The Precinct By Jeff Ruby

3 Tiger Shrimp, Cocktail Sauce, Fresh Lemon

Chef's Selections Flown in Daily

Remoulade

English Peas, Scallion Cream, Crispy Speck

Sherry Wine, Fresh Chive

Garlic Butter, Nueske's Bacon, Toasted Breadcrumbs

Fresh Mozzarella, Tomato Sauce

Sweet Soy BBQ, Daikon Slaw

Roma Tomatoes, Applewood Smoked Bacon, Buttermilk Ranch Dressing

Braised Bacon, Tomato, Red Onion, Fresh Dill, Buttermilk Blue Cheese

Parmigiano-Reggiano, Challah Croutons

Roma Tomatoes, Feta, Kalamata Olives, Red Onion, Greek Dressing

Roothouse Farm Greens, Strawberry, Roasted Beets, Basil, Spiced Pecans, Citrus Champagne Vinaigrette

14 oz Blackened New York Strip, Creole Crawfish Sauce

14 oz Center-Cut

22 oz 55-Day Dry-Aged Bone-In Ribeye

16 oz Delmonico

30 oz 85-Day Dry-Aged Ribeye

6 oz

8 oz Australian Wagyu Ribeye Filet

12 oz Cut From the Thickest Part of the Tenderloin

8 oz Center-Cut

12 oz Cold Water Lobster Tail & 8 oz Filet Mignon

White Truffle Bordelaise, Herbs

Red King Crab, Asparagus, Bordelaise & Béarnaise

Creole Crawfish Sauce

6 oz Filet, Creole Crawfish Sauce, 6 oz Lobster Tail

8 oz Filet, King Crab, Asparagus, Bordelaise, Béarnaise

Red Pepper Romesco, Spring Onions, Charred Carrots, Fresh Cilantro

Gouda Grits, Crispy Prosciutto, Sun-Dried Tomato Jus

Seasonal Mushroom, Cauliflower Cream

12 oz, Baked with Lemon-Herb Butter

Parmesan Risotto, Chicken Jus, Truffle

Creamed Leeks, Red Wine Bordelaise

4 oz Avril-Bleh Patties, Herb Aioli, Caramelized Onions, Pickle, American Cheese

6 Imported Cheeses

Malt Vinegar Aioli

Fresh Herb Vinaigrette

Herb Sherry Butter

Cilantro Lime Vinaigrette