A CUT ABOVE

Spice-poached jumbo Oishii shrimp with Chef’s Bloody Mary cocktail sauce.

Chilled colossal lump crab with savory mustard sauce.

Four grilled New Zealand lamb chops, marinated cucumber salad and bordelaise sauce.

Crisp-fried braised pork belly with sweet ginger teriyaki glaze.

Grilled jumbo crab cakes with key lime aioli.

Hand-breaded calamari with cherry peppers and marinara.

Ask about today’s fresh offering.

Baby greens, cucumber, tomato, Bermuda onion and housemade ciabatta croutons. Choice of dressing.

Romaine hearts, housemade ciabatta croutons, shaved Parmesan and classic Caesar dressing.

Iceberg lettuce, tomatoes, bacon lardons, smoked bleu cheese and house bleu cheese dressing.

Heirloom tomatoes, fresh mozzarella, basil, extra virgin olive oil, black pepper and balsamic reduction.

Roasted half rack of domestic Colorado lamb.

Thin-sliced chicken breast sautéed with brandy and shallots, with blistered tomatoes.

Free-Bird airline-cut chicken breast, fresh herbs and velouté sauce.

Rigatoni in creamy roasted mushroom sauce with white truffle oil and shaved Parmesan.

Certified Angus beef brisket, short rib and sirloin blend. Gruyère, heirloom tomato, baby greens and black truffle burger sauce on grilled brioche.

Golden-crusted butter cake with a sweet buttery glaze.

Chocolate cake with a molten chocolate center.