Our Menu

Deliciously addictive unique blend of white cheese, spinach, onions, jalapeños, tomatoes, sweet red peppers served with corn tortilla chips | Serves 2-3

Lightly breaded, quick fried with Frank’s Red Hot

Roma tomatoes, slow smoked with Hickory, fresh mozzarella cheese, basil, extra virgin olive oil, and balsamic vinegar

Classic, six jumbo whites with our house made cocktail sauce

Three grilled New Zealand lollipop chops with a brown sugar, coriander, garlic, rub served with a red currant mint sauce (Cooked to Medium)

Castroville “Globe” artichoke steamed and finished on the charbroiled grill with a garlic lemon aioli

Four, traditional, with our candied bacon bits

These oysters have a mildly salty, slightly sweet taste that makes them paradise found on the half shell with our cocktail sauce | Add horseradish $.75

Plump & briny Blue Pointe oysters topped with a zesty remoulade, fresh spinach, splash of Pernod with aged Asiago
Cheese that melts into a golden bubbly crust.

Prince Edward Island, steamed with garlic, white wine, clam broth, and pomodoro with French Country bread

Tempura style fried tender calamari with a Caesar style lemon, garlic anchovy creamy dipping sauce

Fried lump blue crab cake with a dollop of Rémoulade on greens

A tasty twist on the classic ceviche. white jumbo shrimp marinated in lime juice, Valentina’s Mexican hot sauce, with cilantro, onion, cucumber, jalapeno & Avocado

Fresh romaine, house made Caesar dressing, garlic croutons, and Grana cheese

A salad of seasonal pears, petite red & green whole leaf lettuces with candied walnuts, & blue cheese crumbles with our house made champagne shallot vinaigrette

Sweet & tender butter lettuce, tomato, red onion with fresh 740 fresh herb vinaigrette

Chilled iceberg, red onions, cherry tomatoes, crumbled bleu cheese and our house made bleu cheese dressing & candied bacon bits | Add a burger patty $8.95

A thick, hearty cream-based corn, pancetta, clam chowder

Grilled all-natural chicken, butter lettuce, carrot, broccoli, cauliflower, celery, radish, cucumber, Fontina cheese & 740 fresh herbed vinaigrette ( Sub Salmon +$10, Blackened Salmon +$12)

Your choice of either a Caesar or House butter lettuce salad with one of the following proteins. Grilled $4 | Shrimp Skewer $28 | Grilled Chicken Breast $22

Blackened Verlasso Salmon on a chilled iceberg wedge with red onions, cherry tomatoes, crumbled bleu cheese and our house made bleu cheese dressing & candied bacon bits

5 Chilled Jumbo Shrimp on a salad of seasonal pears, petite red & green whole leaf lettuces with candied walnuts,& blue cheese crumbles with our house made champagne shallot vinaigrette (Sub Salmon + $4, Blackened +$6)

All Natural Beef Short Ribs braised in Left Hand Milk Stout beer served on mashed potatoes with a mirepoix of vegetables, smothered with the braising stock reduction and topped with gremolata

Brined, thick center cut Duroc pork chop grilled with Yukon Gold mashed potatoes, pork jus, and grilled asparagus

Better than your Grandma’s meatloaf, made with Snake River Farms Double R ranch smokehouse blend ground chuck with bacon and ketchup, served with mashed potatoes

Grilled all-natural breast paillard style, served over wilted greens, garnished with onion strings

Two steak tip skewers, marinated in our house made teriyaki marinade skewered & charbroiled served with mashed potatoes

Baked pasta stuffed with ricotta, parmesan, and mozzarella in sausage pomodoro sauce (Vegetarian option with pomodoro sauce)

Teriyaki beef kebob and Grilled Shrimp Skewer served with asparagus.

Delicate crepes, filled with crab meat, bay scallops shrimp, mixed with shallots, garlic, onion, celery red bell peppers, tomatoes, and cheese with a saffron cream sauce

5 Grilled New Zealand lollipop lamb chops with .a brown sugar, garlic, & coriander rub served with red currant mint sauce & sauteed spinach (Cooked to Medium)

Chicken breast marinated in herbs & spices, the pasta is complemented by sweet corn, pancetta, & leeks, adding a savory, smoky depth and a touch of sweetness. With fresh tomatoes offering a burst of acidity and color, creating a deliciously balanced dish.

Prince Edward Island, steamed with garlic, white wine, clam broth, and pomodoro with French Country bread

Outrageously cheesy and creamy, made with Asiago, white sharp cheddar, gorgonzola and parmesan cheese with speck ham, tomatoes, and mini penne pasta | Not your typical kids Mac & Cheese

Breaded, baked with mozzarella cheese and Pomodoro sauce | Vegetarian

From the nutrient-rich ice-cold waters of Patagonia. Well marbled, with a firm, delicate quality that is light in the mouth. Grilled, served over a Tuscan bean, pancetta medley with tossed arugula & balsamic vinaigrette (Blacken +$2)

Grilled center-cut swordfish steak, topped with a luscious compound butter infused with fresh lemon, fragrant parsley, and aromatic garlic, which melts into the fish, adding a bright & savory richness. Served with grilled smok,y tender asparagus

Two 6 oz. Nova Scotia cold water lobster tails, steamed and grilled, served with drawn butter

A 6 oz. Bistro filet tenderloin with a 6 oz. steamed and grilled Nova Scotia cold water lobster tail Or With 4 Clean, sweet, and ready to serve Snow Crab Cocktail Claws

Second in tenderness to the tenderloin steak, the flat iron is well marbled, richly flavored and juicy (Best when cooked no more than medium doneness)

A rare find, known as a petite tender, lean , yet surprisingly tender, and offers a milld beefy flavor, Often compared to a filet mignon in terms of tenderness.

The most tender beef cut lean yet succulent, with a buttery texture, & subtle flavor | 8 oz $58 | 6oz $48

A tender center-cut New York strip steak with intense flavor and bold, beefy notes | $58 16oz | $36 Manhattan Cut

A Holstein cut that offers a deep and more intense beefy flavor. High-quality marbling gives exceptional flavor and
tenderness, One of the most tender beef cuts (Blacken +$2)

A rich and bold beef flavor, with a tender texture and satisfying chewThe bone helps retain moisture ensuring the steak remans juicy and flavorful

A well marbled rib eye steak dry aged for 45 days, giving it more tenderness and intense flavor

100% Grass fed, steak, lean, tender, and slightly sweeter tasting and higher in nutrition than beef

From Snake River Farms a lesser-known 8 oz. firmer cut with rich marbling, a unique flavor profile that is both rich and beefy, and an incredibly delicious cut of beef

Wagyu Flat Iron Steak is a hidden meat gem. This steak is rich and marbled and surprisingly tender

Sub Fries, Onion Strings NC, Asparagus +1.50, Cream Spinach +$1.50

Served warm with 740 chive butter with garlic and honey

For the Table (Serves 2-4)

Green Peppercorn $3.75 | Bleu Cheese Beurre Rouge $3.95

with Caramel Sauce | Pies Ala Mode +$1.75

Warm Bread Pudding with a Brandy hard sauce and vanilla ice cream

Vanilla custard with strawberries, crusted with caramelized sugar

Vanilla bean infused sweet cream custard, with a raspberry coulis

Fresh lemon and lime torte, topped with caramelized sugar and whipped cream

Made with Guittard Oban dark chocolate wafers, Ghirardelli semi-sweet chocolate topped with caramel sauce ,served with Haagen-Dazs vanilla ice cream

Black Angus beef with, mayo, mustard, pickle, lettuce, tomato & onion with fries

“All Natural bison with mayo, mustard, pickle, lettuce, tomato & onion with fries

Grilled teriyaki marinated all-natural chicken breast with mayo, lettuce, tomato, onion, pickle and fries. Add Cheese: American, Cheddar, Pepper Jack, Swiss, Bleu + $1.25 | Add: Bacon, Avocado +$1.95

Three mini meatballs with pomodoro sauce in a skillet

These oysters have a mildly salty, slightly sweet taste that makes them paradise found on the half shell

4-fresh blue point oysters, baked with a remoulade of fresh spinach, Pernod, and aged asiago cheese

A tasty twist on the classic ceviche, white jumbo shrimp marinated in lime juice, Valentina's Mexican hot sauce, with cilantro, onion, cucumber, jalapeno & avocado

Classic, 4 jumbo whites with house made cocktail sauce

Prince Edward Island Mussels, steamed with garlic,
white wine, clam broth, and pomodoro

Tempura style fried tender calamari with a Caesar style lemon, garlic anchovy creamy dipping sauce

1/2 Castroville “Globe” artichoke steamed and finished
on the grill with a garlic lemon aioli

Three, traditional, with our candied bacon bits

4 Pieces, Lightly breaded, quick fried with Frank’s Red Hot

Hickory slow smoked fresh Roma tomatoes, fresh mozzarella cheese, basil, extra virgin olive oil, and balsamic vinegar

Deliciously addictive, unique blend of white cheese, spinach, onions, jalapeños, tomatoes, and sweet red peppers

Vodka, blood orange, rosemary, agave nectar
fresh lime juice and soda

Vodka, ginger beer, lime

Vodka, muddled jalapeno & cucumber,
fresh lime juice, house-made syrup & soda

Gin, Jack Rudy small batch tonic,
fresh lime juice & soda

2 oz Gin with honey syrup and fresh lemon juice

2 oz. white rum, Lazzaroni maraschino liqueur,
fresh lime juice, and grapefruit juice

Fresh mandarin, pineapple, yuzu, & a spicy ginger-pepper blend from Roxy’s Remixes served 3 ways! • Barhill Honey Gin • Hanger One Mandarin Vodka • Lunazul Blanco Tequila

Crisp, aromatic, offering a juicy, tangy experience with lively acidity that beckons the next sip.
In the glass, it has a bright color with notes of ripe pear, and honey dew melon.
A must-try to truly understand what the people of Piedmont love to drink.

Balanced, energetic, bright wine with aromas of Meyer Lemon, white flowers, & mandarin orange with a mineral driven finish producing a textured yet crisp non-buttery profile.

Highly praised as a "stellar" and "super value" Napa Cab, showcasing succulent red cherry, plum, mocha, and cedar notes. It is a full-bodied, richly textured wine with structured tannins, offering both immediate appeal and aging potential.

A well-regarded Italian red wine known for its rich, fruity, and savory character, offers a deep, dark fruit flavors, hints of spice, and firm tannins, making it a good match for hearty dishes like grilled red meats. Italians call it “The Poor Man’s Cabernet”

A salad of seasonal pears, petite red & green whole leaf lettuces with candied walnuts, & blue cheese crumbles with our house-made champagne shallot vinaigrette.

Four partially shelled, wild-caught Snow Crab Cocktail Claws. The sweet succulent meat exposed from the claw offers a mild sweet flavor, delicate texture, and snow-white color finished with butter, garlic, parsley & fresh lemon. (As an entrée, 8 Claws served with La Brea Sour Dough bread $42)

Grilled, wild-caught Chilean Seabass, sourced from pristine waters, with rich flavor and luxurious texture. Finished with lemon caper butter sauce. Served with grilled smoky tender asparagus

5 Plump Jumbo shrimp sauteed in a blend of cream, white wine, butter & hint of lemon, with aromatic garlic and just a touch of red pepper flakes for a subtle kick over a bed of al dente linguini pasta

A rare find, known as a petite tender, lean, yet surprisingly tender, and offers a mild beefy flavor. Often compared
to a filet mignon in terms of tenderness. Served with mash, asparagus & our signature Peppercorn steak sauce

The most tender beef cut lean yet succulent, a buttery texture, & subtle flavor. Served with Yukon Gold Mash potatoes and sauteed spinach

A Holstein cut that offers a deep and more intense beefy flavor. High-quality marbling gives exceptional flavor and tenderness. It is one of the most tender beef cuts. With Yukon Gold mashed potatoes, & sauteed spinach (Blacken +$2)

A well-marbled tender cut with a “classic” steak flavor. With Yukon Gold mashed potatoes, sauteed spinach, and Bleu Cheese Beurre Rouge steak sauce