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Food Menu

From The Land

  • A Thick, 16oz. porck chop, chef’s mashed potatoes, fresh spring vegetables in a big black cherry demi glaze.

  • Broiled to your liking. Served with garlic baby spinach, chef’s potatoes, Maytag blue cheese and red wine reduction.

  • 12oz. New York Steak broiled then finished with a cabernet and roasted shallots, compound butter with mashed potatoes and fresh spring vegetables.

  • Tender full rack of pork ribs with habanero barbecue sauce, garlic fries & jicama coleslaw

  • Marinated free range chicken served with house smashed potatoes, braised Swiss chard, & baby spinach with garlic lemon herb pan sauce

  • Carved tableside, garlic potatoes, garden vegetables, cognac demi glace


  • Chipotle aioli, sharp cheddar, tomato, lettuce, pretzel bun

  • 1/2lbs. Kobe beef Pattie, lettuce, tomatoes, onions, sweet pickles, aged cheddar, chipotle avocado aioli, Spain chorizo in a brioche bun

  • Substitute fresh fruit, soup, $2

  • Open fire 100% Angus beef, garlic aioli, apple wood bacon, smoked caramelized onions, aged cheddar, tomatoes, avocado aioli, Spain chorizo in a brioche bun.

From the Sea

  • Lobster, mussels, shrimps, clams, fresh fish, scallops in a tomato saffron broth

  • Blackened fresh fish and glazed with whiskey. Served over garlic mashed potatoes and fresh spring vegetables in a citrus butter sauce

  • Sauteed in extra virgin olive oil fresh garlic jumbo shrimps served with sweet mango mojo sauce, steam rice and noodles.

  • Baked and steam 10 oz. lobster tail. Served with garlic mashed potatoes and buttered asparagus.

  • Sautéed in garlic and olive oil, jumboshirmps, fresh pacific fish, mussels in a fennel tomato sauce served over linguini noodles.

  • Crispy, Flakey white fish dipped in beer batter and flash fried. Served over garlic fries, jicama slaw and lemon tartar sauce.

  • Blackened pacific mahi – mahi & glazed with whisky. Served over garlic mashed potatoes and fresh spring vegetables in a citrus butter sauce.

  • Cedar plank salmon seasoned with wild honey and cognac glaze then broiled. Served with garlic mashed potatoes and spring vegetables.



  • house cured tequila salmon over crostini, creme fraiche, pickled onions & apple baby dill salad.

  • Ahi tuna tartare, tequila cured salmon and shrimp cocktail.

  • Braised pork belly, zucchini tagliatelle, ginger pineapple jam & port reduction.

  • Penne pasta, parmesan, smoked gouda, aged cheddar, white & yellow American cheese, imported truffles, gratin crust.

  • Citrus marinated fresh yellow tail “Hamachi” passion fruit and mango salsa accompanied with crispy wonton chips

  • Honey mustard aioli, crispy pork belly, pickled onions &aged grana cheese

  • Served chilled with house made cocktail sauce.

  • Prosciutto ham, imported salami, Spanish chorizo, candied walnuts, Coachella Valley dates, roasted garlic and toasted baguettes. (Served for two $11 per each additional person)

  • Infamous bleu cheese sauce, chipotle aioli, chive

  • Corn tortilla, shredded cabbage, Pico de Gallo & avocado chipotle tartar sauce.

  • Garlic ginger soy sauce, sesame, scallion.

  • A variety of aged and ripened cheeses from different countries. California goat cheese, triple cream Brie cheese, aged Manchego, and Parmesan crisp, accompanied with wild honey, baked garlic, and toasted baguettes. (served for two $11 per each additional person)

  • Teriyaki glazed with toasted sesame seeds and mango jicama coleslaw.

  • Fresh yellow fin tuna, chili ginger soy marinated, avocado, tobbiko caviar, wasabi creme fraiche & wonton chips


  • Hear of romaine with our signature house Caesar dressing, aged grana cheese, kalamata olives and crispy crostini

  • Organic spring greens spiced candied walnuts, black grapes, cherry heirloom tomatoes and Maytag blue cheese tossed with champagne citrus vinaigrette.


  • $9

    Chef’s daily seasonal inspiration made with the finest ingredients.

Add to your salad

Brunch Menu

  • Char marinated hand carved flat iron steak, two free – range eggs any style served with hash potatoes.

  • Two poached free – range eggs, English muffins, Canadian bacon, finished with hollandaise, buttered asparagus and hash browns potatoes. SUB- Smoked salmon and blue lump crabmeat. – $8

  • 8oz. Char marinated flat iron steak, smoked salmon and blue lump crabmeat Benedict served with hash browns potatoes and buttered asparagus.

  • Hand made crepe filling with spicy Russian crabmeat, jumbo prawns, five cheeses celoute sauce and roasted root vegetables.

  • Three Free – range eggs, apple wood smoked bacon, black forest ham, Spain chorizo, cheddar cheese, hash brown potatoes and cucumber mint salad.

  • Crabmeat and jumbo prawns omelet with onions, tomatoes, cheddar cheese, avocado served with hash brown potatoes and cucumber mint salad.

  • Fresh Spinach, zucchini squash, tomatoes, roasted Portobello mushrooms, avocado served with hash brown potatoes and cucumber mint salad.

  • Corn Tostadas tower, free – range sunny side up eggs, sweet corn, black beans, mix cheese, pork chorizo, roasted tomatillo salsa, avocado and crema fresca.

Kids Brunch