Tiburon Fine Dining

Starters

• Seared ScallopsUS$ 15,00

  fresh maine "diver" scallops, dusted with chipotle and pan seared, served with a chunky fresh tomato cream sauce

• Crab CakesUS$ 12,00

  sweet crab slow simmered with fresh tomatoes, white wine & herbs, served with tangy mediterranean cucumber salad & roasted tomato buerre blanc

• Roast Chicken & PolentaUS$ 11,00

  thin sliced roasted chicken, sautéed portabella & button mushrooms, roasted red peppers & marsala/garlic demi-glace served over a grilled polenta cake

• St. Andre & Braised Kurabuto PorkUS$ 13,00

  the chef's favorite: french triple crème brie, 5 hour 'dry' braised kurobuta pork belly & balsamic onion jam

• Jakes MusselsUS$ 11,00

  fresh mediterranean black mussels, steamed in white wine & garlic, served with a spicy tomato herb broth

Entrees

at tiburon all entrées are served with a house salad, fresh bread & homemade sorbet

• New Zealand ElkUS$ 41,00

  our house specialty: char-grilled new zealand elk tenderloin, served with creamy mushroom "duxelle", green peppercorn demi-glace & garlic mashed potatoes

• Roast Breast of ChickenUS$ 30,00

  pan roasted, marsala butter, roasted red pepper, jalepeno cheddar grits & a drizzle of truffle oil

• New Zealand Lamb TenderloinUS$ 39,00

  pan seared new zealand 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

• Tenderloin of BeefUS$ 36,00

  char-grilled filet mignon, served with a roasted shallot & cabernet demi-glace, with sautéed mushrooms & garlic mashed potatoes

• Ahi TunaUS$ 35,00

  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

• Seared SalmonUS$ 33,00

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

• Snake River Farms American Kobe Eye of RibeyeUS$ 45,00

  10oz seared eye of snake river farms kobe ribeye, red wine reduction and sautéed oyster mushrooms with garlic mashed potatoes

Specials

a sampling of specials we run from time to time:

• Hawaiin Naraigi (Orange Striped Marlin)

  served 'sashimi' style, with roasted red pepper aioli, avocado and toasted sesame seeds

• Shrimp Ceviche Cocktail

  wild pacific white shrimp, red onion, red pepper, cilantro, lime, red wine vinegar, garnished with sliced avocado and tortilla strips

• Australian Wagyu

  char-broiled cap of the ribeye, served with a burgundy reduction

• Chilean Seabass

  char-broiled, served over steamed leeks, topped with crispy pancetta and finished with a plum wine butter sauce

• Muscovy Duck Breast

  oven roasted and sliced thin, finished with a dried cherry brandy demi-glace

• Pacific Swordfish

  char-broiled, served with a tomato-caper buerre blanc and toasted pine nuts

• Hawaiian Escolar

  pan-seared, served with three sautéed wild pacific white shrimp, over basmati rice and finished with a lobster brandy bisque

• Atlantic Striped Bass

  pan-seared, served with three sautéed wild pacific white shrimp, over basmati rice and finished with a mild yellow curry sauce

• Atlantic Skate Wing

  pan-seared, served over steamed leeks and finished with a meyer lemon buerre blanc

• Bison Shortribs

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

• Seafood Pasta

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

• Beef Wellington

  seared beef tenderloin & black truffle pate' baked in a flaky pastry crust, served with a green pepper demi-glace