The Steakhouse Menu

Calamari  18
Dusted in seasoned flour, served crispy
with Chili - Horseradish sauce
Baked Brie  19
Toasted Almonds, Lingonberry Jam & Lemon Zest,
drizzled with Coachella Valley Honey
Sea Scallops  24
Mango Purée, Charred Lemon & Balsamic Cured Bacon
Jumbo Crab Cakes  22
Orange Ginger Beurre Blanc & Strawberry Jalapeño Relish
Giant Shrimp Cocktail  25
Chili-Horseradish & Brandy Remoulade
Lamb Chops  23
Three Single Bone Chops with Pomegranate Balsamic Glaze
Ahi Tuna Tartar & Quail Egg  20
Pickled Cucumber, Local Avocado, Crystalized Shoyu, Shaved Ginger with Soy Pineapple Ponzu & Toast Points
Today’s Fresh Oysters
Served Chilled or Rockefeller 18
Horseradish, Mignonette & Cocktail Sauce
Grilled Crab Stuffed Portabella Mushroom  25
Sherry Lobster Cream with Chipotle Remoulade
Sautéed Escargots  18
Truffle Butter, Gruyere & Sourdough Toast
Prime Tenderloin Beef Skewers  20
Bordelaise Sauce
Scallop and Hiramasa Crudo  18
Cilantro, Shaved Serrano, Chili Oil, Ginger & Pineapple Caviars
Chilled Seafood Display for Two  85
Cold Water Atlantic Lobster Tail, Jumbo Shrimp, Oysters, King Crab Legs, Brandy Remoulade & Chili-Horseradish Sauce

Caramelized Onion au Gratin  12
Lobster Bisque with Puff Pastry & Crème Fraîche  14

The Steakhouse Salad  13
Butter Lettuce, Egg, Bacon, Tomato, Avocado & Bleu Cheese in our Brown Derby Dressing
Caesar Salad  13
Chopped & Tossed Hearts of Romaine in Traditional Caesar Dressing
Imported Parmigiano Reggiano, Brioche Herb Croutons
Add Imported White Anchovies 3
Baby Iceberg Wedge  13
Baby Iceberg Lettuce with Shaft Bleu Cheese Dressing, Bacon, Tomatoes & Chives
Bleu Cheese Crumbles
Heirloom Tomato & Burrata Cheese    18
Basil, Extra Virgin Olive Oil, Maldon Sea Salt & Aged Balsamic Reduction

Potato au Gratin Aged Cheddar  12
Creamed White Corn  12
Caramelized Cippolini Onions & Mushrooms  13
Charred Brussel Sprouts   12
Yukon Gold Whipped Potatoes  12
White Truffle Mac & Cheese  13
“The Works” Tableside Baked Potato   13
Sautéed Asparagus with Hollandaise  13
Wild Mushrooms 14
Spicy Broccoli with Lemon & Chili Flakes  12
Parmesan Cream Spinach  12
Bistro Truffle Fries  12
*Lobster Mashed Potatoes  26
*Bacon & Aged Cheddar Mashed Potatoes 18

Petite Filet Mignon  50
Rib Eye  57
Cape Grim 100% Grass Fed Ribeye  58
New York  49
Filet Mignon  56
Bone-In Tomahawk Rib Eye  76
Bone-In Filet Mignon  65
Porterhouse  63
28 Day Dry Aged Porterhouse for Two 165

Enjoy adding these items to any Steak
Bleu Cheese Crust  12
Grilled Jumbo Shrimp  24
Merus King Crab  MP
North Atlantic Lobster Tail  38
Seared Jumbo Scallops  22
Oscar Style  24
King Crab, Asparagus & Béarnaise with Bordelaise

Peppercorn        Béarnaise          Bordelaise        Hollandaise         Wild Mushroom     

Surf and Turf  79
Petite Filet Mignon and North Atlantic Lobster Tail with Drawn Butter and Lemon
Herb Roasted Prime Rib served nightly
King Cut  55       Queen Cut  45
Yorkshire Pudding, Au Jus, Horseradish Sour Cream

Jumbo Shrimp Scampi  49
Linguine Pasta tossed in a Lemon-Garlic White Wine Sauce
Twin Lobster Tails  76
North Atlantic with Drawn Butter and Lemon
Atlantic Salmon  45
Yukon Gold Whipped Potatoes, Grilled Asparagus with Balsamic Butter Sauce
Glacier 51 Toothfish  52
Jasmine Rice & Asparagus Spears with Orange Ginger Beurre Blanc
Alaskan Red King Crab Legs  MP
1½ lb. of the Largest Select available, with Drawn Butter and Lemon

Seafood Mixed Grill   65
Atlantic Lobster Tail, Sea Scallops & Jumbo Shrimps served Scampi Style
over Linguine Pasta & Imported Reggiano
Slow Roasted Duck   40
Orange & Rosemary Sauce, Yukon Gold Whipped Potatoes & Braised Red Cabbage
Pan-Seared Chicken Breast  38
Sun-Dried Tomatoes, Artichoke Hearts, Caramelized Cipollini Onions with Vodka Goat Cheese Cream
Lamb Rack  56
Dijon & Herb Crust, served with Mill Cheddar Grits, Charred Heirloom Cherry Tomatoes & Classic Mint Jelly
Double Cut Pork Chop Stuffed with Elk & Apple Sausage 52
Yukon Gold Whipped Potatoes, Sautéed Julienne Vegetables with Local Date & Brandy Preserve
Lobster Fra Diavolo 48
Sautéed Onions, Red Peppers, Pepper Flakes & Mushrooms with Bow Tie Pasta in Tomato Vodka Cream Sauce

Chef de Cuisine Cesar Medina and Manager Greg Frasier