Main Menu Page | Lunch

D I N N E R   M E N U

FRUIT & CHEESE PLATTER
Three 2oz. Artisan cheeses served with seasonal fruit and parmesan toast points - 10
ASPARAGUS
Lemon-thyme braised, with hearts of palm, grape tomatoes, red onion, and parmesan - 9
CRABCAKES
jicama slaw, and spicy remoulade - 9
CRISPY CALAMARI
Flash fried and served with red pepper aioli - 9
SEARED SEA SCALLOPS
With roasted tomato artichoke butter and grilled flat bread - 13
SHRIMP COCKTAIL
zesty cocktail sauce & fresh lemon - 12
CHICKEN BROCHETTES
With chipotle aioli and jicama slaw - 9
CRISPY LOBSTER SKINS
yukon gold potato filled with sautéed lobster, bacon, leeks, parmesan cheese, and red pepper aioli - 14
SESAME CRUSTED AHI TUNA
With ponzu sauce and asian fruit compote - 11
BLUE POINT CRAB CLAWS
With a lemon herb garlic butter sauce - 11
SMOKED SALMON
Cilantro and orange cured, house smoked salmon with accompaniments - 10
RAVIOLI
Spinach pasta pillows filled with cheese and tossed with

sauteéd duck confit, fresh herbs, and brown butter sauce - 10
BAKED BRIE EN CROUTE
With raspberry sauce and fresh berries - 10
 

WORLD FAMOUS CLAM CHOWDER
cup - 4 bowl - 6
TOMATO CRAB BISQUE
cup - 4 bowl - 6
CILANTRO CHICKEN W/ TOMATO
cup - 4 bowl - 6
THREE TOMATO GAZPACHO
cup - 4 bowl - 6 add shrimp - 4 add avacado - 2
HOUSE
Fresh cucumber, grape tomato and carrot - 5
CAESAR
Classic with tapenade crouton - 5
SPINACH
Honey-cider pecan vinaigrette, toasted pecans, gorgonzola and sliced granny smith - 5
TOMATO & MOZZARELLA
Fresh mozzarella, vine ripened tomatoes, aged balsamic, extra virgin olive oil - 8
FIRE AND ICE
Lettuce wedge with fire roasted pepper vinaigrette, bleu cheese, tomato, spiced pecans, and rye croutons - 8
 

All pizzas baked in a brick oven with hand rolled pizza dough - 12
MARGHERITA
Roma tomatoes, basil, and roasted garlic
LOMBARDI
Italian sausage, pepperoni, jalapenos, red onions, diced tomatoes, goat cheese and mozzarella with red sauce
STOCATZO
Pulled rotisserie chicken, roasted garlic, carmalized onions, goat cheese, and fresh rosemary
BOVINO
Bacon, spinach, portabello mushrooms, mozzarella and alfredo sauce
FRUTTI DI MARE
Shrimp with basil pesto alfredo, artichoke hearts, spinach and roma tomatoes
BIANCO
grilled chicken, mushrooms, bacon, mozzarella and parmesan, classic alfredo
QUATTRO FORMAGGIO
Fontina, mozzarella, provolone and parmesan with roasted garlic and fresh basil
BLACK & BLEU
Black Angus beef, mushrooms, bleu cheese, basil pesto marinara sauce
 

CEDAR PLANK SALMON
Our house specialty, covered with a sweet mustard glaze, served with parmesan risotto - 23
DUCK BREAST
Dried fig and pomegranate sauce, truffle chive whipped potatoes - 26
RIBEYE
With housemade worcestershire, whipped potatoes and horseradish sauce - 28
FILET
grilled with red wine sauce and dauphinoise potatoes
7 oz. - 30.00, 9 oz. - 34.00, 12 oz. - 38.00, add bleu cheese - 2
RACK OF LAMB
Whipped potatoes and rosemary infused red wine sauce - 30
Or let Executive Chef Clay Falkner feed you. Four Courses -65 per person
 

CORIANDER CRUSTED TUNA
Sautéed spinach and shiitake mushrooms with Port wine reduction and rice cake - 24
PETRALE SOLE
With risotto, roasted chili sauce, sugar snap peas and grape tomatoes - 26
BROILED TILAPIA
Walnut crust, apple risotto, sautéed spinach, and truffled cream - 19
LOBSTER TAIL
Champagne-vanilla bean-orange buerre blanc, served with risotto and asparagus
8oz. - 45.00, 14 oz. - 65.00
JUMBO SHRIMP
Sautéed shrimp, with smoked tomatoes, crushed red pepper, bacon, fresh basil, and vodka

butter sauce served over penne - 24
RAINBOW TROUT
With pecan brown butter, mushroom risotto, sundried tomatoes with french green beans - 23
DOVER SOLE MEUNIERE
Prepared tableside with roasted garlic, white wine, butter sauce - 36
SAUTÉED CHILEAN SEABASS
In a garlic meuniere sauce with saffron whipped potatoes and sautéed spinach - 36
 

FLAT IRON STEAK
8 oz. Flat iron with cherry red wine reduction, french fries, and grilled asparagus - 20
OKC STRIP
12 ounce cut served with a brandy mushroom sauce and whipped potatoes - 28
PORTERHOUSE
22 ounce cut served with whipped potatoes, grilled vegetables, and red wine sauce - 36
BEEF SHORT RIBS
With sweet chipotle sauce served with whipped potatoes and grilled asparagus - 22
THE “PTL”
Pecan crusted pork tenderloin with poblano peach chutney, with whipped potatoes - 22
ROTISSERIE CHICKEN
1/2 Roasted chicken with whipped potatoes, green beans and sundried tomatoes - 18
ANGRY PEPPERS
Roasted poblano and red bell peppers, stuffed with mascarpone and ricotta cheeses, mushrooms

and fresh spinach, and tossed with fettuccine pasta - 15
DEEP FORK FETTUCCINE
With alfredo sauce - 12
Add grilled chicken breast - 4 add grilled shrimp - 8, add lobster - 12, add grilled vegetables - 4
STEAK DIANE
Beef medallions with a brandy mushroom cream sauce - 26
“MAC AND CHEESE ”
Truffled asiago cream with leeks and roasted tomatoes - 14
Add pulled rotisserie chicken - 4, add sautéed jumbo shrimp - 8, add lobster - 12
STEAK FETTUCCINE
With sautéed mushrooms, roma tomatoes, basil pesto cream - 18
ANGELHAIR
With plum tomatoes, fresh basil, garlic, and extra virgin olive oil - 12
Add grilled chicken breast - 4, add grilled shrimp - 8, add lobster - 12
SURF AND TURF

9 oz. filet mignon and 8 oz lobster tail with red wine sauce, drawn butter, dauphiniose

potatoes and grilled vegetables - 75
 

SAUTEED SPINACH AND SHIITAKE -5

STEAMED BROCCOLI -5
SAUTEED MUSHROOMS -5

HOLLANDAISE -6
FRENCH FRIES WITH TRUFFLE CREAM -4

GRILLED VEGETABLES -4
RED CHILE ONION RINGS -4

SUGAR SNAP PEAS -5
AU GRATIN POTATOES -5

BRAISED ASPARAGUS -6

Main Menu Page | Lunch