
The Cut
A prime steak
with its own horizon.
The menu’s centerpiece is simple: Prime Angus, a seasonal vegetable, and a table worth lingering over.
02Spring / SummerShearn’s menu
Chapter02Above the bay
Spring / Summer 2026 menu reference
GF = gluten-free · V = vegetarian · details subject to changeView menu PDF$55
8 oz Filet GF
16 oz Bone-In Ribeye GF
16 oz N.Y. Strip GF
22 oz Bison Ribeye ✦ New
Carved tablesidemashed potatoes, seasonal vegetables, chimichurri
Add on
Build the plate
around the moment.
Black Truffle Demi Smoked Beechnut Mushrooms
Green Peppercorn Sauce
Hollandaise GF
Blackened Jumbo Lump Crab GF
Jumbo Grilled Shrimp GF
served with beurre blanc
Lobster Tail GF
served with herb butter
King Crab Legs GF
served with clarified butter
Marrow Bone GF
02
The carving moment
A glass of red.
The last light on the bay.
The prime course is the pause in the evening: a knife to the ribeye, a little room between conversation, and the horizon lowering beyond the table.
Prime AngusSeasonal vegetableBay-side evening
The cut comes next
