Starters
Chilled Shrimp & Crab Cocktail
Colossal U-10 shrimp, Colossal lump crab, house-made cocktail, and mustard sauce
29
Hudson Valley “A” Grade Foie Gras
Pan-seared with Chef’s selection of seasonal accompaniments
24
Scallops and Pork Belly
Pan-seared U-10 New Bedford scallops, in-house roasted pork belly, fresh lemon, local honey, white wine, caramelized ginger
22
Golden Fried Buffalo Calamari
Lightly dusted and fried, crumbled gorgonzola, house made buffalo sauce
15
Rotating Oyster Selection
On the ½ Shell (6) or Rockefeller Style (6)
M/P
Stuffed Portobello Mushroom
U.S.D.A. Prime Filet Tips, Roquefort, Roasted Sage & Blackberry Reduction
21
Signature Fried Green Tomatoes
Lump crab meat, sautéed sweet local corn, roasted red peppers, homemade remoulade
18
Fresh Fruit, Olives & Imported Cheeses
25
Smoked Duck Breast & Risotto
Luxardo Cherry & Thyme Demi-Glace
18
Golden Osetra or Royal White Sturgeon Caviar Service
1 oz. Portion, Sustainably Farmed, Traditional Accompaniments
109
From the Garden
Wedge Salad
Iceberg lettuce, gorgonzola, local tomato, crisp applewood smoked bacon, blue cheese dressing, aged balsamic
8 / 15
Chophouse Spinach Salad
Applewood smoked bacon, sea salt cashews, seasonal berries, gorgonzola cheese, hardboiled egg, house-made champagne vinaigrette
8 / 15
Caesar Salad
Romaine lettuce hearts, shaved parmesan cheese, house-made Caesar dressing & croutons
8 / 15
Roasted Beet & Arugula Salad
In-house roasted beets, goat cheese, pistachio, dried cranberries, pear & ginger vinaigrette
15
Fresh Mozzarella and Local Tomato
Balsamic pearls, aged balsamic, rainbow microgreens, E.V.O.O.
15
Grilled or Blackened Chicken Breast – 7
Grilled or Blackened Domestic Jumbo Shrimp – 9
We strive to provide the freshest desserts possible. We employ in-house bakers as well as outsourced private bakeries. Any cakes or desserts brought in by clients for service are subject to a $3 per person charge for service.
Entrées
Fresh Catch of the Evening
Chef’s Daily Preparation, Served with Basmati Rice & Sauteed Baby Spinach
M/P
Center Cut Chilean Sea Bass
Center cut, pan-seared, colossal lump crab, roasted shallot & champagne butter
Served with Basmati Rice & Sautéed Baby Spinach
54
(+) Center Cut, Faroe Island Salmon Fillet
Pan seared, Honey Bourbon & Dijon Sauce (Please specify temperature)
Served with Basmati Rice & Sautéed Baby Spinach
34
Colossal Crab Cake & Shrimp
Old Bay seasoned colossal crab cake, house-made mustard sauce
42
U-10 New Bedford Scallops & Pasta
Black Truffle, Lemon & White Wine Cream over Pappardelle Pasta
Add 8 oz. Cold Water Lobster Tail – M/P
42
Veal Bolognese
House Made veal & beef meat sauce, Reggiano Parmesan over Pappardelle Pasta
29
(v) Eggplant Parmigiana
Layers of hand-breaded fresh eggplant, house-made marinara, and melted mozzarella, over linguine
24
(v) Fettuccine Alfredo
Our very own Alfredo sauce made fresh to order for a truly authentic flavor
Add Chicken Breast (Grilled or Blackened) – 7
Add Colossal Shrimp(3) (Grilled or Blackened) – 15
19
Joyce Farms, Airline Chicken Breast (Bone-in, Skin On)
Sautéed with lemon, garlic & white wine Pomodorini tomatoes, fresh basil, lemon, garlic, white wine, over linguine
35
Pan Seared, Pekin Duck Breast (served À la carte)
Crispy skin, arugula & basil pesto, fresh orange & white balsamic glaze
Free range, hormone & antibiotic free.
32
Entrée Sharing Charge – $10
U.S.D.A Prime Steaks & Chops
Of all the beef produced in the U.S., only 2% is certified as U.S.D.A. Prime. Prime Grade has the highest rating of a combined high ratio of marbling with the youngest maturity of beef. That is why Prime is the most flavorful and tender with the finest of texture. We are proud to offer our patrons exclusively U.S.D.A. Prime, including our Barrel Cut Filet Mignon.
For the most consistent preparation possible, our Chef prepares each steak or chop to an exact internal temperature. The specific temperature is a much clearer indicator of preparation than color, as the color will vary due to the age of the cut.
Hand Cut to Order
(+) 8oz Center Cut, Barrel Cut, Filet Mignon
Hand cut to size starting at 8oz. Add $10 per 2oz.
M/P
(+) Rib Eye, Starting at 16 oz
Dry aged, hand cut in house
54
(+) N.Y. Strip, Starting at 14 oz.
Dry aged, hand cut in house
49
Bone-In Steaks
(+) Kansas City Strip – 20 oz.
69
(+) Cowboy Cut Rib Eye – 22 oz.
75
(+) Tomahawk Rib Eye for Two – 40 oz.
139
(+) Porterhouse for Two – 44 oz.
149
Specialty
(+) Surf & Turf
8 oz. U.S.D.A. Prime Filet Mignon, 8 oz. Cold Water Lobster Tail, Bearnaise, Asparagus, Baked Potato
105
(+) Australian Rack of Lamb (4/6 bones)
Hand cut, grilled to temperature, Chef’s selection of sauce
34 / 46
(+) Japanese Kurobuta Cowboy Pork Chop – 12 oz.
Grilled to temperature, House Made black cherry & honey bourbon sauce
39
(+) Bone-In Veal Chop – 16 oz.
Grilled with Port Wine Mushroom Reduction
59
(+) Veal Chop Rustica
Bone-in 16 oz. Chop, Pounded Thin, Lightly Breaded, Fresh Mozzarella,
Fresh Basil, House Made Marinara Sauce
59
Rare – red throughout, cool center (115°)
Medium-Rare – red, warm center (125°)
Medium – red, hot red center, surrounded by pink (135°)
Medium-Well – pink, hot center (145°-150°)
Well Done – cooked throughout, no color (155°+)
We cannot guarantee the integrity of any steak or chop cooked past medium.
Sides
Steak & Chop Additions
House Made Sauces
Steak or Chop Sharing Charge – $10
3% Non-cash adjustment will be added to all checks paid by Credit Card.
(+) Consuming raw or uncooked meats, poultry, seafood, shellfish or egg may increase your risk of food borne illness, especially if you have any medical conditions.
(v) Vegetarian