dinner
Dinner Served Daily - 5:00 PM to 10:00 PM
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Shareables
FRIED OLIVES
Panko-Breaded Stuffed Queen Olives, Blue Cheese, Smoked Paprika Aioli, Lemon Oil, Fried Basil
REUBEN CROQUETTES
Corned Beef, Gruyere, Sauerkraut, and Reuben Sauce
BEEF TARTARE
Hand-Cut Beef Tartare, Classic Caesar Emulsion, Fried White Boquerón, Parmigiano Reggiano, House-Made Herb Focaccia
SUMMER CITRUS CEVICHE
Fresh Catch, Lemon Dressing, Fennel,
Ají Amarillo, Chili Oil, Tostadas
CHARRED OCTOPUS ESCABECHE
Chipotle Adobo, White Bean Puree, Escabeche, Fire-Roasted Peppers, Parsley Citrus Salad, Parsley Aioli, and Lemon Oil
FIRE-GRILLED SHRIMP COCKTAIL
Grilled Shrimp, Citrus Cocktail Sauce, and Horseradish
CHILLED OYSTERS
Strawberry Mignonette, Pink Peppercorn, and Basil
OMAHA FARMER'S BOARD
Local Cheeses, Salumi, Strawberry Basil Marmalade,
Salmon Rillettes, Fire-Grilled Zucchini, and Eggplant
Served with Homemade Focaccia -
FROM THE GRILL
38oz TOMAHAWK
Signature Bone-In Ribeye, Richly Marbled
and Wood-Fired to Perfection
*Comes with Selection of 2 Sides and 2 Sauces14oz PRIME NY STRIP
Classic 1855 Black Angus Prime Strip Loin
with Balanced Tenderness and Bold Beef Flavor
16oz RIBEYE
Juicy and Flavorful with Excellent Marble
and a Robust Cut of Black Angus Prime Grade Beef
16oz GRASS-FED LAMB RACK
Wood-Fired, Grass-Fed Lamb Rack, Finished
with Sea Salt and Cracked Black Pepper
8oz FILET MIGNON
1855 Black Angus Prime Filet That is Exceptionally Tender, Buttery Soft, and Mild in Flavor
16oz DOUBLE PORK CHOP
Two Thick, Bone-In Sakura Pork Chops
with a Crispy Exterior and Juicy, Tender Meat Inside
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SOUP & SALAD
BABY ROMAINE CAESAR
White Marinated Anchovy, Garlic-Infused Panko Crumb, Parmigiano Reggiano, and Dynamite Caesar Dressing
PANZANELLA & BURRATA SALAD
Heirloom Tomato, Grilled Corn, Focaccia,
Pickled Onion, Mix Green Leaf, and Fresh Herbs
PROSCIUTTO & PICKLED MELON
Prosciutto & Champagne Compressed Cantaloupe,
Basil, Parmesan, Arugula, and Balsamic Glaze
WATERMELON GAZPACHO
Watermelon, Heirloom Tomatoes,
Feta Cheese, Red Onion, and Cucumber
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SIDES
CHARRED BRUSSELS SPROUTS
Charred, Wood-Fired Brussels Sprouts,
Neiman Ranch Bacon Lardons, Chili Flakes,
White Balsamic Gastrique, and Malden Salt
WHIPPED POTATOES
Whipped Yukon Gold Potatoes,
Roasted Garlic, Butter, and Crème Fraiche
WOOD-FIRED ASPARAGUS
Wood-Fired Asparagus, Labneh, Spiced Olive Oil, and Dukkah
TRUFFLE CAVA & CHEESE
Cavatappi Pasta, White Cheddar, Gruyere, Fontina,
Black Truffle Cream, and Garlic-Infused Panko
CHARRED CORN ESQUITES
Hot Charred Corn, Lime, Chili, Cotija, and Cilantro
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ENTREES
PAN-SEARED SCALLOPS
Seared U10 Scallops Atop Creamy Kabocha Risotto
Topped with Berkwood Bacon Lardonsand a Crisp Fennel Gremolata Salad
MISO-GLAZED SALMON
Pan-Roasted Miso-Glazed Salmon Over a Crisp Rice Cake with Baby Bok Choy, and Foraged Mushrooms
Finished with a Smoky XO-bacon Dashi, Napa Cabbage SaladLEMON RICOTTA TORTELLINI
Tortellini Lemon Ricotta, Parmigiano,
Roasted Tomato Ragout, and Basil
TOMAHAWK SHORT RIB
Smoked Cheddar Grits, Sauteed Carrots &
Brussels Sprouts, Blistered Cherry Tomatoes,
Horseradish Ricotta, and Butter Demi
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SAUCES
CHEF'S BLACK GOLD
Tamarind, Charred Tomato, Smoked Chili, and Black Garlic
CHARRED LEMON BEARNAISE
French Butter Sauce with Tarragon and Charred Lemon
VELEVET PEPPERCORN
Cracked Green Peppercorns Flambéed with Cognac and Cream
NOCTURNE DEMI
Classic Red Wine and Veal Stock Reduction
COOL HORSERADISH CREAM
Whipped Horseradish, Sour Cream,
Mascarpone Cheese, and Lemon Zest
MIDWEST GARDEN CHIMICHURRI
Herbaceous Blend of Parsley, Oregano, Fresno Chili, and Garlic
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SWEETS
IMPOSSIBLE STRAWBERRY SHORTCAKE
Strawberry Flan, Buttermilk Cake, Roasted and Fresh Strawberries, and Mascarpone Cream
GRILLED PEACH CREME BRULEE
Fresh & Charred Peaches, Pie Crust Crunch, and Vanilla Cream
BOURBON S'MORES CHOCOLATE TORTE
A Rich Flourless Dark Chocolate Torte Infused with Bourbon and Espresso
Topped with Hand-Torched Marshmallow, Salted Caramel, and Espresso Crumble CrunchTHE ICE CREAM SCOOP
Choice of Vanilla, Chocolate, Lemon Sorbet, Raspberry Sorbet
*Sorbet Selection is Vegan
The consumption of raw or undercooked foods can increase the risk of acquiring a foodborne illness.