Creamy blend of spinach, artichoke hearts, and parmesan cheese, served hot with toasted pita bread and tortilla chips.

Crispy prawns tossed in a creamy, spicy dynamite sauce.

Crispy fried green tomatoes served with a spicy remoulade sauce.

Seared foie gras with fig jam and toasted brioche.

Crispy spring rolls filled with fresh vegetables and served with a sweet chili dipping sauce.

Creamy risotto balls breaded and fried, served with spicy arrabbiata sauce.

Fresh mixed seafood marinated in citrus juices, with red onion, cilantro, and jalapeño.

Finely diced fresh Ahi tuna, avocado, cucumber, and a soy-ginger dressing, served with crispy wonton chips.

Crispy roasted Brussels sprouts tossed with applewood smoked bacon and a balsamic glaze.

Crispy calamari rings lightly fried and served with a zesty marinara sauce and lemon aioli.

Freshly shucked oysters served on the half shell with mignonette and cocktail sauce.

Fresh asparagus grilled and lightly seasoned with olive oil and sea salt.

Button mushrooms filled with a savory crab meat stuffing, baked until golden brown.

Fresh burrata cheese served with heirloom tomatoes, basil pesto, and balsamic glaze.

Chilled jumbo shrimp served with a zesty cocktail sauce and fresh lemon.

Fresh tuna, spicy mayo, and cucumber, rolled in sushi rice and nori.

Selection of local and imported cheeses, fig jam, candied nuts, and crusty bread.

Classic steakhouse side, rich and creamy spinach gratin.

Baked oysters with spinach, Pernod, and hollandaise sauce.

Pan-seared jumbo lump crab cakes served with a spicy remoulade sauce.

Creamy blend of spinach, artichoke hearts, and parmesan cheese, served hot with toasted pita bread and tortilla chips.

Large sea scallops seared to perfection, served with a lemon-butter sauce and asparagus risotto.

Crispy golden fries tossed with truffle oil, grated Parmesan cheese, and fresh parsley, served with a roasted garlic aioli.

Grilled halloumi cheese over mixed greens with cucumbers, tomatoes, red onion, and a lemon-oregano vinaigrette.

Fresh spinach with goat cheese, candied pecans, strawberries, and a balsamic vinaigrette.

Crisp iceberg lettuce wedge with blue cheese dressing, bacon bits, cherry tomatoes, and red onion.

Grilled chicken breast, mixed greens, avocado, cherry tomatoes, hard-boiled egg, bacon, and blue cheese with a ranch dressing.

Crisp romaine lettuce, Parmesan cheese, croutons, and classic Caesar dressing.

Fresh spinach with strawberries, goat cheese, candied pecans, and a balsamic glaze.

Fresh grilled salmon over mixed greens with a lemon-herb vinaigrette.

Classic caramelized onion soup with a rich beef broth, topped with a Gruyere cheese crouton and baked until golden.

Rich and creamy crab bisque, a house specialty, finished with a touch of sherry.

Classic caramelized onion soup with a rich beef broth, topped with a Gruyere cheese crouton.

Creamy lobster bisque with a hint of sherry and fresh chives.

Tender slices of grilled filet mignon with caramelized onions, provolone cheese, and horseradish cream on a toasted ciabatta bun.

Fresh lobster meat tossed in a light mayonnaise dressing with celery and chives, served in a buttered brioche bun.

Fresh mozzarella, ripe tomatoes, basil pesto, and balsamic glaze on a toasted baguette.

Grilled chicken breast, crispy bacon, lettuce, tomato, and avocado with a roasted garlic aioli on toasted sourdough.

Wood-fired pizza with truffle cream sauce, wild mushrooms, mozzarella, and a drizzle of truffle oil.

Classic Roman pasta dish with Pecorino Romano cheese and freshly ground black pepper.

Fresh pasta with roasted seasonal vegetables, garlic, olive oil, and Parmesan cheese.

Tender grilled octopus served with roasted potatoes, olives, cherry tomatoes, and a lemon-herb dressing.

Buttermilk fried chicken served with creamy mashed potatoes and gravy.

Grilled local pork chop served with apple chutney, sweet potato mash, and collard greens.

Grilled Colorado lamb chops with a pistachio crust and red wine reduction, served with roasted root vegetables.

House-made ravioli filled with ricotta and spinach, served with a brown butter sage sauce.

Steamed Alaskan King Crab legs, served with drawn butter and roasted lemon.

Grilled chicken breast topped with a creamy mushroom sauce, served with mashed potatoes and green beans.

22oz USDA Prime bone-in ribeye, perfectly grilled and served with a choice of side.

Fresh pasta tossed with a rich, slow-cooked Bolognese sauce made with beef, pork, and tomatoes.

Grilled swordfish steak served with a Mediterranean salsa of olives, tomatoes, and capers.

Slow-cooked short ribs in a rich red wine reduction, served with creamy polenta and roasted carrots.

Plant-based patty with lettuce, tomato, onion, and pickles on a brioche bun, served with sweet potato fries.

Delicate Chilean sea bass pan-seared with a miso glaze, served with sticky rice and baby bok choy.

Pan-seared halibut fillet with a bright lemon-caper butter sauce, served with roasted asparagus.

Creamy risotto cooked with wild mushrooms, white wine, and Parmesan cheese.

Succulent grilled lobster tail served with drawn butter and roasted lemon.

Breaded and pan-fried pork chop, served with arugula salad and cherry tomatoes.

Three corn tortillas filled with seasoned mahi-mahi, cabbage slaw, pico de gallo, and a creamy chipotle sauce.

Crispy skin duck breast with cherry reduction, served with wild rice pilaf and haricots verts.

Traditional Spanish rice dish with saffron, shrimp, mussels, calamari, and chorizo.

Grilled rack of lamb with a rosemary-garlic crust, served with mint chimichurri and roasted new potatoes.

Tender 8oz center-cut beef tenderloin, grilled to your preference, served with bordelaise sauce and roasted root vegetables.

Fresh Atlantic salmon baked with a lemon-dill glaze, served with quinoa and steamed green beans.

14oz USDA Prime New York Strip, grilled to perfection, served with garlic mashed potatoes and seasonal vegetables.

Juicy prime beef patty with aged cheddar, caramelized onions, and truffle aioli on a brioche bun, served with seasoned fries.

Light and airy chocolate souffle, baked to order and served with a créme anglaise.

Creamy vanilla bean panna cotta with a fresh berry compote.

A giant chocolate chip cookie baked to order in a skillet, topped with vanilla ice cream and chocolate sauce.

Rich, flourless chocolate cake served with a raspberry coulis and fresh cream.

Light and airy lemon tart with a buttery crust, topped with fresh berries and powdered sugar.

Warm apple pie with a flaky crust, served with vanilla bean ice cream and a caramel drizzle.

Classic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cheese, dusted with cocoa powder.

Classic New York style cheesecake with a graham cracker crust, topped with fresh berries.

Rich, warm chocolate cake with a molten center, served with vanilla bean ice cream and raspberry coulis.

A selection of fine red wines by the glass or bottle.

Selection of premium teas, including black, green, and herbal varieties.

Freshly squeezed orange juice, grapefruit juice, or cranberry juice.

A selection of premium espresso-based drinks, including latte, cappuccino, and americano.

Gin, fresh lime juice, simple syrup, and sparkling wine, garnished with a lemon twist.

Vodka, fresh lime juice, ginger beer, and a splash of cranberry, served in a copper mug.

Gin, Campari, and sweet vermouth, stirred and served over ice with an orange peel.

A classic Old Fashioned with bourbon, Angostura bitters, sugar, and an orange peel.

A full-bodied Cabernet Sauvignon with notes of blackcurrant, cedar, and vanilla.