USDA prime, regionally raised, center cut, bone in beef ribeye, and chargrilled. All of Vernon's steaks are served with savory steak butter, chefs vegetable du jour.

USDA choice beef tenderloin, chargrilled. All of Vernon's steaks are served with savory steak butter, chefs vegetable du jour.

Regionally raised, USDA choice beef strip encrusted with black peppercorn, chargrilled, then topped with melted blue cheese, and fried onions. All of Vernon's steaks are served with savory steak butter, chefs vegetable du jour.

Australian wagyu slow braised in aromatics, served over an aged white cheddar polenta, with a roasted root vegetable.

Black tiger shrimp sauteed with capers and garlic, finished with lemon beurre blanc, and plated over herbed linguini and served with vegetable du jour.

Served with garlic toast.

Hand breaded and fried calamari and tiger shrimp, tomato basil marinara, with basil, and roasted garlic aioli.

Pan seared seasoned blue crabmeat, topped with lemon garlic aioli, with fresh mixed greens, and grape tomatoes.

Assortment of cheeses, meats, fruit, nuts, crackers, house made jelly, and crostinis (changes nightly).

Pan seared New England scallops, drizzled with spicy red pepper flake, and lemon beurre blanc served with fresh mixed greens and grape tomatoes.

Asparagus wrapped in tender marinated beef strip loin and chargrilled, with balsamic reduction, sriracha aioli, and fried carrot strips.

Hearts of romaine tossed with your choice of traditional caesar, red, green, or Christmas chile dressing, with grated parmesan cheese and crostini.

Iceberg wedge topped with house blue cheese dressing and crumbles, bacon, tomatoes, and chives.

Hydroponic arugula with crumbled blue cheese, roasted pinon, orange segments, grape tomatoes, and a white balsamic vinaigrette.

Heirloom beefsteak tomato, basil, and mozzarella with balsamic reduction and extra virgin olive oil.

Spinach, romaine hearts, grape tomatoes, candied walnuts, and roasted red bell peppers with white balsamic vinaigrette, chargrilled beef strip loin, blue cheese crumbles, and fried pine nut goat cheesecake.

Bearnaise.

Pesto and green chile.

Truffle oil, ham, and smoked gouda.

Garlic, butter, red wine, and demi.

Australian wagyu slow braised in aromatics, served over an aged white cheddar polenta, with a roasted root vegetable.

Pan-roasted full rack with port and demi reduction served over a parsnip puree.

Bone in pork porterhouse, topped with hatch red chile cream, plated over green chile bacon cheddar risotto, and vegetable du jour.

Brick pressed, pan fried, and roasted with a pan just and fingerling potatoes.

USDA choice beef tenderloin, chargrilled. All of Vernon's steaks are served with savory steak butter, chefs vegetable du jour.

Regionally raised, USDA choice beef rib slowly roasted and cut to order, with beef au jus and creamy horseradish. All of Vernon's steaks are served with savory steak butter, chefs vegetable du jour.

Regionally raised, USDA choice, regionally raised beef ribeye and chargrilled. All of Vernon's steaks are served with savory steak butter, chefs vegetable du jour.

Regionally raised, USDA choice beef strip encrusted with black peppercorn, chargrilled, then topped with melted blue cheese, and fried onions. All of Vernon's steaks are served with savory steak butter, chefs vegetable du jour.

USDA prime, regionally raised, center cut, bone in beef ribeye, and chargrilled. All of Vernon's steaks are served with savory steak butter, chefs vegetable du jour.

Sauteed mushrooms, caramelized onions, roasted garlic, and demi.

Lump crab meat, sauteed asparagus, and bearnaise.

Black tiger shrimp sauteed with capers and garlic, finished with lemon beurre blanc, and plated over herbed linguini and served with vegetable du jour.

Pan seared, crispy skinned, Icelandic salmon over a squash and zucchini fritter, with pesto, cream fraiche, balsamic reduction, fried carrot chips, and vegetable du jour.