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Marinated Grilled Portabella topped with Artichokes, Zucchini Ribbons, roasted Red Peppers, Chevre and a Balsamic Drizzle – 9

Sesame seared Scallops with Asian Slaw and Wasabi Soy Aioli – 12

Parmesan Reggiano Risotto “Paella Style” with Shrimp, Mussels and Chorizo – 11

Chargrilled Quail stuffed with Granny Smith Apples, Walnuts, and Cherries over a Green Apple Vinaigrette and roasted baby Beets – 8

Romaine Hearts and classic Caesar dressing topped with Parmesan Reggiano, Applewood smoked Bacon, toasted Crostini and White Anchovy Tapenade – 8

1587 House Salad with fresh Melon and Strawberries, aged White Cheddar, Sunflower Seeds and Champagne Vinaigrette – 8

Roasted Baby Beet Salad with Pistachios, Goats Cheese and a Blood Orange Vinaigrette – 9

Chef’s Freestyle Fish Selection steamed in Banana Leaf with Costa Rican Beans and Rice, Broccoli, Pineapple Salsa and Orange Coconut Rum Sauce – 26

Braised Pork "Osso Bucco" with Tri-Colored Potatoes, seared Brussel Sprouts, Carrots and Pearl Onions in a Rich Bordelaise Sauce – 24

Pepper Grilled Angus Beef Tenderloin with a smoked Gouda and Chive Potato Cake, Asparagus, Demi Glace and Tarragon Marinated Mushrooms – 32

Wanchese Tuna grilled over Udon Wheat Noodles, Shrimp, Peanuts, Asian Vegetables and Lemongrass-Dashi Broth – 26

Classic Bouillabaisse with Mussels, Shrimp, Fish, Scallops in a Saffron-Tomato Broth, toasted Baguette and Rouille – 29

Bacon Wrapped Deboned Chicken Thigh stuffed with Pork, Pistachios and Apricots, over a White Cheddar Polenta Cake, wilted Collards, Carrots and a Madeira Wine Sauce – 22

All Chophouse style cuts are served Char-Grilled with Mashed Potatoes & Seasonal Vegetables.
You may select either Garlic Butter or a Demi Glace as your sauce.

8 ounce Angus Filet Mignon – 31

8 ounce Tuna Loin – 25

12 ounce Angus N.Y. Strip – 29

Braised Pork "Osso Bucco" – 23

Add Shrimp or Scallops to Any Chop or Entree – 12

Parmesan Reggiano Risotto with Spring Vegetables – 9

Sesame seared Tofu with an Asian Salad and Wasabi Soy Aioli – 8

Black Truffle Macaroni and Cheese – 10

1587 House Salad with fresh Melon and Strawberries, aged White Cheddar, Sunflower Seeds and champagne Vinaigrette – 8

Romaine Hearts and classic Caesar dressing topped with Parmesan Reggiano and a toasted Crostini – 8

Roasted Baby Beet Salad with Pistachios, Goats Cheese and Blood Orange Vinaigrette – 9

Classic Parmesan Reggiano Risotto with Spring Vegetables topped with an Arugula Salad and Fried Leeks – 17

Grilled Portabella Mushroom with Tri-Colored Potatoes, Spinach, Roasted Red Peppers and a rich Balsamic reduction – 17

Vegetarian Pasta of the Day (Ask your Server) – 17

Soup of the Day

Romaine Hearts and classic Caesar dressing topped with Parmesan Reggiano, Applewood smoked Bacon, toasted Crostini and White Anchovy Tapenade

1587 House Salad with fresh Melon and Strawberries, aged White Cheddar, Sunflower Seeds and Champagne Vinaigrette

Chefs Pasta of the Day

Chargrilled 12 ounce Angus New York Strip with a smoked Gouda and Chive Potato Cake, sautéed Greens, Chorizo and Pearl Onions with a rich Demi Glace

French Split Chicken Breast with a White Cheddar Polenta Cake, Broccoli and a Tomato-Herb Pan Sauce

Choice of Nightly House Made Dessert Selections