Dinner Menu
EXECUTIVE CHEF TOMMY CHAVEZ - MENU 011
STARTERS
CRISPY LOBSTER – Spicy Aioli, House Made Pepper Jelly 26
CREOLE SPICED CALAMARI STEAK STRIPS – Creole Olive Salad, House Made Tartar Sauce 24
BEEF CARPACCIO – Basil Aioli, Arugula, Shaved Parmesan, Olive Tapenade, Capers, Crostini 26
STEAKHOUSE SHRIMP COCKTAIL – House Made Cocktail Sauce 24
13 PRIME GRILLED BACON – Jalapeño Pepper Jelly Glaze, Jicama Citrus Salsa 24
CHILE RELLENO – Poached Chicken & Cheese Filling, Tortilla Sauce, Cilantro Cream, Pico De Gallo 20
FRIED GREEN TOMATOES – New Orleans Remoulade, Dressed Greens 18
PETITE SALADS
13 CAESAR – Romaine, Kale, Radicchio, House Made Dressing, Crisp Breadcrumbs, Shaved Parmesan 15
13 SPINACH SALAD – Fresh Citrus, Toasted Almonds, Jicama, Cotija Cheese, Poppyseed Dressing 14
STRAWBERRY AND PROSCIUTTO SALAD – Fresh Arugula, Toasted Pistachios, Balsamic Vinaigrette 15
STEAKS
6oz Filet Mignon 44
8oz Filet Mignon 54
Prime 12oz New York Strip 58
Prime 16oz Ribeye 70
20oz Prime Dry Aged Cowboy Ribeye
with Whistle Pig Bourbon Butter 95
42oz Prime Chef Cut Porterhouse 120
ADDS
Blue Cheese Crust 7 / Peppercorn Sauce 6
New Mexico Hatch Green Chile Hollandaise 6
House Steak Sauce 4 / Grilled Shrimp 10
Cold Water Roasted Lobster Tail 55
SIDES
13 Au Gratin Potatoes 15 / Hand Cut French Fries 11
Jalapeño Cheddar Grits 12 / Garlic Mashed Potatoes 15
Seasonal Vegetables 15 / Cognac Mushrooms 14
Hatch Chile Mac & Cheese 15 (Add Cold Water Lobster Meat +20)
CHEF’S SPECIALTIES
FILET DIANE – 6oz Filet, Garlic Whipped Potatoes, Seasonal Vegetable Garnish, Brandy Peppercorn Sauce 55
(Upgrade to 8oz Filet for an additional 10)
COLORADO HALF RACK OF LAMB – Roasted Potatoes, Seasonal Vegetable, Chimichurri Sauce 64
BLACK COFFEE RUBBED RIBEYE – 16oz Prime Ribeye, Garlic Whipped Potatoes, Vegetable Garnish,
Black Coffee BBQ Sauce, Tabasco Onion Strings 78
MUSHROOM CRUSTED NEW YORK STRIP – Roasted Potatoes, Seasonal Vegetables, Bordelaise Sauce,
Crispy Shallots 72
CRISPY LEMON CHICKEN – Crispy Organic Chicken Breast, Asparagus, Tomatoes, Mushrooms, Green Onions, Fresh
Pasta Tossed in a Lemon Cream Sauce 38
JAMBALAYA LOBSTER PASTA – Cold Water Lobster Tail, Tomatoes, Andouille Sausage, Green Onions, Red Peppers,
Fettuccine Pasta, Crystal Butter Sauce 62
SHRIMP & GRITS – Sauteed Shrimp, Salsa Verde, Charred Tomatoes, Jalapeño Cheddar Grits 36
RIGATONI & PESTO – Sauteed Mushrooms, Asparagus, Tomatoes, Sundried Tomato Pesto, Shaved Parmigiano,
Toasted Breadcrumbs 28
FRIED CHICKEN DINNER SALAD – Buttermilk Marinated Fried Chicken, Crispy Greens, Marinated
Tomatoes & Onions, Cucumbers, Pepper Jack Cheese, House Made Cayenne Ranch 26
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.”
Automatic Gratuity added to parties of 6 or more.
