Sirloin (8oz)

classic cut, great flavor and texture  27.

Filet (8oz)

the most tender cut of beef  30.

Petit Filet (5oz)

a smaller but equally tender filet  24.

Porterhouse (20oz)

combines the rich flavor of a strip with the tenderness of filet  35.

Sides (all sides not included with entrée are $3.

fiddlers' steak sauce • crmlzd onions • blue cheese • green chil salsa

          mash potato • swt potato fries • classic cut fries • potato crock (gratin)

          evening's vegetable • onion rings • broiled tomato • mushrooms

Asian Vegetable Hot Pot (*Vegan*), a blend of curries, lime, coconut, 

    vegetables & rice  16.  

add fresh tofu 18. 

Eggplant Lasagna, with almond/pecan basil pesto, peppers, onions, fresh 

    tomato, spinach, mushrooms, chevre & mozzarella cheeses. mixed greens 

    on the side with a garlic croustade  20.

Trout Livornese, a classic mediterranean preparation, pan roasted with 

    capers, olives, tomato, garlic, olive oil, served with israeli couscous & 

    evening vegetable  19.

Scallops, pan seared with asparagus, spinach, fresh tomato, pancetta and 

    parmesan orzo  26.

Farm to Table Roast Pig, local farm raised whole pig slow roasted for 18 

    hours with sweet onions, fuji apples, basted with beer & hard cider untill it 

    falls from the bones. served with mashed potatos  22.

Island Chicken, pan roasted all natural statler chicken breast with fresh 

    herbs, tomato, garlic, fresh chili peppers and jicama with kale salad and 

    lemon roasted potato  22.

Maine Lobster Strozzapretti Pasta, with fire roasted tomato, fresh basil,     

    crmlzd shallots, roasted pecans and a vino verde cream sauce  28.

Steamed Maine 1.75# Lobster, with clarified butter, potato crock & 

    vegetable ~ market price

OCEAN with COW, the best of both… a heavy 8oz filet of beef stuffed with 

    fresh maine lobster served with a cheese & lobster enchilada over a 

    succulent red chili lobster reduction and sautéed vegetable  38.

Cowboy Pepper Ribeye, 24+oz. marbled ribeye steak rubbed with szechuan 

    peppercorns, with assorted chili powders and spices, seared with fresh 

    chilis and onions, topped with a bourbon red chili sauce. Served with 

    mashed potato and vegetables.