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Menu is Seasonal and Subject to Change

Make your reservations by calling (707) 578-0149

STARTERS

CHEFS DAILY OYSTER SELECTION- 3 EACH, 1/2 DOZEN 14
 

AHI TARTARE 17

Thai Chili, Pine Nuts, Mint, Toasted Sesame Oil, Soy Sauce, Won Ton Chips, Yuzu Mayo ♦ 

HAND CHOPPED STEAK TARTARE 16

Grilled Baguette, Smoked Olive Oil, Calabrese Pepper, Capers, Grain Mustard, Crispy Shallots, Quail Egg Yolk, Micro Arugula ♦    

BURRATA 15

Prosciutto, Wild Arugula, Grilled Baguette, Genoa Farms Olive Oil, Aged Balsamic ♦ 

JUMBO SHRIMP SCAMPI 17

Tomato, Garlic, Lemon, Grilled Baguette  ♦

FRUITS DE MER 38

Chefs Selection of Fresh, Local Seafood

Serves Two. Additional 14 per person ♦ 

LAMB POPS 15

Moroccan Spiced, Wilted Arugula, Roasted Grapes, Pistachio, Mint, Mission Fig Compote ♦ 

BACON WRAPPED SMOKED SCALLOP 16

Apple Fennel Slaw, Bacon Jus ♦ 

HOBBS CHARCUTERIE 18

Bresaola, Prosciutto, & Soppresata ♦

BLOODY MARY SHRIMP COCKTAIL 15

Poached Prawns with Bloody Mary Cocktail Sauce ♦ 

CRABCAKES 16

Lemon Beurre Blanc & Tomato Chutney  ♦


SOUP & SALADS

THE WEDGE 11

House Made Bleu Cheese Dressing, Buttermilk Fried Onions, Sourdough Croutons, Hobbs Bacon, Poached Egg,

Pt. Reyes Bleu Cheese Crumbles, Cherry Tomato & Avocado ♦ 

EQUUS CHOP SALAD 12

Prosciutto, Dried Cherries, Roasted Chicken, Roasted Red Bell Pepper, Red Onion & Balsamic Vinaigrette ♦

CLASSIC CAESAR SALAD 12

House Baked Croutons, Romaine, Parmesan, Caesar Dressing ♦  

PRIME CAESAR SALAD 16

Sourdough Croutons, Buttermilk Fried Onions, Prime Flat Iron, Romaine, Cherry Tomatoes, Horseradish Caesar Dressing ♦ 

BEET SALAD 12

Orange Segments Warm Goat Cheese, Arugula, Pistachio, Sherry Vinaigrette ♦ 

Tableside Caesar for Two 15 per person

Soup Du Jour 7


PASTA

PAPPARDELLE WITH LOBSTER BOLOGNESE 24

POTATO GNOCCHI WITH BRAISED DUCK & WILD MUSHROOM RAGU 22

RICOTTA RAVIOLI WITH BASIL CREAM & SUMMER VEGETABLES 18

 

STEAKS

All Steaks are USDA Upper 2/3 Choice Creekstone Farms Natural Angus Beef Unless Otherwise Noted

12 oz CENTER CUT NY STRIP 30

Tight Texture With a Definite Grain Means Strip Steaks are Moderately Tender. Good Marbling & A Strong Beefy Flavor ♦

14 oz RIBEYE 32

Highly Marbled & Fat is Where A Lot Of The Distinctive Flavor of Beef Comes From, Making Ribeye One of The Richest, Beefiest Cuts Available ♦

12 oz TOP SIRLOIN 25

Often Overlooked, This Cut is Juicy & Flavorful ♦

8 oz CENTER CUT FILET 36

Extremely Tender With An Almost Buttery Texture. With A Low Fat Content, This Cut Is Best Paired With A Sauce ♦

BONE IN PORTERHOUSE FOR TWO  65

Both The Filet And NY Strip Cuts On The Bone. Carved Table side ♦

SAUCES

Bearnaise Sauce 2

Red Wine Reduction 2

House Made Worcestershire 2

Chimichuri Sauce 2

Sea Salt Trio 2

PRIME STEAKS

USDA Prime Is The Superior Grade With Amazing Tenderness, Juiciness, Flavor And Fine Texture. It Has The Highest Degree Of Fat Marbling And Is Derived From The Younger Beef.

10 oz FLAT IRON 22

12 oz TOP SIRLOIN 28

16 oz BONE IN NY STRIP 40

18 oz BONE IN RIB EYE 40

NOT BEEF "STEAKS"

YELLOWFIN AHI TUNA 28

BRICK CHICKEN 20

RACK OF LAMB 32

SNAKE RIVER FARMS PORK RIB CHOP 26

CATCH OF THE DAY MP

SIDE DISHES

BAKED FIVE CHEESE MAC 7

LOADED BAKED POTATO 7

CREME FRAICHE MASHED POTATOES 7

AU GRATIN POTATOES 7

GRILLED JUMBO ASPARAGUS 7

TRUFFLED BUTTERNUT SQUASH 7

CREAMED SPINACH & KALE 7

DUCK FAT ROASTED POTATOES 7

ADDITIONS

KING CRAB LEGS 1/2 LB. 25

SHRIMP 4 EA. 12

MAINE LOBSTER TAIL 6 oz 20

BONE MARROW 6

HORSERADISH CRUST 3

APPLE WOOD SMOKE 3


♦ Gluten  Free ~ Most other menu items can be made Gluten Free upon request - see server for details

Split fee $2.00

Water and bread available upon request

18% gratuity will be added to all parties of six or more.