CLASSIC COCKTAILS

Espresso Martini

Fresh brewed espresso, Three Olives espresso vodka, Kahlua, Frangelico

Cali-Politan

Ketel One, Cointreau, fresh lime, cranberry

Dirty Goose Martini

Grey Goose, olive juice-down and dirty

Herradura Margarita

Herradura Silver, Grand Marnier, fresh lime, sour

Old Fashioned

Four Roses Bourbon, sugar, Angostura bitters, Luxardo cherry, orange peel

Whiskey Sour

Bulleit Bourbon, fresh lemon, simple syrup, orange, Luxardo cherry

Manhattan

Basil Hayden’s Bourbon, Sweet Vermouth, bitters, Luxardo cherry

Aperol Spritz

Aperol, Prosecco, club soda, orange

Starters

Mediterranean Hummus

Heavenly house made hummus. Pita chips and English cucumbers 14

Cocktail Shrimp

Jumbo Gulf Shrimp with house made cocktail 15

Acapulco Ahi Tuna

Seared sesame coated sashimi, wasabi and Asian mayo 20

Golden Fried Brussel Sprouts

Finished with an Asian aioli and balsamic reduction 12

Signature Entrees

Served with Artisan Bread and Salad. Substitute Caesar 4 (Split Fee 10)

Atlantic Salmon

Wild caught. Fire grilled and served with Saffron rice and seasonal vegetables 32

Jumbo Shrimp Scampi

Jumbo Gulf Shrimp dancing in a garlic white wine lemon sauce over linguine 29

Vegetable Scampi with Zucchini Noodles Available

Filet Mignon

8 oz. Angus Prime center cut. Baked Potato and Chef’s vegetables 56

Blue cheese encrusted 4

Autumn Apple Demi Pork Chop

12 oz Pork Chop fire grilled and finished with an aromatic apple demi-glace. Complemented with mashed potatoes and Chef’s vegetables 44

Shrimp Colony

Gulf Shrimp served fried, grilled, blackened or Thai honey.

Saffron rice and seasonal vegetables 29

Chicken Marsala

Tender breast and fresh mushrooms sautéed in a rich marsala wine reduction. Served with mashed potatoes and chef’s vegetables 33

Plant Based Chicken Marsala Available

*A 3% processing fee will be added to all credit card transactions. Tabs left open at closing will be    subject to an 18% gratuity

*Consuning raw or undercooked meats,poultry,seafood,shellfish or eggs may increase your risk of foodborne illness