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APPETIZERS
Steak Tartare 16
Traditional steak tartare, guacamole and mango salsa
Chipotle Skewers 17
Noisettes of grilled beef, petite cucumber Asian salad and cilantro cream
Escargot 19
Sauteed with garlic, shallots, fresh herbs, bordelaise sauce and baked in puff pastry
Tempura Shrimp 17
Deep fried, served with a roasted vegetable risotto cake, with a Soy glaze
Shrimp Cocktail 16
Tuna Tartare 18
Layered spicy tuna, avocado and mango
Maryland Crab Cakes 17
Fresh crabmeat, sauted peppers, onions and spices. Served with a petite salad
Oysters Rockefeller 17
Baked with sauted spinach and crispy bacon. Finished with a dill cream sauce
Smoked Scottish Salmon 16
Served with Cherry Tomatoes, cucumber and arugula
with toasted bagel chips. Finished with Dill Crme Fraiche
Mussels 15
Sauted with Garlic and White Wine with a Touch of Tomato. Served with crostini.
Chilled Shellfish Platter (for two persons) 42
Shrimp, Oysters, Crab legs, and Lobster
Oysters on the Half shell 16
(Inquire for daily selection)
Fried Calamari 15
Served with a Marinara sauce and Creamy Dijon mustard sauce
SOUPS
Lobster and Shrimp Bisque 15
Soup of the Day Market Price
SALADS
Caesar Salad 9
Served with a house-made Caesar dressing
Seasonal Tomatoes and Onions 10
(With Blue Cheese Dressing)
Greystone Salad 11
Arugula, radicchio, Poached Pear, Stilton Cheese,
Candied Walnuts, and Lemon Mustard Vinaigrette
Gathered Greens 9
Organic Baby Mixed Greens with Bell Pepper,
Carrot, Daikon and Lemon Thyme Vinaigrette
Roasted Beets with Frise 10
Served with Sonoma Goat Cheese Cake, Toasted Hazelnuts and
Granny Smith Apple Slices. Topped with Walnut Orange Vinaigrette
PASTA
Wild Boar Rigatoni 28
Rigatoni pasta tossed with Wild Boar ragu and peas,
finished with a Touch of cream and Parmigiano shaved.
Braised Oxtail Ravioli 29
House made Ravioli filled with Braised Oxtail.
With a Cabernet Bordelaise sauce, Shitake Mushroom and Sun dried tomatoes
Lobster Risotto 34
In a light, Spicy Tomato Sauce with Maine Lobster and Fresh Thyme
Linguine with Dungeness Crab 32
Shallots, Brandy, Tomato and a Touch of Cream
POULTRY
Double Breast Free Range Chicken 25
Grilled, Topped with Garlic, Rosemary and Lemon, served
with Garlic Mashed Potatoes and Swiss Chard Greens
Pheasant 32
Pan-seared Pheasant on semolina crusted, served with ginger bokchoy,
mashed potatoes, in a Madera wine and seasonal fig sauce .
FISH
Fresh Fish of the day Market Price
Salmon 29
Pan-seared served with herb-roasted fingerling
potatoes, sauted spinach and a dill buerre blanc
Ahi Tuna 36
Seared with Sesame Seeds and Black Peppercorn
and served over Wasabi Infused Mashed Potatoes
and Bokchoy. Topped with Tobico Caviar and Soy Glaze
Dover Sole 48
Sauted with lemon, white Wine and Butter
Served with Vegetables
SPECIALTY DISHES
Filet Oscar 42
Petit Filet Mignon, Asparagus, Jumbo Lump Crab and Bearnaise Sauce
Filet Diane 38
Filet Mignon Medallion, sauted Mushrooms and Demi-Glace Mustard
Filet & Shrimp 40
Filet Mignon Medallion grilled and Shrimp Scampi sauce
Filet and Lamb Chops 40
Filet Mignon Medallion and Lamb Chops grilled
And Rosemary Mushroom sauce
SEAFOOD
Live Maine Lobster* Market Price
(steamed or broiled) 3 lbs.
Served with mashed potatoes and vegetables
Alaskan King Crab Legs* Market Price
(steamed)
Served with mashed potatoes and vegetables
Jumbo Prawns and Scallops 38
Pan seared with scampi sauce.
Served with bokchoy and haystack potatoes
MEAT
*21 Days Prime Aged Beef
*Ribeye (Bone In) (24oz.) 42 (32oz.) 48
*Porterhouse 24oz. 45
*Porterhouse 48oz. (for two) 86
*New York 16oz. 40
Filet Mignon petite (8oz.) 36 (12oz.) 46
Served over grilled asparagus. Topped with
truffle infused veal reduction sauce and garnished with haystack potatoes.
Elk Chop 16oz. 44
Roasted and crusted with porcini mushrooms.
Served with collard greens and herb mashed potatoes.
Topped with a coriander and black berry reduction sauce.
Veal Chop 16oz. 44
Grilled and served over a bed of sauted vegetables.
Topped with a creamy Porcini mushroom Cognac sauce.
Colorado Lamb Chops 42
Almond-crusted lamb chops served with
chive and roasted garlic risotto in a lamb jus.
Bourbon Brined Pork Chop 29
Braised red cabbage, ginger mashed potato
and a whole grain mustard demi-glace
Buffalo Tenderloin 42
Served with Swiss chard greens, garlic mashed potatoes,
poached pear and a Port wine reduction sauce and dry figs.
Lamb OssoBuco 36
Lamb shank braised slowly in a cabernet wine and juniper
berry reduction sauce. Served over a bed of saffron risotto
Sauces
Barnaise 2
Shallot and Garlic 2
Bordelaise 2
Rosemary Mushroom 3
Butter and Sage 2
Six Peppercorn 2
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