DINNER

*Items marked GF are Gluten Free


Starters

Classic Southern Deviled Eggs / 11 GF

Farm fresh eggs with blend of sweet pickle relish relish, yellow mustard, mayo, Tabasco, and paprika

Bacon Wrapped Dates / 10 GF

Chili powder and brown sugar dusted, stuffed with bleu cheese and wrapped in Applewood bacon

Seared Ahi Tuna / 18 GF

Pickled carrots, cucumber, and red onions tossed with sweet chili sauce and baby arugula

Steak Tartare / 18

Beef tenderloin, shallots, capers, Dijon. Topped with quail egg and served with grilled crostini

Calamari / 17 GF

Flash fried calamari, cherry peppers, artichokes and tomatoes, tossed in garlic herb butter

Cold Smoked Salmon / 15 

Red onion, cucumber, capers and dill cream with house made bagel chips

Chilled Shrimp Cocktail / 19 GF

Jumbo U10 shrimp with tangy cocktail sauce

Jumbo Lump Crab Cake / 20 GF

Buttery herb crust, Louis dressing, creamy herb vinaigrette

Escargot / 14

Baked in garlic herb butter, topped with puff pastry

Soups & Salads

Tomato Soup / 9

With grilled cheese crostini

Lobster Bisque / 11

Creamy and savory

Table 13 House Salad / 9 GF

Our signature blend of field greens, red onions, heirloom tomatoes, cucumber, carrots, zesty herb vinaigrette

Caesar Salad / 10 GF

Whole leaf hearts of romaine, roasted garlic Caesar dressing, whole anchovies, shaved parmesan

Center Cut Wedge Salad / 12 GF

Bleu cheese crumbles, tomato, egg, house pancetta, pickled red onions, Smokey Roquefort dressing

Grilled Romaine / 11 GF

Grilled heart of romaine, bleu cheese crumbles, heirloom tomatoes, red onion, egg, bacon vinaigrette

Entrées

Shrimp Scampi / 35

Grilled U10 shrimp, garlic butter, parsley, tomato and spinach on a bed of pasta

Sea Bass / 48 GF

Potato and herb crusted, truffle risotto, asparagus and lemon butter beurre blanc

Salmon Meuniere / 34 GF

Fresh Atlantic salmon pan seared with browned butter, green beans amandine

Pecan Crusted Salmon / 36 GF

Pecan crusted, with wild mushroom risotto, sautéed spinach, lemon buerre blanc

Lemon Caper Chicken (your choice)

*Lightly breaded, pan seared chicken breast and lemon caper butter, served atop garlic mashed potatoes
with heirloom tomatoes and artichoke hearts / 32 GF

*Lightly seasoned, char grilled chicken breast, served with seasonal veggies and topped with lemon caper butter / 34 GF

Steaks & Chops

Lamb Chops / 52

New Zealand spring lamb chops atop goat cheese bread pudding with a raspberry-red wine reduction and chimichurri oil

Double Bone Hand Cut Pork Chop / 39 GF

28-ounce bone-in pork chop with braised red cabbage and house-made applesauce

Steak Diane / 48 GF

8 ounces of seared tenderloin, shallots, mushrooms, and cognac cream sauce over roasted garlic mashed potatoes

*Beef Wellington / 49

6-ounce filet with garlic mushroom pâté, prosciutto di Parma, pastry shell, peppercorn cream and truffle demi

Ribeye / 58

16-ounce prime ribeye, maître d’butter, garlic roasted mashed potatoes with roasted beef gravy

Cowboy Ribeye / MKT

22-ounce bone-in prime ribeye, maître d’butter, garlic mashed potatoes with roasted beef gravy

Filet Mignon / 6-oz  39 | 9-oz 53

6 or 9 ounce prime filet,  maître d’butter, garlic mashed potatoes with roasted beef gravy

*Chateaubriand for Two / 99

16-ounce filet mignon, garlic mashed potatoes with roasted beef gravy, sautéed mushrooms, seasonal vegetables,
served with cognac cream sauce and béarnaise

*Please allow extra time for temperatures above medium rare
Any steak can be served:

au Poivre Style / 5 | Oscar Style / 12

Steak Sauces / 5 GF

Au Poivre | Béarnaise | Truffle Demi | Hollandaise | Mushroom Demi

Sides – Serves Two

Garlic Herb Mushrooms / 10 GF

Creamed Spinach / 10 GF

Green Beans Amandine / 10 GF

Seasonal Roasted Vegetables / 10 GF

Mac and Cheese / 10

Lobster Mac and Cheese / 19

Grilled Asparagus with Hollandaise / 11 GF

Garlic Mashed Potatoes with Roasted Beef Gravy / 9

Roasted Beef Gravy / 3

Twice Baked Duchess Potatoes / 12 GF

Consuming raw or undercooked meats, poultry, seafood, pork, shellfish or eggs may increase the risk of food illnesses.

A gratuity of 20% will be added to parties of 6 or more.

FRANK’S FAVORITES

Available for lunch service 11am – 4pm Mon – Fri

Includes complimentary glass of champagne or chef selected dessert. *ala mode $1

 

*Items marked GF are Gluten Free

$15 Selections

Burgers and sandwiches served with your choice of hand cut chips, fries or side salad.

Chicken and Brie

Grilled chicken breast, caramelized apples, arugula, herb aioli, on a brioche bun

Salmon BLT

Grilled Atlantic salmon, spinach, tomato, house-made pancetta, black truffle aioli, served open-faced on olive bread

The FAB Grilled Cheese and Tomato Soup

Five-cheese blend on fresh made sourdough served with tomato soup

Add tomato and pancetta / 2

Grilled Chicken and Kale Salad GF

Baby kale, grilled chicken, heirloom tomatoes, bleu cheese crumbles, chopped pecans, bacon vinaigrette

Lemon Caper Chicken (your choice) GF

*Lightly breaded, pan seared chicken breast and lemon caper butter, served atop garlic mashed potatoes
with heirloom tomatoes and artichoke hearts

*Lightly seasoned, char grilled chicken breast, served with seasonal veggies and topped with lemon caper butter – add $2 for this option

Classic Meatloaf

Topped with sweet tomato sauce and served with garlic mashed potatoes

Chopped Steak GF

Served with mushroom bordelaise, garlic mashed potatoes

Stuffed Bell Peppers

Tenderloin ground beef, rice, and tomato sauce topped with mozzarella cheese and baked to perfection

LUNCH STANDARDS

*Items marked GF are Gluten Free


Starters

Classic Southern Deviled Eggs / 9 GF

Farm fresh eggs with blend of sweet pickle relish relish, yellow mustard, mayo, Tabasco, and paprika

Bacon Wrapped Dates / 10 GF

Chili powder and brown sugar dusted, stuffed with bleu cheese and wrapped in Applewood bacon

Calamari / 15 GF

Flash fried calamari, cherry peppers, artichokes and tomatoes, tossed in garlic herb butter

Jumbo Lump Crab Cake / 18 GF

Buttery herb crust, Louis dressing, creamy herb vinaigrette

Chilled Shrimp Cocktail / 16 GF

Jumbo U10 shrimp with tangy cocktail sauce

Seared Ahi Tuna / 18 GF

Pickled carrots, cucumber, and red onions tossed with sweet chili sauce and baby arugula

Cold Smoked Salmon / 15 

Red onion, cucumber, capers and dill cream with house made bagel chips

Soups & Salads

Tomato Soup / 7

With grilled cheese crostini

Lobster Bisque / 9

Creamy and savory

Table 13 House Salad / 9 GF

Our signature blend of field greens, red onions, heirloom tomatoes, cucumber, carrots, zesty herb vinaigrette

Caesar Salad / 9 GF

Whole leaf hearts of romaine, roasted garlic Caesar dressing, whole anchovies, shaved parmesan

Center Cut Wedge Salad / 10 GF

Bleu cheese crumbles, tomato, egg, house pancetta, pickled red onions, Smokey Roquefort dressing

Grilled Romaine / 10 GF

Grilled heart of romaine, bleu cheese crumbles, heirloom tomatoes, red onion, egg, bacon vinaigrette

Ahi Salad / 18 GF

Seared ahi tuna, mixed greens, cherry tomatoes, pickled onions, cucumbers, carrots, spicy Asian dressing

Steak Salad / 18 GF

Sliced beef tenderloin, mixed greens, cherry tomatoes, asparagus, red onions in red wine vinaigrette

Add to any salad:

Salmon / 9  |  Steak Tips / 10  |  Tuna / 9  |  Grilled Chicken / 6  |  Shrimp U10 / 8

Sandwiches

Served with your choice of hand cut chips, fries or side salad

Wellington burger / 17

Our signature Kobe burger, garlic herb mushroom pâté, black truffle aioli, arugula on a brioche bun

Chop House burger / 16

Our signature Kobe burger with bacon jam, Tillamook sharp cheddar, lettuce, tomato on a brioche bun

French Dip / 18

Thinly sliced roasted prime rib with horseradish cream on a French roll, house made au jus

1/2 FAB Grilled Cheese and Soup / 11

Add tomato and pancetta / 2

Entrées

Shrimp Scampi / 20

Grilled U10 shrimp, garlic butter, parsley, tomato and spinach on a bed of pasta

Sea Bass / 24

Potato and herb crusted, truffle risotto, asparagus and lemon butter beurre blanc

Salmon Meuniere / 18 GF

Fresh Atlantic salmon pan seared with browned butter, green beans amandine

Pecan Crusted Salmon/ 20 GF

Pecan crusted, with wild mushroom risotto, sautéed spinach, lemon buerre blanc

Bone-In Hand Cut Pork Chop / 18 GF

14-ounce bone-in pork chop with braised red cabbage and house-made applesauce

Filet Mignon / 29

6-ounce filet, maitre d’butter, garlic mashed potatoes with roasted beef gravy

Sides

Grilled Asparagus with Hollandaise / 7 GF

Garlic Herb Mushrooms / 8 GF

Hand Cut Fries / 6 GF

Hand Cut Potato Chips / 6 GF

Creamed Spinach / 7 GF

Green Beans Amandine / 7 GF

Mac and Cheese / 8

Lobster Mac and Cheese / 19

Seasonal Roasted Vegetables / 8 GF

Garlic Mashed Potatoes with Roasted Beef Gravy / 8

Roasted Beef Gravy / 3

Twice Baked Duchess Potatoes / 11 GF

Drink Specials

$4 Martinis (with entrée purchase)

Served 11 a.m. to 4 p.m. Monday – Friday

Consuming raw or undercooked meats, poultry, seafood, pork, shellfish or eggs may increase the risk of food illnesses.

A gratuity of 20% will be added to parties of 6 or more.

WINE SELECTIONS


Sparkling Wines / Champagne

Voga / 8 | 29

Prosecco, Venito, Italy

Secret Vines / 13 | 46

Rosé Crémant de Limoux, France

JCB / 16 | 56

Brute No. 21, Burgundy, France

Cast / 69

Blanc de Noirs, Sonoma County, CA

Roederer Estate / 75

Anderson Valley, CA

Perrier Jouet Flower Bottle / 275

Epernay, FR


Chardonnay

Nielson / 9 | 34

Santa Barbara

Mer Soleil / 10 | 37

Monterey, CA

Elouan / 11 | 40

Oregon

Cloisonne / 13 | 46

Alexander Valley, CA

GRO / 59

Napa Valley, CA

Rombauer / 79

Carneros, CA

Barnett / 89

Sangiacomo Vineyard, CA


Other Whites

Gemma di Luna / 9 | 34

Moscato, Veneto, IT

Banfi San Angelo / 10 | 37

Pinoit Grigio, Tuscany, IT

Peju / 11 | 40

Sauvignon Blanc, California

Cloisonne / 42

Sauvignon Blanc, Napa Valley, CA

Echo Bay / 12 | 43

Sauvignon Blanc, Marlborough, NZ

Margerum M5 / 50

Marsanne / Rousanne, Santa Barbara, CA

Miraval / 52

Rosé, Provence, France

Gerard Flou / 65

Sancerre, Loire, France


Pinot Noir

Deloach / 9 | 34

Sonoma, California

Sketchbook / 11 | 40

Mendocino, California

Elouan / 12 | 43

Oregon

Meiomi / 49

California

Etude / 75

Carneros, California

Migration / 79

Russian River, CA

Belle Glos Clark & Telephone / 99

Santa Maria Valley, CA


Merlot

Revelry / 11 | 37

Columbia Valley, WA

Peju / 16 | 57

Napa, CA

Duckhorn / 99

Napa, CA

Pride  Mountain / 99

Sonoma / Napa, CA


Cabernet Sauvignon

Sean Minor / 9 | 34

Central Coast, CA

Baus Family / 12 | 43

Sonoma, CA

Alexander Valley Vineyards / 14 | 49

Alexander Valley, CA

Austin Hope / 20 | 69

Paso Robles, CA

Caymus / 30 | 150

Napa, CA

Quilt / 69

Napa, CA

Faust / 99

Napa, CA

Stag’s Leap / 120

Artemis, Napa, CA

Paradigm / 135

Oakville, CA

Silver Oak / 145

Alexander Valley, CA


Other Reds

San Polo / 9 | 34

Rubio, Montalcino, IT

Serbal / 10 | 37

Malbec, Mendoza, Argentina

Daou Pessimist / 12 | 43

Red Blend, Paso Robles, CA

Elyse / 14 | 49

Zinfandel, Dry Creek, CA

Bodegas y Vinedos / 15 | 52

Rioja, Rioja, Spain

Margerum M5 / 16 | 56

GSM, Santa Barbara, CA

Shatter / 52

Grenache, France

Caymus / 75

Petite Syrah, Suisan Valley, CA

Venge “Scout’s Honor” / 79

Red Blend, Napa, CA

Stag’s Leap / 90

Petite Syrah, Napa, CA

The Prisoner / 96

Red Blend, Napa, CA

Ask about our exclusive Captain’s list of fine wines

Contact Us

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