We are now offering online orders!
APPETIZERS
CHEF’S SELECTION OYSTERS 25 | 45
Rotating selection East Coast served with mignonette & fresh horseradish root
COLOSSAL SHRIMP COCKTAIL 20
Served chilled with fresh lemons & zesty cocktail sauce
CAVIAR CANAPE 24
Smoked salmon on brioche with herbed cheese and caviar
CUT SEAFOOD TRIO 22
cocktail shrimp with sauce, smoked salmon canape brioche and a potato with caviar, creme fraiche, chives
EMPANADAS 20
Filled with duck confit & herbed goat cheese with ginger plum honey
CAVIAR SERVICE
RUSSIAN OSETRA AMBER 100
1 oz
OSETRA BLACK 200
1 oz
BELUGA HYBRID 250
1 oz
SALADS
Add Lobster MP | Add Chicken 14 | Add Shrimp 18 | Add Anchovies 4
CUT CAESAR SALAD 14
Romaine hearts, parmesan, black pepper & croutons
WEDGE SALAD 16
Baby iceberg, Moody blue cheese dressing, smoky peppered bacon, cherry tomatoes
HARVEST SALAD 14
Kale, roasted sweet potato, wild rice, green apple, goat cheese, walnut maple dijon
SOUPS
FRENCH ONION SOUP 14
Grilled bread, caramelized gruyere
SEASONAL SOUP 8 | 14
Ask your server for more details
ENTREES
SLOW-BRAISED NZ LAMB SHANK 38
Harissa glaze, over 3 cheese wild mushroom risotto, mint chimichurri
HERBED PANKO ENCRUSTED HALIBUT 48
Seared and served with smashed fingerling potatoes, broccolini, romesco & miso-lemon beurre blanc
CRAB CAKES 36
Three jumbo cakes with remoulade & dressed greens
DRUNKEN LINGUINE 42
Sautéed lobster, shrimp, prosciutto, burrata & basil deglazed with vodka & finished in a tangy marinara with a touch of cream
CUT CRAFTED BURGER 18
Wagyu beef, choice of cheese/addons (Cheddar, gruyere, blue cheese, caramelized onions, peppered bacon) with LTO and French fries
CUT EXCLUSIVES
Includes choice of one side and one sauce
AMERICAN WAGYU TOMAHAWK 168
Snake River Farms | 32 oz
KOROBUTA PORK CHOP 62
Kurobuta pork is the pork equivalent of American Wagyu beef from the Berkshire breed pig | 12 oz
SURF 'N' TURF 75
8oz filet with fresh lobster tail
FROM OUR GRILL
Includes choice of one side and one sauce
CAB PRIME GRADE STEAK SELECTIONS
16OZ THICK CUT DRY-AGED RIBEYE 68
8OZ CENTER CUT FILET 58
12OZ FLAT IRON STEAK WAGYU 53
SAUCES
Tri-peppercorn Au Poivre | CUT Steak Sauce | Red Wine Shallot
ADDITIONS
Moody Blue Cheese 6 | Caramelized Onions 8 | Sautéed Mushrooms 8 | Bone Marrow Butter 5 | Truffle Butter 5
SIDES
SMASHED FINGERLING POTATOES
with garlic parmesan crema
FRIED BRUSSEL SPROUTS
with crispy prosciutto and hot honey
BROCCOLINI
with romesco sauce, toasted almonds & parmesan cheese
MILLIONAIRE’S BACON
extra thick Nueske’s bacon, peppered & candied
BAKED MAC & CHEESE
mixed cheeses, herbed panko crust
CUT CRISPY FRENCH FRIES
served with ketchup & CUT fry aioli
COCKTAILS
SPICY BOMBUS
Gin | Hot Honey | Lemon | Egg White
LUSTY LADY
Gin | Lime | Cranberry | Lavender Bitters | Egg White | Simple
NEARLAND
Willet Bourbon | Cynar | Cherry Liquor | Absinthe
LASTRAPPE
Rum | Passion Fruit | Grapefruit | Golden Falernum
GUILLERMO
G4 Blanco Tequila | Sweet Vermouth | Lemon | Lime | Simple
SEASONAL COCKTAILS
OL’ BLUE EYES
Gin | Spritz of dry vermouth | Lemon Expression | Blue Cheese Olive
THE COLONEL’S CURE (HOT)
Colonel E H Taylor Bourbon| Poli Camomilla Grappa | Yellow Chartreuse | Drambuie | Szechuan Bitters
SMOKED WINTER CLASSIC
Rye | Amaro Nardini | House Vermouth | Bitters Blend
GOURDGEOUS SOUR
Tequila | Lemon | Orgeat | Egg White | Pumpkin
MOCKTAILS
ELDERFLOWER TONIC
Aplos Arise | Elderflower Syrup | Lemon | Club Soda
ALL DAY CHILL
Aplos Calme | Lime | Cucumber | Ginger Beer