Spring is here, and we’re pleased to have outdoor patio service in full swing! We invite you to join us at the best al fresco dining spot this season, with a Spring and Summer Menu featuring fresh, inventive presentations of our USDA Prime steaks and seafood.
New to the menu, you’ll find a selection of appetizers that include Tuna Tartare with avocado, ponzu and lotus root chip, Rib Eye Carpaccio with lemon oil, parmesan and arugula, and Seared Scallops with jalapeno-lime emulsion, fruit salsa and crispy plaintain.
Seasonal ingredients, hints of citrus and bold spices inspired Executive Chef Matt King in creating our new offerings, as well as the return of our guests’ summertime favorites. In addition to our classic dry-aged steaks, enjoy the Spice Rubbed Long Bone Rib Eye with bone marrow butter, harissa and lemon-parsley garnish, Surf & Turf dishes such as the Filet & Lobster Tail, or lighter fare like our Stuffed Jumbo Shrimp or Lobster Mango Salad with applewood smoked bacon, mango chutney and avocado aioli.
Our Spring and Summer Menu also brings fresh seafood dishes – vibrantly flavored, colorful presentations that include Pink Peppercorn Crusted Tuna with asian slaw, ponzu and wasabi cream, or Pan Seared Salmon with corn puree, fava beans, tasso ham and cippolini onions – perfectly paired with a glass of crisp, refreshing S&W “Private Reserve” Sauvignon Blanc or the popular Chateau d’Esclans “Whispering Angel” Rosé.
Our outdoor patios are a relaxing, picturesque setting to wine, dine and savor the warm weather, and our new menu is the perfect accompaniment. Make your reservation to join us for our Spring and Summer menu – a delicious way to kick off the season.