thin sliced roasted chicken, sautéed portabella & button mushrooms, roasted red peppers & marsala/garlic demi-glace served over a grilled polenta cake
11 $
st. andre & braised kurobuta pork
The chef’s favorite: French triple crème brie, 5 hour ‘dry’ braised kurobuta pork belly & balsamic onion jam
13 $
jake’s mussels
fresh mediterranean black mussels, steamed in white wine & garlic, served w/ a spicy tomato herb broth
11 $
entrees
at tiburon all entrées are served w/ a house salad, fresh bread & homemade sorbet
new zealand elk
our house specialty: char-grilled new zealand elk tenderloin, served w/ creamy mushroom “duxelle”, green peppercorn demi-glace & garlic mashed potatoes
41 $
roast breast of chicken
pan roasted, marsala butter, roasted red pepper, jalepeno cheddar grits & a drizzle of truffle oil
30 $
new zealand lamb tenderloin
Pan seared New Zealand tenderloin of lamb, dusted w/ fresh rosemary & black pepper, served w/ a whole grain mustard demi-glace, blueberry reduction & a parmesan & parsley risotto cake
39 $
tenderloin of beef
char-grilled filet mignon, served w/ a roasted shallot & cabernet demi-glace, w/ sautéed mushrooms & garlic mashed potatoes
36 $
ahi tuna
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