Dinner Menu

APPETIZERS

 

 

 

WAGYU TIPS  26
(8oz) Bite-sized morsels of
our imported Australian Wagyu
Add bleu cheese 3
Add mushroom 3
Make it a dinner 12

 

STUFFED MUSHROOMS   14
Baked large button mushrooms stuffed with
Wagyu beef, sausage, and cream cheese,
topped with Béarnaise

 

STUFFED JALAPEÑOS   14
Fresh jalapeño halves overflowing with
chorizo, hand wrapped with apple-wood
smoked bacon, topped with Béarnaise

 

PIG ON A DATE   14
Mediterranean dates stuffed with cream
cheese and wrapped with apple-wood
smoked bacon

 

CAPRESE CROSTINI   14
Sliced mozzarella, tomatoes, and garden
fresh basil, drizzled with balsamic reduction.
Served on French crostini

 

BACON WRAPPED SHRIMP  22
Wild-caught Pacific Northwest shrimp, hand
wrapped in apple-wood smoked bacon

 

COCONUT SHRIMP   16
Deep fried coconut-crusted shrimp, served
with Indonesian sweet chili sauce
 

 

 

 

SOUP AND SALAD

 

 

WORKING MAN SALAD   24
Your choice of steak (5oz), sautéed shrimp or
golden battered shrimp on a bed of mixed
greens, cherry tomatoes, egg, bacon,
Parmesan curls, and croutons
Sub Wagyu tips (4oz) 12

 

SUNSHINE SALAD   20
Shrimp (6oz), blackberries, green apple,
candied pecans, red onion, and Feta
cheese on a bed of greens with a garlic and
lemon spritz dressing

 

THE COBB   16
A bed of mixed greens with cherry tomatoes,
onion, egg, bacon, avocado, shredded
cheddar, and croutons
Add grilled or crispy chicken 4
Add Wagyu tips (4oz) 12

 

SOUP DU JOUR Cup 5 / Bowl 8
CHOWDER
(Available Weekends)
Cup 7 / Bowl 11

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entree's​

 

IMPORTED WAGYU
Extraordinary flavor, rich marbling and tenderness.
Tajima bloodline of Japanese Black Wagyu (黒⽑和種, Kuroge Washu)
Recommended cook temp range: Rare to Medium
 

 

TOMAHAWK FOR TWO / MARKET PRICE
BMS 6/7
Thick Ribeye with intense marbling and tenderness.
 

RIBEYE 68
BMS 8/9
(14oz) Richly marbled with excellent depth of flavor

 

SIRLOIN 38
BMS 8/9
(8oz) Richly marbled with a buttery texture and deep savory flavor

 

NEW YORK 54
BMS 6/7
(10oz) Highly marbled, with a rich flavor

 

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BLACK ANGUS
Farm raised USDA prime Black Angus
 

PRIME RIB (32OZ) 84 (16OZ) 48
Juicy, tender, slow-roasted over hardwood
with a flavor-filled bark

 

RIBEYE 48
(16oz) Well-marbled, tender, juicy and flavorful

 

FILET MIGNON 52
(8oz) The most tender and lean cut of the loin
Bacon Wrapped 3
Au Poivre 4
 

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SEAFOOD
Choice of soup or salad
Substitute Chowder for soup 3
 

KING SALMON 32
(10oz) Salmon fillet, seared and lightly seasoned. Topped
with salsa cruda di pomodoro, lemon cream, or candied
pecan. Choice of two sides
 

HALIBUT 32
(10oz) Halibut fillet, seared and lightly seasoned. Topped
with salsa cruda di pomodoro, lemon cream, or candied
pecan. Choice of two sides
 

SEAFOOD PASTA 

WITH SCALLOPS OR SHRIMP 28
Your choice of shrimp or scallops,
tomatoes, asparagus, onions, mushrooms and capers with
Alfredo sauce

 

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CHICKEN
Choice of soup or house salad and two sides
Substitute Chowder for soup 3
 

CHICKEN CORDON BLEU 32
Whole chicken breast seasoned and layered with
smoked ham, cream cheese, and Swiss cheese.
Wrapped in apple-wood smoked bacon and topped
with Dijon Gorgonzola sauce

 

LEMON CREAM CHICKEN 27
Marinated, baked chicken thighs
finished with a lemon cream sauce
 

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CHILDREN'S PLATES

Served with house-cut french fries and a small beverage
 

CHICKEN STRIPS   9
Batter-dipped chicken tenders

GRILLED CHEESE   7
Cheddar cheese on your choice of bread

CHEESEBURGER   12
Classic hamburger made with Kobe beef
and choice of cheese on ciabatta

RIBEYE STEAK   14
5oz Ribeye Steak

 

 

SWEETS

With choice of raspberry, strawberry, chocolate, blueberry or caramel sauce
 

CHOCOLATE FUDGE CAKE   12
Melty, gooey and rich, drizzled
with caramel sauce

CLASSIC NEW YORK CHEESECAKE   9
Velvety, creamy, and served naked or with
caramel, raspberry, or chocolate drizzle

BREAD PUDDING À LA MODE   9
Heavenly, house-made, southern-style flavor
Featured selection changes weekly
 

ICE CREAM SUNDAE   4
French Vanilla ice cream with your choice of
sauce and sprinkles