32 oz. long bone rib eye rubbed and charbroiled, served with a bone marrow butter crust, cipollini onions and madeira demi glace.
Our famous tower of chilled lobster and crabmeat, piled high with jumbo shrimp, oysters and clams. Complemented with a selection of cocktail, ginger and mustard sauces and sherry mignonette.
USDA Prime beef, dry-aged in house for 28 days, this is our most popular steak cut.
14 oz. filet rubbed with coffee and cocoa then charbroiled. Topped with ancho chile butter and crispy angry onions.
10 oz. filet mignon and fresh steamed lobster tail
Three cuts of beef tenderloin charbroiled and prepared individually with bone marrow butter, gorgonzola crust and au poivre.
with garlic kale, foraged mushrooms, cipollini onions and beurre rouge
with shrimp bisque and pickled fennel
Colossal lump crab meat served with cognac mustard and ginger sauces
Hand-diced prime tenderloin blended with dijon mustard, capers and red onion
Simply steamed or stuffed with jumbo lump crab meat
Parmesan, provolone, monterey and cheddar cheeses baked together and topped with crunchy panko breadcrumbs