Dinner Menu

Raw Bar

TUNA TARTARE  22 
diced ahi tuna, capers, shallots, chives, chili oil, wonton chips

SHRIMP COCKTAIL*  3PC  / 19  |  4PC  / 25  

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

 

EAST CIAST OYSTERS*  6 PC  | 19  ·   12 PC  | 36 

mignonette, sinus clearing cocktail sauce

 

LITTLENECK CLAMS*  6 PC  | 12  ·   BAKERS DOZ | 2

mignonette, sinus clearing cocktail sauce
   
SEAFOOD TOWER*  80 (SERVES 1-2)  140 (SERVES 3-4) 
Lobster, Shrimp, Oysters, Clams, Crabmeat

Appetizers

NANA MAMA’S CANDY BACON*  17

thick slab bacon, maple syrup, brown sugar  

LISA'S MEATBALLS  15

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

FIGS AND PROSCIUTTO*  19   
figs wrapped in prosciutto, topped with crumbled bleu cheese, baked, 

drizzled with honey

HONEY HORSERADISH SHRIMP*  19  
stuffed with horseradish, wrapped in smoked bacon, broiled, finished with honey glaze

TOASTED RAVIOLI^  13
mini ravioli stuffed with spinach and ricotta, with basil pesto and roasted 

red pepper cream

CRISPY FRIED CALAMARI  22  
dredged in spiced flour with spicy marinara, roasted garlic aioli, cocktail sauce  

GARLIC STEAMED CLAMS*  20 
a dozen steamers with fresh garlic, parsley, white wine, and lemon  

 

STEAMED CLAMS*  16
a dozen steamers, chefs butter

BAJA SHRIMP  19  

4 beer battered u-15 shrimp on a bed of arugula, drizzled with Chef Josh’s baja sauce, topped with scallions & lemon 

GREEK STUFFED MUSHROOMS*^  14  
feta cheese and spinach, finished in a lemon, butter, garlic, oregano sauce

 

MUSSELS IN BREAD BOWL  25

25 new zealand mussels tossed in a beurre blanc sauce, served in a rye

bread bowl, topped with parsley and parmesan

CHEESE BOARD^  26  

4 different cheeses: something old, something new, something stinky, something blue; fig & rosemary jam, frosted walnuts, caperberries, apple slices, crackers   

Salads

TOSSED SALAD*^  9  WITH DINNER ENTRÉE  COMPLIMENTARY
mesclun, romaine, iceberg, grape tomatoes, shredded carrots, cucumbers, red onion,  tossed with oil and vinegar or topped with homemade dressing

CLASSIC CAESAR  14  WITH DINNER ENTRÉE  8
romaine hearts, toasted croutons, asiago, creamy 
anchovy-garlic dressing

THE WEDGE*  14  WITH DINNER ENTRÉE  8
iceberg, bacon, grape tomatoes, diced red onions, maytag bleu 
cheese, basil oil, and creamy bleu cheese 

COBB SALAD*  18 WITH DINNER ENTRÉE  10

chopped lettuces, chilled chicken, bacon, hard boiled eggs, avocado, scallions, grape tomatoes, shredded cheese, red onions, oil and vinegar dressing

SLICED HEIRLOOMS & BURRATA*  13 WITH DINNER ENTRÉE  6

prosciutto, basil oil -add onions 4

ROASTED BEET SALAD*^  15   WITH DINNER ENTRÉE  9
red and golden beets, goat cheese, arugula, oranges, walnuts, raspberry vinaigrette 

 

Soups

SOUP DU JOUR 6  WITH DINNER  COMPLIMENTARY 
made fresh daily

BAKED FRENCH ONION 13  WITH DINNER ENTRÉE  9
spiked with applejack brandy, parmesan soup cookie, aged provolone cheese

SEAFOOD BISQUE  8  WITH DINNER ENTRÉE  6

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

Sides {one with dinner}

1# Sea Salted Baked Potato*^ | Vegetable du Jour*^ |

Yukon Gold Mashed Potatoes^ |  Eggplant Parm^

Shareable Sides

Twice Baked Potato^  5  

Wild Mushroom Risotto*^  12  

Sautéed Mushrooms*^  12  

Truffle Parm French Fries^  13

Sautéed Spinach and Garlic*^  10   

Roasted Brussels Sprouts with Smoked Bacon*  12  

Roasted Asparagus with Parmesan*^  14 

Corn off the Cobb*^  12

Lobster Mac n Cheese  22

Bleu Cheese Skillet Fries *^  14

Gorgonzola Au Gratin Potatoes^  12  

Roasted Beets- goat cheese, orange*^  12

Pea and Pancetta Risotto*  12

 

 *  :GLUTEN FREE   |   ^  :VEGETARIAN   |   GLUTEN FREE PASTA AVAILABLE

 

 

*Prices subject to change without notice  

 

DINNER

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Italian 

PENNE ALLA VODKA - fresh penne, prosciutto, heavy cream, tomatoes,  peas, vodka  29      ADD CHICKEN 9  |  SHRIMP 15

BAKED LASAGNA  - layered pasta sheets, whipped ricotta, parmesan, homemade meatballs and sausage, layered  over Ma’s sauce, mozzarella  20

BUCATINI CARBONARA - house made bucatini pasta, pancetta, egg yolks, shallot, heavy cream, grated parmigiano-reggiano  25

ADD CHICKEN 9  |  SHRIMP 15

SPAGHETTI AND MEATBALLS - homemade spaghetti with Lisa’s homemade meatballs, Ma’s sauce  19

PAPPARDELLE - 10 hour short rib ragu, basil, chianti, plum tomatoes, parmesan, and burrata  32

LINGUINI WITH CLAMS AND SHRIMP - jumbo shrimp, littleneck clams, garlic, tomatoes, white wine, lemon, red pepper flakes, butter, and parmesan  39

SEAFOOD FRA DIAVOLO – shrimp, clams, mussels, sautéed with red wine, shallots, red pepper flakes, garlic, marinara, over linguini; topped with a charred pepperoncini –spicy!  43

EGGPLANT PARMESAN^ - breaded eggplant slices layered with  rich  tomato sauce and cheese  19
 

Entrees

GREEK CHICKEN* - fresh chicken breast stuffed with spinach and feta in a sauce of lemon, butter, garlic, and oregano over risotto  39

CHICKEN PICCATA - lemon, butter, and capers  32

CHICKEN CORDON BLEU - 10oz chicken breast stuffed with ham and swiss cheese, breaded and fried, topped with homemade hollandaise  37

VEAL OSCAR - pan seared, with jumbo lump crab, grilled asparagus,

house made hollandaise  46

VEAL PARMESAN - fried veal cutlets topped with tomato sauce, parmesan and provolone, side of penne  38

RISOTTO DE FUNGHI*^ - wild mushrooms, roasted  shallots, parmesan cheese, and white truffle oil  28

STUFFED PEPPERS*^ - twin colored peppers stuffed with creamy

parmesan risotto, topped with grape tomatoes, asparagus, scallions over homemade hollandaise  28

Fish & Seafood

LAMPY SCAMPI - jumbo shrimp, battered and fried, finished in a velvety marsala sauce with fingerling potatoes and mushrooms  39

SEARED SALMON* -  bourbon, brown sugar glaze, flambéed berries, fresh orange  39

SESAME TUNA* - wasabi and ginger relish, avocado, soy reduction, peach salsa  38

CHILEAN SEA BASS* - citrus compound butter, charred rosemary  50

STEAMBOAT WILLIE - scallops, shrimp, crab meat, lobster, and cheese in    a lobster sherry sauce, between two filets of sole  55

LOBSTER AND CRAB RISOTTO* - fresh maine lobster, maryland crab, creamy dijon, old bay risotto  50

TWIN COLD WATER LOBSTER TAILS* - cold water tails served with chefs butter  75


Prime Steaks and Chops

BARREL CUT FILET MIGNON* - served with steak oil   8OZ  50  |  16OZ  70

ORIGINAL GREEK TENDERLOIN* - broiled in lemon, butter, garlic salt, and oregano    8OZ   48   |   12OZ   55

STUFFED GREEK TENDERLOIN* - petite greek topped with feta cheese and spinach, finished in a lemon, butter, garlic, oregano sauce  60

PRIME NEW YORK STRIP 
16OZ WET AGED*- sundried tomatoes  65
14OZ DRY AGED- 28-42 day dry age served with onion hay  70

PRIME DELMONICO (RIBEYE) –sliced with fresh herbs and chefs butter   
16OZ WET AGED*  60    

30OZ WET AGED BONE-IN HATCHET CHOP*  75

24OZ DRY AGED COWBOY* - bone marrow butter  79

PRIME PORTERHOUSE* – 26-28oz, choice of bearnaise or bordelaise  75

PRIME TOP SIRLOIN STEAK* – 12oz, served with caramelized mushrooms and onions  39

MIYAZAKI A5 WAGYU STRIP* - 10-12oz, sliced and topped with house chimichurri  170

ROAST PRIME RIBS* - rubbed with fresh garlic and cracked pepper, slow roasted and served with au jus and horseradish cream sauce
14OZ  HOUSE CUT  45   |   28OZ RIB CUT  65

BRAISED SHORT RIBS – 10 hour braised short ribs, brown gravy, over mashed potatoes, parmesan  34

PRIME VEAL CHOP* – 16oz milk-fed veal, topped with white truffle milanese, fresh oregano  55

VEAL SALTIMBOCCA* – 16oz prime frenched veal chop seasoned with fresh rosemary and parmgiano-reggiano, sautéed, stuffed with swedish fontina and prosciutto, roasted and finished in a velvety marsala wine sauce with silver dollar mushrooms  60 

CHOP FOR TWO* - either a 48oz Porterhouse or 50oz Tomahawk - sliced, basted with chefs butter; accompanied with au poivre, mushrooms, onions, and roasted fried garlic  150

Surf n Turf -

CLASSIC OSCAR*  28   

LOBSTER TAIL*  40
GARLIC PARMESAN SHRIMP*  17   

LAMPY SCAMPI  20

MAKE IT SAUCY .. TOP IT OFF .. BUTTER IT UP  5  - 

TOPPERS - AU POIVRE  |  MILANESE*^  |  GREEK*^  |  CAJUN BLACKENED*  SAUCES - BÉARNAISE*  |  BORDELAISE  |  HOLLANDAISE*  |
GUINNESS CHEDDAR FONDUE^
BUTTERS - BLEU CHEESE & PEPPER BUTTER*^  |  
CHOPHOUSE BUTTER*^  | 
BONE MARROW BUTTER* 

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