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

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 -

HOURS:

lunch.
mon-fri 11:30-2p
dinner.
sun-thur 4-8:30p
fri & sat 4-9:30p

105 W. Main St., Endicott, NY

607-723-0555
607-748-5200

PHONE:

Dinner Menu

DINNER