INTRODUCTIONS
FLAMING SHRIMP SCAMPI
limoncello, polenta
GRILLED STEAK BRUSCHETTA
tomatoes, arugula, blue cheese, balsamic
CRAB CAKE
lemon caper aioli
JUMBO SHRIMP COCKTAIL
bloody mary cocktail sauce
GRASS-FED BEEF CARPACCIO
truffle aïoli, parmesan
OYSTERS ON THE HALF SHELL
chilled | garlic roasted
CHILLED SEAFOOD FOR TWO
Maine lobster salad, oysters, shrimp cocktail, sesame tuna, cocktail, strawberry mignonette
SOUPS & SALADS
HANDCRAFTED SEASONAL SOUP
chef's daily inspiration
BLT WEDGE SALAD
red onion, balsamic, blue cheese, smoked tomato dressing
CAESAR SALAD
parmesan cheese, garlic rye croutons
MARKET SALAD
lemon vinaigrette
STEAKS
14 OZ. COFFEE RUBBED PRIME NY STRIP
coffee butter, stewed red onion
8 OZ. FILET MIGNON CENTER CUT
butter-poached
18 OZ. 1855 BLACK ANGUS BONE-IN RIBEYE
butter-basted
44 OZ. AGED TOMAHAWK
SIGNATURE CUTS
10 OZ. PRIME NEW YORK STEAK & SCAMPI SHRIMP
garlic mashed potatoes, asparagus
BUTCHER'S CUT
14 OZ. AMERICAN WAGYU NEW YORK
THREE-COURSE TOMAHAWK DINNER EXPERIENCE FOR TWO
ENHANCEMENTS
MARYLAND CRAB OSCAR
MAINE LOBSTER TAIL
GRILLED GARLIC SHRIMP
BLUE CHEESE
TRUFFLE BUTTER
TRIO OF SAUCES
RED WINE SAUCE
GREEN PEPPERCORN SAUCE
BÉARNAISE SAUCE
CREAMY HORSERADISH
CHIMICHURRI
MAINS
ROSEMARY CHICKEN
au gratin potatoes, rosemary jus
SHRIMP & PISTACHIO PESTO PASTA
roasted tomatoes, asparagus, artichokes
PAN ROASTED CHILEAN SEABASS
caper tomato butter, garlic spinach
PAN SEARED SALMON
carrot & fennel risotto
TWIN LOBSTER TAILS
mashed potatoes, asparagus, lemon butter sauce
ONE POUND KING CRAB LEGS
cajun fries, lemon, butter
SIDES
GARLIC MASHED POTATOES
LOADED
LOADED BAKED POTATO
CARROT & FENNEL RISOTTO
ROASTED ASPARAGUS WITH PARMESAN
HONEY BALSAMIC BRUSSELS SPROUTS
GARLIC SPINACH
CREAMED
MAC & CHEESE
| CRAB MAC & CHEESE
WILD MUSHROOMS
TRUFFLE PARMESAN FRIES
DESSERTS
NEW YORK-STYLE CHEESECAKE
CHOCOLATE MOUSSE CAKE
ICE CREAM OR SORBET
POT DE CRÈME
Maximum of three checks per table.
*Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry or shellstock, reduces the risk of foodborne illness. Young children, the elderly and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked.