STARTERS CHILLED SALAD

PAN FRIED JUMBO LUMP CRAB CAKE 12Cilantro Oil/ Saffron Aioli/ Apple SlawSTARTERSFRENCH ONION SOUP 8Sourdough/ GruyereSWEET ONION & GRUYERE RAVIOLI 8Smoky Cheddar/ Pico De Gallo/ RomaineRED CHILE BRAISED CHICKEN TACOS 9Pepperjack/ Cheddar/ Sweet Peppers/ Romaine/Honey LimeCALAMARI 9Basil Aioli/ MarinaraSAKU BLOCK TUNA 11Pineapple/ Soy/ Avocado/ TobikoCHILLEDSHRIMP ON ICE3 per pieceU12 Gulf Coast Whites/ Spicy Cocktail SauceOYSTERS1/2 DZ 12Dozen 20CRAB COCKTAIL 9Jumbo Lump Blue Crab/ Lemoncello RemouladeSNOW CRAB CLAWS3 per pieceAlaskan Snow Crab Claws/ Spicy Cocktail SauceCLASSIC CAESAR 7Parmesan Wheel/Croutons/ White Anchovy/Prepared Table SideSALADCAPRESE 8Beefsteak Tomato/ Basil/ Mozzarella/Black BalsamicBIEN SHUR SIGNATURE CHOPPED SALAD 9Smoked Bacon/Manchego/Pickled Red Onion/Avocado/Heirloom Tomato/Ancho Butter RanchHOUSE 6Tomatoes/ English Cucumber/ Shaved Carrots/Parmesan/ House VianaigretteTHE WEDGE 6Chilled Ice Berg/ Peppered Bacon/ Maytag Bleu/Tomato/ Sweet Onion/ Blue Cheese DressingFRISEE 7Honey Bacon/Cannellini Beans/ShavedFennel/ Red Pepper Vinaigrette

ENTREEF I L E T M I G N O N 3 4C h e e s y W h i p p e d P o t a t o e s / B r o c o l l i n i / R e d W i n e D e m i G l a c eB U F F A L O T E N D E R L O I N 5 0S w e e t P o t a t o G r a t i n / R o a s t e d T o m a t o / R e d C h i l e / B u f f a l o G l a c eP R I M E R I B O F B E E F1 2 O Z 2 61 6 O Z 3 0G r e e n C h i l e Y o r k s h i r e P u d d i n g / F r i e d P o t a t o e s / A u J u sR I B E Y E S T E A K 3 2B a b y C a r r o t / P o t a t o P u r e e / R o a s t e d G a r l i c D e m i G l a c eN E W M E X I C O L A M B C H O P S 3 9S w e e t P o t a t o M o u s s e / O n i o n C o n f i t / R e d C h i l e G a s t r i q u eS O U S V I D E K U R O B U T A P O R K C H O P 3 3A p p l e P o t a t o P u r e e / T e m p u r a A s p a r a g u s / C i p o l l i n i O n i o n / R e dC h i l e P o r k J u sW I L D P A C I F I C H A L I B U T 3 2R e d P e p p e r P o t a t o P u r e e / C a b b a g e / M e y e r L e m o n / S t r a w b e r r yG a s t r i q u eC H I L E A N S E A B A S S 4 2W i l d M u s h r o o m R i s o t t o / A p r i c o t G a s t r i q u e / L e e k R a g o u tD I V E R S E A S C A L L O P S 2 9S m o k e d P a p r i k a B e u r r e B l a n c / L i m e R i s o t t o / S p r i n g V e g e t a b l eN a p o l e o nC O L D W A T E R L O B S T E R T A I L 5 4L e m o n / W h i p p e d P o t a t o e s / L o b s t e r B u t t e rS H E T L A N D S F A R M S C O T T I S H S A L M O N 2 7C r i s p y R i c e C a k e / W i l d M u s h r o o m s / G r a p e f r u i t B u t t e rB U T T E R B A S T E D G U L F C O A S T S H R I M P 2 8P a p p a r d e l l e / T o m a t o e s / M e y e r L e m o nC H E R R Y B R I N E D D U C K B R E A S T 3 4P o t a t o R i s o t t o / R h u b a r b / C i n n a m o nR E D B I R D F A R M S A L L N A T U R A L C H I C K E N 2 7R e d R i c e / C h a r r o B e a n s / T o r t i l l a / C h a r r e d J a l a p e n oV E G E T A R I A N 2 5M a r i n a t e d T o m a t o N a p o l e a n / G r i l l e d S p r i n g V e g e t a b l e s /S w e e t O n i o n - G r u y e r e R a v i o l i / R a s p b e r r y G a s t r i q u eSIDESGreen Chile Mac and Cheese 7Asparagus with Béarnaise Sauce 6The Au Gratin 7Melted Leeks with Applewood Smoked Bacon 6Red Chile Onion Rings 6Marc Quinones-Chef de Cuisine