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
