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 COAST 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 -
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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