Dinner

First Course

CHILLED SEAFOOD PLATTER (PER PERSON) 35
MAINE LOBSTER / DUNGENESS CRAB / MARKET OYSTERS / PRAWNS

OYSTERS ON THE HALF SHELL (6 PIECES) 13
APPLE MIGNONETTE / COCKTAIL SAUCE

MARYLAND STYLE CRAB CAKE 18
CELERY ROOT SLAW / RED BELL PEPPER PUREE

SEARED FOIE GRAS 22
CARAMELIZED APPLES / HARD CIDER REDUCTION

BUTTERNUT SQUASH RAVIOLI 16
TOASTED PINE NUTS / SHAVED PARMESAN

CALIFORNIA GOAT CHEESE AND PEAR SALAD 15
TENDER LOLA ROSA GREENS / WALNUTS / SHERRY VINAIGRETTE

BABY ICEBERG SALAD 10
POINT REYES BLUE CHEESE / BACON / TOMATO

HEARTS OF ROMAINE SALAD 10
CAESAR DRESSING / CRISP BREAD STICKS / PARMESAN

ORGANIC BABY MIXED GREENS 10
MARINATED TOMATOES / CITRUS VINAIGRETTE

FENNEL CRUSTED AHI TUNA 18
CARROT / GREEN ONION / DAIKON / WASSABI VINAIGRETTE

PRAWN "COCKTAIL" 12
CLASSIC COCKTAIL SAUCE / SPICY HERB PUREE

SMOKED SALMON 12
RADISH SALAD / CRISP PUMPERNICKEL BREAD

LOBSTER CORN CHOWDER 9
CORN & LOBSTER FRITTER / CHILI OIL

FILET 30

PETIT NEW YORK STRIP 29

NEW YORK STRIP 39

KANSAS CITY RIB-EYE 42

FLAT IRON 25

PORTERHOUSE FOR TWO / 42OZ. 85

OREGON WAGU BEEF SHORT RIB 32
SAFFRON ORZO RISOTTO / GARLICKY GREMOLATA

CRISPY DUCK BREAST 29
CANDIED ORANGE / TANGERINE REDUCTION

ROASTED PETALUMA ORGANIC CHICKEN 25
ARUGULA / PRESERVED LEMON

THYME BASTED PORK CHOP 29
QUINCE RELISH / ROSEMARY

PEPPER CRUSTED TUNA 31
RED ONION MARMALADE / GINGER REDUCTION

WILD KING SALMON 27
BACON BRAISED WINTER GREENS / BROWN BUTTER

HAWAIIAN SWORDFISH 28
TEXAS SWEET ONION PUREE / TOMATO COMPOTE

BUTTER POACHED MAINE LOBSTER 62
RITZ CRACKER STUFFING / CHARRED LEMON

PETITE FILET AND BUTTER POACHED MAINE LOBSTER 59
RED WINE REDUCTION / RITZ CRACKER STUFFING&NBSP;/ CHARRED LEMON

CREAMED SPINACH 4

HONEY GLAZED CARROTS 5

ASPARAGUS 6

ASSORTED MUSHROOMS 5

GRILLED VEGETABLES 6

YUKON GOLD PUREE 3

"CP" FRIES 3

PARMESAN POTATO GRATIN 5

TWICE BAKED TRUFFLE POTATO 6

MAC & GOAT CHEESE 5