Vernon's Speakeasy

truffle oil, ham, and smoked gouda

parmesan or green chile and cheddar

bearnaise, garlic, and shallot

thyme, garlic, shallot, red chile flake, and butter

elk tenderloin topped with demi-glace and served with herbed fingerling potatoes and vegetable du jour

8-ounce grilled pork tenderloin topped with red chile cream sauce, served with herbed fingerling potatoes and vegetable du jour

hearts of romaine tossed with traditional caesar dressing, with grated parmesan cheese and crostini; add shrimp

spinach, romaine hearts, grape tomatoes, candied walnuts, and roasted red bell peppers with white balsamic vinaigrette, blue cheese crumbles, and fried pinon goat cheese. Choose from steak entrees and add $10 for the salad base

iceberg wedge topped with house blue cheese dressing and crumbles, bacon, tomatoes, and chives

kale, arugula & spinach topped with red onions, bell peppers, cucumbers, heirloom tomatoes, and parmesan cheese, with raspberry vinaigrette dressing

blue crab meat, asparagus, and bearnaise

sautéed mushrooms, caramelized onions, roasted garlic, and demi

ask your server for today's selection

8-ounce pan-seared Scottish salmon over seasonal arancini, topped with apple chutney and served with vegetable du jour

black tiger shrimp sautéed with capers and garlic, finished with lemon beurre blanc, plated over herbed linguini, served with vegetable du jour

scallops (2 u12 scallops), shrimp scampi (2 u8 shrimp), lobster tail (half or full)

with citrus vinaigrette and sliced almonds

Piedmontese Tomahawk and Full Lobster Tail

asparagus wrapped in tender marinated beef strip loin and chargrilled, with balsamic reduction, sriracha aioli, and fried carrot strips

Brie cheese baked in puff pastry and served over a mixed berry coulis with a blue cheese and arugula salad

seasoned blue crabmeat, topped with lemon garlic aioli, with fresh mixed greens and grape tomatoes

hand-breaded and fried calamari and shrimp, tomato basil marinara, with basil roasted garlic aioli

pan-seared new england scallops, drizzled with spicy red pepper flake and lemon beurre blanc, served with fresh mixed greens and grape tomatoes

Beef tips braised in red wine & beef stock served with mashed potatoes

Pan-seared scallop, drizzled with spicy red pepper flake and lemon beurre blanc

Seared veal filet with foie gras topped with orange demi-glaze

2oz portions of Texas, Australian and Japanese wagyu seared and served black & blue

14-ounce, regionally raised, USDA choice beef ribeye, chargrilled

14-ounce minimum, in house 28 day dry-aged, USDA prime, regionally raised beef ribeye, chargrilled. LIMITED AVAILABILITY. $6 per each additional ounce

8-ounce, USDA choice beef tenderloin, chargrilled

6-ounce USDA choice beef tenderloin, chargrilled, 6-8 ounce lobster tail (limited availability), asparagus, and bearnaise

16-ounce, Japanese A5 grade Wagyu Ribeye. All steaks served with savory steak butter, chef's vegetable du jour, and one complimentary side: Yukon gold mashed potatoes, truffled mashed potatoes, baked potato, steak fries, or parmesan truffle fries or make it a steak salad

20 ounce, USDA prime, regionally raised, center-cut, bone-in beef ribeye, chargrilled