Our Menu
Consuming raw or undercooked eggs, meat, poultry, seafood, or shellfish may increase your risk of foodborne illness.
Soups & Salads
Small $10.00 | Large $14.00 • Iceberg, tomato, cucumber, carrot, bleu cheese dressing, bacon, and pecan.
Small $11.00 | Large $16.00 • Baby fields greens, fresh berries, tomato, cucumber, onion, candied pecan, and champagne-raspberry vinaigrette.
Small $9.00 | Large $13.00 • Romaine, Parmesan cheese crisp, and anchovy are available upon request.
Butter-poached lobster, crème fraiche, and crostini.
Tomato confit, truffle oil, black garlic molasses, and crostini.
Melted Gruyere and crostini.
Appetizers
Jalapeño and sweet corn pureé, Korean BBQ, and candied pecans.
Raw Bluefin tuna in avocado vinaigrette dressing, mango, cucumbers, sesame paste, and homemade sesame crackers, with Siracha aioli on the side.
Chilled jumbo shrimp and tequila lime cocktail.
Onion, spinach, anise crema, candied bacon, and crostini.
Jumbo lump Maryland style crab cake, Old Bay, lemon aioli.
Shallots, capers, cornichon, whole grain mustard, quail eggs, and crostini.
Half a dozen chilled oysters, horseradish, tequila lime cocktail sauce, champagne mignonette, and lemon.
Creamed spinach, bacon, and bread crumbs +$5.00| Add caviar for $18.00
Four Gulf shrimp, butterflied and stuffed with a lump crab stuffing, topped with Creole butter.
One pound of Snow Crab legs and drawn butter.
Served with traditional accompaniments
Hand Cut Steaks
Enhancements
Sauces
Chef’s Specialties
Maple bourbon glaze, blistered baby bell peppers, house-smoked sausage, apple-fennel chutney, and candied pecan.
House ground beef Bolognese, pappardelle, and grated Romano.
Bay scallops, large prawns, mussels, fresh fish, house-smoked sausage, potato, roasted fennel, tomato-saffron jus, and grilled toast points.
Twin 6 oz. cold water lobster tails, asparagus, Yukon Gold mashed potatoes, and clarified butter.
Crispy skin salmon, broccolini with house-smoked sausage and fennel, tomato-herb gremolata, and saffron jus.
Maple bacon brussels, parsnip puree, and dried cherry demiglace.
Parsnip puree, sauteed zucchini, and chef's sauce du jour.
Airline chicken breast, Yukon Gold mashed potatoes, honey buttered baby carrots, and mushroom mustard demiglace.
Two 5 ounce patties blended with ribeye, NY Strip, Australian and Japanese Wagyu, topped with Gruyère cheese, smoked Applewood bacon, tomato confit, shaved Iceberg lettuce, and a side of fancy sauce with french fries.
For the Table
Add Cheddar Jack cheese and bacon for $4.00
Add Cheddar Jack cheese and bacon for $4
Desserts
A warm, classic caramel cinnamon apple with buttery brown sugar oat, nestled under a scoop of vanilla bean ice cream, drizzled with homemade caramel sauce, and topped with whipped cream.
Creamy, dreamy custard with a lightly crunchy caramelized sugar top.
A large slice of rich, decadent 4-layer chocolate cake, placed on top of vanilla cream anglaise, topped with whipped cream and a strawberry.
A warm, made-from-scratch, chocolate fudge brownie, nestled under a scoop of vanilla bean ice cream, drizzled with chocolate sauce, and topped with whipped cream.
A large slice of classic carrot cake, topped with basil, cane sugar, and whipped cream.
A traditional slice of N.Y. style cheesecake with a graham cracker crust, and topped with the chef's fruit selection of the day and sauce du jour.