kobe beef cattle are fed a natural diet of barley, golden wheat straw, alfalfa hay, and Idaho potatoes.
CUT WEIGHT

-AMERICAN KOBE-

hand cut filet mignon, traditional garnishes, country bread

Roasted Beets

Rib Eye
boneless boneless boneless

PRICE

12oz

92 81 48

slowly oven braised black angus short ribs (3 short bones) in red wine, port, garlic-thyme brown butter and veal jus 33 double cut rack of Colorado lamb with an herb crust of parsley, garlic, chives and pine nuts 44 33.04

marinated roasted beets, haricots verts, belgian endive, gorgonzola cheese, arugula and candied walnuts

Top Cap

10oz 10oz

Rack of Lamb

-SALADSChopped Vegetable
iceberg, frisee and raddichio with oregano mustard vinaigrette, red onion, avocado, cucumber, corn, tomato, kalamata olive, heart of palm, radishes, feta cheese

Skirt
14 11 3.03 13 3.03 11 3.03 23

Bibb Lettuce Caesar

manchego cheese, sliced beets, breakfast radishes, fine herbs, dijon vinaigrette chopped romaine, caesar dressing, crispy parmesan, and parmesan crouton

-SIDES3.03 Onion Rings 10 Creamed Spinach 12

Grilled Asparagus Brussels Sprouts bacon, honey Mashed Potatoes plain or truffled (+3) French Fries cilantro mayonnaise Potato Skins Idaho Baked Potato fully loaded Potato Gratin Stuffed Mushroom Caps Hen of the Woods Mushrooms
12 12 10 10 10 10 10 12 13

free range all-natural chicken, stuffed under the skin with preserved lemon, rosemary and breadcrumbs, natural jus 29
thick cut veal chop, roasted with a rosemary crust, confit garlic 46 33.04
TEMPERATURE GUIDELINES
BLUE - Very Red , Cold Center RARE - Red , Cool Center MED RARE - Red , Warm Center MEDIUM - Pink , Hot Center MED WELL - Dull Pink , Hot Center WELL - No Pink, Hot Center

Roast Chicken

Veal Chop

Baby Spinach

baby spinach, sliced button mushrooms, red onion, crumbled bacon, chopped egg, croutons, maytag blue, bacon-red wine vinaigrette

Lobster Salad Cobb Style

bibb, radicchio, watercress and frisee with avocado, cheddar, crispy pancetta, buttermilk ranch dressing, half of a 1 lb lobster

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Chef de Cuisine Coby D. Farrow