CARVE American Grille

8 oz smoked, sliced New York strip served with mashed potatoes. Available on Friday.

Carve prime rib Thursday dinner.

With roasted peanuts and thai basil vinaigrette.

Cross-cut iceberg wheel, bacon, bleu cheese, cherry tomatoes, buttermilk vinaigrette.

With smoked cheese.

Served with sauteed onions.

Served with whipped potatoes and homemade applesauce.

Served with whipped potatoes.

Steamed spaghetti squash with mixed seasonal vegetables, basil marinara, toasted pine nuts and Parmesan.

Brick oven half chicken with roasted smashed fingerling potatoes.

With mashed potato "icing".

Grilled chili-rubbed salmon served with lime crema, zucchini noodles, and red rice.

With oven-roasted tomatoes and caramelized onions.

8 oz.

14 oz.

14 oz.

Served with french fries.

Served with french fries.

Wood-charred asparagus.

Fresh lemon curd and orange shortbread coated in vanilla bean meringue and flamed with grand marnier.

Rich smoked and salted dark chocolate pudding served under a smoky dome with peanuts, candied orange rind and whipped vanilla cream.

Rich butterscotch custard topped with creamy caramel sauce and maldon sea salt.

Rich smoked and salted dark chocolate pudding. Served under a smoky dome with peanuts, candied orange rind, and whipped vanilla cream.

Rich butterscotch custard topped with creamy caramel sauce and Maldon sea salt.

Banana cream pie parfait with vanilla custard, graham cracker crumbs, bananas, and caramel sauce.

Layered tower of housemade marshmallows, ghiradelli dark chocolate, graham crackers, caramel drizzle, smoked, and torched to order.

Key lime cheesecake mousse tart topped with blueberries and perry’s reserve cabernet sorbet.

Fresh lemon curd and orange shortbread coated in vanilla bean meringue and flamed with grand marnier.

Three mini mason jars featuring our butterscotch budino, banana cream pie parfait, and smoked chocolate kahlua pudding.

Gluten-free o-shaped almond lemon drop cookie with lemon glaze.

Rich dark chocolate ganache torte garnished with edible flowers.

Scrambled egg, pepper hash with crisp corn tortillas, melted cheddar cheese, and fresh salsa piquant.

Rosti potato crust fire-roasted in our pizza oven topped with scrambled eggs, bacon, and cheese.

With Aleppo pepper, Maldon sea salt, and tangerine oil.

Cheesy anson mills stone ground grits with smoked andouille, gulf shrimp, crimini mushrooms, and herbed pan gravy.

Chicken breast filled with black forest ham and swiss cheese, wilted asparagus ribbons, and bourbon sherry cream.

Rosti potato crust fire-roasted in our pizza oven topped with scrambled eggs, bacon, and cheese.

With Aleppo pepper, Maldon sea salt, and tangerine oil.

Scrambled egg, pepper hash with crisp corn tortillas, melted cheddar cheese, and fresh salsa piquant.

Cheesy anson mills stone ground grits with smoked andouille, gulf shrimp, crimini mushrooms, and herbed pan gravy.

Buttermilk-fried crispy cornish hen with vanilla waffle, apple syrup, and watermelon.

Smoked NY strip shaved with pepper, onions, gruyere cheese on a toasted hoagie with over-easy eggs, and crisp onion strings.

Chicken breast filled with black forest ham and swiss cheese, wilted asparagus ribbons, and bourbon sherry cream.

8 oz sliced tenderloin cut into two 4 oz medallions topped with egg and dijonnaise then. Served on toasted English muffin.

With maple syrup.

Fried chicken finger and one-half waffle. Served with maple syrup.

One scrambled egg, one piece of bacon, and one-half waffle.

Smoked NY strip shaved with gruyere cheese, peppers, and onions on a hoagie roll. Served with fried onion strings and rich beef au jus dipping sauce.

Bacon, scallions, capers, purple onions, and sharp cheddar cheese.

With truffle merlot and caramelized onions.

Bacon-wrapped shrimp with pepper jack cheese and a sliver of jalapeño.

Smoked bacon-wrapped pork belly with sherry bacon vinaigrette and braised red cabbage with granny smith apple.

With red chile sauce, cilantro sprouts, and queso fresco. Served with flour tortillas.

With Asian slaw, Thai basil dipping sauce, and roasted peanuts.

With celery slaw, lemon aioli, and celery sprouts.

Atlantic salmon marinated in vodka, dill, thinly sliced, served with grilled country bread, cilantro cream, and sweet onion relish.

Corn chip-coated poblano pepper stuffed with pepper jack cheese. Served with tomatillo salsa, cilantro crema, and pico de gallo.

Shaved beef tenderloin with bacon jam and finished with horseradish cream.

Bacon-wrapped shrimp with pepper jack cheese and a sliver of jalapeño.

Served with san marzano sauce.

Lobster and shrimp mousse with a hush puppy batter and lemon aioli.

With extra virgin olive oil garlic rub.

Served with toasted onion butter.

Cross-cut iceberg wheel, bacon, bleu cheese, cherry tomatoes, and buttermilk vinaigrette.

Raw salad of mixed seasonal vegetables, baby greens, and ginger turmeric vinaigrette.

Served with smoked cheese.

Served with roasted peanuts and Thai basil vinaigrette.

With radicchio, grapefruit, pomegranate, and creamy feta spread.

With dijon vinaigrette.

Smoked NY strip shaved with gruyere cheese, peppers, and onions on a hoagie roll. Served with fried onion strings and rich beef au jus dipping sauce.

Ground in-house daily. Served with French fries.

Topped with our pork belly wrapped in bacon, bacon jam, and pickled jalapeños. Served with light creamy slaw and French fries

Whole ribeye steak. Served on a hoagie roll with fried onion strings, garlic aioli, and French fries.

Steamed spaghetti squash with mixed seasonal vegetables, basil marinara, toasted pine nuts, and parmesan.

Smothered in crimini mushroom gravy and served with roasted garlic cauliflower puree, and wood-charred asparagus.

Served with caramelized onions and steak butter.

With creamy pan sausage gravy.

Topped with salad.

With grilled asparagus.

With truffle merlot and caramelized onions.

Brick oven half chicken with roasted smashed fingerling potatoes.

A dozen, with cilantro, fresno chiles, and French fries.

With mashed potato icing.

Grilled chili-rubbed salmon served with lime crema, zucchini noodles, and red rice.

Served with caramelized onions and steak butter.

Buttermilk-fried crispy cornish hen with vanilla waffles, apple syrup, and watermelon.

Complemented by a multicolor slaw with a light and creamy vinaigrette.

With apple cider vinegar slaw.

Hearty braised cornish game hen with black truffles and spring vegetables. Topped with a flaky butter crust.

12 oz carve smoked sliced ny strip, 16 oz sliced caramelized prime rib, 12 oz sliced chateaubriand, half hog heaven, 4 pcs shrimp brochette, and 4 pcs lobster corn balls. Served with 3 different sauces au jus, truffle merlot, and miso butter.

Porcini potato gnocchi with bacon cream, crimini mushrooms, and black truffles.

With oven-roasted tomatoes and caramelized onions.

Prepared with tomato, shallot, garlic, and finished with herbed butter.

Bacon, scallions, capers, purple onions, and sharp cheddar cheese.

Served with French fries.

Served with French fries.

Smoked NY strip shaved with gruyere cheese, peppers, and onions on a hoagie roll. Served with fried onion strings and rich beef au jus dipping sauce.

Bacon, scallions, capers, purple onions, and sharp cheddar cheese.

With truffle merlot and caramelized onions.

Bacon-wrapped shrimp with pepper jack cheese and a sliver of jalapeño.

Smoked bacon-wrapped pork belly with sherry bacon vinaigrette and braised red cabbage with granny smith apple.

With red chile sauce, cilantro sprouts, and queso fresco. Served with flour tortillas.

With Asian slaw, Thai basil dipping sauce, and roasted peanuts.

With celery slaw, lemon aioli, and celery sprouts.

Atlantic salmon marinated in vodka, dill, thinly sliced, served with grilled country bread, cilantro cream, and sweet onion relish.

Corn chip-coated poblano pepper stuffed with pepper jack cheese. Served with tomatillo salsa, cilantro crema, and pico de gallo.

Shaved beef tenderloin with bacon jam and finished with horseradish cream.

Bacon-wrapped shrimp with pepper jack cheese and a sliver of jalapeño.

Served with san marzano sauce.

Lobster and shrimp mousse with a hush puppy batter and lemon aioli.

With extra virgin olive oil garlic rub.

Served with toasted onion butter.

Cross-cut iceberg wheel, bacon, bleu cheese, cherry tomatoes, and buttermilk vinaigrette.

Raw salad of mixed seasonal vegetables, baby greens, and ginger turmeric vinaigrette.

Served with smoked cheese.

Served with roasted peanuts and Thai basil vinaigrette.

With radicchio, grapefruit, pomegranate, and creamy feta spread.

With dijon vinaigrette.

Smoked NY strip shaved with gruyere cheese, peppers, and onions on a hoagie roll. Served with fried onion strings and rich beef au jus dipping sauce.

Ground in-house daily. Served with French fries.

Topped with our pork belly wrapped in bacon, bacon jam, and pickled jalapeños. Served with light creamy slaw and French fries

Whole ribeye steak. Served on a hoagie roll with fried onion strings, garlic aioli, and French fries.

Steamed spaghetti squash with mixed seasonal vegetables, basil marinara, toasted pine nuts, and parmesan.

Smothered in crimini mushroom gravy and served with roasted garlic cauliflower puree, and wood-charred asparagus.

Served with caramelized onions and steak butter.

With creamy pan sausage gravy.

Topped with salad.

With grilled asparagus.

With truffle merlot and caramelized onions.

Brick oven half chicken with roasted smashed fingerling potatoes.

A dozen, with cilantro, fresno chiles, and French fries.

With mashed potato icing.

Grilled chili-rubbed salmon served with lime crema, zucchini noodles, and red rice.

Served with caramelized onions and steak butter.

Buttermilk-fried crispy cornish hen with vanilla waffles, apple syrup, and watermelon.

Complemented by a multicolor slaw with a light and creamy vinaigrette.

With apple cider vinegar slaw.

Hearty braised cornish game hen with black truffles and spring vegetables. Topped with a flaky butter crust.

12 oz carve smoked sliced ny strip, 16 oz sliced caramelized prime rib, 12 oz sliced chateaubriand, half hog heaven, 4 pcs shrimp brochette, and 4 pcs lobster corn balls. Served with 3 different sauces au jus, truffle merlot, and miso butter.

Porcini potato gnocchi with bacon cream, crimini mushrooms, and black truffles.

With oven-roasted tomatoes and caramelized onions.

Prepared with tomato, shallot, garlic, and finished with herbed butter.

Bacon, scallions, capers, purple onions, and sharp cheddar cheese.

Served with French fries.

Served with French fries.