DINNER
APPETIZERS
Soup du Jour V
Cup | 7 Bowl | 9
Philly Steak Spring Rolls | 14
Caramelized Onions, American Cheese, Chipotle Sauce
Grandma’s Meatball | 14
8 oz Meatball, Marinara Sauce, Ricotta Cheese, Shaved Parmesan
Buffalo Cauliflower Flatbread | 18 V
Sweet Thai Buffalo Breaded Cauliflower, Arugula, Radish, Cashew Cream
Burrata | 16 V
Arugula, Heirloom Cherry Tomatoes, Garlic, Basil, Pine Nuts, Rustic Bread
The 1900 Salad | 16 GF
Iceberg Lettuce, Carrots, Stilton Blue Cheese, Radish, Tomatoes, Applewood Bacon, 1900 Dressing
The Wedge Salad | 15
Iceberg Lettuce, Stilton Blue Cheese, Applewood Bacon, Pickled Red Onion, Ranch Dressing
Ahi Tuna Nachos* | 19
Seared Ahi Tuna, Wonton Chips, Wakame, Pico de Gallo, Wasabi Cream Sauce
Grilled Artichoke Hearts | 15 V GF
Three Long-Stem Grilled Artichoke Hearts, Arugula, Lemon Garlic Aioli
Shrimp Cocktail | 17 GF
Four Jumbo Prawns, House-Made Cocktail Sauce
Jumbo Lump Crabcake | 21
Sweet Peppers, Panko Bread Crumbs, Remoulade Sauce
SALADS
Roasted Beet & Watermelon Salad | 14 V GF
Arugula, Roasted Beets, Watermelon, Crumbled Feta, Champagne Vinaigrette
Classic Caesar Salad* | 14
Romaine Lettuce, Pecorino Romano, Croutons, House-Made Caesar Dressing
Thai Crisp Salad | 14 V Napa Cabbage, Bean Sprouts, Sweet Peppers, Mandarin Oranges, Toasted Cashews, Wonton Strips, Thai Dressing
Add Ons:
Half Avocado | 3 Grilled Chicken | 7 4 oz Skirt Steak* | 14 Mahi* | 13 4 oz Scottish Salmon* | 13 Jumbo Shrimp | 15
ENTRÉES
Baked Cod Oreganata | 34
Grilled Heirloom Tomato, Lemon Butter Sauce, Pesto
Coriander-Crusted Ahi Tuna* | 34 GF
Cucumbers, Carrots, Jicama, Bell Peppers, Wasabi Vinaigrette
Shrimp Scampi | 28
Jumbo Shrimp, Linguini, Lemon Garlic Sauce
Cedar Plank Salmon* | 29 7 oz GF
Served with Chef’s Choice of Potato and Seasonal Vegetables
Baked Gnocchi | 25
Fresh Tomato Sauce, Mozzarella, Parmesan
Double-Cut Lamb Chops* | 56
Served with Chef’s Choice of Potato and Seasonal Vegetables
Chicken Milanese | 28
Breaded Boneless Chicken, Arugula, Shaved Fennel, Shredded Radicchio, Cherry Heirloom Tomatoes, Whole Grain Mustard Vinaigrette
Roasted Spring Chicken | 29
Tarragon Sauce, Served with Chef’s Choice of Starch and Seasonal Vegetables
Dukes Burger* | 17
Special Blend Burger, Lettuce, Onion, Tomato, Choice of Cheese, Brioche Bun
Add: Bacon | 2
NY Strip 14 oz Au Poivre* | 52 “The Blue” 8 oz Filet Mignon* | 55 Caramelized Onions and Gorgonzola, Merlot Reduction
8 oz Skirt Steak* | 34 Chimichurri Sauce, Yucca Fries
*Served with Chef’s Choice of Potato and Seasonal Vegetables. | Choice of Horseradish or Béarnaise Sauce.
Wild Mushrooms V GF + 3
Grilled Asparagus V GF
Executive Chef Tam Ha | Sous Chef Ernesto Sierra
SIDES | 8
Sautéed Spinach V GF
Wild Rice Pilaf V GF
V - VEGETARIAN |
Truffle Fries V GF + 4
Whipped Potatoes V GF
*Food and Beverage subject to a 20% service charge. * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. MENU