Usda prime aged ribeye, slow roasted, served with a zinfandel horseradish demi-glace, roasted garlic chèvre smashed potatoes and grilled asparagus onion relish.
Bacon-wrapped usda prime filet chargrilled, roasted garlic chèvre smashed potatoes, peppercorn balsamic reduction, truffle salt and pickled beets.
Filet Mignon Royale*
Bacon-wrapped usda prime filet chargilled, topped with sautéed crabmeat and sauce béarnaise, served over roasted garlic chèvre smashed potatoes.
Akaushi Flat Iron Steak*
Akaushi flat iron steak basted with a fresh herb butter, chargrilled to order, topped with balsamic caramelized onions, fresh salsa verde, served over broiled manchego yukon gold potatoes and grilled asparagus.
Pinot Noir Blackberry Duck
Breast of duck marinated in a sweet citrus cinnamon olive oil, chargrilled, served over a ginger shiitake basmati rice, braised arugula and spinach and topped with a pinot noir blackberry demi-glace.
Rack of Pork
Frenched pork loin chop, basted with a fresh herb butter, chargrilled, slow-roasted, served over roasted garlic chèvre smashed potatoes, chorizo gravy and topped with a shrimp-crab spinach sauté.
Cognac Herb Tenderloin Tips*
Skewered usda prime beef tenderloin tips basted with a fresh herb olive oil, chargrilled, served over a cognac cream demi-glace, broiled manchego yukon gold potatoes and topped with a shiitake mushroom foie gras salsa.
Jumbo Sea Scallops
Jumbo sea scallops basted with a vanilla scented sesame olive oil, charbroiled, served over a smoked red bell pepper seafood broth, roasted corn risotto and topped with an heirloom tomato- parmesan relish.
Roasted Artichoke & Zucchini
Roasted artichoke hearts sautéed with leeks, spinach, arugula, piquillo peppers and roasted corn, finished in a citrus olive oil broth, served over zucchini "noodles" tossed in a chèvre herb tomato sauce and topped with toasted cashews.
Pan Roasted Chicken & Shrimp Fried Rice
Deboned chicken basted with a ginger mint glaze, pan-seared, served with shrimp fried rice, citrus hoisin chile sauce, bok choy cashew relish and drizzled with a toasted sesame hollandaise.
Shellfish & Roasted Corn Sauté
Gulf shrimp, mussels, sautéed with leeks, roasted corn, chorizo, fresh herbs, topped with roasted butter poached lobster, heirloom tomato crab relish, served over cognac roasted corn cilantro seafood butter broth and served with hot potato bread.
Citrus Herb Snapper
Fresh snapper fillet coated in a citrus herb breading, pan-fried, topped with an orange fennel-watermelon radish relish, served over spinach rosemary coulis, blood orange coulis and pistachio arugula.
Fresh atlantic salmon fillet pan-seared, sautéed with smoked red bell peppers, leeks, fresh herbs, finished in a citrus pepper vodka sauce and drizzled with an avocado coulis. Served over smoked portobello risotto.
Harry's "Kobe" Burger*
Fresh ground american "kobe" wagyu beef, chargrilled to order, topped with pecan smoked bacon, mozzarella cheese, iceberg lettuce and heirloom tomatoes. Served on a house onion bun toasted with a foie gras herb butter and an ancho chile aioli with truffle french fries.
Roasted Garlic Chèvre Smashed Potatoes
Smoked Portobello Risotto
Roasted Corn Risotto
Truffle French Fries
Braised Arugula & Spinach
Ginger Basmati Rice
Broiled Manchego Yukon Gold Potatoes
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Dark chocolate sablee pastry dough, banana caramel , sesame praline, rum ganache, milk chocolate tahini mousse, toasted meringue.