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Garlic butter, pecorino, evoo, San Marzano dipping sauce

San Marzano sauce, herb ricotta

Grilled thick-cut smoked Nueske bacon bourbon steak sauce glaze, cracked pepper

Cherry peppers, balsamic honey drizzle, San Marzano dipping sauce

Garlic butter, toast points

Celery, onion

Bruschetta, crostini, balsamic glaze drizzle

Applewood bacon, garlic, bell peppers, parsley, butter, warm crostini

The chef's selection of cheeses, olives, hot honey, salami, nuts, assorted meats

Filet Mignon, garlic butter, toast points

Chopped Romaine, house-made Caesar dressing, croutons, shaved Parmesan

Mixed greens, orange slices, toasted cashews, pea shoots, Wonton strips, tossed in a Ginger-Hai-Sin dressing

Iceberg, maple-glazed bacon, blue cheese, crispy shallots

Baby arugula, roasted beets, warm goat cheese, candied pecans, red onion, champagne vinaigrette

Grilled chicken 12

Salmon  16

Tuna   18

Shrimp  16

Steak (5 oz)  18

Alaskan king crab leg, Oysters, Clams on the 1/2 shell, shrimp, lobster tail

Prime 8 oz

Prime 22 oz

Prime 44 oz

Bearnaise

Peppercorn

Tradewinds homemade steak sauce

Murphy style 11

      Bell peppers, onions, roasted peppers (hot or mild)

Grilled Shrimp   14

Scallops   22

Lobster Tail   24

(2) 4 oz prime filet wrapped in a flaky puff pastry, topped with a brandy Mushroom sauce, served with butter whipped potatoes and asparagus

Pan seared salmon dusted with toasted pistachio complimented with champaign cream sauce completed with chef vegetable

Sauteed clams, shrimp, and scallops, salmon, garlic, in a white wine sauce served over linguini

Pan seared premium scallops drizzled with a Thai peanut sauce complimented with a chef vegetable

Sesame seed crusted Ahi tuna finished with wasabi soy glaze served over Jasmine rice and accompanied with a chefs vegetable

Charcoal grilled Chilean sea bass drizzled in a miso beurre-blanco sauce complimented with chef vegetable

Lump crab meat

Spicy vodka sauce, Calabrian chili onion soubise

Double cut pork chop, hot cherry peppers, cipollini onions, bell peppers, fresh herbs, roasted Yukon potatoes

Fresh made Paccheri, chefs homemade wagyu beef, minced carrot, onion, in a Hearty ragu

Hot and sweet cherry peppers, garlic, fresh herbs, crumbled sausage in a white wine sauce served over paccheri

Celery root, chestnut, mustard seed jus

Sauteed asparagus, fingerling potatoes, roasted brandy creme sauce

Slow roasted milk fed veal finished in a plum tomato wine sauce accompanied with fingerling potatoes and chef vegetable

Truffle parmesan