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Dinner Menu

Raw Bar

STEAK TARTARE  24                                                            worcestershire sauce, dijon marinated, minced shallots, egg yolk, crushed black pepper, crostini

GIANT SHRIMP COCKTAIL*  3PC  / 24  |  5PC  / 34  

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

 

EAST COAST OYSTERS*  6 PC  | 25  ·   12 PC  | 45  

mignonette, cocktail sauce, horseradish

 

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

mignonette, cocktail sauce
   
SEAFOOD TOWER*  80 (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*  18

thick slab bacon, maple syrup, brown sugar  

STUFFED DEEP FRIED GNOCCHI^ 18
mascarpone and ricotta stuffing, garlic aioli

LISA'S MEATBALLS  17

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

FIGS AND PROSCIUTTO*  21   
figs wrapped in prosciutto, topped with crumbled bleu cheese, baked, 

drizzled with honey

HONEY HORSERADISH SHRIMP*  24  
stuffed with horseradish, wrapped in smoked bacon, broiled, finished with honey glaze

TOASTED RAVIOLI^  15
mini ravioli stuffed with spinach and ricotta, with basil pesto and roasted 

red pepper cream

CRISPY FRIED CALAMARI  23
dredged in spiced flour with spicy marinara, roasted garlic aioli, cocktail sauce  

GARLIC STEAMED CLAMS*  21
a dozen steamers with fresh garlic, parsley, white wine, and lemon  

 

STEAMED CLAMS*  18
a dozen steamers, chefs butter

SEVEN CHEESE BLACK TRUFFLE ARANCINI^ 18
served with garlic aioli and ma’s sauce

GREEK STUFFED MUSHROOMS*^  16  
feta cheese and spinach, finished in a lemon, butter, garlic, oregano sauce

 

DEEP FRIED SHRIMP WONTONS 18
wonton, shrimp, goat cheese, lemon zest, thai chili sauce

BBQ SHRIMP* 23
smoked bacon, house bbq sauce, crispy bread

SEARED SCALLOPS*  22  

2 brûléed U-8 sea scallops topped with strawberry and blueberry jam,

fresh mint
  
  

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  15  WITH DINNER ENTRÉE  10
romaine hearts, toasted croutons, asiago, creamy 
anchovy-garlic dressing

THE WEDGE*  15  WITH DINNER ENTRÉE  10
iceberg, bacon, grape tomatoes, diced red onions, maytag bleu 
cheese, basil oil, and creamy bleu cheese 

CAPRESE SALAD*^  15 WITH DINNER ENTRÉE  10

ugly ripe tomatoes, roasted red peppers, fresh mozzarella, pink peppercorns with balsamic vinaigrette or Peter Lugar’s steak sauce

SPINACH MARKET SALAD*^  15 WITH DINNER ENTRÉE  10

spinach, mesclun, mandarin oranges, craisins, apples, candied walnuts, goat cheese, poppy seed or raspberry vinaigrette dressing

SUNDRIED TOMATO & BLEU CHEESE SALAD*^  15   WITH DINNER ENTRÉE  10
baby arugula, sundried tomatoes, bleu cheese crumbles, candied walnuts, craisins, white balsamic vinaigrette

Soups

SOUP DU JOUR 7  WITH DINNER  COMPLIMENTARY 
made fresh daily

BAKED FRENCH ONION 15  WITH DINNER ENTRÉE  10
spiked with applejack brandy, parmesan soup cookie, aged provolone cheese

SEAFOOD BISQUE  10  WITH DINNER ENTRÉE  7

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

Loaded Cheddar Bacon Twice Baked Potato  6  

Wild Mushroom Risotto*^  13   

Sautéed Mushrooms*^  13  

Truffle Parm French Fries^  15

Sautéed Spinach and Garlic*^  12   

Roasted Brussels Sprouts with Smoked Bacon*  13  

Roasted Asparagus with Parmesan*^  14 

House Onion Rings^  13

Lobster Mac n Cheese  24

 

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

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  32      ADD CHICKEN 10  |  SHRIMP 15

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

SPAGHETTI AND MEATBALLS - homemade spaghetti with Lisa’s homemade meatballs, Ma’s sauce  26

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

LINGUINI WITH CLAMS AND SHRIMP - jumbo shrimp, littleneck clams, garlic, tomatoes, white wine, lemon, red pepper flakes, butter, and parmesan  45

EGGPLANT PARMESAN^ - breaded eggplant slices layered with rich 

tomato sauce and cheese  26
 

Entrees

GREEK CHICKEN* - fresh chicken breast stuffed with spinach and feta in a sauce of lemon, butter, garlic, and oregano over risotto  40

CHICKEN PICCATA - lemon, butter, and capers  38

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

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

STUFFED PEPPERS*^ - twin colored peppers stuffed with creamy

parmesan risotto, topped with grape tomatoes, asparagus, scallions over homemade hollandaise  30

Fish & Seafood

LAMPY SCAMPI - jumbo shrimp, battered and fried, finished in a velvety marsala sauce with fingerling potatoes and mushrooms  41

SEARED JAIL ISLAND SALMON* -  bourbon, brown sugar glaze, flambéed berries, fresh orange  42

CHILEAN SEA BASS* - citrus compound butter, charred rosemary  55

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

LOBSTER AND CRAB RISOTTO* - fresh maine lobster, maryland crab, creamy dijon, old bay risotto  52

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

TWIN COLD WATER LOBSTER TAILS* - cold water tails served with chefs butter  79


Prime Steaks and Chops

BARREL CUT FILET MIGNON* - served with steak oil   8OZ  56  |  12OZ  73

STEAK CASINO* - filet mignon stuffed with prosciutto and fontina cheese topped with marsala sauce  70

ORIGINAL GREEK TENDERLOIN* - 8OZ, broiled in lemon, butter, garlic salt, and oregano   56   

STUFFED GREEK TENDERLOIN* - 8OZ, topped with feta cheese and spinach, finished in a lemon, butter, garlic, oregano sauce  65

PRIME NEW YORK STRIP 


WET AGED*- 15oz, sundried tomatoes  70

DURHAM RANCH WAGYU STRIP*- 10oz, cast iron skillet seared, finished with bourbon infused balsamic and goat cheese crumbles 105

MIYAZAKI A5 WAGYU STRIP* - 10oz, sliced and topped with

house chimichurri  170

NY STRIP TASTING TRIO* - 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 SYEAKS

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

 

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

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

ROAST PRIME RIBS* - 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

PRIME TOP SIRLOIN STEAK* – 12oz, served with caramelized mushrooms and onions  42

BRAISED SHORT RIBS – 10 hour braised short ribs, brown gravy, over mashed potatoes, parmesan  42

THE CHOPS

PRIME VEAL CHOP* – 16oz milk-fed veal, topped with white truffle milanese, fresh oregano  65

TOMAHAWK PORK CHOP* – 16-20oz, milanese skillet roasted  48

RACK OF LAMB* – 14-16oz, atop mint mascarpone pesto  58

Surf n Turf -

CLASSIC OSCAR*  30   

LOBSTER TAIL*  45
PAULIE STYLE*  26

LAMPY SCAMPI  23

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

TOPPERS - AU POIVRE  |  MILANESE*^  |  GREEK*^  |  CAJUN BLACKENED* 

 

SAUCES - BÉARNAISE*  |  BORDELAISE  |  HOLLANDAISE*  |
LOBSTER SHERRY CREAM SAUCE


BUTTERS - BLEU CHEESE & PEPPER BUTTER*^  |  CHOPHOUSE BUTTER*^  |

 

 
BONE MARROW BUTTER* 

EXECUTIVE CHEF JOSHUA CRANE

 

 

 

-Prices subject to change without notice-  

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