Our version with a twist on the traditional. A 22 oz. Bone-In Caramelized Prime Rib pecan-wood fired and crusted, prepared to your preference from medium to well-done, then caramelized, topped with CARVE Steak Butter and served with Truffle Merlot Demiglace and creamy horseradish.

Includes one mini Wagyu Meatloaf Cupcake, 4 oz. Salmon Verdad fillet, one Shrimp Brochette, one Hog Heaven medallion (bacon-wrapped pork belly), Wood-charred Asparagus, and Roasted Fingerling Potatoes.

We’re carving up something special Fridays from 11 AM to 5 PM. It’s Smoked Strip Friday Lunch featuring an 8 oz. smoked, sliced New York Strip served with mashed potatoes for $17 every Friday. Any way you slice it, CARVE® American Grille is the place for Friday lunch with friends or colleagues.

New York Strip smoked and cured for 24 hours, sliced into 12 ounce portions and broiled. Accompanied with Truffle Merlot demi-glace and caramelized onions.

16 oz. Prime Rib mesquite-fired, then caramelized and crusted, topped with CARVE® Steak Butter and served with a twice-baked potato and creamy horseradish

Smoked bacon-wrapped pork belly with sherry bacon vinaigrette and braised red cabbage with Granny Smith apple

With Asian slaw, Thai basil dipping sauce and roasted peanuts

Creamy spinach artichoke dip enhanced with smoked bacon and pepper jack cheese

With CARVE Steak Butter, caramelized onions/garlic, pepper jack cheese and parmesan crust.

Five French baguette crostinis over balsamic glaze and slaw, topped with bacon marmalade, shaved tenderloin and horseradish cream.

Large Gulf Shrimp butterflied, seasoned in Cajun spices and stuffed with pepper jack cheese and Serrano Pepper, rolled in bacon and grilled over a hickory fire, served on a smoked cedar plank.

Cauliflower, Parmesan, Mozzarella mixed with Italian seasoning and roasted garlic made into sticks and oven baked. Served with a side of San Marzano sauce.

Lobster and shrimp mousse skewers rolled in homemade corndog batter and fried. Served with a side of cole slaw and accompanied with lemon aioli.

A homemade sourdough bread, sliced and toasted on the grill and served with a side of Italian herbs marinating in Extra Virgin Olive Oil.

3 popover rolls, topped with Gruyere cheese and baked. Served warm with a toasted onion butter.

Poached lemon dill salmon with red peppers, celery, Dijon and mayonnaise. Lightly breaded with panko breadcrumbs and flash fried. Served with a housemade remoulade.

A homemade beer dough topped with marinera sauce, a cheese blend of freshly grated mozzarella, Fontina and White Cheddar cheese, and topped with thinly sliced smoked New York Strip.

A homemade beer dough topped with Mission Figs, Fig Jam, Prosciutto, fresh mozzarella, shaved Parmesan, and topped with fresh arugula.

Pizza topped with spinach, roasted garlic, artichoke quarters and shaved Parmesan.

Classic chicken soup made with house chicken broth filled with hearty vegetables, delicate mix of herbs and shredded chicken breast.o

A creamy carrot ginger soup topped with a lemongrass and mint cream.

An iceberg wheel served with cherry tomatoes, blue cheese, bacon, green onions and house-made buttermilk vinaigrette.

Romaine hearts grilled over a hickory flame and topped with a zesty house-made Caesar and accompanied by country bread toast points and an aged smoked Pecorino Romano.

A blend of green and red cabbage, carrots, green onions, mint, basil, zucchini tossed in a Thai Basil dressing.

Gold and red beets roasted and grilled over an open flame, sliced and topped with radicchio, feta, pine nuts, grapefruit slices, and pomegranate seeds tossed in a beet vinaigrette and dressed with a Greek yogurt dressing and olive oil.

Sliced heirloom tomatoes and avocado and red onions seasoned and topped with a zesty Dijon vinaigrette.

Smoked NY Strip sliced and topped with caramelized onions, bell peppers and Gruyere cheese in a toasted Challah hoagie bun and served with a side of savory au jus. Served with a side of crispy onion strings or French Fries with Sriracha ketchup.

Atlantic salmon fillet with caper dill aioli, confetti slaw and pickles on a toasted brioche bun

A blend of ground chuck, short ribs, and brisket grilled and topped with a choice of cheese and served on a challah bun. Served with a side of crispy onion strings or French Fries with Sriracha Ketchup.

A butcher's blend burger patty, topped with 3 hog heaven medallions and bacon jam, Gruyere. Served with pickled jalapenos and a house made slaw. Served with a side of crispy onion strings or French Fries with Sriracha Ketchup.

10 oz. whole ribeye steak served on a hoagie roll with fried onion strings, garlic aioli. Served with a side of crispy onion strings or French Fries with Sriracha Ketchup.

(Cowboy Style): Pork Chop seasoned, breaded and fried. Topped with a homemade sausage gravy, scallions and fresh thyme. (Garden Style): Pork Chop seasoned, breaded and fried. Topped with an Arugula and Heirloom tomato salad tossed with basil, Extra Virgin Olive oil and fresh squeezed lemon juice.

7-8 oz. Redfish, seasoned with creole seasoning and olive oil, cooked over an open flame and topped with fresh basil pesto. Accompanied with a side of wood-charred asparagus topped with Balsamic Syrup and Pecorino Romano cheese.

Brick oven half chicken with roasted smashed fingerling potatoes.

8 jumbo shrimp breaded in a seasoned flour and fried. Tossed with Szechuan peppercorn, Fresno Chiles and Cilantro leaves. Served over a bad of crispy thin-cut fries and a side of Sriracha ketchup and green tartar sauce.

Two Wagyu meatloaf cupcakes topped with a Sriracha glaze, whipped potato icing, peas and diced carrots finished off in the pizza oven. Served with a side of au jus.

With Grilled Asparagus

Buttermilk-fried with vanilla waffles, apple syrup and fruit trio.

Homemade BBQ sauce basted on the ribs and complemented by a multi-color slaw with a light, creamy vinaigrette. Served with a side of BBQ sauce.

Hearty braised chicken breast with vegetables, topped with a flaky butter crust and garnished with truffle oil and peelings

Steamed spaghetti squash with mixed seasonal vegetables, basil marinara, toasted pine nuts and parmesan (vegan optional)

Chargrilled sliced Filet Mignon and lobster tail atop Penne pasta tossed in a sweet roasted tomato sauce

8 oz filet mignon, wrapped in bacon, seasoned with a CARVE smoke seasoning and smoked with cherry wood. Served with caramelized onions and topped with CARVE steak butter.

22 oz bone-in ribeye seasoned and broiled at 2000 degrees. Served with caramelized onions and topped with CARVE steak butter.

Grilled Ribeye topped with a sweet and savory teriyaki glaze and a fresh pineapple chutney

CARVE® - Hand Selected USDA Upper Choice. Ribeye, NY strip and tenderloin steaks custom-cut to order and available raw for take-home with CARVE® Steak Butter. 25% discount applied by the ounce.

CARVE® - Hand Selected USDA Upper Choice. Ribeye, NY strip and tenderloin steaks custom-cut to order and available raw for take-home with CARVE® Steak Butter. 25% discount applied by the ounce.

CARVE® - Hand Selected USDA Upper Choice. Ribeye, NY strip and tenderloin steaks custom-cut to order and available raw for take-home with CARVE® Steak Butter. 25% discount applied by the ounce.

12 oz. CARVE Smoked Sliced NY Strip, 16 oz. Sliced Caramelized Prime Rib, 12 oz. Sliced Chateaubriand; Half Hog Heaven, 4 Shrimp Brochette, and 4 Lobster Corn Dog Balls served with 3 different sauces: au jus, Truffle Merlot and miso butter

Smoked macaroni sautéed with pepper jack, smoked yellow cheddar and smoked Gruyere, topped with seasoned Panko breadcrumbs and smoked Paprika.

Roasted corn, corn meal, garlic, jalapenos, scallions and Pecorino Romano Cheese pureed and topped with homemade brown sugar granules and roasted.

Fried baby Brussels Sprouts, tossed in a sriracha caramel vinaigrette and red bell peppers, garnished with toasted sesame seeds and chives.

Carrots, yellow squash, zucchini, roasted red and gold beets and Brussels Sprouts seasoned and sauteed in olive oil, and finished in the pizza oven.

Fingerling potatoes roasted and smashed, cooked in Carve's fireworks marinade and topped with chives, rosemary and extra virgin olive oil.

Roasted garlic and cauliflower puree, topped with roasted garlic cloves and chopped chives.

Cremini mushrooms sautéed in Burgundy wine, chicken stock, herb-garlic butter and diced yellow onions.

Spinach complimented by our creamy Bacon Béchamel, chopped onions, garlic and Pecorino cheese.

Potato wedges fried, seasoned and topped with truffle oil, potato haystack and Parmesan cheese. Garlic Aioli is served on the side.

Thin-Cut French fries seasoned with Kosher salt and served with a side of Sriracha ketchup.

Whipped potatoes with bacon, scallions, capers, purple onions and shredded smoked cheddar for the ultimate loaded whipped potatoes.

Banana cream pie parfait with vanilla custard, graham cracker crumbs, bananas and caramel sauce

Layers of graham crackers, rich dark chocolate and house made marshmallows torched to order and served tableside under a dome of apple wood smoke.

Fresh lemon curd and orange shortbread coated in vanilla bean meringue and flamed with Grand Marnier

Rich dark chocolate ganache torte garnished with edible flowers

Bite-sized Lemon Tart, Mini Banana Cream Pie and Bite-sized Torched S'more

Toasted graham shell filled with lemon-vanilla cream covered in warm Montmorency tart red cherries and a cloud of meringue

Rosti potato crust fire roasted in our pizza oven topped with scrambled eggs, bacon and cheese

Toasted crostini topped with shaved beef tenderloin, bacon jam and Béarnaise (egg) sauce

Sourdough Country toast topped with sliced avocado, smoked Atlantic Salmon, dill cream spread, Aleppo Pepper, Maldon Sea Salt, Tangerine Oil and dill.

Scrambled eggs with yellow onion, red bell pepper, poblano pepper, garlic and tortilla chips and served over salsa and accompanied with tortilla haystack, diced avocado, pico de gallo, Cotija cheese, cheddar cheese and micro cilantro.

Buttermilk-fried with vanilla waffles, apple syrup and fruit trio.

Smoked NY strip shaved with peppers, onions and Gruyere cheese on a toasted hoagie with over-easy eggs and crisp onion strings. Served with a side of au jus and crispy fried onion strings or French Fries.

Poached lemon dill salmon with red peppers, celery, Dijon and mayonnaise. Lightly breaded with panko bread crumbs and flash fried. Served with a housemade remoulade.

An 8oz filet sliced into 2 medallions and each topped with a poached egg and dijonnaise, served on top of a toasted English muffin.

Fresh cut fruit: banana, kiwi, raspberries, blue berries and pineapple. Served with a side of vanilla cream.

A blend of ground chuck, short ribs, and brisket grilled and topped with a choice of cheese and served on a challah bun. Served with French Fries and ketchup.

Three chicken fingers breaded in seasoned flour and fried and served with a side of fries and ketchup.

Pizza topped with pizza sauce, mozzarella and Fontina and cut into 4 slices. | VE

Fried chicken tenders and half of a waffle served with butter and maple syrup.

One scrambled egg, half a waffle and a slice of bacon served with butter and maple syrup.

Available Feb. 18, 2024 For those that want to celebrate the following weekend and miss the Valentine's weekend frenzy. Full dinner menu available.

Available Feb. 18, 2023 For those that want to celebrate the following weekend and miss the Valentine's weekend frenzy. Full dinner menu available. 12 oz. Filet Roast Prepared medium with Béarnaise, Truffle Merlot, Roasted Peppercorn sauces and two steamed 4 oz. lobster tails with Lobster Beurre Fondue Butter.

With Asian slaw, Thai basil dipping sauce and roasted peanuts

Smoked bacon-wrapped pork belly with sherry bacon vinaigrette and braised red cabbage with Granny Smith apple

Large Gulf Shrimp butterflied, seasoned in Cajun spices and stuffed with pepper jack cheese and Serrano Pepper, rolled in bacon and grilled over a hickory fire, served on a smoked cedar plank.

Five French baguette crostinis over balsamic glaze and slaw, topped with bacon marmalade, shaved tenderloin and horseradish cream.

Cauliflower, Parmesan, Mozzarella mixed with Italian seasoning and roasted garlic made into sticks and oven baked. Served with a side of San Marzano sauce.

Roasted garlic and cauliflower puree, topped with roasted garlic cloves and chopped chives.

Smoked macaroni sautéed with pepper jack, smoked yellow cheddar and smoked Gruyere, topped with seasoned Panko breadcrumbs and smoked Paprika.

Fried baby Brussels Sprouts, tossed in a sriracha caramel vinaigrette and red bell peppers, garnished with toasted sesame seeds and chives.

Spinach complimented by our creamy Bacon Béchamel, chopped onions, garlic and Pecorino cheese.