mascarpone and ricotta stuffing, garlic aioli

beef, veal, pork, italian seasonings, fresh basil, fresh mozzarella

figs wrapped in prosciutto, topped with crumbled bleu cheese, baked,  drizzled with honey

stuffed with horseradish, wrapped in smoked bacon, broiled, finished with honey glaze

mini ravioli stuffed with spinach and ricotta, with basil pesto and roasted red pepper cream

dredged in spiced flour with spicy marinara, roasted garlic aioli, cocktail sauce  

a dozen steamers with fresh garlic, parsley, white wine, and lemon 

a dozen steamers, chefs butter

Breaded, deep fried, side of Au Poivre

feta cheese and spinach, finished in a lemon, butter, garlic, oregano sauce

Shaved prime rib stuffed with American cheese and kimmelweck seasoning, deep fried served with au jus and horseradish cream sauce.

pepper encrusted, pan seared rare, thai chili soy reduction drizzle

spiked with applejack brandy, parmesan soup cookie, aged provolone cheese

U-10 shrimp, remoulade, cocktail sauce, over arugula

mignonette, cocktail sauce, horseradish

mignonette, cocktail sauce

chilled maine lobster, giant shrimp cocktail, oysters on the half, clams on the half, jumbo lump crabmeat, tuna tartare

romaine hearts, toasted croutons, asiago, creamy 

anchovy-garlic dressing

iceberg, bacon, grape tomatoes, diced red onions, maytag bleu 

cheese, basil oil, and creamy bleu cheese 

ugly ripe tomatoes, roasted red peppers, fresh mozzarella, pink peppercorns with balsamic vinaigrette or Peter Lugar’s steak sauce

spinach, mesclun, mandarin oranges, craisins, apples, candied walnuts, goat cheese, poppy seed or raspberry vinaigrette dressing

Goat cheese, arugula, oranges, walnuts, raspberry vinaigrette dressing

layered pasta sheets, whipped ricotta, parmesan, 10 hour braised short ribs, layered over Ma's sauce, topped with melted mozzarella 

homemade spaghetti with Lisa’s homemade meatballs, Ma’s sauce

10 hour short rib ragu, basil, chianti, plum tomatoes, parmesan, and burrata  

 lemon, butter, and capers 

Stuffed with fontina cheese and prosciutto, finished with rosemary marsala OR marinara sauce

Topped with a dill honey vinegar reduction, finished with shaved asparagus and fresh dill

Veloute sauce, lemon zest, cracked black pepper

 scallops, shrimp, crab meat, lobster, and cheese in a lobster sherry sauce, between two filets of haddock  

fresh maine lobster, maryland crab, creamy dijon, old bay risotto  

Aged tuna, crispy wontons, chopped avocado and heirloom Pico de Gallo, wasabi vinaigrette

8OZ, broiled in lemon, butter, garlic salt, and oregano 

8OZ, topped with feta cheese and spinach, finished in a lemon, butter, garlic, oregano sauce 

Wet aged 15oz, bourbon old fashioned sauce, luxardo cherry

10oz cast iron skillet seared, finished with bourbon infused balsamic and goat cheese crumbles

 - 10oz, sliced and topped with house chimichurri  

paired with sundried tomato bacon jam and house chimichurri  -  3-4oz EACH:  PRIME DRY AGED | DOMESTIC WAGYU |  IMPORTED WAGYU JAPANESE MIYAZAKI  

DRY AGED NY STRIP - 14oz, 28-42 day dry age served with onion hay 80

DRY AGED COWBOY* - 24oz, bone marrow butter  90

 WET AGED* - 16oz, served with prosciutto wrapped asparagus  OR blackened, parmesan encrusted with chefs butter  

rubbed with fresh garlic and cracked pepper, slow roasted and served with au jus and horseradish cream sauce

16oz  HOUSE CUT  55   |   28-32oz RIB CUT  80

12oz, served with caramelized mushrooms and onions 

10 hour braised short ribs, brown gravy, over mashed potatoes, parmesan  

16oz, skillet roasted, topped with Milanese 

14-16oz, atop mint mascarpone pesto

BÉARNAISE*  |  BORDELAISE  |  HOLLANDAISE*  |

BOURBON OLD FASHIONED SAUCE