Dinner

08/16/2017

Dry Aged specials!

Monday: Prime Monday, Rotisserie Prime Rib, King cut 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

 

Fresh From The Sea

*TUNA Pan seared tuna, unagi sauce, wonton strips and fresh vegetables 21
^SALMON (Chile) Pan seared fresh salmon with sweet and sour vinaigrette, heirloom tomatoes and quinoa rice 18
^SEAFOOD SKEWERS Fresh Maine lobster tail and shrimp with fresh vegetables 28
*SCALLOPS (MA) Pan seared fresh scallops with roasted red pepper sauce and blended rice 28

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

^RIBEYE Ribeye boneless 10 oz 27

^FLAT IRON The second-most tender beef cut 6 oz 15

HANGER STEAK 7 oz hanger steak served with gorgonzola mustard and bacon 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  

^King Cut 40 days dry aged 65

^Junior Cut  40 days dry aged 4

 

Steak Enhancers

^Gorgonzola Mustard And Bacon 6

^Mushrooms 2  

^Sautéed  Onions 1 

^SEAFOOD SKEWER 15

CRAB CAKE 10

 

 

Featured Steak Enhancers

^Louisiana Style

40 ROYAL 9

 

 

Past

^SHRIMP PASTA with roasted red peppers, broccolini and cream sauce over pappardelle pasta 16

PORK PAPPARDELLE Pork tenderloin, pappardelle pasta, vegetables, artichokes, cream sauce 15

LOBSTER RAVIOLI Ricotta cheese and lobster stuffed ravioli, rosa sauce, garlic toast 19

Poultry, Pork, Sandwiches

CHICKEN CURRY Chicken, curry, fresh vegetables, quinoa rice, naan bread 13
 
SCHNITZEL SANDWICH Breaded smoked pork loin, lettuce, tomato, honey mustard 9
BBQ BURGER BBQ, cheese, lettuce, tomato (Served medium well) 9
PRIME DIP Aged and sliced prime rib, onions, hoagie bun, au jus 16
Dinner Side

STEAK FRIES 4

^FIRE ROASTED CAULIFLOWER 4

^MUSHROOMS 4

BRUSSEL SPROUTS & POTATOES AU GRATIN

RICE BLEND

SWEET FRIES 4

HASHBROWNS 4

^BAKED POTATO 4

^CORN & BACON CASSEROLE 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
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
TUNA SALAD Pan seared tuna, mixed greens, cucumbers, tomatoes, soybeans, wonton strips, toasted sesame dressing 8
FRIED CALAMARI SALAD Fried calamari, mixed greens, cucumbers, whiskey aioli 8
SMOKED SALMON SALAD In-house cold smoked salmon, strawberries, tomatoes. corn tortilla strips, raspberry vinaigrette 8
FRIED OYSTER SALAD Mixed greens, Applewood bacon bits, sliced onions, ND honey lemon vinaigrette 8