Roast Chicken & PolentaThin sliced roasted chicken, sautéed portabella & button mushrooms, roasted red peppers & marsala/garlic demi-glace served over a grilled polenta cake
St. Andre & Braised Kurabuto PorkThe chef’s new favorite: French triple crème Brie, 5 hour ‘dry’ braised Kurabuto pork belly & balsamic onion jam
Jake's MusselsFresh Mediterranean black mussels, steamed in white wine & garlic, served w/ a spicy tomato herb broth
EntreesAt Tiburon all entrées are served w/ a house salad, fresh bread & homemade sorbet
New Zealand Elk (Our House Specialty)Char-grilled rocky mountain elk tenderloin, served w/ creamy mushroom “duxelle”, green peppercorn demi-glace & garlic mashed potatoes
Roast Breast of ChickenPan roasted, served w/ a red wine demi-glace & serrano chili cheddar grits
Australian LambPan seared morgan valley lamb tenderloin, dusted w/ fresh rosemary & black pepper, served w/ a whole grain mustard demi-glace, blueberry reduction & a parmesan & parsley risotto cake
Tenderloin of BeefChar-grilled filet mignon, served w/ a roasted shallot & cabernet demi-glace, w/ sautéed mushrooms & garlic mashed potatoes
Ahi TunaFresh ahi tuna, dusted w/ asian seven pepper spice & black sesame seeds, seared rare, topped w/ soy & honey marinated shredded carrot & served w/ pineapple fried rice
Char-Grilled Ribeye16oz U.S.D.A. Choice ribeye of beef, w/ a ruby port reduction, gorgonzola cream sauce & garlic mashed potatoes