32 oz. long bone rib eye rubbed and charbroiled, served with a bone marrow butter crust, cipollini onions and madeira demi glace.
Our famous tower of chilled lobster and crabmeat, piled high with jumbo shrimp, oysters and clams. Complemented with a selection of cocktail, ginger and mustard sauces and sherry mignonette.
Three cuts of beef tenderloin charbroiled and prepared individually with bone marrow butter, gorgonzola crust and au poivre.
14 oz. filet rubbed with coffee and cocoa then charbroiled. Topped with ancho chile butter and crispy angry onions.
with garlic kale, foraged mushrooms, cipollini onions and beurre rouge
with shrimp bisque and pickled fennel
Our steaks are chosen from the top 2% of all beef designated by the USDA as “Prime.” That means they reflect the highest degree of marbling for optimum tenderness, juiciness and flavor. Our 28-day dry-aging process further intensifies the flavor before our house butchers create the final magnificent cut you’ll savor.
10 oz. filet mignon and fresh steamed lobster tail
Colossal lump crab meat served with cognac mustard and ginger sauces
Hand-diced prime tenderloin blended with dijon mustard, capers and red onion
Simply steamed or stuffed with jumbo lump crab meat
Parmesan, provolone, monterey and cheddar cheeses baked together and topped with crunchy panko breadcrumbs