Tiburon Fine Dining

Fresh Maine “DIVER” Scallops, dusted with chipotle and pan-seared, served with a chunky fresh tomato cream sauce

Lump Crab, slow simmered with fresh tomatoes, white wine & herbs, served with tangy Mediterranean cucumber salad & roasted tomato buerre blanc

Thin Sliced Roasted Chicken, sautéed portabella & button mushrooms, roasted red peppers & Marsala/garlic demi-glace served over a grilled polenta cake

The Chef’s Favorite: St. Angel Triple Cream Brie, 5 hour ‘dry’ braised pork belly & caramelized balsamic onions

Fresh Mediterranean Black Mussels, steamed in white wine & garlic, served with a spicy tomato herb broth

OUR HOUSE SPECIALTY: Char-Grilled New Zealand Elk Tenderloin, served with creamy mushroom “duxelles”, green peppercorn demi-glace & garlic mashed potatoes

Pan-Roasted Airline Breast, Marsala butter, roasted red pepper, jalapeño cheddar grits & a drizzle of truffle oil

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

Char-Grilled Filet Mignon, served with a roasted shallot & Cabernet demi-glace, with sautéed mushrooms & garlic mashed potatoes

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

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

14oz Char-Grilled C.A.B. Ribeye, gorgonzola cream sauce, ruby port reduction & garlic mashed potatoes

Pistachio encrusted, sautéed spinach, with a carrot butter

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

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

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

Fresh Maine “DIVER” Scallops, dusted with chipotle and pan-seared, served with a chunky fresh tomato cream sauce

Lump Crab, slow simmered with fresh tomatoes, white wine herbs, served with tangy Mediterranean cucumber salad roasted tomato buerre blanc

Thin Sliced Roasted Chicken, sautéed portabella button mushrooms, roasted red peppers Marsala/garlic demi-glace served over a grilled polenta cake

The Chef’s Favorite: St. Angel Triple Cream Brie, 5 hour ‘dry’ braised pork belly caramelized balsamic onions

Fresh Mediterranean Black Mussels, steamed in white wine garlic, served with a spicy tomato herb broth

OUR HOUSE SPECIALTY: Char-Grilled New Zealand Elk Tenderloin, served with creamy mushroom “duxelles”, green peppercorn demi-glace garlic mashed potatoes

Pan-Roasted Airline Breast, Marsala butter, roasted red pepper, jalapeño cheddar grits a drizzle of truffle oil

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

Char-Grilled Filet Mignon, served with a roasted shallot Cabernet demi-glace, with sautéed mushrooms garlic mashed potatoes

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

Pan-Seared Salmon, topped with steamed leeks, applewood smoked bacon and finished with a plum wine butter sauce garlic mashed potatoes

14oz Char-Grilled C.A.B. Ribeye, gorgonzola cream sauce, ruby port reduction garlic mashed potatoes

Pistachio encrusted, sautéed spinach, with a carrot butter

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

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

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

Fresh Maine “DIVER” Scallops, dusted with chipotle and pan-seared, served with a chunky fresh tomato cream sauce

Lump Crab, slow simmered with fresh tomatoes, white wine & herbs, served with tangy Mediterranean cucumber salad & roasted tomato buerre blanc

Roasted & Chilled Beets, burrata mozzarella, crushed pistachios, dark balsamic reduction, olive oil

Thin Sliced Roasted Chicken, sautéed portabella & button mushrooms, roasted red peppers & Marsala/garlic demi-glace served over a grilled polenta cake

The Chef’s Favorite: St. Angel Triple Cream Brie, 5 hour ‘dry’ braised pork belly & caramelized balsamic onions

Fresh Mediterranean Black Mussels, steamed in white wine & garlic, served with a spicy tomato herb broth

OUR HOUSE SPECIALTY: Char-Grilled New Zealand Elk Tenderloin, served with creamy mushroom “duxelles”, green peppercorn demi-glace & garlic mashed potatoes

Pan-Roasted Airline Breast, Marsala butter, roasted red pepper, jalapeño cheddar grits & a drizzle of truffle oil

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

Char-Grilled Filet Mignon, served with a roasted shallot & Cabernet demi-glace, with sautéed mushrooms & garlic mashed potatoes

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

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

116oz Char-Grilled C.A.B. Ribeye, gorgonzola cream sauce, ruby port reduction & garlic mashed potatoes

Pistachio encrusted, sautéed spinach, with a carrot butter

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

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

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