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 / 9 | 34

Prosecco, Venito, Italy

Secret Vines / 13 | 49

Rosé Crémant de Limoux, France

JCB / 16 | 60

Brute No. 21, Burgundy, France

Cast / 69

Blanc de Noir, Sonoma County, California

Roederer Estate / 75

Anderson Valley, California

Veuve Cliquot / 130

Rheims, France NV

Perrier Jouet / 275

Flower, Epernay, France

Dom Perignon / 325

X Lady Gaga, France 2010

CRISTAL  / 375

Rheims, France 2013


Dessert

FAR NIENTE DOLCE  /  20 | 140

Late Harvest, Napa, California

CHATEAU D’YQUEM  /  65 | 475

Sauterne, Bordeaux, France 2004


Chardonnay

wente / 9 | 34

Central Coast, California

Mer Soleil / 11 | 42

Monterey, California

Elouan / 12 | 46

Oregon

Cloisonne / 52

Alexander Valley, California

GRO / 59

Napa Valley, California

Jordan / 18 | 69

Sonoma, California

rombauer / 85

Carneros, California

SANGIACOMO / 99

Sonoma Coast, California

PLUMPJACK RESERVE / 125

Napa, California


Other Whites

Gemma di Luna / 9 | 34

Moscato, Veneto, Italy

DR. LOOSEN / 9 | 34

Riesling, Mosel, Germany

Banfi San Angelo / 12 | 46

Pinot Grigio, Tuscany, Italy

Cloisonne / 13 | 49

Sauvignon Blanc, Napa Valley, California

Echo Bay / 13 | 49

Sauvignon Blanc, Marlborough, New Zealand

Peju / 50

Sauvignon Blanc, Napa, California

SCARLETT / 14 | 54

Rosé, Rutherford, California

Margerum M5 / 54

Marsanne / Rousanne, Santa Barbara, California

Miraval / 58

Rosé, Provence, France

LES CAILLOTTES / 65

Sancerre, Loire, France

WONDERMENT /  75

Sauvignon Blanc, Hyde Vineyard, Napa, California


Pinot Noir

Deloach / 9 | 34

Sonoma, California, 2020

Sketchbook / 12 | 46

Mendocino, California, 2020

Elouan / 13 | 49

Oregon, 2018

Meiomi / 52

California NV

Etude / 77

Carneros, California, 2018

Migration / 79

Russian River, California 2019

EDEN DALE  / 82

by Sangiacomo, Sonoma Coast, California, 2019

WONDERMENT  / 87

Dutton-Campbell Vineyard, California 2016

ENROUTE  / 93

Far Niente Russian River Valley, California, 2019

Wonderment / 95

Dr.Stan’s Carneros, California

Belle Glos  / 99

Clark & Telephone, Santa Maria Valley, California, 2020

Sangiacomo  / 120

Roberts Road Petaluma Gap, California, 2019


Merlot

Revelry / 12 | 46

Columbia Valley, Washington 2017

Peju / 69

Napa, California 2018

Pride  Mountain / 99

Sonoma / Napa, California 2018

Duckhorn / 110

Napa, California, 2019

BARNETT / 120

Spring Mountain, California 2018

HOURGLASS / 125

Blueline Estate, Napa California 2019


Cabernet Sauvignon

SeaGLASS / 10 | 37

Central Coast, California 2020

Gordon Estate / 13 | 46

Columbia Valley, Washington 2016

J Lohr hilltop / 16 | 56

Paso Robles 2019

scarlett / 22 | 85

Napa, California 2018

Charles krug / 65

Napa, California 2018

Quilt / 69

Napa, California 2018

Wente / 73

Wetmore Vineyard Livermore Valley, California

Austin Hope / 79

Paso Robles, California 2020

Venge / 89

Silencieux Napa, California 2019

Far Niente / 99

“Belle Union” Single Vineyard Napa, California 2018

Faust / 110

Napa, California 2018

Ampere / 129

Pine Mountain 2016

Paradigm / 139

by Heidi Barrett Oakville, California 2017

Caymus 1L / 30 | 145

Napa, California, 2020

Barnett / 145

Spring Mountain, California, 2018

Silver Oak / 155

Alexander Valley, California 2018

Lail / 165

Blueprint, Napa, California 2017

Paul Hobbs / 175

Napa, California 2017

Kinsella / 189

Jersey Boys Calistoga, California 2016

Scarlett / 195

Napa, California 2017

Stag’s Leap SLV / 199

Napa, California

Barnett Vineyards / 249

Rattlesnake Spring Mountain, California 2016

Groth Reserve / 295

Napa, California 2018

Cask 23 / 399

by Stag’s Leap, Napa, California 2018


Red Blend

daou / 13 | 49

Pessimist Paso Robles, California 2020

Murrieta’s Well / 16 | 60

The Spur Livermore Valley, California

HG III / 89

by Hourglass Napa, California 2019

The Prisoner / 99

Napa, California 2019

Château La Nerthe / 110

Chateauneuf-du-Pape Rhone, France 2016

Caravan / 120

by Darioush Napa, California 2018

Chateau St Jean / 125

Cinq Cepages Sonoma, California 2017

Venge / 140

Arsenal BDX Napa, California 2018

Lamborn 2200′ / 165

by Heidi Barrett Napa, California 2019

Quintessa / 289

Napa, California 2018

Cardinale / 399

Napa, California 2016


Other Reds

San Polo / 10 | 37

Rubio, Montalcino, Italy 2019

Serbal / 11 | 42

Malbec, Mendoza, Argentina 2020

Saldo / 14 | 54

Zinfandel, Sonoma, California NV

Shatter / 56

Grenache, France 2018

Margerum M5 / 16 | 60

GSM, Santa Barbara, California 2019

Caymus / 79

Petite Syrah, Suisan Valley, California 2019

Wonderment / 89

Old Vine Zinfandel Bacigalupi Vineyard 2016

Stag’s Leap / 92

Petite Syrah, Napa, California 2018

SCARLETT / 95

Zinfandel, Napa, California 2018

SCARLETT / 105

Petit Verdor, Napa, California 2018

Croix / 110

Zinfandel, Russian River, California 2019

Brizio / 145

Brunello di Montalcino Montalcino, Italy 2016

Ask about our exclusive Captain’s list of fine wines

Prices subject to change without notice

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