Available Feb 10th – Feb 14th
A limited a la carte menu with Paul Martin’s favorites will also be available.
BACON WRAPPED SCALLOPS 20
pan-seared sea scallops, beurre fondue, micro greens
FILET OSCAR 59
center cut mesquite grilled filet mignon, topped with jumbo lump crab meat and bearnaise sauce, grilled asparagus
SESAME CRUSTED AHI TUNA 49
sashimi grade seared ahi, heirloom tomato and cucumber salad, sweet potato purée
HOLIDAY SPARKLER 15
Our twist on the classic French 75 made with Botanist Gin, fresh lemon juice, muddled strawberries, Le Grand Courtâge Blanc de Blancs Brut
SUGGESTED WINE PAIRINGS
24 glass | 99 bottle
Chardonnay, Carneros, 2019
Red Blend, Napa, 2019
Available for dine-in only. Prices do not include tax or gratuity.