Atlantic Blue point oysters from Connecticut, moderate salt, briny finish
Thailand Tiger prawns, finished in a green tea boil, served with grilled strawberry cocktail sauce
Baby squid, lightly fried, tossed in lemon, Parmesan, and garlic. Served with roasted tomato red sauce. Or try Sexy Rexy Style: Tossed in zesty hot sauce with Gorgonzola
Crispy baby spinach, garlic, lemon, and Parmesan
Puff pastry with a warm blend of Brie, Goat Cheese, chicken, prosciutto, and roasted garlic reduction, accompanied with Fuji slices and crostinis
Grilled thin crust pizza, with basil infused olive oil, grilled chicken breast, Buffalo Mozzarella, prosciutto, bacon, sweet onion, fresh tomato, and Provel cheese
Blackened Tuna, seared rare, topped with sriracha, wasabi, and balsamic on a Sriracha Gorgonzola crostini
Toasted coconut and grits rolled into a blue crab cake served with a smoky rum sauce
Parmesan popcorn encrusted sweet basil and mozzarella Ribeye meatballs, pesto jam, Braided caramelized shallot bread
Apricot and aged balsamic-glazed filet and sirloin tips, with sweet red onions, and Provel crostinis
Canadian rope grown black mussels and little neck clams in a bloody mary and fresh herb Lobster stock. Baked sour dough monument
Tzatzicki whipped hummus, Pickled Black bean and zesty cucumber Guacamole, demi-glace portos, Basil pesto Pita bread, Red Chili & lime house chip
Cold cuts: Dijon Andouille sausage, Salt cured prosciutto, rested filet tips Cheeses: Brie, Vanilla and black pepper infused Goat Cheese spread, smoked aged Cheddar Accents: Sun dried cantaloupe, sweet agave red chili cashews, Basil and Parmesan flat bread
Mixed greens tossed in Orange Basil Vinaigrette, with Feta cheese, sweet red peppers, sun dried cantaloupe and salted caramel nuts
Romaine tossed in a sweet basil Caesar dressing, layered with Buffalo Mozzerella, chilled roasted tomato spaghetti and a parmesan wonton crisp, topped with Andouille sausage.
A crisp iceberg wedge with Pinot noir poached pear with a Vanilla bean Gorgonzola and Goat cheese dressing, topped with balsamic bacon and pistachios
Chicken Parmesan, Served on a bed of layered sweet basil and roasted tomato sauce with angel hair and roasted garlic and asiago supreme with rigaton
Thailand Tiger prawns, Canadian Black Mussels, Little Neck clams, Diver scallops, baby squid tossed in a lemon and garlic Picatta with linguine on bed of sautéed spinach roasted tomato plate
Sweet agave red chili tossed with grilled chicken, shrimp, chorizo and rigatoni topped with a sweet corn, Hatch green chili and avocado salsa
Bing Cherry & Molasses BBQ glazed salmon, bourbon buerre blanc plate, sweet corn and smoked salmon fritter
New Mexico Blackened Sea Bass with blanco tequila lime sauce. Sweet Horse radish pickle and Bloody Mary shrimp
Lemon zest and black pepper en-crusted Rare Ahi Tuna topped with A champagne citrus sauce and Himilayan salted butter broiled diver scallops
Orange peel vinaigrette marinated chicken breast, salted caramel cashews, topped with white balsamic caramelized onion
New Zealand lamb rack, slow-roasted in a black cherry and sage Ruby port, with thyme and rosemary brine
Farm raised duck seared and topped with pinot noir poached pears on a bed of chardonnay deglazed shitake mushrooms and shallots
Roasted horseradish mayo, Portobellos, Asiago cheese, bacon, caramelized onions, demi-glace, served with Parmesan Truffle fries and sweet horseradish pickles
9 oz. seared barrel-cut filet
5 oz. seared petite filet
11oz Ruby port grilled Tri Tip
12oz. dry herb encrusted NY Strip with apple cider butter
Shrimp and Diver scallop Paella stuffed Double bone seared Prime pork chop, Peppercorn supreme plate
A mixed grill of balsamic-glazed filet medallion, skewered lemon chicken Spiedini, and BBQ bacon-wrapped shrimp, stuffed with roasted horseradish. Parmesan truffle fries and fresh strawberries
Harter House bone in 21oz. ribeye, seared and finished with black pepper butter. Served flaming tableside, with Kansas City's J. Reigers whiskey. Roasted Corn & Basmati Risotto with bacon
Yadi's Metro favorite: 5 oz. grilled filet, topped with a Béarnaise crab cake, served on a spicy garlic sauce plate, smoked salmon and proscuitto Mac and Cheese
5 oz florentine beef wellington cooked to medium, gorgonzola béarnaise, finished with a shitake and baby Yukon hash
6 oz. cold water tail, brûléed with a Champagne citrus butter and Parmesan
6 oz. cold water tail, grilled and smothered in a Saffron and four-cheese blend Rigatoni
Oven hot Grand Marnier berry fruit tart topped with pistachio streusel and Blackberry mint ice cream
Smores creme brûlée. Chocolate chip, graham cracker, toasted marshmallow, vanilla bean creme brûlée
Salted caramel cheesecake layered with a toasted hazelnut crunch
Three layers of chocolate Genoise cake brushed with simple syrup and layered with bitter sweet chocolate and a hazelnut praline mousse, with a chocolate French Buttercream and ganache.
Vanilla bean ice cream and Dark Chocolate Mousse banana split topped with raspberry compote, brown sugar macerated strawberries.
Captain Morgan Spiced Rum, Fevertree Ginger Ale, Malibu, pear juice, Moscato, orange & apple garnish
Absolut Citron, fresh basil, strawberry, fresh-squeezed lemon, club soda, and Sprite
Hendrick's Gin, cucumber, mint, club soda, and lemonade
Shpilka vodka, pineapple juice, fresh-squeezed lime, Fevertree Ginger Beer
Captain Morgan Spiced Rum, orange sorbet, muddled blackberries, lemon juice, and brown sugar, with Fevertree Ginger Ale
Milagro Silver, jalapeno, baby cilantro, orange squeeze, fresh-squeezed lime, and Agave nectar
Malibu rum, grilled pineapple, mint, baby cilantro, simple syrup, and club soda splash
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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