Osetra Dinner Menu
INDULGE YOURSELF WITH CAVIAR (2 GUESTS)
CLASSIC CAVIAR 85
white pacific sturgeon, west coast, creamy pop
SIBERIAN CAVIAR 119
siberian sturgeon, river basins, nutty & buttery profile
OSSETRA CAVIAR 139
ossetra sturgeon, central eurasia seas, rich flavor
RAW BAR
DAILY OYSTERS (½ DOZEN 19 | DOZEN 34)
served with mignonette cocktail sauce
AHI TUNA TARTARE 22
with avocado, salmon caviar, served with crostini
OSETRA CEVICHE 19
served with wonton crisps
SEAFOOD NAPOLEON 24
lump crab meat, salmon, avocado and wasabi oil
PRIME FILET TARTARE 25
with red onions, capers, chives, black truffle, served with crostini
YELLOWTAIL HAMACHI SHOTS 19
with caviar chili oil, jalepeño, ponzu, green onion, togarashi, wonton chips and pickled radish
YELLOWTAIL CARPACCIO 19
with rayu, citrus slices, jalepeño and micro cilantro
STARTERS
TEMPURA JUMBO SHRIMP 25
served with organic mango salsa
PARMESAN CALAMARI & SHRIMP 22
served with marinara & chipotle aioli
GRILLED OCTOPUS 21
with garbanzo beans, potato leeks, & pesto aioli
CHESAPEAKE CRAB CAKE 24
served with local honey whole grain mustard aioli
HEIRLOOM TOMATO BRUSCHETTA 18
with shaved parmesan, basil, & e.v.o.o.
BAJA CALIFORNIA SHRIMP COCKTAIL 25
served with housemade cocktail sauce
CAPRESE BURRATA 19
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 16
housemade with tobiko caviar & crème fraîche
CAESAR SALAD 15
baby romaine, housemade dressing, croutons & parmigiano reggiano
WEDGE SALAD 15
iceberg lettuce, cherry tomatoes, maytag blue cheese, hard boiled egg crumbles, & crispy bacon
KALE SALAD 15
organic baby kale, citrus slices, beets, fennel, crispy wantons, & honey raspberry vinaigrette
OSETRA SALAD 18
organic butter lettuce, citrus segments, goat cheese, walnuts, & tomatoes, served with blood orange vinaigrette
PRIME CUTS & STEAKS
PRIME BONE-IN RIB EYE (20 OZ) 68
PRIME NEW YORK STRIP (16 OZ) 58
PRIME FILET MIGNON (8 OZ) 55
with herbed truffle butter
COLORADO LAMB CHOP 50
port wine reduction, maytag blue cheese, & chive potato puree
LAMB OSSO BUCO 45
slowly braised in red wine with vegetables & saffron risotto
FRESH CATCH
CHILEAN SEA BASS 54
with fennel risotto, grilled asparagus, & pomegranate reduction
JUMBO SEA SCALLOPS 44
pan-seared & served with soft polenta, lobster segments, tobiko caviar, ginger, & orange reduction
NORTHERN ATLANTIC SALMON 39
grilled with garlic spinach, charred tomatoes, & sweet radish
AHI TUNA 47
sesame seed crusted with wasabi mashed potatoes, ginger soy reduction, & tobiko caviar
YELLOWTAIL 38
pan-seared & served with carrots, cucumber, seaweed salad, micro cilantro. mango, & serrano salsa
STUFFED SOLE 38
with spinach, shrimp, crab meat, fresh herbs, served with potato & leeks cake, salted carrots, & citrus emulsion
SWORDFISH 42
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 35
homemade maine lobster ravioli with creamy vodka sauce & touch of pesto
ITALIAN SAUSAGE RIGATONI 32
with shiitake mushrooms, garlic, tomato sauce, olive oil, & shaved parmesan
FETTUCCINE MARE E TERRA 44
fettuccine, shrimp, scallops, porcini mushrooms, & brandy cream sauce
CRAB LINGUINI 45
with crab, clams, mussels, julian zucchini, & brandy cream sauce
OSETRA RISOTTO 38
albarino rice slowly cooked with fresh fish, clams, & mussels in a light marinara sauce
ROSEMARY CHICKEN 35
double breasted airline chicken, rosemary mustard lemon sauce, spinach, & mashed potatoes
CIOPPINO 42
chef ’s daily cut fish & housemade tomato broth
WAGYU
JAPANESE MIYAZAKI PREFECTURE A5 WAYGU 25 PER OZ | MINIMUM 6 OZ | HAND CUT TO ORDER
mild climate, ideal conditions for raising cattle
ADD TO THE CUTS
TRUFFLE BORDELAISE SAUCE 5
MAYTAG BLEU CHEESE CRUST 9
HERBED TRUFFLE BUTTER SLICES 10
OSCAR STYLE LUMP CRAB & BERNAISE 20
BLACK TRUFFLE SHAVINGS 20
AUSTRALIAN LOBSTER TAIL 33
ACCOMPANIMENTS
SHRIMP & CRAB MACARONI & CHEESE 22
LOBSTER MASHED POTATOES 25
MASHED POTATOES 15
TRUFFLE FRENCH FRIES 18
WILD MUSHROOMS, TRUFFLE OIL 18
GRILLED ASPARAGUS 15
BRUSSELS SPROUTS FIGS & BACON 15
SAUTÈED SPINACH 15