Fresh out of the oven in a cast iron pan topped with melted roasted chile butter
Six fresh oysters are served with house made cocktail sauce & citrus mignonette on the side. fortify your shooters with green chile vodka $4.00
House made pizza dough is spread with roasted garlic and topped with grilled Portobellos, fresh herbs, and parmesan cheese, and drizzled with extra virgin olive oil.
Herb-marinated chicken is grilled and served on a brioche bun with smoked gouda, bacon, lettuce, tomato and herb aioli
8 oz. tri-tip is chargrilled and served open-faced on garlic bread, topped with caramelized onion butter, shaved parmesan and arugula; dressed with a champagne vinaigrette.
½ pound ground chuck burger, well seasoned and pan seared; topped with bacon, lettuce, tomato, caramelized onions, and our BBQ sauce; choice of cheddar, Swiss or American cheese on a brioche bun. Cast Iron Cheeseburger $12.00
Crispy pancetta bits and plump prawns are sautéed and served over parmesan polenta in a white wine-herb sauce.
Plump raviolis served in a roasted red pepper sauce with eggplant, capers, and pine nuts. Served with sour dough bread. Add chicken $3 / Add shrimp, $5
Our version of this comfort classic made with sharp cheddar cheese, Monterey jack, smoked gouda, and diced ham; topped with toasted bread crumbs
A 7 oz. tuna steak is pan seared in our blackening spices; served over smashed red potatoes, sauteed vegetables with a whole grain mustard creme fraiche.
An 8 ounce grilled salmon filet is served atop smashed red potatoes and Brussels sprouts sauteed in white wine, shallots and whole grain mustard; topped with a maple-red wine glaze and fried ginger.
Pacific cod, prawns and mussels in a savory tomato and white wine broth with onions, peppers, and fennel, topped with basil aioli; served with garlic bread.
A Cast Iron Grill & Bar favorite ~ Jumbo shrimp, Andouille sausage, bacon, and chicken are served in this classic delta dish with rice
Rich pork belly is oven roasted with cinnamon and cloves; served with roasted Napa cabbage and apple slaw and topped with apple cider glaze and crispy sweet potatoes.
Buttermilk mashed potatoes topped with 9 oz. of bacon wrapped meatloaf, pan gravy and crispy onions; served with seasonal vegetables
A 10 oz. New York steak is marinated and then grilled to order; served with buttermilk mashed potatoes, sauteed vegetables, creamy horseradish, and house made au jus.
11 ounces of premium “White Marble Farms” bone-in pork chop marinated in sake and miso, chargrilled and topped with a lemon-thyme pan sauce; served with buttermilk mashed potatoes and seasonal vegetables. *A gluten free entree.
A lamb shank is braised and served over mashed potatoes, sauteed vegetables; topped with french onion gravy and a parmesan crisp.
Two house made cakes of shrimp & red king crab; served with mix greens dressed in an orange vinaigrette, smoked paprika-lemon aioli and roasted red pepper sauce.
Pork ribs are covered in a house made rub and smoked, then finished on the grill with your choice of a tangy Carolina style BBQ sauce or a sweeter St. Louis style; served with sweet potato fries and coleslaw.
10 oz. tri-tip is chargrilled and topped with a house made chimichurri sauce; served with buttermilk mashed potatoes and sautéed vegetables *A gluten free entree.
Butter lettuce and mixed greens are tossed with pear slices, orange segments, dried cranberries, goat cheese and cinnamon pecans, in a lemon-poppyseed dressing. *A gluten free salad.
A creamy dip with spinach, artichoke hearts and roasted jalapeños; topped with toasted bread crumbs and served with crispy house made tortilla chips.
Mixed baby lettuces and julienned Fuji apple are dressed with our house made herb-balsamic vinaigrette and topped with gorgonzola cheese, candied walnuts and cucumber. * A gluten free salad. Add chicken $3 | Add shrimp $5
Crisp iceberg all dressed up with avocado, tomato, bacon, julienned carrots and chunky bleu cheese dressing with a balsamic reduction drizzle. A gluten free salad.
Strips of calamari breaded with seasoned panko and deep fried; served with a spicy lemon tartar sauce and a garnish salad
Romaine lettuce spears tossed with our Caesar dressing; topped with fresh grated parmesan and croutons Add chicken $3 | Add shrimp $5
Our famous bread pudding with rum soaked raisins served with a house made whiskey sauce and whipped cream.
Braised boneless rib roast, garlic mayo, sweet & spicy onions, goat cheese and arugula on a hoagie roll.
A 12oz. ribeye steak, seasoned and chargrilled to order is topped with herb butter; served with balsamic roasted onions, goat cheese creamed spinach, and buttermilk mashed potatoes. *A gluten free entree.
Herbed quinoa cakes, fresh mozzarella, grilled eggplant, portobello mushrooms, and roasted tomatoes are topped with capers, herbs and a brown butter-garlic-balsamic vinaigrette. Add chicken $3 | Add shrimp $5 *A gluten free entree.
An intense and fudgy cake topped with dulce de leche mousse and toasted pecans.
A pound of Atlantic black mussels, served in a chile, garlic, caramelized onion, and white wine broth and topped with cilantro. Served with garlic bread.
Creamy saffron infused rice with roasted cherry tomatoes, spring peas, asparagus, and garlic. Served with garlic bread. Add grilled chicken $3 / Add grilled shrimp $5
An 8 oz. chicken breast is oven roasted and served with sauteed vegetables, cornbread stuffing; topped with goat cheese, cranberry relish, and toasted walnuts.
Pan seared mahi mahi is topped with Alaskan red king crab, roasted cherry tomatoes, fresh corn, and a tarragon beurre blanc, served with mashed potatoes and sauteed vegetables.
Creamy peanut butter cheesecake on a pretzel crust with a chocolate ganache top.
A moist, buttery cake with cinnamon caramel glaze; served with vanilla ice cream.
Silky white chocolate custard with a raspberry sauce underneath and a torched sugar crust.
House made pork meatballs tossed in a light teriyaki glaze; served over a Napa cabbage slaw.
A 8 oz. filet mignon, served with buttermilk mashed potatoes, sauteed vegetables, and classic marsala-demi glace. Make it Surf 'N Turf by adding 3 jumbo shrimp, for $6.
8 oz. of an 80/20 mix of ground lamb and beef, seared to your liking, served on a brioche bun with dressed arugula, tomato jam, and whipped feta.