APPETIZERS 

Artisan Cheese & charcuterie TRILLIUM BRIE, BEEMSTER GOAT GOUDA, SWEET RED CHEDDAR, FENNEL POLLEN SALAMI, PROSCIUTTO, FOCACCIA, ACCOUTREMENTS 22

Camelot Chicken COCONUT ENCRUSTED CHICKEN TENDERS WITH COCONUT HONEY MUSTARD 13

FILET CARPACCIOPORCINI-ENCRUSTED FILET, BUTTON MUSHROOMS, BLACK GARLIC AIOLI, BOURBON-SMOKED SOY SAUCE, AGED PARMESAN, CRISPY SHALLOTS, MICRO WASABI, CROSTINIS 25

Spinach & Artichoke Dip CREAMY SPINACH & ARTICHOKE DIP WITH CROSTINIS & YUCCA CHIPS 12

CITRUS COCONUT MUSSELSHOLLANDER MAINE MUSSELS, COCONUT MILK, FRESH LIME, JALAPENO, CILANTRO, CROSTINI 18

Crab Cake Napoleon LUMP CRAB CAKE OVER CREAMED CORN WITH AVOCADO SALAD, FRIED TOMATO, CILANTRO CRÈME FRAÎCHE & PICKLED CHERRY PEPPERS 20

RAW BAR 

Fire & Ice Shrimp FOUR SWEET & TENDER SHRIMP IMMERSED IN FIERY COCKTAIL SAUCE 18

EMERALD RAW OYSTERS wasabi, mignonette, green apple, wasabi microgreens 25

WEST COAST RAW OYSTERS crisp, clean, and firm oysters from the clear waters of washington coast. 25

OYSTERS ST. CLAIR Caramelized onion, spicy creole peppers, lump crab, garlic herb gratin 25

Fried Oysters CORNMEAL DUSTED, JALAPENO CREME FRAICHE, MANGO SALSA, YUCCA CHIPS 25

Seafood Platter EIGHT TIGER SHRIMP, QUARTER POUND LUMP CRAB MEAT, TOTTEN INLET OYSTERS, TRADITIONAL SAUCES 72

SOUPS & SALADS

Crab Bisque INTENSE CRAB STOCK WITH FRESH CREAM, TOPPED WITH CRAB CONFETTI & SHERRY CRÈME FRAÎCHE 9

French Maui Onion Soup CARAMELIZED MAUI ONIONS STEWED IN RICH BEEF BROTH WITH GRUYÈRE CHEESE CROSTINI 9

AUTUMN SQUASH BISQUE BUTTERNUT SQUASH, FRESH HERBS & COOCNUT CREAM, FINISHED WITH BURNT HONEY CREME FRAICHE, CRISPY SAGE 9

Mushroom Bisque FRESH MUSHROOMS BLENDED WITH VEGETABLE STOCK AND FRESH CREAM. TOPPED WITH TRUFFLE CRÈME FRAÎCHE AND CRISPY MUSHROOMS 9

Mountain Wedge ICEBERG WEDGE TOPPED WITH DANISH BLUE CHEESE, CANDIED PANCETTA, PECAN, HEIRLOOM BABY TOMATOES, FRESH BERRIES AND BLUE CHEESE DRESSING with entree 8

West Chester Chop ROMAINE AND ICEBERG BLEND, RED ONION, BACON, EGG, CUCUMBER, AGED CHEDDAR, TOMATO, RANCH DRESSING AND GARLIC CROUTONS with entree 7

HARVEST APPLE & BRIE BABY ARUGULA, SHAVED BRUSSLES SPROUTS, GREEN APPLE, PROSCIUTTO, CANDIED WALNUTS, BRULEED BRIE COSTINI, HONEY FIG VINAIGRETTE with entree 8

Boursin Berry GOURMET GREENS TOSSED WITH FRESH BERRIES, BOURSIN CHEESE, CANDIED WALNUTS, HARICOT VERTS, CRAISINS, TOMATOES, RED WINE VINAIGRETTE with entree 7

Julius Caesar CRISP ROMAINE, PARMESAN REGGIANO, GARLIC HERB CROUTONS, PARMESAN CRISP, CAESAR DRESSING with entree 6

SIGNATURE ENTREES

ALL ENTRÉES ARE SERVED WITH A JAGUAR SALAD WITH YOUR CHOICE OF DRESSING

HAZELNUT Halibut HAZELNUT ENCRUSTED HALIBUT, TOPPED WITH WHITE CHOCOLATE BEURRE BLANC, WITH GARLIC MASHED POTATOES & STEAMED ASAPARGUS 56

WILD MUSHROOM PAPPARDELLE LOCAL MUSHROOMS, MARSALA WINE, CREAM, PORCINI BUTTER, PARMESAN, EGG NOODLES 36

Chicken Marsala FREE-RANGE CHICKEN BREAST SAUTÉED WITH SWEET MARSALA WINE, MUSHROOMS, CHICKEN STOCK & WHOLE BUTTER. ACCOMPANIED WITH GARLIC MASHED POTATOES & ROASTED CARROTS 42

Filet Mignon Stroganoff SLICED 5OZ FILET MIGNON OVER PAPPARDELLE PASTA WITH SHIITAKE MUSHROOMS, CARAMELIZED ONIONS, MASCARPONE, SHERRY CREAM & VEAL DEMI-GLACE. TOPPED WITH THYME CRÈME FRAÎCHE 57

Chilean Seabass SEARED CHILEAN SEABASS FILET TOPPED WITH THAI-CHILI BEURRE BLANC. ACCOMPANIED WITH GARLIC MASHED POTATOES AND STEAMED ASPARAGUS 62

Ora King Salmon BOURBON GLAZED KING SALMON OVER COCONUT LIME BEURRE BLANC WITH MANGO SALSA. ACCOMPANIED WITH JASMINE RICE AND STEAMED HARICOT VERTS 48

AWARD WINNING STEAKS

WE ARE PROUD TO SERVE CERTIFIED ANGUS BEEF STEAKS(c). OUR STEAKS ARE TOPPED WITH FRIED ONION STRAWS & VEAL DEMI-GLACE ALL STEAK ENTREES INCLUDE A JAGUAR SALAD & CHOICE OF TWO SIDES: GARLIC MASHED POTATOES, BAKED POTATO, JASMINE RICE, STEAMED ASPARAGUS, BROCCOLI OR HARICOT VERTS

The Black Truffle Filet MOREL ENCRUSTED8OZ FILET MIGNON TOPPED WITH MOREL-MADEIRA REDUCTION. ACCOMPANIED WITH WILD MUSHROOM RISOTTO & STEAMED ASPARAGUS 74

PERFECT ADDITIONS

PRIX-FIXE CLASSICS

ENJOY A COMPLETE MEAL THAT INCLUDES A FIRST COURSE, ENTRÉE, CHOICE OF TWO SIDES AND DESSERT

First Course: CRAB BISQUE | MUSHROOM BISQUE | JULIUS CAESAR SALAD | BOURSIN BERRY SALAD

Sides: GARLIC MASHED POTATOES | JASMINE RICE | BAKED POTATO | ASPARAGUS | HARICOT VERTS | BROCCOLI

Dessert: CRÈME BRÛLÉE | CHEESECAKE | CHOCOLATE MOUSSE CAKE |