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

mignonette, cocktail sauce, horseradish

mignonette, cocktail sauce

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

baby arugula, sundried tomatoes, bleu cheese crumbles, candied walnuts, craisins, white balsamic vinaigrette

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

served with garlic aioli and ma’s sauce

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

wonton, shrimp, goat cheese, lemon zest, thai chili sauce

smoked bacon, house bbq sauce, crispy bread

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

lobster, shrimp, crab, cream, risotto, old bay

 layered pasta sheets, whipped ricotta, parmesan, homemade meatballs and sausage, layered  over Ma’s sauce, mozzarella  28

homemade spaghetti with Lisa’s homemade meatballs, Ma’s sauce  26

10 hour short rib ragu, basil, chianti, plum tomatoes, parmesan, and burrata  35

jumbo shrimp, littleneck clams, garlic, tomatoes, white wine, lemon, red pepper flakes, butter, and parmesan  45

 lemon, butter, and capers  38

breaded, fried chicken breasts topped with tomato sauce, parmesan and provolone, side of penne  40

14oz, tart cranberry reduction, garnished with craisins, fresh lime, shallots, rice vinegar, brown sugar 40

bourbon, brown sugar glaze, flambéed berries, fresh orange  42

citrus compound butter, charred rosemary  55

 scallops, shrimp, crab meat, lobster, and cheese in a lobster sherry sauce, between two filets of haddock  60

fresh maine lobster, maryland crab, creamy dijon, old bay risotto  52

four U-8 scallops pan seared over roasted vegetables finished with a grand marnier beurre blanc  55

filet mignon stuffed with prosciutto and fontina cheese topped with marsala sauce  70

8OZ, broiled in lemon, butter, garlic salt, and oregano   56   

8OZ, topped with feta cheese and spinach, finished in a lemon, butter, garlic, oregano sauce  65

 WET AGED*- 15oz, sundried tomatoes  70

 10oz, cast iron skillet seared, finished with bourbon infused balsamic and goat cheese crumbles 105

 - 10oz, sliced and topped with house chimichurri  170

paired with sundried tomato bacon jam and house chimichurri  -  3-4oz EACH:  PRIME DRY AGED | DURHAM RANCH FARMS WAGYU |  IMPORTED WAGYU JAPANESE MIYAZAKI  100

DRY AGED NY STRIP - 14oz, 28-42 day dry age served with onion hay 75

DRY AGED COWBOY* - 24oz, bone marrow butter  79 

 WET AGED* - 16oz, served with prosciutto wrapped asparagus  OR blackened, parmesan encrusted with chefs butter  70

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

16oz  HOUSE CUT  48   |   28-32oz RIB CUT  70

12oz, served with caramelized mushrooms and onions  42

10 hour braised short ribs, brown gravy, over mashed potatoes, parmesan  42

BÉARNAISE*  |  BORDELAISE  |  HOLLANDAISE*  |

LOBSTER SHERRY CREAM SAUCE