FIRST PLATES THE SEASONAL SOUP (vk) seasonal Bounty + presentation TALLEGIO STUFFED FRIED RISOTTO (1!) Jomato chutney + pickled fennel SHELL BAKED DEVILED OYSTERS (12) king crab gratin + smoked caviar SNAILS ON A DATE (1!) ‘wrapped in dates + bacon + amarilo harsa PAN FRIED BLUE CRAB CAKE IN A BLANKET (4) smoked bacon + granny smith’s potato solad SPICED BEER-BOILED SHRIMP COCKTAIL (15) fresh horseradish cocktail see + popcom HAND PULLED FRESH MOZZARELLA (9) Winter tuts + tuscan mint vinaigrette RED KITCHEN SALAD (8) ‘mixed greens + asian pear ona apple + red vinaigrette SALINAS ICEBERG LETTUCE TOSS (9 ‘creamy buttermilk ranch or maytag bleu cheese CAESAR SALAD (8) Classe presentation CHILLED SEAFOOD Served on ice w/ appropriate sauces and oyster crackers ALASKAN KING CRAB (3.75/02) by the ounce SPICED BEER-BOILED COCKTAIL SHRIMP (5/pc] by the piece OYSTERS ON THE HALF SHELL (MkT] by the piece SHARED SIDES ROASTED MUSHROOMS + ONIONS (7) fresh herbs + garlic + x¥0.0. THE MAC N CHEESE CASSEROLE (9) cheesy + creamy + crusty * bubbly YUKON GOLD MASHED POTATOES (3) SKILLET ROASTED BRUSSEL SPROUTS (7) Jona apples + chorizo + chiles HAND CUT FRENCH FRIES (7) black truffle sea salt + reggiano parmesan BAKED POTATO |4) MEAT CENTER CUT FILET MIGNON (34), ounce PETITE CUT FILET MIGNON (3!) Pounce USDA PRIME NEW YORK STRIP STEAK (34) ounce USDA PRIME BONE-IN RIB STEAK (42) 22ounce GRIDDLED SKIRT STEAK - FRITES [24) goat cheese butter + chick pea ties + smoked honey FILET MIGNON OSCAR (36) pelt filet + king crab + arporagus + béornaiee PAN ROASTED COLORADO LAMB CHOPS (35), fingerings + figs + herbed truffle honey RED BURGER BASKET 5) house ground steak + hand cut ries SEAFOOD GRIDDLE SEARED SEA SCALLOPS (24) rogsted caullower + chorizo + golden rains + copers HIBACHI GRILLED TUNA STEAK (25), ‘white kimchee french beans + red- white soy souce BEER BATTER FRIED SHRIMP + SHISHITO'S (27) kirin tempura + black garlic cio PAN ROASTED WILD ARCTIC CHAR (23) warm fried potato salad + ail creme. ON TOP ROASTED EXOTIC MUSHROOMS (5) fresh herbs + garle + x00. BLISTERED JAPANESE SHISHITO PEPPERS (5) ariled spring onions + peach gashiaue GARLIC BUTTER (2) TRUFFLE BUTTER (3) MAYTAG BLEU CHEESE (3) BEARNAISE (2) * please be advised tho! consuming row or undercooked ‘meats oF seafood can pose potential heath risks COREY BROWN BLAKE MAIER JASON DRUSO (general manager