Entrees
Portobello Mushroom Risotto | 29 V Portobello “Steak,” Asparagus, Mushrooms, Shallots, Dairy-Free Parmesan, Garlic & Aromatics Pinot Noir, Domaine Drouhin, Willamette Valley, Oregon | 45 Truffle Mac & Cheese | 25 Fresh Elbow Macaroni, Black Truffle, Cheddar Cheese Sauce Add Chicken 12 | Salmon 12 | Steak 16 Champagne, ‘La Cuvée,’ Laurent-Perrier, Champagne, France | 35 Short Rib Lasagna | 39 Spinach Pasta Dough, Braised Beef Short Rib, Bechamel, Trio of Cheeses, Mascarpone,Tomato Ragu Zinfandel, Ridge, Three Valleys, Sonoma County, CA | 19 Roasted Chicken | 36 Garlic Whipped Potato, Seasonal Vegetables, Dark Chicken Jus Merlot, Duckhorn, Napa Valley, CA | 25 Pacific Seabass* | 45 Fingerling Potatoes, Broccolini, Aromatic Lemon Butter, Champagne-Truffle Vinaigrette Chardonnay, Grgich Hills Estate, Napa Valley, CA | 35 Slow-Roasted Black Angus Prime Rib* 1 2 oz. | 46 –or– 1 6 oz. | 58 Au Jus, Creamy Horseradish, Aromatic Herbs Cabernet Sauvignon, Post & Beam by Far Niente, Napa Valley, CA | 31
New York Steak* | 72 14 oz Brandt Holstein Strip, Hickory Molasses Glaze, Demi Glace, Compound Butter, Garlic-Parmesan Frites Cabernet Sauvignon, ZD, Napa Valley, CA | 40 Prime
Please inform your Server if you have an allergy request. *This item is cooked to Guest preference and/or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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