3 COURSE DINNER
Due to our pledge to use the freshest ingredients our menu may look different from time to time.
*We also offer vegan, vegatarian, gluten free and other allergy friendly options upon request.
*We also offer vegan, vegatarian, gluten free and other allergy friendly options upon request.
The video above showcases a tasting for some of The Vault menu items.
First Castelvetrano Olives marinated in olive oil and cracked pepper, grilled, served with aged Parmesan, then a roasted beet burrata with cracked pistachios drizzled with warm olive oil followed by calamari sautéed in olive oil with garlic, lemon and capers. For the mains we have a 35 day dry aged 26 ounce tomahawk chop with potato Jennie and a roasted garbanzo ragout followed by a prime 20 ounce bone in ribeye then a 16 ounce prime pork tomahawk chop and next an farm raised herbed airline chicken breast and last a 10 ounce prime boneless filet. Special appearance by a bottle of Josh.
Below are some photos shared by our guest. Make sure to tag us on your post or leave a review to get your photo posted.
First Castelvetrano Olives marinated in olive oil and cracked pepper, grilled, served with aged Parmesan, then a roasted beet burrata with cracked pistachios drizzled with warm olive oil followed by calamari sautéed in olive oil with garlic, lemon and capers. For the mains we have a 35 day dry aged 26 ounce tomahawk chop with potato Jennie and a roasted garbanzo ragout followed by a prime 20 ounce bone in ribeye then a 16 ounce prime pork tomahawk chop and next an farm raised herbed airline chicken breast and last a 10 ounce prime boneless filet. Special appearance by a bottle of Josh.
Below are some photos shared by our guest. Make sure to tag us on your post or leave a review to get your photo posted.
