Dinner

1/17/2018

Dry Aged specials!

Monday: Prime Monday, Rotisserie Prime Rib, King cut with lobster tail 40

Tuesday: T-Bone Tuesday, 2 for 1 T-bones 40

Wednesday: 40-40-40 Wednesday, 40 oz Porterhouse 40

Thursday: Tomahawk Thursday, Tomahawk ribeye 40

 ^SPECIAL TONIGHT! DRY AGE RIBEYE Boneless 10 oz 27

Fresh From The Sea

*SCALLOPS (MA) Pan seared fresh scallops with roasted red pepper sauce and blended rice 28
SEAFOOD RISOTTO Shrimp, scallops, crayfish, mushrooms, arborio rice 28
SEAFOOD SKEWERS Fresh Maine lobster tail and shrimp with fresh vegetables 28
*AHI TUNA Rare sliced ahi tuna seasoned and served chilled, unagi sauce, wonton strips, pan fried fresh vegetables 21
^SALMON (Chile) Pan seared fresh salmon with sweet and sour vinaigrette, heirloom tomatoes and quinoa rice 18

Steak Entrees

We serve the finest  USDA Certified Angus Beef aged for a minimum 21 days for optimum tenderness, flavor and juiciness. All steaks are seasoned with our own special blend of spice.

 

^FILET MIGNON Beef tenderloin, Applewood bacon 7 oz 34

Petite 19

^SPECIAL TONIGHT! DRY AGE RIBEYE Boneless 10 oz 27

^FLAT IRON  6 oz 15

HANGER STEAK 7 oz  19

The hanger steak is a cut of beef prized for its flavor. It is sometimes referred to as a “butchers steak” because butchers would often keep it for themselves instead of selling it. There is only ONE hanger steak per animal making it a very limited special steak. We serve this steak medium rare only to ensure optimal tenderness.

 

Dry Aged 

^COWBOY RIBEYE  – Aged for 119 days

King Cut 26 oz 65

Junior Cut 18 oz 40

 

 

Steak Enhancer

^Mushrooms 2  

^Sautéed  Onions 1

Featured Steak Enhancer

40 ROYAL Fresh lobster meat, hashbrowns casserole and hollandaise sauce 9

LOUISIANA STYLE Blackened steak, creole hollandaise, fried oysters and rice 9

SURF & TURF  Seafood Skewer 15         lobster Tail 18           Crab cake 10

 

Pasta

LOBSTER RAVIOLI Ricotta cheese and lobster stuffed ravioli, cheese blend, rosa sauce 19
BAKED TORTELLINI Fresh vegetables, rosa cream sauce, cheese blend, chicken 15 17
SALMON PASTA Fresh vegetables, cream sauce, pappardelle pasta 16

Poultry, Pork, Sandwiches

 BBQ BURGER BBQ, cheese, lettuce, tomato (Served medium well) 9
PRIME DIP Aged and sliced prime rib, onions, hoagie bun, au jus 16
OYSTER PO’ BOY Fried oysters, lettuce, tomato, creole hollandaise 10
Dinner Sides

^FIRE ROASTED CAULIFLOWER 4

SEAFOOD AU GRATIN 7

VEGETABLES 4

^MUSHROOMS 4

^BAKED POTATO 4

RICE BLEND 4  

CORN & BACON 4

CRAB CAKE 10

^SEAFOOD SKEWER 15

HASHBROWNS CASSEROLE 4 

BRUSSEL SPROUTS & POTATO AU GRATIN 5  

TATER TOTS 4

ONION RINGS 4

STEAK FRIES 4

SWEET FRIES 4

 

 

*There is a risk associated with consuming raw protein. If you have any chronic illness of the liver, stomach, blood, or have any immune disorder, you are at greater risk of illness from raw proteins, so you should eat them fully cooked.

^Gluten Free

 

Soup and Salads
GARDEN Mixed greens, heirloom tomatoes, baby carrots, asiago cheese, cucumbers, celery, croûtons 5
CASEAR SALAD 5
LOBSTER BISQUE Homemade lobster bisque with fresh live Maine lobster 12
^BACON WEDGE SALAD Baby iceberg wedge, Applewood bacon bites, onions, bleu cheese crumbles and tomatoes drizzled with balsamic reduction and bleu cheese dressing 7
Add dry aged steak 14
 SEAFOOD SALAD Mixed greens, cucumbers, Applewood bacon bits, ND honey lemon vinaigrette, fried oysters or fried calamari 8