—dinner—

—sharing experience—
E s t . U lt im a t e S e a fo o d To w er *

Two Persons | 68 For Four Persons | 123

M a r k et O yst er s o n t h e Ha lf Sh e l l *

Half Dozen | 16 Dozen | 27

P o a c he d P ra wn s | 1 8

Yello w f i n T u na Ta rt ar e * | 17

W a g y u B e e f Tar ta r e * | 26

P a ci f ic No rt hw e st D u n g e n es s Cr ab Ca k es | 19

B l u e C ra b & Avo ca do To a st | 18

H a n d - M a d e Po r k & S h ri m p Du m p li n gs | 1 6

S m o k e d E gg p la n t Ba ba G ha no us h | 14

S a f fr o n Ri so tt o | 1 7

— t h e m u s t h av e —
T o y B o x T o m at o e s & Ro ast ed Be e ts | 12

P o a c he d S h rim p & C rab Sa la d | 19

L i t t l e G em W ed g e | 1 3

E S T . P ri m e S t ea k ho us e Ca e sa r | 1 1

C l a s si c Sh r im p S ca m p i | 21

— seasonal recommendations—
D a y bo at S ca ll o ps * | 3 4

w i nt e r Sa la d | 12

M us h ro o m Ravi o li | 2 2
 —dinner—
—soups—
E S T. lo b st e r b i sq u e | 14 K u m at o To m ato Bi sq u e | 12

— e s t. f e a t u r e d p r i m e c u t s —
Barrel Cut Prime Beef Filet * 58 3 5 d a y a g e d b o ne - i n
K a ns a s c i t y s t e a k * 65

Double R Ranch New York* 59 American Wagyu

tomahawk RIBEYE * 105

Chateaubriand for two * 89

D e l m o ni c o R i b e y e S t e a k * 62

— J a pa n e s e k o b e b e e f —
Filet mignon* MP New York steak* MP

a d d i t i o na l MP

— enhancements —
Maine Lobster tail | 23
king crab Oscar | 17
tempura battered lobster tail | 18
thick cut brown sugar bacon | 12
rogue river smoked blue cheese | 9
organic sunny side up egg* | 5
Hand shaved black truffles MP
American caviar* | 22
truffle & Hawaiian sea salt butter |8

— sauces —
Béarnaise | Peppercorn & Cognac | Bordelaise Sauce | EST. Steak Sauce

Salvadorian Chiltepe Chimichurri | Lemon & Virgin Olive Oil Vinaigrette

Creamy horseradish | citrus ginger butter sauce | Szechuan sauce

— from the surf— — from the turf—

S co tti s h s a lm o n f i l l et * 34 Jidori Double Breast Chicken | 28

P a ci f ic w ho l e F i s h * | M P b l ac k e n e d po r k to m a haw k * | 41

B l u e no s e b a ss * | 36 New Zealand RACK OF LAMB | 54

w ho l e m a i n e lo b st e r | m p 12 h o u r br ai s ed sh o r t ri b | 48

— vegetables — — sides —
Cut off the cob cream corn | 9 GruyÈre potato gratin | 9
French beans with almonds | 9 pecorino | truffle | shoe string fries | 8
wild mushrooms | 11 mashed potatoes | 9
Sautéed Jumbo Asparagus | 12 Lobster mac & cheese | 11
Creamed spinach & kale | 10 macaroni & cheese | 9
carrots vichy | 9 Loaded creamer potatoes | 9
Crispy brussels sprouts | 9 Olive oil poached fingerlings | 8