Mesa

Wednesday Daily Specials

Appetizer Selection

Lobster Bisque Bread Bowl
Sourdough bread bowl hollowed out and filled with lobster bisque. Garnished with scallions. 16

Point Judith Calamari with Fra Diavolo Sauce
Lightly floured and seasoned calamari rings and tentacles fried and served with spicy Fra Diavolo sauce. 16

Soups

Beef and Vegetable with Barley

Zuppa Toscana (Creamy Italian Sausage with Arugula)

Chef Selections

Captain’s Seafood Platter
3 fresh U-10 Sea Scallops baked in a scampi sauce, FRESH California Halibut fillet (mild, thick white flakes) and 4 jumbo shrimp scampi style. Plated with a baked potato. 60

14 oz. Ribeye with 4 Jumbo Shrimp and Lobster Cajun Sauce*
Flame grilled 14 oz. USDA CHOICE Ribeye steak, topped with 4 jumbo shrimp finished with a lobster Cajun sauce. Served with mashed potatoes. 50

Twin Canadian Lobster Tails
Twin 6 oz cold-water lobster tails served with drawn butter and a loaded baked potato. 58

Pan Seared Duck with Asian Dipping Sauce
1/2 Duck pan seared for a crispy skin and juicy center basted with a sweet and spicy Asian style sauce. Plated with sweet fried plantains. 38

St. Louis Style Blueberry BBQ Pork Ribs
Half rack of rich St. Louis style pork ribs flame-grilled and finished with a Sweet Baby Ray’s Blueberry BBQ glaze. Plated with mashed potatoes. 28

Chicken Bulgogi with Cucumber Relish
Boneless chicken thighs marinated in soy, sugar, sesame, ginger, green onion and garlic. Flame grilled and served over white rice with a cucumber relish. 24

Selections ABOVE include choice of either soup du jour, side salad or vegetable

King Caesar Salad with Grilled Shrimp
Crisp romaine tossed in creamy parmesan Caesar dressing, red onions, grape tomatoes, pumpkin seeds, bacon, croutons, avocado and shaved asiago. Crowned with grilled shrimp. 23

NY Style “The Works” Calzone
Our homemade dough stuffed with a hearty filling of sausage, ham, pepperoni, sliced meatball, ricotta, romano and mozzarella cheeses. Served with marinara sauce. 19

Fra Diavolo, Roasted Tomatoes and Burrata Pizza
Scratch made 12″ pizza dough baked directly on the stone of our brick oven (deck baked) and topped with ZESTY Fra diavolo sauce, fresh mozzarella, roasted tomatoes and creamy burrata cheese. Garnished with fresh baby arugula and balsamic reduction. 19

Featured Bar Selection

Red Sled Cabernet Sauvignon, Lodi CA. 2023
Red Sled is limited production Cabernet available only in the winter. Vibrant with a refined finish, black cherry and rich dark chocolate. 13.1% ABV 13 | 50

Sierra Nevada Celebration Fresh Hop IPA
A classic fall/winter seasonal IPA featuring Cascade, Centennial and Chinook hops for intense pine and citrus notes.
ABV 6.8% 65 IBUs. 7.25 | 8.25

Dessert Selection

Colossal Fudge Chocolate Cake
Four layers of dense chocolate cake and fudgy chocolate frosting. plated with vanilla bean ice cream, chocolate syrup , fresh strawberries and topped with fresh mint. 13

*Consuming raw or undercooked meats may increase your risk of food borne illness