APPETIZERS

Camelot Chicken COCONUT ENCRUSTED CHICKEN TENDERS WITH COCONUT HONEY MUSTARD 12

Spinach & Artichoke Dip CREAMY SPINACH&ARTICHOKE DIP WITH CROSTINIS & YUCCA CHIPS 11

Filet Carpaccio † THINLY SLICED FILET MIGNON FENNEL POLLEN DUSTED WITH PARMESAN, SEASALT, CAPERS, ONIONS, WARM CROSTINIS, CITRUS ARUGULA SALAD 15

Cheese & Charcuterie ST. ANGEL TRIPLE WHIPPED BRIE, CAMBOZOLA BLUE, BEEMSTER AGED GOUDA, TRUFFLE SALAMI, FENNEL SALAMI, PROSCIUTTO, ACCOUTREMENTS, WARM FRENCH BREAD 16

Jaguar Sushi Roll TEMPURA SHRIMP, KING CRAB, AVOCADO, CREAM CHEESE, SPICY AIOLI 13

Pomodoro Mussels PRINCE EDWARD ISLAND MUSSELS, HEIRLOOM TOMATOES, MARINARA, WHITE WINE, GARLIC, BASIL, GRILLED PESTO BREAD 14

Crab Cake Napoleon LUMP CRAB CAKE OVER CREAMED CORN WITH AVOCADO SALAD, FRIED TOMATO CILANTRO CRÈME FRAÎCHE & PICKLED CHERRY PEPPERS 13

RAW BAR

Fire & Ice Shrimp Cocktail FOUR SWEET & TENDER TIGER SHRIMP IMMERSED IN FIERY COCKTAIL SAUCE 16

Colossal Shrimp Cocktail THREE JUMBO SHRIMPS SERVED WITH TRADITIONAL COCKTAIL SAUCE 19

Oysters on the Half Shell † HALF DOZEN EAST COAST OYSTERS SERVED WITH FRESH HORSERADISH & COCKTAIL SAUCE 17

Zita Raw Bar Platter † FOUR COLOSSAL SHRIMP, FOUR OYSTERS ON THE HALF SHELL & QUARTER POUND KING CRAB LEGS WITH ACCOMPANIMENTS 75

Neptune Raw Bar Platter † EIGHT COLOSSAL SHRIMP, SIX OYSTERS ON THE HALF SHELL AND HALF POUND KING CRAB LEGS WITH ACCOMPANIMENTS 145

King Crab Chateau A QUARTER POUND OF CENTER CUT ALASKAN CRAB LEGS SERVED WITH DIJON CREAM &TRADITIONAL COCKTAIL SAUCE 30

>† CONSUMING RAW OR UNDERCOOKED FOOD MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.

GOURMET SOUPS

Signature Filet Chili FILET MIGNON STEWED WITH TOMATOES & BEANS. TOPPED WITH CHEDDAR & JALAPEÑO CRÈME FRAÎCHE 11

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

Wild Mushroom Bisque Potato WILD MUSHROOMS BLENDED WITH VEGETABLE STOCK & CREAM. TOPPED WITH TRUFFLE CRÈME FRAÎCHE 9

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

HAND CRAFTED SALADS

Boursin Berry GOURMET GREENS TOSSED WITH FRESH BERRIES, BOURSIN CHEESE, CANDIED WALNUTS, HARICOT VERTS, CRAISINS, TOMATOES, RED WINE VINAIGRETTE 8

Mark Antony Caesar CRISP ROMAINE LETTUCE, CRUMBLED FETA CHEESE, RED ONION, AVOCADO, CRISPY PARMESAN, TOMATO, CAESAR DRESSING 7 Traditional Julius Caesar 6

West Chester Chop ROMAINE & ICEBERG BLEND, CHOPPED ONIONS, BACON, EGG, CROUTONS, TOMATO, CUCUMBER, AGED CHEDDAR, RANCH DRESSING & GARLIC CROUTONS 7

Mountain Wedge ICEBERG WEDGE TOPPED WITH DANISH BLUE CHEESE, BLUE CHEESE DRESSING, CANDIED PANCETTA, PECANS, HEIRLOOM BABY TOMATOES AND FRESH BERRIES 7

Kale and Broccoli Salad BABY KALE, BROCCOLI, ARUGULA, BRUSSELS SPROUTS, HARICOT VERTS, CUCUMBER, RED ONION, HEIRLOOM TOMATOES, TOASTED ALMONDS, FETA CHEESE, CITRUS VINAIGRETTE 7

CHICKEN & PASTA

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

Chicken Marsala FREE-RANGE CHICKEN BREAST SAUTÉED WITH SWEET MARSALA WINE, MUSHROOMS, CHICKEN STOCK & WHOLE BUTTER. ACCOMPANIED WITH GARLIC MASHED POTATOES & ROASTED CARROTS 31

Filet Mignion Stroganoff SLICED 5OZ FILET MIGNON OVER PAPPARDELLE PASTA WITH SHIITAKE MUSHROOMS, CARAMELIZED ONIONS, MASCARPONE, SHERRY CREAM & VEAL DEMI-GLACE. TOPPED WITH THYME CRÈME FRAÎCHE 39

Black Truffle Scallops CARAMELIZED SCALLOPS WITH GARLIC BUTTER OVER LINGUINE PASTA WITH GARLIC, WHITE WINE, HEAVY CREAM, PARMESAN CHEESE & BLACK TRUFFLES &ASPARAGUS 32

FISH & SEAFOOD

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

Chilean Seabass SEARED CHILEAN SEABASS FILET TOPPED WITH THAI-CHILI BEURRE BLANC. ACCOMPANIED WITH GARLIC MASHED POTATOES AND STEAMED ASPARAGUS 48

Alaskan Halibut HAZELNUT ENCRUSTED ALASKAN HALIBUT FILET TOPPED WITH WHITE CHOCOLATE BEURRE BLANC. ACCOMPANIED WITH SWEET MASHED POTATOES & STEAMED HARICOT VERTS 46

Ora King Salmon BOURBON GLAZED KING SALMON OVER COCONUT LIME BEURRE BLANC WITH MANGO SALSA. ACCOMPANIED WITH JASMINE RICE AND STEAMED HARICOT VERTS 40

Twin Tristan Lobster Tails TWO SUCCULENT COLD-WATER LOBSTER TAILS SERVED WITH SWEET MASHED POTATOES AND SAUTÉED SPINACH. TOPPED WITH HOLLANDAISE SAUCE 65

Morel ScallopsMOREL ENCRUSTED SCALLOPS OVER SHALLOT-MADEIRA REDUCTION. SERVED WITH WILD MUSHROOM RISOTTO AND STEAMED ASPARAGUS 44

AWARD WINNING STEAKS

STEAKS ARE TOPPED WITH FRIED ONION STRAWS & VEAL DEMI-GLACE ALL STEAK ENTREES INCLUDE A JAGUAR SALAD & CHOICE OF BAKED POTATO OR GARLIC MASHED AND STEAMED ASPARAGUS OR BROCCOLI

PERFECT ADDITIONS

SIGNATURE ENTRÉES

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

The Big Oscar Filet 8OZ FILET MIGNON TOPPED WITH KING CRAB, LOBSTER, TIGER SHRIMP AND HOLLANDAISE. ACCOMPANIED WITH SWEET MASHED POTATOES AND STEAMED HARICOT VERTS 63

The Black Truffle Filet MOREL ENCRUSTED8OZ FILET MIGNON TOPPED WITH MOREL-MADEIRA REDUCTION. ACCOMPANIED WITH WILD MUSHROOM RISOTTO & STEAMED ASPARAGUS 61

Pork Chop Au Poivre PEPPERCORN ENCRUSTED BONE-IN CHOP SAUTÉED WITH BRANDY, MUSHROOMS, VEAL DEMI-GLACE & REDUCED CREAM. ACCOMPANIED WITH AU GRATIN POTATOES & STEAMED ASPARAGUS 41

Herb Roasted Lamb RackDOMESTIC FRENCHED LAMB RACK WITH HERB BUTTER AND WINTERBERRY DEMI-GLACE. ACCOMPANIED WITH GARLIC MASHED POTATOES AND ROASTED CARROTS 62

Portabella Napoleon GRILLED BALSAMIC PORTABELLA MUSHROOMS STACKED WITH FRIED TOMATOES, BASIL & GOAT CHEESE. ACCOMPANIED WITH TOMATO RISOTTO & STEAMED ASPARAGUS WITH HOLLANDAISE 29

PRIX-FIX CLASSICS

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

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

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

Dessert: CRÈME BRÛLÉE | CHEESECAKE | CHOCOLATE MOUSSE CAKE | PISTACHIO GELATO

THERE IS A SPLIT PLATE CHARGE OF $7 WHICH INCLUDES AN ADDITIONAL JAGUAR SALAD, STARCH & VEGETABLE.