Starters
Wagyu Steak and Egg
2 oz. A-5 Japanese Wagyu, Crispy Layered Potatoes, Truffle Aioli, Deep-Fried Soft-Boiled Egg
49
Stuffed Mushroom Caps
Prosciutto and Fontina Stuffed Mushroom Caps, Balsamic Glaze
21
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, House-Made Marinara, Lemon Wedge
19
Fried Green Tomatoes
Lump Crab Meat, Local Corn, Roasted Red Peppers, Homemade Remoulade
18
Mussels Cioppino
White Wine, Tomatoes, Fennel, Served with Toasted French Baguette
22
Hudson Valley “A Grade” Foie Gras [GF]
Chef’s Seasonal Accompaniments
24
Raw Bar
Chilled Shrimp Cocktail [GF]
4 Colossal U-10 Shrimp, Old Bay, House-Made Cocktail Sauce, Lemon Wedge
21
Chilled Crab Cocktail [GF]
4 oz. Colossal Crab Meat, Creole Dijonnaise, House-Made Cocktail Sauce, Lemon
24
Rotating Oyster Selection [GF]
On the Half Shell (6) or Rockefeller Style (6)
M/P
The “Bistro” Tower [GF]
Oysters, U-10 Shrimp, Lobster Tails, Colossal Crab Meat, House-Made Cocktail Sauce, Creole Dijonnaise, House-Made Mignonette, Lemon
M/P
Beluga Hybrid, Royal White Sturgeon, or Golden Osetra Caviar Service
1 oz. Portion, Sustainably Farmed, Traditional Accompaniments
109
Alaskan King Crab Leg [GF]
Served With Lemon and Drawn Butter
M/P
Beef Carpaccio
Shaved Tenderloin, Parmigiano-Reggiano, Arugula, Truffle Aioli, Crispy Capers, Pickled Shallots
21
From the Garden
Wedge Salad [GF]
Baby Iceberg Lettuce, French Roquefort Blue Cheese, Local Tomatoes, Crisp Applewood Smoked Bacon, Blue Cheese Dressing, Aged Balsamic
12
Chophouse Spinach Salad
Applewood Smoked Bacon, Sea-Salted Cashews, Seasonal Berries, French Roquefort Blue 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]
Baby Arugula, Orange Supremes, Goat Cheese, Pistachios, Pomegranate Vinaigrette
12
Tomato and Mozzarella [GF]
Heirloom Tomatoes, Fresh Mozzarella, Basil Microgreens, Balsamic Glaze
15
Grilled or Blackened Chicken Breast [GF] - 7
Grilled or Blackened Domestic Jumbo Shrimp [GF] - 9
Land & Sea
Surf & Turf [+] [GF]
8 oz. U.S.D.A. Prime Filet Mignon, 8 oz. Cold Water Lobster Tail, Bearnaise, Asparagus, Baked Potato
119
Center Cut Chilean Sea Bass [GF]
Basmati Rice, Sauteed Spinach, Champagne Shallot Butter
59
Center Cut, Faroe Island Salmon Fillet [+]
Mint and Dill Encrusted, Fire-Roasted Tomato and Feta Couscous, Tzatziki Drizzle
34
U-10 New Bedford Scallops [GF]
Ginger and Carrot Puree, Sugar Snap Peas, Orange Ginger Reduction
48
Pan Roasted Joyce Farms, Airline Chicken Breast (Bone-in, Skin On)
Roasted Red Bliss Potatoes, Lemon Pepper Pickled Radish, Herb Veloute
35
Pan-Seared, Long Island Pekin Duck Breast [+] [GF]
Hot Honey Glazed, Parmesan Risotto, Fire-Roasted Corn
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, Quick Braised Kale
59
14 oz. New Zealand Cervena Grade Elk Chop [+]
Roasted Red Bliss Potatoes & Seasonal Vegetables, Blackberry Sage Demi-Glace
59
Herb Encrusted Australian Rack of Lamb (4/6 bones) [+]
Roasted Red Bliss Potatoes & Seasonal Vegetables, Chef’s Cabernet Demi-Glace
38 / 48
12 oz. Japanese Kurobuta Cowboy Pork Chop [+]
Roasted Red Bliss Potatoes & Seasonal Vegetables, Creole Mustard Glaze
45
16 oz. Bone-In Veal Chop [+]
Roasted Red Bliss Potatoes & Seasonal Vegetables, 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
8 oz. Center Cut, Barrel Cut, Filet Mignon [+]
M/P, Add $10 per 2oz.
USDA Prime N.Y. Strip, Starting at 14 oz. [+]
59, Add $8 per 2oz.
USDA Prime Ribeye, Starting at 16 oz. [+]
65, Add $8 per 2oz.
Bone-In Steaks
Kansas City Strip – 20 oz. [+]
69
Cowboy Cut Ribeye – 22 oz. [+]
79
Tomahawk Rib Eye for Two – 40 oz. [+]
139
Porterhouse for Two – 44 oz. [+]
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
[GF] Gluten-Free