Menu

Tiburon Fine Dining 

• Starters

• Seared Scallops

  fresh maine "diver" scallops, dusted with chipotle and pan seared, served with a chunky fresh tomato cream sauce

  15.00
  

• Crab Cakes

  sweet crab slow simmered with fresh tomatoes, white wine & herbs, served with tangy mediterranean cucumber salad & roasted tomato buerre blanc

  12.00
  

• Roast Chicken & Polenta

  thin sliced roasted chicken, sautéed portabella & button mushrooms, roasted red peppers & marsala/garlic demi-glace served over a grilled polenta cake

  11.00
  

• St. Andre & Braised Kurabuto Pork

  the chef's favorite: french triple crème brie, 5 hour 'dry' braised kurobuta pork belly & balsamic onion jam

  13.00
  

• Jakes Mussels

  fresh mediterranean black mussels, steamed in white wine & garlic, served with a spicy tomato herb broth

  11.00
  

• Entrees

• New Zealand Elk

  our house specialty: char-grilled new zealand elk tenderloin, served with creamy mushroom "duxelle", green peppercorn demi-glace & garlic mashed potatoes

  41.00
  

• Roast Breast of Chicken

  pan roasted, marsala butter, roasted red pepper, jalepeno cheddar grits & a drizzle of truffle oil

  30.00
  

• New Zealand Lamb Tenderloin

  pan seared new zealand tenderloin of lamb, dusted with fresh rosemary & black pepper, served with a whole grain mustard demi-glace, blueberry reduction & a parmesan and parsley risotto cake

  39.00
  

• Tenderloin of Beef

  char-grilled filet mignon, served with a roasted shallot & cabernet demi-glace, with sautéed mushrooms & garlic mashed potatoes

  36.00
  

• Ahi Tuna

  ahi tuna, dusted with asian seven pepper spice & black sesame seeds, seared rare, topped with soy & honey marinated shredded carrot & served with pineapple fried rice

  35.00
  

• Seared Salmon

  pan-seared, topped with steamed leeks, applewood smoked bacon and finished with a plum wine butter sauce & garlic mashed potatoes

  33.00
  

• Snake River Farms American Kobe Eye of Ribeye

  10oz seared eye of snake river farms kobe ribeye, red wine reduction and sautéed oyster mushrooms with garlic mashed potatoes

  45.00
  

• Specials

• Hawaiin Naraigi (Orange Striped Marlin)

  served 'sashimi' style, with roasted red pepper aioli, avocado and toasted sesame seeds

• Shrimp Ceviche Cocktail

  wild pacific white shrimp, red onion, red pepper, cilantro, lime, red wine vinegar, garnished with sliced avocado and tortilla strips

• Australian Wagyu

  char-broiled cap of the ribeye, served with a burgundy reduction

• Chilean Seabass

  char-broiled, served over steamed leeks, topped with crispy pancetta and finished with a plum wine butter sauce

• Muscovy Duck Breast

  oven roasted and sliced thin, finished with a dried cherry brandy demi-glace

• Pacific Swordfish

  char-broiled, served with a tomato-caper buerre blanc and toasted pine nuts

• Hawaiian Escolar

  pan-seared, served with three sautéed wild pacific white shrimp, over basmati rice and finished with a lobster brandy bisque

• Atlantic Striped Bass

  pan-seared, served with three sautéed wild pacific white shrimp, over basmati rice and finished with a mild yellow curry sauce

• Atlantic Skate Wing

  pan-seared, served over steamed leeks and finished with a meyer lemon buerre blanc

• Bison Shortribs

  slow braised seven hours, served over jalapeño/cheddar grits and finished with a red wine reduction & crispy oyster mushrooms

• Seafood Pasta

  crab, shrimp, scallops, mussels and fresh fish, served over angel hair pasta in a spicy chipotle tomato cream sauce

• Beef Wellington

  seared beef tenderloin & black truffle pate' baked in a flaky pastry crust, served with a green pepper demi-glace

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