Tenderloin and flank steak meatballs, Spanish Creole tomato sauce, Manchego Mornay sauce, Calabrian chili and seasoned breadcrumbs
Cork braised Spanish octopus, marsala reduction, spinach, shallot, fresh apple, lemon caper aioli
Tender island style calamari, choirzo sausage, banana peppers, garlic, shallots, cilantro lime aioli, aged balsamic glaze, Peruvian sweet peppers, chives
Chef-selected oysters, Josper baked, spinach, onions, garlic, parmesan, Nueske's bacon, Pernod, lemon caper aioli
Maine lobster, smoked gouda cheese sauce, andouille sausage, yukon gold chips, candied jalapenos, scallions
Julienne red onions, feta cheese, fresh watermelon, cucumber, mint simple syrup, spring mix with a balsamic glaze
Chopped hearts of romaine, fresh parmesan, cracked black pepper, crispy housemade croutons, roasted garlic Caesar dressing
The Josper oven is used as both a smoker and a grill
We use fruit wood to smoke meats and vegetables before loading it with mesquite charcoal for grilling at temperatures around 850° - 1000°
Jerk-rubbed, Josper applewood smoked and grilled, Chef's selection of potato and vegetable, served with herbed compound butter
Balsamic espresso reduction, Chef’s selection of potato and vegetable
Argentinian spiced rubbed, Josper grilled asparagus, herbed compound butter, gruyere mac and cheese
Greek style smashed potatoes, savory herbs, marsala reduction, sauteed spinach and beech mushrooms
Josper grilled, crispy sweet potato, fig and goat cheese compound butter, French green bean almondine, pickled blackberries
Josper grilled, parmesan and mushroom farro, lemon preserves, grilled asparagus and lemon aioli
Half pound, cracked, served chilled with Key West dijon, Chef's selection of potato and vegetable
Sauteed shrimp, garlic, shallots, roasted red pepper mornay sauce, parmesan cheese cream, sweety drops, pappardelle pasta
Pan-seared served with roasted red potatoes, sauteed spinach with sundried tomato pesto, peppercorn cream sauce
Miso glazed, pan seared, panang curry and coconut, broccolini, ginger infused black forbidden rice, crispy nori
Served in the shell, topped with Americaine sauce and crispy herbed parmesan breadcrumbs, mushroom cheddar truffle risotto, garlic sauteed kale
Togarashi spice rubbed, pan seared scallops, mashed purple Okinawa sweet potato, edamame puree, stir fry napa slaw
Pan seared tenderloin tips, crimini mushrooms, roasted garlic blue cheese sauce, Chef's selection of vegetable and goat cheese polenta
Meyer Natural Angus Choice 6 oz. Filet Mignon with balsamic espresso reduction, three beer-battered gulf shrimp and Chef's potato and vegetable
Substitute a Lobster Tail (add $18)