Menu
Beginnings
T’s Calamari
15
Mango Vinaigrette / Crisp Chili Aioli
Brie
16
Summer Berry Compote / Candied Walnuts/ Toast Points
Crab Cakes + Scallops
24
Creamed Corn / Tropical Salsa
Mushroom Tartine
17
Goat Cheese + Honey / Thyme / Sherry French Bread
*Tuna
21
Seared Rare / Blackberry Puree / Sesame Seed Encrusted
Korean Short Ribs
17
Flanken Style / Soy Marinated / Gochujang Aioli
Clams
23
Coconut Milk / Ancho Chili / Toast Points
Oyster Rockefellae
21
Creamy Spinach / Mango / Tequila Spiked / Toast Points
Duck Fat Fries
14
Garlic Truffle Aioli / Parmesan Dust / Herbs
Mains
Add on Chicken 10 • Shrimp 11 • Scallop 17
Prime Rib
39
Served after 5 PM on Friday + Saturday / Upon Availability
Au Jus / Horseradish Cream
Filet Mignon
46
Reserve Steak Sauce / Truffle Fries
Bone-in Ribeye
49
Chimmichurri / Au Gratin Potatoes
*Rack of Lamb
46
Apricot Glaze / Golden Raisin Granola / Duck Fat Potatoes
Duck Breast
38
Chili Crisp Sweet Soy / Glass Noodles + Veggies
Pork Chop
32
Summer Berry compote / Ancho Chili Rubbed / Au Gratin Potatoes
*Tuna Poke Bowl
36
Raw / Ginger Marinated White Rice
Wonton Chips
Seaweed Salad Gojuchang Aioli / Chili Cucumbers / Lime Beans
Trout
32
Blackened / Corn Purèe / Lima Bean and Chorizo Succotash
Pasta
19
White Wine Butter / Chopped Clams / Toast Points
Salmon
32
Lemon Compound / Mango Marinated Leeks / Broccolini / White Rice
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness