Restaurant Week (9/24 - 10/1)
Restaurant Week Menus

Final Cut Steak & Seafood

$40

(Choice of one:)

Radicchio Salad

Champagne Vinaigrette, Candied Walnuts, Bleu Cheese Crumbles, Asian Pears

Potato and Leek Soup
Crispy Leeks


(Choice of one:)

Braised Short Ribs
Celery Root Puree, Crispy Carrots, Pea Shoots

Pan Seared Salmon
Rainbow Chard and Sunchoke Hash, Dill Crema

Pan Roasted Chicken Breast
Root Vegetable Medley, Caramelized Onion Butter


Dessert: (Choice of one:)

Warm Apple Crostata
Caramel Sauce, Vanilla Bean Ice Cream

"Candy Bar"
Chocolate Ganache, Peanut Crisp, Nougat Ice Cream


Tony Gywnn's Sports Pub

$10 Lunch (11am - 4pm)

Choice:
Vegetable Soup or Garden Salad

Entree:
.394 Bratwurst
Caramelized Onions, Beer Mustard on Pretzel Bun Served with Fries


$30 Three Course Dinner (4pm - Close)

Iceberg Wedge Salad
Bacon, Bleu Cheese, Grape Tomato

Prime Rib
Garlic Mash Potatoes, Winter Vegetables, Au Jus

S'Mores Sundae
Graham Blondie, Toasted Marshmallow, Ice Cream


Loft 94 Beer Garden

Weekend Lunch - 2 Course, $10

Filipino Lumpia
(4) Fried mini egg rolls of spicy beef and minced vegetables

Sisig Tacos
Crispy pork belly tossed in calamansi-ginger vinegar + chillies


Dinner - 3 Course, $25

Asian Pear Salad
Crisp asian pears, candied nuts and spring mix lettuce with a honey-calamansi vinaigrette dressing

Adobo Style Baby Back Ribs
Garlic Gremolata + Steamed white rice

Halo-Halo
Layered dessert of shaved ice, evaporated milk, ube ice cream, with flan, sweet red beans and jackfruit