Meat Market

TUNA TARTARE ∞ 2x -16 OUNCE PRIME RIBEYE WITH ASSORTED SAUCES” WHITE TRUFFLE MASH ∞ ASPARAGUS ∞ WARM CHOCOLATE CHIP COOKIES ∞ NV BONANZA “LOT 2”, CABERNET SAUVIGNON, CA

Ginger, soy, avocado smash, mango mole, and citrus foam. Served in lunch and dinner hour also.

SWEET MISO ∞ MM COCKTAIL SAUCE ∞ SPICY RÉMOULADE

Kale, romaine, roasted panko, parmesan, and breadstick.

Organic greens, pecans, goat cheese, and red wine vinaigrette.

Fresh mango, candied bacon, blue cheese, crumbles walnuts, and chopped eggs.

Seasonal ingredients prepared daily. Please contact merchant for daily soup selection.

Grilled kale, romaine, blue cheese, pickled onion, and candied bacon.

Truffle mash, wild mushrooms, sweet corn, tomato concasse, truffle nage, soybeans.

Red wine cherry butter stir-fried quinoa with vegetables.

Twin butter roasted 6 ounces Tristan lobster tail.

30-ounce Australian wagyu beek tomahawk ribeye.

7 ounce aa5 gold label wagyu filet mignon.

Bacon, mango BBQ, sweet & sour onion rings, boniato mash.

Parsnip pudding, coffee demi sour cherry.

Certified Angus beef 8-ounce adobo seasoned top loin wood grilled onions, roasted garlic confit.

Scallions, sour cream, and whipped butter.

Parmesan flake.

A warm assortment of cookies, chocolate chip and double chunk oatmeal.

Molten chocolate cake, honey marshmallow fluff hazelnut milk, hazelnut sablé, hazelnut praliné, graham cracker crumbs.

Moderate plus bodied with ripe blackcurrant and black cherry. Balanced oak, vanilla spice and brioche notes mingle on the mid-palate. The finish is long and fresh with rounded fruit and baking spice balanced by firm, smooth tannins.

This opaque and very dark ruby colored Cabernet Sauvignon opens with a very fragrant strawberry, cranberry and rhubarb bouquet. On the palate, this wine is medium bodied, balanced, rich, smooth and fruit forward. The flavor profile is an extracted strawberry and blueberry blend with notes of black cherry. The finish is nicely extended with moderate tannins. This Cab would pair well with steak

Deep ruby color; the nose is complex and shows layers of dark fruit flavors, including blueberry, rich plum and red raspberry. Soft notes of vanilla and toast provide aromatic richness. The 2016 is lush in the mouth with smooth tannins and a long finish.

"Summit" is made from premium Pinot Noir grapes sourced from notable vineyards in the Sta. Rita Hills AVA. This wine is hand-crafted, using small-lot fermentations and then aged in 30% new French oak for 15 months and bottled in summer 2017. "Summit" is carefully blended to create a distinguished Pinot Noir that is complex in character yet approachable upon release.

Whole-berry fermentation and cold soaking enhanced the rich fruit expression, while barrel aging added toasty oak nuances. Spicy lamb meatballs, roasted duck with cherry sauce, chicken thighs grilled with red peppers and onions, and steak with mushrooms are a few delicious pairings. Aging in French and Hungarian oak barrels softened the tannins as it added toasty oak spice.

Our Napa Valley Merlot is a complex blend of several individual vineyard lots, incorporating fruit from our estate vineyards and from top independent growers throughout the Napa Valley. The final wine is a rich and cohesive expression of the entire Napa Valley, reflecting the varied microclimates and soils of this unique appellation.

The Chento Vineyard Selection Malbec has a profound dark, violet color with rubicund highlights. In the nose it has black fruits, spices and violets aromas followed by some mineral and graphite notes. Great concentration and very well balanced acidity along with soft silky tannins, ripe plum, chocolate flavors and persistent finish.

Vibrant and expressive, with bold Key lime, passion fruit and tangerine flavors that are succulent and show off details of litsea, lemon verbena and makrut lime leaf, accented by a vibrant thread of acidity.

Sweet ripe fruit characters with a delightful mix of citrus, floral, pear, tropical fruit and crisp nettle highlights abound. This powerful wine is almost pungent in its intensity with full fruit flavours across the spectrum, from ripe tropical fruit to lush pink grapefruit

The Perrier-Jouet Grand Brut is delicate, elegant and balanced. The notes of cherry plum, lemon and bergamot orange emerge first, then make way for the flowers of fruit trees, such as lime and honeysuckle. These are followed by notes of butter and vanilla sugar. Notes of grapefruit and green pears round off the taste

Fruity wine offering notes of ripe cherry, wild raspberry and spices, as well as silky tannins and an elegant, balanced finish

Deep ruby in color with intense dark fruit aromas of ripe black cherry, black currant and plum interlaced with complex notes of sweet herbs, clove, vanilla, dark chocolate, and toasty oak. Blackberry, cocoa, and black peppercorn unite on the layered palate with complex notes dark berry and cassis with highlights of bay, anise and mocha. Full yet elegant on the palate, with vibrant fruit and very approachable tannins with hints of nutmeg and vanilla bean add to the long persistent finish.

Tomahawk Steak, Braised Short Rib, Roasted Cauliflower, Crispy Brussels Sprouts, Warm Cookies.

16 Ounce Prime Ribeye, Spicy fried Onion. Served with choice of Sides.

12 Ounce Filet Mignon. Served with choice of Sides.

Warm Assortment Of Cookies ∞ Chocolate Chip ∞ Double Chunk ∞ Oatmeal. Served with choice of Sides.

With truffle mash, wild mushrooms, sweet corn, tomato truffle nage, and soy beans. Served with Blackened Scottish Salmon.

1 Quart

Wagyu beef, vine ripe tomato, red onion, bacon, cheddar cheese, salad, brioche bun, and market fries.

Kale, romaine, roasted panko, and parmesan breadstick.

With truffle mash, wild mushrooms, sweet corn, tomato truffle nage, and soy beans.

Ginger, soy, avocado smash, mango mole, and citrus foam.

Seasonal ingredients prepared daily

Capers, red onion, parmesan flat bread, and chopped egg.

Jalapeño Cole Slaw, Cornbread Fritters

Kimchee Cabbage - Brown miso Aioli

Organic greens, pecans, goat cheese, and red wine vinaigrette.

Almonds, Kale, Diced Cucumber, Ricotta, Spinach, Purple Cabbage,Roasted Peppers, Corn, Cherry Tomato, Aji Panca Dijon Dressing

Grilled kale, romaine, roasted panko, and parmesan breadstick.

Fresh mango, candied bacon, bleu cheese crumbles, walnuts, and chopped eggs.

Sautéed Corn, Spinach, Mushrooms, Mango Glaze and Almonds

With truffle mash, wild mushrooms, sweet corn, tomato truffle nage, and soy beans.

16 Ounce Prime Ribeye, Spicy fried Onion.

30 ounce Australian Wagyu Beef

32 ounce. Prime Certified Angus beef.

PRIME PICANHA ∞ HABANERO CHIMICHURRI

Wagyu beef, vine ripe tomato, red onion, bacon, cheddar cheese, salad, brioche bun, and market fries.

Marinated chicken, applewood smoked bacon, aged cheddar, red onions, and mango BBQ Sauce. Served on a brioche bun and market fries.

Molten Chocolate Cake ∞ Honey Marshmallow Fluff Hazelnut Milk ∞ Hazelnut Sablé ∞ Hazelnut Praliné ∞ Graham Cracker Crumbs

Change Daily

Coconut & Oat Crumble ∞ Blackberry Sauce ∞ Orchid Petals

Warm Assortment Of Cookies ∞ Chocolate Chip ∞ Double Chunk ∞ Oatmeal

Raw-Ready To Cook

Raw-Ready To Cook

Certified Angus Beef. Raw-Ready To Cook

Raw-Ready To Cook

Moderate plus bodied with ripe blackcurrant and black cherry. Balanced oak, vanilla spice and brioche notes mingle on the mid-palate.

This opaque and very dark ruby colored Cabernet Sauvignon opens with a very fragrant strawberry, cranberry and rhubarb bouquet. On the palate, this wine is medium bodied, balanced, rich, smooth and fruit forward. The flavor profile is an extracted strawberry and blueberry blend with notes of black cherry. The finish is nicely extended with moderate tannins. This Cab would pair well with steak

Deep ruby color; the nose is complex and shows layers of dark fruit flavors, including blueberry, rich plum and red raspberry. Soft notes of vanilla and toast provide aromatic richness.

"Summit" is made from premium Pinot Noir grapes sourced from notable vineyards in the Sta. Rita Hills AVA. This wine is hand-crafted, using small-lot fermentations and then aged in 30% new French oak for 15 months and bottled in summer 2017. "Summit" is carefully blended to create a distinguished Pinot Noir that is complex in character yet approachable upon release.

Whole-berry fermentation and cold soaking enhanced the rich fruit expression, while barrel aging added toasty oak nuances. Spicy lamb meatballs, roasted duck with cherry sauce, chicken thighs grilled with red peppers and onions, and steak with mushrooms are a few delicious pairings. Aging in French and Hungarian oak barrels softened the tannins as it added toasty oak spice.

Our Napa Valley Wine is a complex blend of several individual vineyard lots, incorporating fruit from our estate vineyards and from top independent growers throughout the Napa Valley. The final wine is a rich and cohesive expression of the entire Napa Valley, reflecting the varied microclimates and soils of this unique appellation.

Vibrant and expressive, with bold Key lime, passion fruit and tangerine flavors that are succulent and show off details of litsea, lemon verbena and makrut lime leaf, accented by a vibrant thread of acidity.

Sweet ripe fruit characters with a delightful mix of citrus, floral, pear, tropical fruit and crisp nettle highlights abound. This powerful wine is almost pungent in its intensity with full fruit flavours across the spectrum, from ripe tropical fruit to lush pink grapefruit

The Perrier-Jouet is delicate, elegant and balanced. The notes of cherry plum, lemon and bergamot orange emerge first. These are followed by notes of butter and vanilla sugar. Notes of grapefruit and green pears round off the taste

Fruity, offering notes of ripe cherry, wild raspberry and spices, as well as silky tannins and an elegant, balanced finish

Red Wine Cherry Butter ∞ Stir Fried Quinoa with Vegetables. Served with Mango Wedge Salad.

8 Ounce Prime New York Steak. Served with choice of Sides.

Gratinee of Mac and Cheese. Served with choice of Sides.

16 Ounce Prime New York Steak. Served with choice of Sides.

Truffle Mash ∞ Wild Mushrooms ∞ Sweet Corn ∞ Tomato Concassé ∞ Truffle Nage ∞ Soy Beans. Served with Wood Grilled Scottish Salmon.

Tomahawk Steak, Braised Short Rib, Roasted Cauliflower, Crispy Brussels Sprouts, Warm Cookies.

1 Quart

Kale, romaine, roasted panko, parmesan, and breadstick.

Truffle Mash ∞ Wild Mushrooms ∞ Sweet Corn ∞ Tomato Concassé ∞ Truffle Nage ∞ Soy Beans

Ginger, soy, avocado smash, mango mole, and citrus foam.

Lobster, corn, hearts of palm, micro basil, and parmesan.

The freshest fish prepared daily.

Capers, red onion, parmesan flat bread, and chopped egg.

Spinach, bacon, truffle, parmesan, and bearnaise.

Certified Angus beef, bacon, smoked Cheddar, caramelized onions, and pepper aioli.

Lemon, parsley, capers, parmesan, EVOO, and cauliflower puree.

Cured pinapple, kale, and remoulade sauce.

Jalapeño Cole Slaw, Cornbread Fritters

Fontina Cheese, Caramelized Onions, Capers, Lemon Broth and Parmesan

Kimchee Cabbage - Brown miso Aioli

SWEET MISO ∞ MM COCKTAIL SAUCE ∞ SPICY RÉMOULADE

Organic greens, pecans, goat cheese, and red wine vinaigrette.

Kale, romaine, roasted panko, parmesan, and breadstick.

Arugula walnut pistou, house made ricotta, and balsamic.

Grilled kale, romaine, blue cheese, pickled onion, and candied bacon.

Fresh mango, candied bacon, blue cheese, crumbles walnuts, and chopped eggs.

Seasonal ingredients prepared daily

Almonds, Kale, Cucumber, Ricotta Cheese, Spinach, Purple Cabbage, Roasted Peppers, Corn, Cherry Tomato and Aji Panca Dijon Dressing

Twin Butter Roasted 6 Ounce Tristan Lobster Tail

Red Wine Cherry Butter ∞ Stir Fried Quinoa with Vegetables

Truffle Mash ∞ Wild Mushrooms ∞ Sweet Corn ∞ Tomato Concassé ∞ Truffle Nage ∞ Soy Beans

16 Ounce Prime Ribeye, Spicy fried Onion.

22 Ounce Bone-In Ribeye

30 Ounce Australian Wagyu Beek Tomahawk Ribeye

7 Ounce Wagyu Filet Mignon

32 Ounce Dry Aged Certified Angus Beef® Center Cut Prime Porterhouse

PRIME PICANHA ∞ HABANERO CHIMICHURRI

Parsnip Pudding ∞ Coffee Demi ∞ Sour Cherry

Certified Angus Beef® 8 Ounce Adobo Seasoned Top Loin Wood Grilled Onions ∞ Roasted Garlic Confit

Bacon ∞ Mango Bbq ∞ Sweet & Sour Onion Rings ∞ Boniato Mash

Chili & Espresso Rub ∞ Chocolate Mole Butter

Leg Confit ∞ Coffee Crusted Breast ∞ Bitter Sweet Chocolate Sauce ∞ Doughnut ∞ Ginger Pear Marmalade

AA 5 Wagyu Filet ∞ Filet Marrow Butter ∞ Blackened Certified Angus Beef® New York Steak

Scallions, sour cream, and whipped butter.

Coconut & Oat Crumble ∞ Blackberry Sauce ∞ Orchid Petals

Molten Chocolate Cake ∞ Honey Marshmallow Fluff Hazelnut Milk ∞ Hazelnut Sablé ∞ Hazelnut Praliné ∞ Graham Cracker Crumbs

Change Daily

Warm Assortment Of Cookies ∞ Chocolate Chip ∞ Double Chunk ∞ Oatmeal

Moderate plus bodied with ripe blackcurrant and black cherry. Balanced oak, vanilla spice and brioche notes mingle on the mid-palate.

This opaque and very dark ruby colored Cabernet Sauvignon opens with a very fragrant strawberry, cranberry and rhubarb bouquet. On the palate, this wine is medium bodied, balanced, rich, smooth and fruit forward. The flavor profile is an extracted strawberry and blueberry blend with notes of black cherry. The finish is nicely extended with moderate tannins. This Cab would pair well with steak

Deep ruby color; the nose is complex and shows layers of dark fruit flavors, including blueberry, rich plum and red raspberry. Soft notes of vanilla and toast provide aromatic richness.

"Summit" is made from premium Pinot Noir grapes sourced from notable vineyards in the Sta. Rita Hills AVA. This wine is hand-crafted, using small-lot fermentations and then aged in 30% new French oak for 15 months and bottled in summer 2017. "Summit" is carefully blended to create a distinguished Pinot Noir that is complex in character yet approachable upon release.

Whole-berry fermentation and cold soaking enhanced the rich fruit expression, while barrel aging added toasty oak nuances. Spicy lamb meatballs, roasted duck with cherry sauce, chicken thighs grilled with red peppers and onions, and steak with mushrooms are a few delicious pairings. Aging in French and Hungarian oak barrels softened the tannins as it added toasty oak spice.

Our Napa Valley Wine is a complex blend of several individual vineyard lots, incorporating fruit from our estate vineyards and from top independent growers throughout the Napa Valley. The final wine is a rich and cohesive expression of the entire Napa Valley, reflecting the varied microclimates and soils of this unique appellation.

Vibrant and expressive, with bold Key lime, passion fruit and tangerine flavors that are succulent and show off details of litsea, lemon verbena and makrut lime leaf, accented by a vibrant thread of acidity.

Sweet ripe fruit characters with a delightful mix of citrus, floral, pear, tropical fruit and crisp nettle highlights abound. This powerful wine is almost pungent in its intensity with full fruit flavours across the spectrum, from ripe tropical fruit to lush pink grapefruit

The Perrier-Jouet is delicate, elegant and balanced. The notes of cherry plum, lemon and bergamot orange emerge first. These are followed by notes of butter and vanilla sugar. Notes of grapefruit and green pears round off the taste

Fruity, offering notes of ripe cherry, wild raspberry and spices, as well as silky tannins and an elegant, balanced finish

Red Wine Cherry Butter ∞ Stir Fried Quinoa with Vegetables. Served with Mango Wedge Salad.

8 Ounce Prime New York Steak. Served with choice of Sides.

Gratinee of Mac and Cheese. Served with choice of Sides.

16 Ounce Prime New York Steak. Served with choice of Sides.

Truffle Mash ∞ Wild Mushrooms ∞ Sweet Corn ∞ Tomato Concassé ∞ Truffle Nage ∞ Soy Beans. Served with Wood Grilled Scottish Salmon.

16 Ounce Prime Ribeye, Spicy fried Onion. Served with choice of Sides.

12 Ounce Filet Mignon. Served with choice of Sides.

Warm Assortment Of Cookies ∞ Chocolate Chip ∞ Double Chunk ∞ Oatmeal. Served with choice of Sides.

With truffle mash, wild mushrooms, sweet corn, tomato truffle nage, and soy beans. Served with Blackened Scottish Salmon.