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DINNER :: Starters | Entrees | Desserts

Filet mignon

8oz

Bone in Filet

16oz

Rib Eye

14oz

The Cowboy

20oz

New York Strip

14oz

Kansas City

20oz

Porterhouse

24oz

Scottish Salmon

Sesame seed crusted, sauteed spinach, stir-fried vegetables, pineapple ginger sauce

Banana Leaf Steamed Grouper

Sauteed collard grees, caramelized onions, slab bacon, cucumber relish, honey cilantro horseradish glace

Sea Scallops

Crusted with pepper and spices, watercress fig salad, heirloom tomatoes, mango vinaigrette

Chilean Sea Bass

Basil pesto risotto, daikon sprouts, Julianne tomatoes, wild mushrooms, demi-glace

Australian Lobster Tails

8oz or 18oz

Buffalo Tenderloin 8oz

Foie gras, warm arugula salad, fig balsamic reduction

Bone-in Veal Strip Steak 14oz

King crab meat parmesan risotto, grilled asparagus, green peppercorn sauce

Airline Chicken Breast

Grilled vegetables, Moroccan couscous, carrot curry broth

Colorado Lamb Chop

Chanterelle and porcini mushrooms, leeks, roasted new potatoes, cabernet blackberry mint sauce

Berkshire Pork Porterhouse

Old Bay seasoning, truffle pamesan fried potatoes, red onions, apple jalepeno marmalade and balsamic cranberry reduction

“A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral.”
— Fernand Point (1897-1955) 'Ma gastronomie'

Valet Parking
Easy. Convenient. Complimentary
Open Table
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