Dinner Menu

fresh oysters roasted in shallot duck fat, bacon, chive, Béarnaise

baby artichokes, mushrooms, za’atar aioli

fried cubed bison, harissa, house steak sauce aioli, grilled lemon wedge

confit roma tomatoes, garlic, basil, chives, burrata cheese, toasted crostinis

three colossal shrimp poached in old bay and citrus brine, classic cocktail sauce

½ dozen seasonal selection from the coast, mignonette, hot sauce, lemon

raw hamachi, watermelon radish, grilled persimmon, yuzu ponzu, microgreens, furikake

king crab legs, lobster tail , shrimp cocktail, 1/2 dozen fresh oysters, togarashi seared tuna, pre-dining selection preferred—ask your server for availability

crisp iceberg lettuce, bacon, chopped egg, pickled onions, creamy blue cheese, peppercorn ranch dressing

butternut squash, onion, granny smith apple, coconut milk, crispy pumpkin seed garnish

Let our kitchen treat your table to a rotating selection of our finest seasonal offerings. Ask about our optional wine pairings to accompany your meal. 10% of proceeds go to support monthly community partners.

Riverence red rainbow trout, mushroom risotto, roasted brussels sprouts, caper butter, marcona almonds

wild tiger shrimp, our signature black garlic butter sauce, crostini

pan seared half chicken, mashed potatoes, roasted brussel sprouts, bordelaise

SRF short rib wagyu, savory tomato sauce, housemade pasta, parmesan, basil

butternut squash puree, rainbow carrots, crispy shallots, bordelaise

10 oz skirt steak, served sliced, chimichurri and bearnaise sauces, beef fat fries

two house-ground steak patties, mustard, onion, truffle aioli, pickles, American cheese, toasted potato roll, beef fat fries 

browned garlic butter, roasted garlic cauliflower puree, sliced mushrooms, sundried tomatoes, capers, pistachio parsley pesto

center cut filet - 8oz

prime - 16 oz

14oz served with our TC steak sauce

15 day - 12oz

15 day - 14oz

served with béarnaise, chimichurri, rich bordelaise - 32oz

5 oz

6 oz

sautéed or grilled

steamed with clarified butter, 8 oz

bacon, honey soy glaze, marcona almonds

spinach, cream, white cheddar, gruyere, parmesan

olive oil, chives

butternut squash, baby carrots, brussel sprouts, russet potatoes

arborio rice, wild mushroom blend, herbs, garlic, shallots, parmesan

butter, garlic, shallots, red wine, savory beef stock, parsley & thyme

baked pasta in a rich mornay sauce, white cheddar, lobster claw, old bay seasoning

with steakhouse aioli

cream, butter, herbes de provence, chives