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Winter Restaurant Week

January 4th - 25th 

THREE COURSE MENU | $56 

- APPETIZER -

PAN SEARED SCALLOPS
stone ground soft polenta, grana padano, aged balsamic, almond brown butter 

TUNA TARTARE
avocado butter, market radish, black tobiko caviar, roasted sesame sriracha aioli, shrimp chips

CREAM OF WILD MUSHROOM
croutons, white truffle oil

- ENTREE -

12 OZ. DELMONICO RIBEYE

6 OZ. BROILED LOBSTER TAIL
drawn butter, burnt lemon 

10 OZ. TERES MAJOR PETIT FILET

- ACCOMPANIMENT (CHOICE OF 1) -

GOOSE FAT RIPPED POTATOES
miso tahini sauce

SAUTEED BROCCOLINI
garlic, chili, lemon, extra virgin olive oil

- DESSERT -

WARM BAVARIAN APPLE STRUDEL
crème anglaise

MATCHA COCONUT RICE PUDDING
french wafer

STRIP HOUSE CHOCOLATE CAKE FOR TWO TO SHARE
signature specialty, 24-layer chocolate cake ($8 supplement)  

ORDER TO-GO