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Dinner Menu

Raw Bar

TUNA TARTARE  20 
diced ahi tuna, capers, shallots, chives, chili oil, wonton chips

SHRIMP COCKTAIL*  3PC  / 19  |  5PC  / 30  

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

 

EAST COAST OYSTERS*  6 PC  | 19  ·   12 PC  | 40  

mignonette, sinus clearing cocktail sauce

 

LITTLENECK CLAMS*  6 PC  | 12  ·   BAKERS DOZ | 21

mignonette, sinus clearing cocktail sauce
   
SEAFOOD TOWER*  90 (SERVES 1-2)  150 (SERVES 3-4) 

chilled maine lobster, giant shrimp cocktail, oysters on the half,

clams on the half, jumbo lump 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*  22  
stuffed with horseradish, wrapped in smoked bacon, broiled, finished with honey glaze

TOASTED RAVIOLI^  14
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

OYSTERS ROCKEFELLER*  18  

east coast oysters topped with spinach and hollandaise 

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

 

CHARRED OCTOPUS*  22

thai chili sriracha, grape tomatoes, shaved asparagus, shaved parmesan

COQUILLES ST. JACQUES  20  

scallops and mushrooms baked in a sherry cream sauce topped with

swiss and cheddar cheese 

 

SEARED SCALLOPS*  22  

U-8 sea scallops, roasted apples, amaretto butter

 

PEPPER SEARED AHI TUNA*  20

pepper encrusted, pan seared rare, drizzled with a thai chili soy reduction
  

PANKO FRIED OYSTERS  18

arugula salad, apples, craisins, and moody blue cheese
  

Salads

TOSSED SALAD*^  10  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

SPINACH SALAD  12 WITH DINNER ENTRÉE  7

fresh baby spinach, hard cooked egg, parmesan cheese, warm bacon dressing

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 

House Onion Rings^  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  

Please let us know of any allergy or

dietary restriction upon ordering

 

DINNER

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Italian 

PENNE ALLA VODKA - penne, crispy 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  25

BUCATINI CARBONARA - house made bucatini pasta, pancetta, egg yolks, shallot, heavy cream, grated parmigiano-reggiano  26

ADD CHICKEN 9  |  SHRIMP 15

SPAGHETTI AND MEATBALLS - homemade spaghetti with Lisa’s homemade meatballs, Ma’s sauce  25

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

EGGPLANT PARMESAN^ - breaded eggplant slices layered with rich 

tomato sauce and cheese  20
 

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  35

CHICKEN CORDON BLEU - 10oz chicken breast stuffed with ham and swiss cheese, breaded and fried, topped with homemade hollandaise  39

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

house made hollandaise  49

VEAL PARMESAN - fried veal cutlets topped with tomato sauce, parmesan and provolone, side of penne  39

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 

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  39

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

COQUILLES ST. JACQUES - fresh scallops and mushrooms baked in a

sherry cream sauce topped with swiss and cheddar cheese  45

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

SEARED SCALLOPS* - U-8 sea scallops, roasted tomatoes, asparagus, lemon basil beurre blanc, over smoked gouda 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  52  |  14OZ  75

ORIGINAL GREEK TENDERLOIN* - broiled in lemon, butter, garlic salt, and oregano    8OZ   50   |   12OZ   55

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

STEAK CASINO* - filet mignon stuffed with prosciutto and fontina cheese topped with marsala sauce  65

PRIME NEW YORK STRIP 
16OZ WET AGED*- sundried tomatoes  65


14OZ DRY AGED- 28-42 day dry age served with onion hay  70

NY STRIP TASTING TRIO* - served with a trio of our house made butter and fresh herbs  -  3OZ EACH:  PRIME DRY AGED | SNAKE RIVER FARMS WAGYU |  IMPORTED WAGYU JAPANESE MIYAZAKI  90

PRIME RIBEYE
16OZ WET AGED* - served with prosciutto wrapped asparagus  OR blackened, parmesan encrusted with chefs butter  
65  

24OZ DRY AGED COWBOY* - bone marrow butter  79

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

PRIME PORTERHOUSE* – 26-28oz, choice of bearnaise or bordelaise  79

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

BRAISED SHORT RIBS – 10 hour braised short ribs, brown gravy, over mashed potatoes, parmesan  37

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

THE CHOPS

PRIME VEAL CHOP* – 16oz milk-fed veal, topped with white truffle milanese, fresh oregano  60

TOMAHAWK PORK CHOP* – 16-20oz, milanese skillet roasted  45

RACK OF LAMB* – 14-16OZ, atop mint mascarpone pesto  45

BONE-IN RIBEYE* - 30oz, fresh herbs and chefs butter  79

CHOP FOR TWO* - 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
PAULIE STYLE*  25

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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