Dinner

    • STARTERS

    • CRAB CAKES

      16

      Warm Corn Green Chili, Fried Potato Straw, Avocado Cream

    • CALAMARI

      14

      Fresh Lemon, Parmesan, Crushed Red Pepper, Marinara Sauce

    • BAKED MOZZARELLA

      14

      San Marzano Tomato Sauce, Rosemary Ciabatta

    • SHRIMP CLASSIC

      16

      Tito's handmade vodka cocktail sauce

    • CANDIED BACON FRENCH TOAST

      15

      Gorgonzola, Bourbon Cherry Syrup

    • STEAK TARTARE*

      18

      Potato Chips, Homemade Pickles

    • ARANCINI

      13

      Crispy Lemon Parmesan Risotto, Red Pepper Coulis, Fresh Herb Oil

    • SOUPS & SALADS

    • LOBSTER BISQUE

      12

      Finished with Cognac Chantilly

    • ROASTED BEETS

      12

      Arugula, Goat Cheese, Candied Orange, Walnuts, Vanilla Balsamic Vinaigrette

    • ORCHARD SALAD

      11

      Mixed Greens, Autumn Poached Pear, Gorgonzola, Pecans, Apple Chive Vinaigrette

    • CAESAR

      11

      Romaine Hearts, Reggiano Parmesan, Croutons

    • BAKED FRENCH ONION

      10

      Gruyere Cheese, Roasted Apple

    • BLEU CHEESE WEDGE

      11

      Red Onion, Candied Bacon, House Recipe Buttermilk Dressing

    • SIDES FOR TWO

    • CREAMED SPINACH

      11
    • BRUSSEL SPROUTS

      11
    • MASHED POTATOES

      12
    • LOBSTER MACARONI

      18
    • PAN ROASTED CRIMINI MUSHROOMS

      11
    • BUTTERNUT SQUASH RISOTTO

      12
    • BAKED POTATO

      9
    • FETTUCINE CARBONARA

      14
    • WHITE CHEDDAR AU GRATIN

      12
    • GRILLED LEMON ASPARAGUS

      12
    • ROASTED CAULIFLOWER AND LEEKS

      10
    • STEAKS & CHOPS

    • FILET MIGNON* 8 OZ / 12 OZ

      49
      38
    • PRIME RIBEYE*

      48

      16 oz.

    • PRIME NEW YORK STRIP*

      47

      14 oz.

    • LAMB CHOPS*

      48

      2 Double Bone

    • CREEKSTONE FARMS FILET MIGNON*

      52

      8 oz.

    • CREEKSTONE FARMS PRIME BONE IN RIBEYE*

      54

      22 oz.

    • CREEKSTONE FARMS PRIME PORTERHOUSE*

      60

      28 oz.

    • SAUCES

      6

      Bordelaise  •  Cognac Peppercorn  •  Bacon Bleu  •  Béarnaise

    • SPECIALTIES

    • CAULIFLOWER T-BONE

      28

      Lima Bean Butternut Succotash, Chimichurri Drizzle

    • BRICK CHICKEN

      29

      Basted in Lemon, Rosemary and Garlic, Wilted Spinach and Corn

    • FILET MEDALLIONS OSCAR*

      42

      Asparagus, Jumbo Lump Crab, Béarnaise Sauce

    • SEAFOOD

    • RED SNAPPER

      42

      Cajun Grilled Shrimp, Sweet Potato Creamed Corn Pudding

    • LOBSTER TAIL

      48

      Butter Poached or Broiled, Lemon Avocado Cream

    • ORGANIC KING SALMON

      45

      Stuffed With King Crab, Pinot Noir Butter Sauce

    • KING CRAB LEGS

      46

      “Center Cut”, Chive Butter and Lemon