Suite 100 Restaurant Bar & Lounge

grilled and topped with cherry-garlic sauce & served with Yukon Gold mashed potatoes and fresh vegetables

pan seared & served with chili-ginger cream, Basmati rice and fresh vegetables

grilled, basted in "Mimi and Sam's" spicy Korean barbeque sauce and served with Basmati rice and fresh vegetables

basil pesto, toasted pine nuts, Kalamata olives, grape tomatoes and Parmesan

slow roasted & fall-off-the-bone-tender, with tangy barbeque sauce, Suite slaw and fries

served with lemon, tartar sauce and fries

hand cut, grilled and served with blue cheese butter, port demi-glace, wild mushroom risotto and fresh vegetables

hand cut to 12 oz, crusted with Tellicherry peppercorns, grilled and smothered with bourbon demi-glace; served with fried fingerling potatoes and vegetables

housemade ravioli, creamy shellfish sauce, Parmesan and tomato-basil relish

tossed in blue cheese cream with fresh basil and dusted with toasted pistachios

served with red curry sauce, papaya-lime relish, Basmati rice and fresh vegetables

a half pound of charbroiled ground top sirloin, applewood smoked bacon and cheddar cheese; served on a ciabatta roll with fries

pounded to tenderness, marinated and served pinwheel-style with pineapple-soy-ginger glaze, fresh vegetables and Basmati rice

1 ½ pounds of split Alaskan King Crab, steamed and served with fingerling potatoes, corn, fresh vegetables, and drawn butter

American Wagyu; topped with Provolone, fried onions & chipotle vinaigrette; served on a ciabatta roll with fries

pan seared with wild mushrooms, blue cheese cream and topped with toasted pistachios; served with fresh vegetables, and Yukon Gold mashed potatoes

thinly sliced prime rib served warm with swiss cheese, fresh house pickled horseradish and creamy horseradish sauce on a ciabatta roll with fries and au jus

served with house pickled horseradish, au jus, fresh vegetables, and Yukon Gold mashed potatoes (Limited Quantity)

creamy vodka sauce, onions, Parmesan and tomato-basil relish

romaine lettuce, garlic croutons, Parmesan cheese and house caesar dressing, topped with seared blackened halibut

chipotle seasoned flank steak, romaine lettuce, avocado, chipotle vinaigrette, buttermilk ranch dressing, crispy tortilla strips and salsa fresca

mixed greens, grape tomatoes, dried Mission figs, chèvre, spiced candied pecans and port wine vinaigrette

tender butter leaf lettuce, romaine lettuce, garlic croutons, pears and Roquefort cheese with Grandma Cope's French dressing

beef tenderloin braised with shiitakes & onions served on crisp wontons with wasabi vinaigrette and Korean BBQ

crispy coconut crusted prawns with guava-tamarind dipping sauce

½ dozen on the ½ shell with a side of blue cheese dressing

drumsticks slathered in smoky guajillo sauce with blue cheese crumbles; served with a side of blood orange granita

marinated in chimichurri, grilled & served with crumbled chèvre

with garlic aioli, herb vinaigrette, and shredded Parmesan on a bed of baby spinach

½ dozen on the ½ shell with Parmesan & leeks

with tomato-basil cream and relish