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.
14 oz. filet rubbed with coffee and cocoa then charbroiled. Topped with ancho chile butter and crispy angry onions.
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.
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
32 oz. long bone rib eye rubbed and charbroiled with a blend of eastern spices, bone marrow butter and harissa, lemon-parsley garnish
Three cuts of beef tenderloin charbroiled and prepared individually with cajun seasoning, gorgonzola crust and madeira demi glace.
Simply steamed or stuffed with jumbo lump crab meat
Parmesan, provolone, monterey and cheddar cheeses baked together and topped with crunchy panko breadcrumbs