The Menu
Appetizers
ESCARGOT
Baked escargot in a rich herb butter, accompanied by French bread
20
RATATOUILLE
Eggplant, Zucchini, tomato, onions, and garlic, baked in olive oil and herbs, topped with a roasted red pepper sauce
16
BACON WRAPPED PRAWNS
Tender prawns wrapped in hickory smoked bacon, served with spicy aioli
22
JAPANESE SCALLOPS
Served on a bed of pineapple raspberry butter and balsamic reduction
19
CRAB CAKES
Lump crab, red bell pepper, and shallot cakes, sautéed in herb butter, topped with creamy roasted red pepper sauce, lemon beurre blanc drizzle, and micro herbs
20
FLEUR DE COURGETTES
Filled with stracciatella mascarpone and mozzarella cheese on a bead of roasted pepper cream sauce
14
STEAK TARTARE
Chilled, raw, and tender steak, deliciously prepared and topped with Italian Oscietra caviar. Served with toasted French bread
21
DEVILED APPLES
Granny Smith apple slices topped with Manchego cheese, Serrano ham and spicy apple butter jam
16
ANGEL’S DEVILED EGGS
Heavenly elevated deviled eggs topped with micro chives
18
BLACK CEVICHE
Tender Tiger Shrimp served with fresh cucumber, shaved red onion, Japanese Yoom tomatoes, and avocado topped with crispy potato strips and yuca chips
18
Soups And Salads
All of our salad dressings are made in-house. Choice of Blue Cheese, Ranch, Caesar, Louie, or Sherry Honey Vinaigrette
LOBSTER BISQUE
Luscious bisque full of tender chunks of lobster meat
15
CREAMY FRENCH ONION SOUP
A velvety smooth, creamy onion soup topped with a slice of toasted baguette and melted Gruyère cheese
14
CAESAR SALAD
Romaine lettuce with house-made Caesar dressing, croutons, and shaved parmesan. Choose your salad preparation with or without anchovies
13
WEDGE SALAD
A crisp wedge of iceberg lettuce topped with creamy blue cheese dressing, smoky bacon, ripe tomatoes, red onion, and blue cheese crumbles, finished with fresh cracked pepper for a cool, crunchy classic.
16
BEET SALAD
Spring mix, beets, black fig, feta cheese, tomato, toasted almonds, sherry honey vinaigrette
16
MELON SERRANO SALAD
Freshly shaved cantaloupe, thinly sliced Spanish Serrano ham, Manchego cheese, strawberries, and toasted almonds, topped with a citrus vinaigrette
16
Steaks
Every steak is topped with Herb Garlic Butter and Fried Kale. SAUCE ACCOMPANIMENTS – Choose from Demi-glace, Black Peppercorn, Béarnaise, or Creamy Horseradish 3
45-DAY DRY AGED BONE-IN NEW YORK STRIP, 18OZ
85
DELMONICO RIBEYE, 24oz
90
FILET MIGNON, 8oz
57
PRIME TOMAHAWK, 50oz
175
PICANHA, 16oz
45
PRIME NEW YORK, 16oz
60
DRY-AGE PRIME COWBOY, 18oz
75
FULLBLOOD AUSTRALIAN WAGYU 9+, 3oz MINIMUM
35/oz
Steak Add-Ons
FOIE GRAS, 2oz
22
SHRIMP SCAMPI
19
LOBSTER TAIL, 5oz
26
BLUE CHEESE CRUST
8
MUSHROOMS AND ONIONS
9
OSCAR STYLE
22
Main Dishes
SEARED DUCK BREAST
Duck breast marinated in red pepper aioli, seared and topped with red wine demi-glace and micro herbs. Accompanied with potatoes au gratin
49
COQ AU VIN
Succulent chicken braised in burgundy wine with pancetta, mushrooms, carrots, onions, garlic and fresh herbs. Served with garlic mashed potatoes
38
CHICKEN FRICASSEE
Tender, slow cooked chicken and vegetables in a rich cream sauce. Served with garlic mashed potatoes
38
PAN-SEARED SALMON
Faroe Island Salmon topped with lemon beurre blanc sauce. Accompanied by creamy roasted red pepper risotto*
39
BRANZINO A LA BRAZA
Grilled whole boneless branzino, accompanied by tabbouleh and topped with lemon beurre blanc sauce
45
BRAISED LAMB SHANKS
Lamb shanks slowly braised in red wine and herbs, served with garlic mashed potatoes
65
LOBSTER MAFALDINE
Lobster tail perched atop Mafaldine pasta tossed in a creamy lobster sauce, cherry tomatoes, fresh spinach leaves, and delicate loroco flowers
55
PORC ET HARICOTS
French cut pork chop marinated with herbs and Dijon, seared and served atop white beans simmered in a delicious tomato and bacon sauce
37
Sides
TWICE BAKED POTATO
Potato mixed with butter and sour cream, topped with cheese, bacon and chives
12
STUFFED PASILLA PEPPERS
Grilled mild pasilla pepper, stuffed with melted mozzarella cheese and topped with red pepper cream sauce
11
POMME FRITES
Thick cut French fries
8
KOHLRABI
German turnip grilled and finished with herb butter
14
LEMON BUTTER ASPARAGUS
Asparagus sautéed in lemon butter herb sauce with hollandaise*
13
BAKED SWEET POTATO
Topped with butter and sugar, brûlée style. Finished with a light dusting of cinnamon
10
CREAMED SPINACH
Creamy spinach with butter, garlic, and a touch of seasoning
14
HERB RISOTTO
Creamy risotto with fresh herbs
12
GARLIC MASHED POTATOES
Buttery and smooth mashed potatoes
10
Desserts
GRAND MARNIER CRÈME BRULEE
Topped with fresh whipped cream and berries
14
MOELLEUX AU CHOCOLATE
A warm, decadent chocolate cake with a rich, molten center, served with vanilla ice cream and finished with a touch of chocolate drizzle
16
DEVIL’S RED APPLE
A whole apple poached and soaked in mulled wine for 3 weeks, then cored and filled with cream cheese icing. Served with vanilla ice cream, fresh whipped cream and a drizzle of caramel sauce
14
GÂTEAU AU RHUM
A rich, glazed rum cake accented with cream-cheese frosting
16
BAKED ALASKA
Sponge cake topped with ice cream and covered in meringue. Finished tableside
15
LEMON TART
A baked buttery, shortbread-like crust filled with a tangy, creamy lemon curd
15
*Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.