Starters
FLAUTAS POBLANO
Rotisserie chicken, Oaxaca cheese, fried flour tortillas, poblano crema, scallions and cilantro | 11
GUACAMOLE
Jalapeño, yellow onion, cilantro and lime with fried sea salt potato scoops | 13
AHI TUNA NAPOLEON*
Ginger ponzu marinated ahi tuna, avocado, pineapple, cucumber, cilantro and cilantro-jalapeño crema with crisp wontons | 20
CARAMELIZED MUSHROOM TOAST
Thick sliced sourdough, beef garlic cream sauce, caramelized onions, chef’s mushroom mix, parsley | 14
GRILLED FISH TACOS
Blackened grilled orange roughy, shredded cabbage, pico de gallo, Cotija cheese, cilantro, chipotle aioli, and aji verde sauce on flour tortillas | 18
HOUSE SALAD
Mixed greens, heirloom cherry tomatoes, red onion, cucumber, carrots and honey balsamic vinaigrette | 9
CHICKEN GUMBO
Dark roux, cajun chicken, andouille sausage, green & red bell peppers, onions and steamed white rice | cup 6 bowl 9
Entrée Salads
BEET & CHÈVRE SALAD**
Roasted red & yellow beets, crispy panko goat cheese chèvre, avocado, pistachios, arugula, olive oil & lemon | 14
CURRY CHICKEN CHOP**
Butter lettuce, creamy yellow curry dressing, curried chicken, snap peas, green apple, cashews and crispy rice noodles | 18
BUTTER LEAF WEDGE
Butter lettuce, blue cheese dressing, honey cured bacon, blue cheese crumbles, heirloom tomatoes, and chives | 14
WAGYU TACO SALAD
Sliced beef, red onion, grape tomato, avocado, tortilla strips, cilantro vinaigrette, and Cotija cheese in a crisp flour tortilla shell | 20
FARRO SALAD
Farro, roasted corn, poblano peppers, sweet potato, Cotija cheese, cilantro-lime vinaigrette, grape tomatoes, pickled fresno peppers, cilantro | 12
CHICKEN CAESAR SALAD
Chopped romaine, heirloom cherry tomatoes, red onion, rosemary Parmesan croutons, Parmesan cheese, and Caesar dressing | 18
Sandwiches & Burgers
Served with your choice of side, Gluten free bun available for $2,
SMOKED BRISKET SANDWICH
Smoked brisket, bourbon barbecue, coleslaw, fried shallots, pickles and pickled red onion on a sweet Hawaiian bun | 19
HOT HONEY FRIED CHICKEN SANDWICH
Buttermilk, chile flour breaded chicken, hot honey miso, chile aioli, iceberg lettuce, pickles | 17
FRENCH ONION BURGER
8 oz. American wagyu beef patty, white cheddar, caramelized onions, crispy fried onions, roasted garlic aioli, brioche bun | 18
ALL-AMERICAN CHEESEBURGER
8 oz. American wagyu beef patty, white cheddar, iceberg, and tomato with horseradish aioli on a brioche bun garnished with sliced red onion and pickles | 16
PESTO CHICKEN SANDWICH**
Pistachio pesto, mozzarella, roasted tomatoes, arugula, and avocado aioli on a ciabatta bun | 16
FALAFEL SANDWICH
Lentil falafel, roasted tomatoes, roasted cauliflower, arugula, aji verde sauce, and toasted naan bread ^vegetarian | 15
COYNE’S STEAK SANDWICH
Gochujang marinated sliced wagyu, white cheddar, grilled green and red bell peppers, sliced jalapeño, red onion, mayonnaise, and sweet chili garlic sauce on a ciabatta bun | 20
House Specialties
SHORT RIB RAGU
Braised short rib ragu, freshly made pappardelle pasta, Parmesan cheese, and basil | 28
POKE BOWL
Ginger ponzu marinated ahi tuna, avocado, cucumbers, carrots, pineapple, pickled red cabbage, rice, scallions, sesame seeds, tobiko, and sriracha aioli | 22
SHRIMP COCONUT GINGER PAPPARDELLE
Freshly made pappardelle pasta, rich coconut-chile sauce, green onions, ginger, snap peas, toasted coconut, chili-marinted shrimp | 24
SPASTA PESTO**
Mixed fresh seasonal vegetables sautéed in pistachio pesto with a hint of fresh tomato sauce served in a nest of roasted spaghetti squash | 19
BUTLER'S STEAK RISOTTO
Charbroiled wagyu flat iron, sliced over mushroom duxelles risotto, lemon-garlic grilled asparagus, and Tabasco gastrique | 37
PERUVIAN CHICKEN
Served halved with an aji verde dipping sauce, chef’s vegetables, and choice of thin-cut fries or rosemary mashed potatoes. Served after 4pm with limited availability | 22
MOLE BRAISED SHORT RIBS**
Mole braised short rib, rosemary mashed potatoes, charred corn, mole chile sauce, Cotija cheese, cilantro, and cilantro vinaigrette. Served after 4pm with limited availability | 34
PEACH GLAZED PORK SHANK
Braised pork shank, peach brown butter glaze, parsnip mash, lemon grilled asparagus. Served after 4pm with limited availability | 27
Steaks
12 OZ PRIME NEW YORK STRIP
Riverbend USDA all-natural never-ever Idaho beef with maître d’butter and sea salt, rosemary mashed potatoes, and chef’s vegetables | 45
8 OZ PRIME TENDERLOIN
with Cognac demi-glace, rosemary mashed potatoes and chef’s vegetables | 42
14 OZ PRIME RIBEYE
Riverbend USDA Prime all-natural never-ever Idaho beef with maître d’butter and sea salt, rosemary mashed potatoes, and chef’s vegetables | 55
Seafood
PESTO SEABASS**
Chilean sea bass, pistachio pesto, gnocchi, Parmesan cream sauce, sun-dried tomatoes, and spinach | 39
LOBSTER CREAM PASTA
Freshly made squid ink linguine pasta, lobster, lobster brandy cream sauce, roasted tomatoes, Parmesan cheese, and fresh basil | 37
SCALLOPS
Pan seared scallops, salsa verde, tamale cakes, sake beurre blanc, avocado salad, aji verde | 38
FISH & CHIPS
Beer-battered orange roughy, caper seasoned skin-on fries, and dill tartar | 23
MISO SALMON
Miso-glazed salmon, sake beurre blanc, white rice, and snap pea medley | 28
Desserts
CHOCOLATE ESPRESSO TORTE
Espresso ganache, berry coulis, creme anglaise | 12
CHURRO WAFFLE
Tempura Belgian chocolate chip waffle tossed in cinnamon sugar, topped with vanilla ice cream, caramel, & chocolate | 12
CREME BRÛLÉE
Vanilla bean custard and fresh berries | 12
FRENCH VANILLA ICE CREAM
Topped with bourbon-salted caramel and black lava sea salt | 6
*Consuming raw or uncooked meat, poultry, shellfish, seafood, or egg, may increase your risk of food-borne illness
**Contains Nuts