Housemade focaccia topped with mozzarella and fontina cheese that have been tossed with mama lil peppers and roasted garlic. Served with olives marinated in olive oil, limon zest, and roated garlic on the side. **Sorry, we can not prepare the bread without the garlic, peppers, or either cheese.**

Little gem lettuce, aged parmesan, anchovy, crouton

Feta cheese, peppers, and olives that are finished with red wine vinegar and extra virgin olive oil.

Haricots verts, avocado, cherry tomato, cucumber, celery, marinated chickpeas, provolone with a red wine vinaigrette on the side.

5 pieces that are served with lemons and cocktail sauce.

One pound, served with cocktail sauce and dijonaise on the side

Crudo of Japanese Hamachi served with salmon roe, fried garlic, sesame, scallions, espelette, and finished with a yuzu soy sauce.

Big Eye Tuna seasoned with salt, olive oil, and aged soy sauce. Finished with avocado mousse, yuzu vinaigrette, chives, and sesame seeds. Served with house made tortilla chips.

Steamed Peekytoe Crab that is glazed with garlic butter, finished with espelette and lemon breadcrumbs. Served with toasted focaccia bread.

6 ounces of jumbo lump fresh Blue Crab meat that is glazed with our lime soy sauce and served with a side of wasabi dijonaise. **Item can not be made gluten free**

Red snapper that is mixed with heirloom cherry tomatoes, chile de agua, lime juice, chives, radish and garnished with pickled onion, lime zest, and olive oil. Served with tortilla chips.

Cooked on the Plancha and finished with lemon and capers

Grilled with olive oil, served with our fire roasted tomatoes

Grilled with olive oil, served with our fire roasted tomatoes

Battered and fried Cod served with french fries and sauce gribiche on the side.

Served with crispy kale, and a side of wasabi

3 fried Halibut tacos that are dressed with jalapeno relish, napa cabbage, and a lime aioli. **The jalepeno relish contains onion and cilantro**

1 pound of Alaskan King Crab that has been taken out of the shell, cut into pieces and placed back in the shell and grilled in our Josper oven. Served with clarified butter and a curry aioli.

Black Bass is rubbed with Greek yogurt and seasoned with aleppo pepper, sumac, salt and pepper. It is finsihed with chimichurri sauce and garnished with parsley, dill, mint, and lemon.

Wood-grilled, served with black truffle bearnaise on the side and french fries.

Served on a brioche bun with cheddar cheese, lettuce, tomato, onion and mayonaise.

8 oz.

20oz Grass-Fed Ribeye from Rain Crow Ranch in Doniphan, Missouri

Mightyvine tomato, basil.

8 oz. Creekstone filet, 1/2 of a Maine Lobster tail served with drawn butter on the side

Artisanal pasta cooked with mornay sauce, truffle, and 1/4lb of King Crab. Finished with breadcrmbs and chives.

Chicken breast that has been marianted in garlic, lemon zest, herbs, and olive oil that is grilled. Finished with a salad of crispy artichokes, parmesan chesse, and an herb salad.

Finished with Bruna Alpina Parmigiano-Reggiano cheese

Sauteed with garlic and finished with toasted almonds and lemon.

Served with our Black Truffle Bearnaise sauce on the side

Sauteed in garlic, olive oil, and butter finished with lemon and parsley

Roasted in our wood burning oven and tossed with sherry vinaigrette. Finished with Manchego cheese and slices of Fresno chili

Airy peanut butter chiffon with a chocolate crust that is topeed with whipped cream, and peanuts

Build your own Banana Napolean: Phyllo Dough, banana cream, whipped cream, caramel sauce, and a banana

Cheese Baked Focaccia RPM Chopped Salad Crab Cakes Rigatoni Bolognese Brussels Sprouts Peanut Butter Pie

Cheese Baked Focaccia Shrimp Cocktail Greek Tomato Salad Simply Grilled Ora King Salmon Amalfi Lemon Linguine Haircot Vert Peanut Butter Pie