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Dinner Menu

Starter Plates

    • Starter Plates (Left Column)

    • PACIFIC OYSTERS

      Shucked to order, served on the half-shell over shaved ice with cocktail and mignonette sauces. We have a variety of fresh oysters drop shipped directly to our door from farms such as Taylor Shellfish and Hama Hama Farms. Your server will present our current seasonal offerings.

    • THE BLACK ORCHID

      Sashimi-grade ahi tuna seared rare, sliced and served with our signature Black Orchid mustard sauce.

    • ESCARGOT À LA CAROL

      Organically grown Burgundy snails marinated with fennel, garlic, shallots and parsley, baked with browned garlic butter with Asiago cheese.

    • DUNGENESS CRAB COCKTAIL

      Fresh Pacific Dungeness cracked crab served with house-made cocktail sauce and fresh lemon.

    • CRAB CAKES

      Maryland blue lump crab cakes with a ginger and stone-ground mustard sauce, garnished with a watercress and tomato salad.

    • SHRIMP SCAMPI

      Sautéed prawn shrimp with garlic, shallots, tomatoes, basil and red chili flakes in a butter sauce with white wine and lemon. Served with garlic crostini.

    • SHRIMP SCAMPI

      Sautéed prawn shrimp with garlic, shallots, tomatoes, basil and red chili flakes in a butter sauce with white wine and lemon. Served with garlic crostini.

    • STEAK TARTARE

      Hand-cut tender filet mignon, served raw with capers, shallots, chives and quail egg. Served with romaine leaves and toasted baguette.

    • SEAFOOD PLATTER

      Alaskan king crab legs, Kumomoto oysters, large Mexican prawns and a Maine lobster tail served over shaved ice with horseradish, cocktail and
      mignonette sauces.

    • Starter Plates (Right Column)

    • TOWER OF TUNA

      Fresh ahi and hamachi tuna, diced and towered with avocado, tomato, red onion, red chili, ginger and sesame seed vinaigrette with Asian sesame crisps.

    • OYSTERS ROCKEFELLER

      Fresh oysters baked on the half-shell with sautéed spinach, shallots, red bell peppers and Pernod, topped with a light citrus Hollandaise.

    • OCEAN ROSE ABALONE

      Santa Barbara farm-raised baby pink abalone sautéed with butter, Meyer lemon, vermouth and shallots. Served with maitake mushrooms.

    • PRAWN COCKTAIL

      Large, white Mexican prawns poached in court bouillon. Served chilled with house-made cocktail sauce and fresh lemon.

    • STEAMED CLAMS

      Fresh Manila clams steamed in a broth of white wine, butter, garlic, lemon, red chili flakes, sun-dried tomato and basil. Served with garlic crostini.

    • BEEF CARPACCIO

      Beef tenderloin sliced paper thin with capers, Dijon mustard, horseradish cream and shaved Asiago cheese, served with a watercress and baby arugula salad dressed with Dijon vinaigrette.

    • FOIE GRAS

      La Belle Farms foie gras seared and served over toasted brioche with bruléed pineapple, pickled strawberry and pineapple purée.

    • BONE MARROW FLAN

      House-made prime beef marrow flan, served in bone with morel mushrooms and marrow demi-glace with toasted brioche.

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Soups

    • Soups (Left Column)

    • SOUP OF THE SEASON

      Seasonal offering of house-made soups featuring fresh ingredients daily.

    • Soups (Right Column)

    • LOBSTER BISQUE

      Classic preparation with heavy cream, sherry, lobster and rock shrimp.

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Salads

    • Salads (Left Column)

    • CAESAR SALAD

      Whole crisp leaves of organic romaine with anchovy Caesar dressing. Garnished with Parmesan cheesecrouton and white anchovy.

    • LIMOUSINE SALAD

      Crisp butter leaf lettuce, dressed with genuine Roquefort bleu cheese, spiced cashews, shaved crispy shallots, and garlic croutons with Roquefort vinaigrette.

    • TOMATO AND FETA SALAD

      Layers of organic heirloom tomatoes, roasted red pepper and grilled eggplant with basil pesto, olive tapenade and warm feta cheese.

    • Salads (Right Column)

    • STEAKHOUSE WEDGE

      Crisp wedge of organic iceberg lettuce dressed with house-made Chandlers ranch dressing. Garnished with bacon and tomato.

    • FIG AND BURRATA SALAD

      Fresh, creamy, hand-crafted mozzarella with a salad of fresh figs, arugula, toasted hazelnuts and Prosciutto di Parma, dressed with fig and balsamic vinaigrette.

    • WILTED SPINACH SALAD

      Warm, encrusted goat cheese on fresh spinach tossed with applewood-smoked bacon, mushrooms, shaved shallots, oven-dried tomatoes and boiled eggs in a warm, walnut dressing.

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Prime Steaks

MID-WEST CORN-FED BEEF

    • Mid-West Corn-Fed Beef (Left Column)

    • FILET MIGNON

      This famous cut of tenderloin is known for its fine texture and delicate flavor.

    • USDA PRIME DRY-AGED NEW YORK STRIP

      Center-cut prime strip loin, dry-aged an additional 48 days. This process tenderizes the beef and develops rich, concentrated flavors.

    • COWBOY CUT

      Aged, bone-in, center-cut rib eye, considered to be the most flavorful of all cuts. Best served medium rare to medium to caramelize the fats and release the flavorful juices.

    • Mid-West Corn-Fed Beef (Right Column)

    • USDA PRIME RIB EYE STEAK

      This USDA prime rib eye cut is known for its heavy marbling and rich flavors.

    • DEL MONACO CUT

      This bone-in filet mignon is known as the perfect steak, a luscious texture of prime tenderloin with rich, close-to-the bone flavor.

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SPECIALTY BEEF STEAKS

    • Specialty Beef Steaks (Left Column)

    • ALL NATURAL NORTHWEST BEEF AMERICAN WAGYU

      Snake River Farms breeds the Japanese Wagyu breed with American Black Angus to create this richly marbled beef, considered to be America’s finest quality, premium beef.

    • “BULL’S EYE” RIB EYE

      This craftsman, filet-style cut from the “heart” of the rib has been expertly trimmed to provide a rich, intensely marbled steak. Eye of the Ribeye.

    • Specialty Beef Steaks (Right Column)

    • CERTIFIED AUTHENTIC JAPANESE WAGYU

      Certified, authentic Japanese Wagyu beef. The Wagyu breed is known for its intense marbling and high percentage of unsaturated fats. It is extremely tender and delicious. 5 oz & 10 oz filet mignon cuts served with your choice of side dish.

    • ALL NATURAL GRASS-FED BEEF FILET MIGNON

      This heart-healthy choice is very lean in fats, offers a tender chew and has a rich beef flavor. Prepared “Argentine Style”, seasoned with a
      dry chimichurri rub.

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OVER THE TOP

    • Over The Top (Left Column)

    • OSCAR STYLE

      Alaskan king crab meat and sauce Béarnaise with asparagus.

    • A'LA ROSSINI

      La Belle Farms foie gras, morel mushrooms and port reduction.

    • Over The Top (Right Column)

    • LE BLEU

      Topped with genuine Roquefort cheese.

    • Á MOELLE

      Bone marrow flan, morel mushrooms and marrow demi-glace.

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ON THE SIDE

    • On The Side (Left Column)

    • ROASTED VEGETABLES WITH BOURSIN CHEESE

    • POMMES FRITES

    • CREAMED SPINACH

    • ASPARAGUS HOLLANDAISE

    • ROSEMARY ROASTED YUKON GOLD POTATOES

    • On The Side (Right Column)

    • MAC ‘N’ CHEESE

    • SAUTEED MUSHROOMS

    • BAKED IDAHO® POTATO

    • LEEK & FENNEL AU GRATIN POTATOES

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Seafood

    • Seafood (Left Column)

    • SWORDFISH

      Grilled Hawaiian swordfish with roasted bell peppers, olives and capers. Served with asparagus and citrus-zested jasmine rice.

    • HAWAIIAN AHI TUNA

      No. 1+ sashimi grade ahi tuna pan-seared rare and served sliced on wasabi mashed potatoes with a sake, soy and ginger sauce, roasted garlic, shiitake mushrooms and watercress salad.

    • Seafood (Right Column)

    • HALIBUT

      Pan-seared Alaskan halibut set on fingerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce with sautéed asparagus.

    • ORA KING SALMON

      Sesame seed crusted king salmon set on rice vermicelli noodles and sugar snap peas served with a tamarind, ginger and chili soy sauce.

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SHELLFISH SPECIALTIES

    • Shellfish Specialties (Left Column)

    • DAY BOAT SCALLOPS

      Pan-seared Atlantic sea scallops set on truffled potato cakes with shiitake mushrooms in a citrus butter sauce.

    • FISHMARKET SALAD

      Prawn shrimp, Dungeness crab, bay scallops and bay shrimp set on organic romaine lettuce with tomato, avocado and famous Nick’s Fishmarket Green Goddess dressing.

    • BOUILLABAISSE A LA MAISON

      A true classic French seafood stew of lobster, crab, scallops, prawns, clams, mussels and fresh filet of fish steamed to order in a saffron lobster broth and accompanied by toasted rouille.

    • Shellfish Specialties (Right Column)

    • PACIFIC LOBSTER TAIL

      8 oz Australian rock lobster tail broiled and served with asparagus, Hollandaise and pommes frites.

    • SURF AND TURF

      Aussie tail and petite filet mignon.

    • OCEAN ROSE ABALONE

      Santa Barbara farm-raised abalone steaks sautéed in meunièr butter, lemon and parsley. Served with citrus-zested jasmine rice and fresh sautéed asparagus.

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Prix Fixe Three-Course Dinner

    • Prix Fixe Dinner (Left Column)

    • VEAL PICATTA

      Thin slices of fresh veal sautéed in a lemon, butter and caper sauce. Served with broccolini and mascarpone polenta.

    • DUCK TWO WAYS

      Seared duck breast and duck leg confit served on a red cabbage and apple slaw with a port wine reduction and mascarpone polenta.

    • VEGAN STEAK

      Hand-made vegan “steak” made with mushrooms, grains and root vegetables over a grilled portobello mushroom with a red wine and beet jus. Served with broiled tomato and heirloom carrots. For a complete vegan meal, pair with the mixed green salad and a scoop of sorbet for dessert.

    • Prix Fixe Dinner (Right Column)

    • PETRALE SOLE

      Sautéed Pacific petrale sole with toasted almonds, meunièr butter and fresh dill. Served with citrus-zested jasmine rice and haricot verts.

    • BABY LAMB CHOPS

      Pan-seared, oven-roasted lamb chops served with apple-mint chutney, potatoes au gratin and fresh baby carrots.

    • PRIX FIXE DESSERT

      Choice of our Seasonal Fruit Cobbler or Grand Marnier Chocolate Mousse.

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Specialty Dessert

    • Dessert

    • THE CLASSIC CHOCOLATE SOUFFLÉ

      Double Belgian chocolate finished with Grand Marnier cream and chocolate sauce. Please allow 30 minutes for preparation. Full dessert menu available from your server.

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