vegetarian options available upon request
Starters
Seared Scallops$20.00
Fresh Maine “DIVER” Scallops, dusted with chipotle and pan-seared, served with a chunky fresh tomato cream sauce
Crab Cakes$18.00
Lump Crab, slow simmered with fresh tomatoes, white wine & herbs, served with tangy Mediterranean cucumber salad & roasted tomato buerre blanc
Roast Chicken & Polenta$15.00
Thin Sliced Roasted Chicken, sautéed portabella & button mushrooms, roasted red peppers & Marsala/garlic demi-glace served over a grilled polenta cake
Braised Pork Belly$17.00
The Chef’s Favorite: St. Angel Triple Cream Brie, 5 hour ‘dry’ braised pork belly & caramelized balsamic onions
Dutch's Mussels$15.00
Fresh Mediterranean Black Mussels, steamed in white wine & garlic, served with a spicy tomato herb broth
Entrees
at tiburon all entrées are served with a house salad, fresh bread & homemade sorbet
New Zealand Elk$60.00
OUR HOUSE SPECIALTY: Char-Grilled New Zealand Elk Tenderloin, served with creamy mushroom “duxelles”, green peppercorn demi-glace & garlic mashed potatoes
Roast Breast of Chicken$38.00
Pan-Roasted Airline Breast, Marsala butter, roasted red pepper, jalapeño cheddar grits & a drizzle of truffle oil
Australian Lamb Tenderloin$52.00
Pan-Seared Australian 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
Tenderloin of Beef$55.00
Char-Grilled Filet Mignon, served with a roasted shallot & Cabernet demi-glace, with sautéed mushrooms & garlic mashed potatoes
Ahi Tuna$42.00
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
Seared Salmon$42.00
Pan-Seared Salmon, topped with steamed leeks, applewood smoked bacon and finished with a plum wine butter sauce & garlic mashed potatoes
Ribeye$66.00
14oz Char-Grilled C.A.B. Ribeye, gorgonzola cream sauce, ruby port reduction & garlic mashed potatoes
Examples of Seasonal Specials
Alaskan Halibut
Pistachio encrusted, sautéed spinach, with a carrot butter
Bison Shortribs
slow braised seven hours, served over jalapeño/cheddar grits and finished with a red wine reduction & crispy onion
Beef Wellington
Seared beef tenderloin, mushroom duxelles, baked in a flaky pastry crust, served with a green pepper demi-glace. *Can be prepared with a few days notice
Seafood Pasta
crab, shrimp, scallops, mussels and fresh fish, served over angel hair pasta in a spicy chipotle tomato cream sauce