DINNER MENU

PETITE 

Prosciutto Wrapped Buffalo Mozzarella      9

Heirloom Tomato Salad

Vidalia Onion Rings    5    

Togarashi Aioli

Black Mussels     7

Tomato, Cilantro & Garlic Brioche

Lobster & Gruyere Fritters     9

Poblano Pepper Jelly & Chives

Little Cheese Plate     9

Hook’s One Year Blue, Pecorino & Smoked Gouda

Japanese Eggplant Tempura     7

Soy Ginger Dipping

King Crab & Rock Shrimp Cake     12

Chow Chow Slaw & Spicy New Orleans Aioli

RAW

Tuna Poke     10

Pineapple, Avocado & Yuzu Ponzu

Wagyu Carpaccio     10

Kaffir Lime Vinaigrette, Pecorino

Northern Oysters     13

Horseradish Mignonette & Masago Caviar

The Triangle     11

Sashimi of Tuna, Salmon & Hamachi

NECESSITIES

Hydroponic Lola Rosa & Green Leaf     6

20 year Balsamic, Orange Ginger Vinaigrette

Grilled Heart of Romaine     6

Caesar Dressing, Garlic Brioche & Imported Anchovies

Buffalo Mozzarella & Heirloom Tomato     9

Cold Pressed Olive Oil & Fleur de Sel

Hydroponic Bibb Lettuce     6

Maple Vinaigrette, Candied Walnuts & Goat Cheese

Lobster & Crawfish Bisque     7

Shallot Fondue & Chive Oil

Not So French Onion Soup     6

Toasted Brioche, Gruyere & Mozzarella

The Wedge     7

Roquefort Cream & Apple Smoked Bacon

 BIG

Grilled Grouper     24

Rock Shrimp Risotto & Ginger Beurre Blanc

Curry Honey Seabass     26

Japanese Eggplant Succotash & Yellow Tomato Relish

Tuna Steak     24

Garlicky Spinach & Sukiyaki Broth

Diver Scallops Benedict     22

Smoked Tomato Grits, Pancetta & Cilantro Hollandaise

Pork Tenderloin     17

Sweet Potato Puree, Tamarind Glaze & Goat Cheese

Shrimp Tagliatelle     22

Four Cheese Fondue & Winter Vegetables

Korean Short Ribs     23

Stir Fry Bok Choy & Garlic Soy Pan Jus

Free Range Chicken Breast     15

Smoked Ratatouille & Sweet Tomato Coulis

Scottish Salmon     19

Truffle Potato Au Gratin & Almond Thai Basil Butter

Hanger Steak     16

Wood Fired Onions & Gruyere Mash

Sliced Filet Mignon     29

Roasted Red Pepper Portobello & Goat Cheese

Porcini Grilled Ribeye Steak     27

Tall Baked Potato & Wood Fired Asparagus

LARGER THAN LIFE

 Espresso Cured Colorado Lamb Rack     32

Pecorino Lobster Tail - 14 oz     36

Horseradish Crusted Filet - 10 oz     35

Fire Grilled Porterhouse for Two - 30 oz     49

NY Strip – 14 ounces     32

Alaskan King Crab Legs - 1.5 lbs     49

BLING

Truffle Potato Au Gratin  7

Roasted Garlic Gruyere Mashed  5

Sweet Potato Mashed  5

Garlicky Spinach  5

Rock Shrimp Risotto  7

Grilled Asparagus  6

Winter Vegetables  6

Smoked Ratatouille  6

Tall Baked Potato  5

Lobster Truffle Mac & Cheese  7

SAUCES

Port Wine Demi                          Tamarind Bean Glaze

Cilantro Hollandaise                     Four Cheese Fondue

****all our meats are dry aged at least 28 days****