Preston's Steakhouse

Fragrant rose petal, soft talc and sassy key lime introduce this aromatic Pinot Gris. A plush mouthful of ripe melon, kumquat, gooseberry and rosewater sits sweetly on the palate before finishing on a memorable lift of acidity

Artemis Cabernet Sauvignon opens with intriguing plum, ripe fig and all spice aromas. On the palate, the wine offers flavor of ripe blackberry, chocolate-covered cherry and hints of cedar. There's a nice palate weight and texture with ample, yet fine-grained, tannins and a soft finish. The Wine Advocate - "The 2014 Cabernet Sauvignon Artemis is a blend of 98% Cabernet Sauvignon and the rest Merlot and Malbec. An elegant style of wine, with notes of cedar wood, black and red currants and spice box, this medium-bodied, delicious, complex and elegant wine could easily pass for a second- or third-growth Bordeaux in a blind tasting. It should drink nicely for another 10-15 years." 90 Points - Robert Parker

Stainless-steel fermented, this wine remains pungently aromatic in woody, earthy tones, with accents of fragrant orange blossom and pear, while staying crisp and light on the palate. Honey and lemon combine on the complex finish. 90 points - Wine Enthusiast

With Chocolate Malted Whipped Cream

With Vanilla Bean Gelato

4oz filet, lemon dill, salt & pepper, grilled or blackened

Served with Asparagus, and Béarnaise Sauce

Choose - Cheeseburger, Old Fashioned, Western, Bleu Cheese, Bacon-Avocado, or Preston's

$5 off

$2 off

Three colossal sweet shrimp served chilled on dry ice with cocktail sauce or remoulade sauce

Fresh Steamed Mussels in a white wine butter sauce with fresh basil served with crisp Garlic Crostini Bread

Six oysters shucked to order and served on the half shell with a lemon and verjus mignonette sauce. These small Japanese oysters yield a mildly sweet and fruity, yet slightly mineral finish

Romaine lettuce tossed with a tangy garlic vinaigrette dressing with a hint of anchovies, topped with croutons and Parmigiano-Reggiano cheese

Iceberg lettuce tossed in an Italian vinaigrette with thinly sliced red onions, carrots, croutons, kalamata olives and Parmigiano-Reggiano cheese

Carved Table Side

Bone-in Ribeye marinated in local Meyer Lemon olive oil, Tuscan herbs, chili flakes, garlic, topped with fresh Arugula and fried eggs

Free Range, Pasture Fed Australian Lamb

Add Louisiana shrimp scampi or sautéed scallops

Bacon Fat Infused Knob Creek Rye, Preston's Steak Seasoning, Nueske's Bacon, House Smoked Ice Cube

Belvedere Vodka, St. Germaine Elderflower Liquer, Lemon, Bubbles

Patrón Silver Licor 43, Lime, Agave

Blueberry, Lemon | Basil

6 oz filet, 2 seared scallops, 2 grilled shrimp & asparagus

8oz burger with onion ring, applewood smoked bacon, & barbecue sauce

Bacon Fat Infused Knob Creek Rye | Preston's Steak Seasoning | Nueske's Bacon | House Smoked Ice Cube

Belvedere Vodka | St. Germaine Elderflower | Lemon | Bubbles

Patrón Silver | Licor 43 | Lime | Agave

Blueberry | Lemon | Basil