Starters
Colossal Lump Crab Cake
5 oz. Colossal Crab Meat, Roasted Corn Salsa, Pickled Green Tomato Chow Chow, Smoked Paprika Crema
24
Scallops and Pork Belly [GF]
Pan Seared U-10 New Bedford Scallops, In-house Roasted Pork Belly, Fresh Lemon, Local Honey, White Wine, Caramelized Ginger
24
Golden Fried Garlic Calamari
Lightly Fried Calamari, Pan-tossed with Sautéed Hot Cherry Peppers, White Wine and Garlic Butter
19
Stuffed Mushroom Caps
Prosciutto and Fontina Stuffed Mushroom Caps, Balsamic Glaze
21
Fried Green Tomatoes
Lump Crab Meat, Local Corn, Roasted Red Peppers, Homemade Remoulade
18
Beef Carpaccio [GF]
Shaved Tenderloin, Parmigiano-Reggiano, Arugula, Truffle Aioli, Crispy Capers, Pickled Shallots
21
Mussels Cioppino [GF]
White Wine, Tomatoes, Fennel, Served with Toasted French Baguette
22
Hudson Valley “A Grade” Foie Gras [GF]
Chef’s Seasonal Accompaniments
24
Upscale Steak and Egg
2 oz. A-5 Japanese Wagyu, Crispy Layered Potatoes, Truffle Aioli, Deep-Fried Soft-Boiled Egg
49
Raw Bar
Chilled Shrimp Cocktail [GF]
4 Colossal U-10 Shrimp, Old Bay, House Made Cocktail Sauce and Lemon
21
Chilled Crab Cocktail [GF]
4 oz. Colossal Crab, Creole Dijonaise, House Made Cocktail and Lemon
24
Rotating Oyster Selection [GF]
On the ½ Shell (6) or Rockefeller Style (6)
M/P
The “Bistro” Tower [GF]
Oysters, U-10 Shrimp, Lobster Tail, Alaskan King Crab Legs, House Made Cocktail, Creole Dijonaise, Jalapeno Mango Mignonette, Remoulade, Lemon
M/P
Beluga Hybrid or Royal White Sturgeon Caviar Service [GF]
1 oz. Portion, Sustainably Farmed, Traditional Accompaniments
109
Alaskan King Crab Leg [GF]
One pound, served with lemon and drawn butter
M/P
From the Garden
Wedge Salad [GF]
Baby Iceberg Lettuce, Gorgonzola Cheese, Local Tomato, Crisp Applewood Smoked Bacon, Blue Cheese Dressing, 12 Year Aged Balsamic Glaze
12
Chophouse Spinach Salad [GF]
Applewood Smoked Bacon, Sea Salt Cashews, Seasonal Berries, Gorgonzola Cheese, Hard-boiled Egg, House Made Champagne Vinaigrette
12
Caesar Salad
Romaine lettuce hearts, shaved parmesan cheese, house made Caesar dressing & croutons
12
Beet and Arugula Salad [GF]
Sliced Apples, Herb Goat Cheese, Candied Pecans, Baby Arugula, Apple Cider Vinaigrette
15
Tomato and Mozzarella [GF]
Heirloom Tomatoes, Fresh Mozzarella, Basil Microgreens, Balsamic Glaze
15
Grilled or Blackened Chicken Breast – 7
Grilled or Blackened Domestic Jumbo Shrimp – 9
Land & Sea
Center Cut Chilean Sea Bass [GF]
Roasted Shallot and Champagne Beurre Blanc
59
(+) Center Cut, Faroe Island Salmon Fillet [GF]
Wild Salmon, Crushed Fingerling Potatoes, Charred Lemon, Chimichurri Sauce
34
Seared U-10 New Bedford Scallops [GF]
Creamy Sweet Potato Orzo, Sauteed Kale, Crispy Mushrooms, Lemon Sage Beurre Blanc
48
Pan Roasted Joyce Farms, Airline Chicken Breast (Bone-in, Skin On)
House Made Piccata Sauce with Capers, Whipped Mashed Potatoes, Grilled Asparagus
35
(+) Pan Seared, Pekin Duck Breast [GF]
Crispy skin, Pomme Aligot, Crispy Brussel Sprouts, Candied Orange Zest, Blueberry Gastrique Free range, Hormone & Antibiotic Free.
42
Jumbo Shrimp and Grits [GF]
Pecan Wood Smoked Andouille Sausage, House Made Creole Sauce, Stone Ground Rosemary and Aged Provolone Grits
49
Sweet Soy Braised Short Ribs [GF]
Miso Truffle Risotto, Braised Collard Greens
59
(+) Surf & Turf [GF]
8 oz. U.S.D.A. Prime Filet Mignon, 8 oz. Cold Water Lobster Tail, Bearnaise, Asparagus, Baked Potato
119
(+) 14 oz. New Zealand Cervena Grade Elk Chop [GF]
Black Berry Sage Demi-Glace
59
(+) Herb Encrusted Australian Rack of Lamb (4/6 bones)
Hand Cut, Grilled to Temperature, Chef’s Cabernet Demi-Glace
38 / 48
(+) 12 oz. Japanese Kurobuta Cowboy Pork Chop [GF]
Grilled to Temperature, Honey Bourbon Peaches
45
(+) 16 oz. Bone-In Veal Chop [GF]
Grilled with Port Wine Mushroom Reduction
59
Entrée Sharing Charge – $10
U.S.D.A Prime Steaks
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
(+) Center Cut, Barrel Cut, Filet Mignon, Starting at 8 oz. [GF]
M/P, Add $10 per 2oz.
(+) USDA Prime NY Strip, Starting at 14 oz. [GF]
59, Add $8 per 2oz.
(+) USDA Prime Ribeye, Starting at 16 oz. [GF]
65, Add $8 per 2oz.
(+) Surf & Turf [GF]
8 oz. U.S.D.A. Prime Filet Mignon, 8 oz. Cold Water Lobster Tail, Bearnaise, Asparagus, Baked Potato
119
Bone-In Steaks
(+) Kansas City Strip – 20 oz. [GF]
69
(+) Cowboy Cut Rib Eye – 22 oz. [GF]
79
(+) Tomahawk Rib Eye for Two – 40 oz. [GF]
139
(+) Porterhouse for Two – 44 oz. [GF]
149
Specialty
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
A 3% non-cash adjustment will be applied to all credit card transactions.
A 20% gratuity will be included for parties of 10 or more.
(+) 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