Our Menu
Dinner
4:00 - 10:00
Starters
Charcuterie - Regional Cured Meats and Cheeses | Accoutrements | Toast Points | Local Jam
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$ 32
Scallops - Butternut Squash Puree | Maple Gastric | Orange Beurre Blanc’
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$ 24
Ahi Escabeche - Spice Rubbed Tuna | Roasted Pecan Puree | Pickled Fennel and Shallots
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$ 20
Sweet and Savory Pork Belly - Braised and Crispy | Roasted Sweet Potato | Cotton Candy Cloud | Sauce Char Sui and Beurre Blanc’
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$ 21
Crab Cake - Lemon Chive Aioli | Cream Corn
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$ 29
Shrimp Cocktail - Poached Shrimp | House Cocktail Sauce
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$ 22
Three Oysters - Rockefeller | Casino | Bienville
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$ 21
Salads
Artisan Greens - Strawberry | Goat Cheese | Candy Pecan | Pickled Shallots | Local Honey Vinaigrette
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$ 14
Caesar - Roasted Garlic Emulsion | Grana Padano Croutons | Parmesan Brittle
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$ 15
Steakhouse Salad - House Greens | Shaved Iceberg | Green Olives | Lardons | Hearts of Palm | Hard Poached Egg | Heirloom Tomato | Lemon Vinaigrette | Pickled Shallots | Cotija
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$ 16
Wedge - Baby Iceberg | Heirloom Tomato | Lardons | Blue Cheese Vinaigrette | Pickled Shallots
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$ 15
Grilled Stone Fruit - Arugula | Sherry Emulsion | Fresh Burrata | Pickled Shallots
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$ 16
360 Grille Towers
Tier One - Baked Oysters | Mussels | Shrimp | Ceviche | Tuna Crudo | Mignonette | House Cocktail
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$ 90
Tier Two - Tier One Plus | Cold Water Lobster Tail | Jonah Crab Claws | Snow Crab | Paddle Fish Caviar | Blini | Mustard Sauce
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$ 170
Seafood
Fresh Catch - Market Fresh | Creamy Goat Cheese Polenta | Charred Tomato Fondue | Anise Cream | Fennel Salad
Market Price -
$
French Seared Salmon - Parmesan Risotto | Blood Orange Beurre Blanc | Strawberry Jalapeno Salsa
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$ 48
Cioppino - Shellfish Mélange | Buttery Smoky Bouillabaisse | Day Boat Fish | Pappardelle | Toasted Cuban Bread
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$ 52
Composed Entrees
Short Rib Au Vin Rouge
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$ 49
Red Wine Demiglace | Cippolinis | Baby Carrots | Parsnip Celeriac Puree
Saltimbocca
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$ 44
Sous Vide Frenched Chicken Breast | Prosciutto | Fontina | Wild Mushrooms | Sage Marsala Pan Sauce | Risotto
Mojo Criollo Pork
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$ 45
Double Bone Frenched Chop | Mojo Sous Vide | Citrus Beurre Blanc
Mixed Grill
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$ 65
Catch of The Day | Cut of The Day | Crab Cake | Asparagus | Mash Potato
Port Burger
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$ 38
Wagyu Chuck | Smoky Bacon | Pickled Shallots | Heirloom Tomato | Chive Aioli | Port Salut
Vegetarian
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$ 30
Rainbow Chard | Wild Mushrooms | Cream Spinach | Caramelized Sweet Potato | Lemon Arugula | Baby Carrots | Grilled Asparagus
Cuts
All our steaks are 1855 Black Angus Beef. We dry age our Ribeye's and Strip Loin’s in house for 28 days. The aging process transforms the meat, making it both more tender and more complex in flavor.
Twenty-Eight Day Dry Aged Ribeye | 14oz
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$ 60
Twenty-Eight Day Dry Aged Strip Loin | 14oz
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$ 60
Cowboy Steak Bone in | 22oz
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$ 70
New York Strip | 14oz
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$ 51
Delmonico | 14oz
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$ 58
Tomahawk Bone in Ribeye| 40oz
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$ 150
Filet Mignon | 7oz
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$ 52
Family Style Sides
Braised Rainbow Chard with Shallots
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$ 7
Creamed Spinach
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$ 9
Yukon Gold Potato Puree
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$ 7
Mashed Yukon Gold with Seasonal Truffles
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$ 15
Parmesan Risotto
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$ 8
Wild Mushrooms
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$ 8
Sweet Potato Brule
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$ 7
Cream Corn Queso Fresco
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$ 7
Grilled Asparagus Beurre Blanc
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$ 7
Truffle Fries
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$ 7
Sauce Pairings
Chilled Horseradish
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$ 5
Bordelaise
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$ 6
Cognac Au Poivre
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$ 7
Bearnaise
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$ 6
Roasted Bone Marrow Butter
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$ 6
Blue Cheese Fondue
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$ 6
Enhancements
Grilled Shrimp
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$ 16
Cold Water Lobster Tail
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$ 30
Seared Scallops
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$ 22
Crab Oscar
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$ 20