Sautéed Jumbo Lump CrabmeatTopped w/ a cream sauce
Aux LujonTwo bacon-wrapped stuffed shrimp
Georges Bank Sea ScallopsBroiled & topped w/ dill cream
Full Lamb RackGrilled & noted as one of the best lamb dishes around
Veal Chop14 oz. Milk-fed chop w/ sautéed shiitake mushrooms, fresh herbs & madiera reduction
Pasta w/ Cream or Marinara
Sugar Snap Peas & Carrots
Roasted New Potatoes w/ Fresh Herbs
Herb & Garlic Cheese Toast
Gruyere & Chive Scalloped Potatoes
Cream Spinach Augratin
Roasted Asparagus w/ Parmesan & Hollandaise
Filet MignonConsidered by many to be the classic steak choice because of its tender, buttery texture, this steak is lightly marbled & quite lean. Our filet mignon is marinated & cut to order in sizes from 6-20 ounces.
Rib EyeThis boneless cut is prized for its rich flavor. Our rib eye is 18-20 ounces, highly marbled, tender & juicy.
New York StripAlso known as a "Kansas city" cut, this firm, boneless steak is full of flavor. our New York strip is well marbled & 16-18 ounces.
Porterhouse or T-BoneThe porterhouse is actually two steaks in one, a strip steak & a filet divided by a t-bone. The porterhouse is very similar to the t-bone steak, except the porterhouse is larger, w/ a bigger piece of the tenderloin. Our porterhouse & t-bone steaks are from 32-40 ounces.