Arrowhead Grill

Chef’s selection of four slices of cheese served with fig paste, pears, figs, and dates.

Sweet shrimp, lightly battered in real coconut milk and deep fried until crispy and golden brown.

Three colossal sweet shrimp served chilled on dry ice with cocktail sauce or remoulade sauce.

Tempura-battered squid mixed with cherry peppers and baby corn all tossed in light citrus vinaigrette.

Three lamb chops grilled to your preference and served with truffle tremor goat cheese.

4 oz merus crab legs steamed & served with miso beurre blanc.

4 oz.

Six oysters shucked to order and served on the half shell with a lemon and verjus mignonette sauce. These small Japanese oysters yield a mildly sweet and fruity, yet slightly mineral finish.

This timeless salad is served with traditional ingredients - cold and crisp iceberg lettuce, ranch dressing, red onion, chives, blue cheese crumbles, baby heirloom tomatoes and two strips of hot applewood bacon.

Romaine lettuce tossed with a tangy garlic vinaigrette dressing with a hint of anchovies, topped with croutons and parmigiano-Reggiano cheese.

A combination of mixed greens, iceberg, and romaine finely chopped and mixed with heirloom tomatoes.

Iceberg lettuce tossed in an Italian vinaigrette with thinly sliced red onions, carrots, croutons, kalamata olives and parmigiano-Reggiano cheese.

A true steakhouse classic, tender spinach tossed with warm red wine vinaigrette, sliced eggs, bacon, shaved red onions, and mushrooms.

Mixed greens tossed in citrus honey mustard vinaigrette with dates, mission figs, dried cranberries, pears, candied pecans and goat cheese crumbles.

Served with a crab cake, asparagus, and bearnaise sauce.

Add shrimp scampi or sauteed scallops to any entree.

Served with louisiana style BBQ shrimp.

10 oz Delmonico steak & Louisiana style BBQ shrimp.

Carved table side.