GARDEN

ICEBERG WEDGE SALAD - avocado / blue cheese / lump crab / neuske's bacon 14

ROMAINE HEARTS - baby gem / green caesar / white anchovy 12

SPINACH SALAD - blood orange /  goat cheese / fennel / sherry vinaigrette 11

SUNIZONA TOMATOES - goat mozzarella / queen creek olives / fig balsamic 14

ASPARAGUS & BURRATA - lemon / micro basil / grapefruit / sea salt 15

*CHILLED

AHI TUNA & CURED SALMON - micro greens / tangerine / citus crème fraîche 17

KING CRAB & BEEF ROULADE - wasabi root / ponzu / tempura 18

CHILLED CAULIFLOWER SOUP - truffle / english pea / basil 10

EAST MEETS WEST OYSTERS - asian pear mignonette / vodka cocktail sauce 18

BEEF CARPACCIO - king crab / 7 minute fried egg / chive cream 16

 

*WARM

LOBSTER & CORN BISQUE - short rib croquette / charred corn 13

FOIE GRAS DUO - seared & prosciutto wrapped torchon / onion jam / apricot marmalade 19

CRISPY PORK BELLY - seared scallop / white bean puree / blueberry-vanilla gastrique 16

 

*MAIN

CHILEAN SEA BASS - potato 'risotto' / artichoke / braised oxtail 39

WHOLE MAINE LOBSTER - mushroom stuffed / truffle / lobster sauce 42

7 oz WAGYU FLAT IRON - maine lobster / bone marrow / grilled bread / bordelaise 53

HERB GNOCCHI - morel mushroom / fava bean / kale 12/26

WAGYU SHORT RIB RAVIOLI - baby squash / maine lobster ragout / chanterelles 15/35

*ALL NATURAL LOCALLY RAISED CEDAR RIVER BEEF

20 oz PRIME BONE-IN RIBEYE - confit fingerling / bernaise 46

8 oz FILET - horseradish crust / marsala mushrooms 39

10 oz PRIME NEW YORK - blue cheese / grilled onions / burgundy jus 38

 

*RANCH

8 oz BUFFALO TENDERLOIN - bacon / purple sweet potatoes / brandied cherries 43

14 oz STUFFED VEAL CHOP - prosciutto / roasted pepper / fontina / preserved lemon 48

DUCK X 2 - seared breast / leg confit / braised pear / fried leeks / port wine sauce 38

14 oz KUROBUTA PORK CHOP - caramelized apples / braised cabbage / mustard sauce 31

*FARM

LEMON GLAZED 1/2 CHICKEN - creamed onions / pork belly hash 27

16 oz LAMB SHANK - red wine braised / goat cheese dumplings / pinenut gremolata 35

SNAKE RIVER FARMS WAGYU LOIN - soy marinated / tempura king crab / asparagus 65

C.O.W. - cut of the week MP

*SEA

DIVER SCALLOPS - quinoa / kale puree / yellow pepper emulsion 34

WILD SALMON - potato wrapped / deconstructed gazpacho / avocado / shrimp 36

SUSTAINABLE PRAWNS - grilled lemon / chili / lemon-caper butter 29

AHI TUNA - potato fennel puree / basil pesto / heirloom tomatoes 38

 

ADDITIONS 8

mixed mushrooms
truffle mashed potatoes
asparagus / garlic butter
arizona vegetables
sautéed spinach
creamed sweet corn
kale sprouts & pancetta
baked potato 'fries'

lobster mac n' cheese 14

ACCOMPANIMENTS 12

truffle risotto
seared scallops
shelled king crab
seared foie gras

lobster bernaise 6

EXECUTIVE CHEF - Mel Mecinas
RESTAURANT CHEF - Benjamin Lieberman
GENERAL MANAGER - Liann Marks

*ITEMS CAN BE SERVED RAW OR UNDERCOOKED, CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.