Our Menu

Crispy tempura fried cauliflower, hoisin chili sauce.

House made whipped ricotta with truffle honey and focaccia crostini.

Garlic rosemary focaccia with melted cheddar and mozzarella blend.

Wild mushrooms, cream cheese, shrimp, and crab claw meat.

Tempura fried shrimp with sweet and spicy aioli on a bed of greens.

Roasted bone marrow, onion jam, bacon jam, crostini, and arugula salad.

Chilled jumbo black tiger shrimp, carrot curls, and wasabi spiked cocktail sauce.

Fried AAA steak bites with Nashville hot honey.

Fresh mussels cooked with garlic, white wine, lemon, and cherry tomato with herb focaccia.

Stuffed mushroom cap with herb and garlic butter.

With wasabi spiked horseradish.

House cured pancetta with brown sugar, crushed pepper, and chilli.

Grilled whole romaine, house Caesar dressing, croutons, candied pancetta, shaved Parmigiano Reggiano.

Artisan greens, spinach, arugula, feta, orange, grapefruit, roasted pumpkin seeds, pickled onion, lemon poppy seed dressing.

Prime rib strips, arugula, mushroom, cherry tomatoes, Grana Padano, and balsamic dressing.

Seared ahi tuna, Asian salad, ponzu vinaigrette, pickled onions, crispy daikon.

6 pcs $24.00 | 12 pcs $44.00

6 pcs $18.00 | 12 pcs $32.00

Torched with wasabi mayo, jalapeno, and togarashi.

Spicy tuna, and scallions served on top of crispy fried rice.

Seared Brant Lake Wagyu, crab, cucumber, avocado, Capelin caviar.

Tempura shrimp, spicy tuna, cucumber, seared salmon, crispy daikon, spicy mayo.

Pickled radish, cucumber, avocado, spicy mayo, crispy daikon (Veg).

Ponzu, shallots, avocado, cucumber, and wasabi cream with tempura crisps.

Brant Lake Wagyu, pickled onions, citrus greens, crispy daikon, wasabi cream, togarashi.

Salmon or tuna.

Salmon or tuna.

6 oz $57.50 | 8 oz $63.50 • Filet mignon, gratinated goat cheese, red wine demi-glace, baby red skin potato and market vegetables.

6 oz $65.50 | 8 oz $73.00 • Filet mignon, shrimp, scallop, crab meat, asparagus topped w/ garlic, cream sauce, yukon gold mashed potatoes, and market vegetables.

8 oz top sirloin, 5 oz lobster tail loaded potato cheese puffs, pink peppercorn glaze, horseradish béarnaise sauce, and market vegetables | Sub Tenderloin +$16.00 | Striploin 10 oz +$6.00

Organic chinook salmon, mashed potato, lemon beurre blanc, sautéed green bean, topped with heirloom tomato confit.

Miso glazed black cod served with market veg and tempura yam.

Brant Lake wagyu ground, aged cheddar cheese, onion jam, artisan greens, spicy aioli, billionaire bacon, on a brioche bun with garlic-parm fries and truffle aioli.

Blackened chicken breast served with Yukon gold mashed potatoes and asparagus topped with Creole butter.

Linguini pasta tossed with garlic white wine sauce, shrimp, scallops, mussels, cherry tomato, parsley, and garlic focaccia bread.

Creamy lobster risotto, buttery lobster, asparagus, and cherry tomato.

House made tomato sauce with Garlic, chili, pecorino romano, and Parmigiano Reggiano.

6 oz $49.95 | 8 oz $59.95 • The leanest cut on the menu.

Heavily marbles and full of flavor.

Often referred to as the "King of Steaks".

Primal loin steak.

10 oz $53.50 | 14 oz $59.95 • Ribeye roasted for 8 hours with au jus & horseradish.

Served table side.

Inquire availability.

Asparagus Tips | Mushroom Risotto | Sauteed Mushrooms | Double Baked Potato | Loaded Potato Puffs | Market Vegetables | Fries | Garlic Parm Fries | Yam Fries | Truffle Mac & Cheese | Jalapeno Creamed Corn

Four Mushroom Gravy | Red Wine Demi | Au Jus | Peppercorn Sauce | Sesame Sauce | Bearnaise Sauce

Cream of wild mushroom medley served with garlic bread stick.

Insalata Caprese: fresh Roma tomatoes topped with buffalo mozzarella cheese. fresh basil drizzled balsamic reduction.

Ahi tuna, ginger, dice onions, cucumbers, Jalapeno, tomato and coconut cream

Served with crispy rice noodles, lemon and cocktail sauce
Cheese course

with crackers and red grapes, onion marmalade.

16hrs slow roasted, Yorkshire pudding, horseradish, Aus. Jus, Market vegetable and Yukon gold mashed potatoes.

10oz thick cut, high marbled brant lake, charbroiled. Served with Market Vegetable and Yukon gold Mashed potato

Stuffed with goat cheese and asparagus served in Chardonnay white truffle cream

Red wine and rosemary braised lamb shank, served with Yukon gold mashed and market vegetables.

Served with Furikake Japanese rice, pickle onion, ginger and mango cilantro salsa

Raspberry sorbet, vanilla cream garnish with mint.

Creamy, baked, with brittle top melted sugar, garnish with strawberry