Dinner Menu

RAW BAR

DAILY SELECTIONS OF OYSTERS Half dozen 18. Full dozen 36
cucumber | champagne mignonette | cocktail sauce | horseradish

JUMBO SHRIMP COCKTAIL 24
horseradish cocktail sauce | mustard aioli

PRIME BEEF TARTARE 25
tostini

TUNA & SALMON TARTARE 26
caviar | ponzu | dill | capers

CAVIAR

GOLDEN OSETRA 1oz 150

DOMESTIC CAVIAR 1oz 95

*Served with accoutrements*

SOUP

SIGNATURE CLAM CHOWDER 18
new england style | little-neck clams | bell pepper | onion | celery | potatoes

APPETIZERS FEAST

30 per person / min of 4 people

CRAB CAKE
Jalapeno Alioli

SHRIMP
Creamy cajun sauce

AUSTRALIAN LAMP CHOP
Cream cognac mustard sauce

APPETIZERS

CHARCUTERIE BOARD 27
chef’s daily choice of cured meats and cheese

SAVORY SHRIMP 25
creamy cajun butter sauce | crostini

MUSSELS & CLAMS 24
white wine | shallots| garlic | tomatoes

ITALIAN STYLE MEATBALLS 19
house made marinara | shaved parmesan

CRAB CAKE 24
jalapeno aioli

BAKED OYSTERS (6) 25
garlic horseradish butter | roasted bone marrow | toasted bread

SALADS

THE CAESAR 14
truffle croutons | parmesan tuiles | marinated anchovies

THE WEDGE 14
iceberg | cherry tomatoes | carrots | blue cheese dressing | crispy bacon

BEETS & BURRATA SALAD 14
grilled peaches |arugula | roasted almonds | balsamic drizzle

BUTCHERS SALAD 14
butter lettuce | pomegranate seeds | goat cheese | cherry tomatoes | citrus vinaigrette

THE CAPRESE 16
burrata | heirloom tomatoes | basil vinaigrette | balsamic glaze

PASTA

LOBSTER RAVIOLI 36
pink vodka sauce

SEAFOOD capellini 44
mussels and clams | shrimp | lobster tail | fresh fish | lightly spicy marinara sauce

VEGETARIAN LINGUINE 28
heirloom tomatoes | capers | olives | parmesan cheese| roasted vegetables

GNOCCHI 32
Italian imported porcini mushroom | creamy parmigiana sauce

FETTUCINE BOLOGNESE 29
ground beef ragu | slowly cooked | shaved parmigiana cheese

BUTCHER’S SELECTION OF WAGYU

A-5 CENTER CUT N.Y. JAPANESE MIYAZAKI PREFECTURE
32 PER OZ / MINIMUM 4 OZ

A-8 CENTER CUT N.Y. AUSTRALIAN WAGYU GREG NORMAN FARMS
18 PER OZ / MINIMUM 4 OZ

USDA PRIME STEAKS

DRY AGED IN HOUSE (MINIMUM 21 DAYS)

served a la carte

CENTER CUT FILET 8oz 48

CENTER CUT NEW YORK 16oz 46

BONE-IN RIBEYE 22oz 62

T-BONE 20oz 54

PRIME PORTERHOUSE 23oz 95

FRENCH TRIMMED TOMAHAWK 24oz MP

IPA SIRLOIN STEAK 12oz 32
mushroom tapenade | roasted bell peppers

1/2 BEEF WAGYU BURGER 26
caramelized onions | provolone | mushrooms | avocado | bacon | chipotle aioli | parmesan fries

ADD TRUFFLE SHAVINGS +15

ESCORTS TO THE STEAKS

LOBSTER TAIL 49
PAN-SEARED SCALLOPS (2) 22
JUMBO SHRIMP SCAMPI (2) 22
OSCAR STYLE CRABMEAT 18

SAUCES

CREAMY HORSERADISH 3
BEEF BORDELAISE 3
CHIMICHURRI 3
CREAMY DIJON MUSTARD 3
BRANDY MUSHROOM CREAM 3            

ADD TRUFFLE BUTTER TO ANY SAUCE +4

ENTREES

AHI TUNA 42
mustard seed crusted| pineapple mustard chardonnay sauce | grilled asparagus

CHILEAN SEA BASS 44
pan seared | creamy polenta | light white wine citrus sauce| grilled asparagus

SCOTTISH SALMON 34
basil citrus sauce | arugula salad | roasted beets

SEARED SCALLOPS 44
creamy lobster polenta | blood orange citrus emulsion

JIDORI CHICKEN 31
chardonnay lemon rosemary sauce

AUSTRALIAN LAMB CHOP 52
cream cognac mustard sauce | truffle potato puree

SIDES

TEMPURA BLOOMING ONION  12
GARLIC MASHED POTATOES 12
PARMESAN FRIES 12
TWICE BAKED POTATOES 12
with all the trimmings
LOBSTER MAC N CHEESE 24
GRILLED APARAGUS 14
SAUTEED WILD MUSHROOMS 13
shishito peppers
BAKED BRUSSEL SPROUTS 12
pomegranate seeds| balsamic glaze

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