Osetra Dinner Menu
INDULGE YOURSELF WITH CAVIAR (2 GUESTS)
CLASSIC CAVIAR 70
white pacific sturgeon, west coast, creamy pop
SIBERIAN CAVIAR 99
siberian sturgeon, river basins, nutty & buttery profile
OSSETRA CAVIAR 129
ossetra sturgeon, central eurasia seas, rich flavor
RAW BAR
DAILY OYSTERS (½ DOZEN 19 | DOZEN 34)
served with mignonette cocktail sauce
AHI TUNA TARTARE 17
with avocado, salmon caviar, served with crostini
OSETRA CEVICHE 16
served with wonton crisps
SEAFOOD NAPOLEON 21
lump crab meat, salmon, avocado and wasabi oil
PRIME FILET TARTARE 22
with red onions, capers, chives, black truffle, served with crostini
YELLOWTAIL HAMACHI SHOTS 16
with caviar chili oil, jalepeño, ponzu, green onion, togarashi, wonton chips and pickled radish
YELLOWTAIL CARPACCIO 16
with rayu, citrus slices, jalepeño and micro cilantro
STARTERS
TEMPURA JUMBO SHRIMP 21
served with organic mango salsa
PARMESAN CALAMARI & SHRIMP 18
served with marinara & chipotle aioli
GRILLED OCTOPUS 19
with garbanzo beans, potato leeks, & pesto aioli
CHESAPEAKE CRAB CAKE 21
served with local honey whole grain mustard aioli
HEIRLOOM TOMATO BRUSCHETTA 14
with shaved parmesan, basil, & e.v.o.o.
BAJA CALIFORNIA SHRIMP COCKTAIL 20
served with housemade cocktail sauce
CAPRESE BURRATA 16
organic arugula, creamy burrata, fresh tomato, & aged balsamic
CHILLED PLATTERS (SMALL 50 // LARGE 98)
ALASKAN KING CRAB , ½ MAINE LOBSTER , BAJA CALIFORNIA SHRIMP, DAILY OYSTERS, NEW ZEALAND GREEN LIPPED MUSSELS, MANILA CLAMS, & MARYLAND SCALLOP
with cocktail sauce mignonette & horseradish crème fraîche
SOUPS & SALADS
SOUP OF THE DAY MP
LOBSTER BISQUE 14
housemade with tobiko caviar & crème fraîche
CAESAR SALAD 14
baby romaine, housemade dressing, croutons & parmigiano reggiano
WEDGE SALAD 14
iceberg lettuce, cherry tomatoes, maytag blue cheese, hard boiled egg crumbles, & crispy bacon
KALE SALAD 14
organic baby kale, citrus slices, beets, fennel, crispy wantons, & honey raspberry vinaigrette
OSETRA SALAD 16 <
organic butter lettuce, citrus segments, goat cheese, walnuts, & tomatoes, served with blood orange vinaigrette
PRIME CUTS & STEAKS
PRIME BONE-IN RIB EYE (20 OZ) 52
PRIME NEW YORK STRIP (16 OZ) 50
PRIME FILET MIGNON (8 OZ) 48
with herbed truffle butter
COLORADO LAMB CHOP 40
port wine reduction, maytag blue cheese, & chive potato puree
LAMB OSSO BUCO 41
slowly braised in red wine with vegetables & saffron risotto
FRESH CATCH
CHILEAN SEA BASS 44
with fennel risotto, grilled asparagus, & pomegranate reduction
JUMBO SEA SCALLOPS 39
pan-seared & served with soft polenta, lobster segments, tobiko caviar, ginger, & orange reduction
NORTHERN ATLANTIC SALMON 31
grilled with garlic spinach, charred tomatoes, & sweet radish
AHI TUNA 42
sesame seed crusted with wasabi mashed potatoes, ginger soy reduction, & tobiko caviar
YELLOWTAIL 32
pan-seared & served with carrots, cucumber, seaweed salad, micro cilantro. mango, & serrano salsa
STUFFED SOLE 33
with spinach, shrimp, crab meat, fresh herbs, served with potato & leeks cake, salted carrots, & citrus emulsion
SWORDFISH 32
topped with crab meat, carrot & leek risotto, & artichoke emulision
STUFFED MAINE LOBSTER MP
2-3 pounds of fresh caught lobster stuffed with crab meat, spinach, bread crumbs, & fresh herbs in a spicy chipotle aioli, served with mashed potatoes & grilled asparagus
STEAMED CRAB LEGS OR LOBSTER MP
served with clarified butter, mashed potatoes, & grilled asparagus
HOUSE SPECIALTIES
LOBSTER RAVIOLI 33
homemade maine lobster ravioli with creamy vodka sauce & touch of pesto
ITALIAN SAUSAGE RIGATONI 25
with shiitake mushrooms, garlic, tomato sauce, olive oil, & shaved parmesan
FETTUCCINE MARE E TERRA 38
fettuccine, shrimp, scallops, porcini mushrooms, & brandy cream sauce
CRAB LINGUINI 37
with crab, clams, mussels, julian zucchini, & brandy cream sauce
OSETRA RISOTTO 32
albarino rice slowly cooked with fresh fish, clams, & mussels in a light marinara sauce
ROSEMARY CHICKEN 28
double breasted airline chicken, rosemary mustard lemon sauce, spinach, & mashed potatoes
CIOPPINO 35
chef ’s daily cut fish & housemade tomato broth
WAGYU
JAPANESE MIYAZAKI PREFECTURE A5 WAYGU 20 PER OZ | MINIMUM 6 OZ | HAND CUT TO ORDER
mild climate, ideal conditions for raising cattle
ADD TO THE CUTS
TRUFFLE BORDELAISE SAUCE 3
MAYTAG BLEU CHEESE CRUST 7
HERBED TRUFFLE BUTTER SLICES 7
OSCAR STYLE LUMP CRAB & BERNAISE 15
BLACK TRUFFLE SHAVINGS 15
AUSTRALIAN LOBSTER TAIL 28
ACCOMPANIMENTS
SHRIMP & CRAB MACARONI & CHEESE 16
LOBSTER MASHED POTATOES 16
MASHED POTATOES 12
TRUFFLE FRENCH FRIES 14
WILD MUSHROOMS, TRUFFLE OIL 13
GRILLED ASPARAGUS 12
BRUSSELS SPROUTS FIGS & BACON 12
SAUTÈED SPINACH 12