Dinner Menu
Dinner Menu
Immerse yourself in an unforgettable dining experience with our meticulously crafted dishes and signature drinks, perfectly paired with the beauty of a breathtaking sunset.
Signature
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SUNSET GRILLE LOBSTER BISQUE
lobster ragout, claw, puff pastry
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CAULIFLOWER FRITTERS
garlic cream, house-made teriyaki
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BAKED PROVOLETTA
roasted tomatoes, grilled sourdough
Appetizers
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CAESAR SALAD
house dressing, parmesan crumble, anchovy
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LOADED WEDGE SALAD
pork belly, blue cheese, buttermilk dressing
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ROASTED BEET SALAD
whipped feta, mixed greens, caramelized cashews, red wine vinaigrette
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BURRATA
rocket, spinach, beetroot dust, cherry tomato, herb dressing
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KING SCALLOPS
honey glaze, chili oil, papaya dressing
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SHRIMP COCKTAIL
horseradish, tomato, cucumber
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SAUTEED LUMP CRAB CAKE
green apple, brown butter vinaigrette, togarashi, remoulade
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STEAKHOUSE BACON
red onion jam
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PEPPER SEARED TUNA
green onion & pickled celery gremolata, celery leaves
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BEEF CARPACCIO
stracciatella, chipotle vinaigrette, salsa macha, pesto, crispy onions, arugula
Entrées
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PAN ROASTED SEABASS
ratatouille, mild red chili broth
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SALMON
honey soy glaze, bok choy, baby potatoes
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SPANISH OCTOPUS
wild garlic, green pea, pickled cucumber, baby potato
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MUSHROOM RISOTTO
local mushrooms, mascarpone, scallions
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HALF CHICKEN “A LA BRASA”
roasted vegetables, charred lemon
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LAMB CHOPS
smoked eggplant, pomegranate, mint yogurt sauce
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SHORT RIBS
truffle mashed potato, mini salad
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STEAK FRITES
10 oz. skirt steak, french fries, peppercorn sauce
TROLLEY
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PORTERHOUSE FOR TWO 36 OZ.
french sea salt cellar, red wine sauce
From the Grill
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VEGAN
CAULIFLOWER
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1855
FILET
8 oz.6
12oz.
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PRIME
NY STRIP
12 oz.
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PRIME
RIBEYE
14 oz.
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DRY AGED
BONE IN RIBEYE
22 oz.
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horseradish cream, peppercorn, red wine sauce
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black truffle, chimichurri
Sides
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GARLIC PARMESAN CORN
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BROCCOLINI
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TWICE BAKED POTATO
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FRENCH FRIES
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BRAISED PUY-LENTILS
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OVEN ROASTED BABY POTATOES
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MUSHROOM FRICASSÉE
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MASHED POTATO
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CREAMY SPINACH
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LOBSTER MAC & CHEESE
ALL PRICES ARE LISTED IN US DOLLARS
An 18% service charge will be added to your bill. This is distributed amongst the staff as part of their salary. Added gratuities are always appreciated.
Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
