Dinner

10/12/2017

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

*AHI TUNA Rare sliced ahi tuna seasoned and served chilled, unagi sauce, wonton strips, pan fried fresh vegetables 21
*SCALLOPS (MA) Pan seared fresh scallops with roasted red pepper sauce and blended rice 28
^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
 ^SWORDFISH (HI) Fresh grilled swordfish, sundried tomato butter, grilled vegetables 17

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  

MAKERS MARK COWBOY RIBEYE – Aged with Makers Mark for 104 days, Makers Bourbon sauce

King Cut 26 oz 75

Junior Cut 18 oz 50

Bone in tenderloin Au poivre 100 day dry aged 13oz 38 Monday: Rotisserie Prime Rib, King Cut 40

 

 

Steak Enhancers

^Gorgonzola Mustard And Bacon 6

^Mushrooms 2  

^Sautéed  Onions 1

 

Featured Steak Enhance

GUINNESS STEAK Guinness mushroom sauce and steak fries8

GARLIC PEPPER STEAK Garlic pepper red wine reduction and vegetables 8

40 ROYAL Fresh lobster meat and hollandaise sauce on a bed of hash browns 9

 

Pasta

LOBSTER RAVIOLI Ricotta cheese and lobster stuffed ravioli, rosa sauce, garlic toast 1

BAKED TORTELLINI Chicken, fresh vegetables, rosa cream sauce, cheese blend, garlic toast 15

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

Poultry, Pork, Sandwiches

 BBQ BURGER BBQ, cheese, lettuce, tomato (Served medium well) 9
SCHNITZEL SANDWICH Breaded smoked pork loin, lettuce, tomato, honey mustard
CHICKEN CURRY Chicken, curry, rice blend, naan bread, fresh vegetables 13
Dinner Sides

^FIRE ROASTED CAULIFLOWER 4

^MUSHROOMS

^ROASTED POTATOES 4

ONION RINGS

^SWEET FRIES 4

RICE BLEND  4

HASH BROWNS 4

CORN & BACON 4

BRUSSEL SPROUTS & POTATO AU GRATIN 5

CRAB CAKE 10

^SEAFOOD SKEWER 15

 

 

 

 

 

*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
AHI TUNA SALAD Rare ahi tuna served chilled, romaine hearts, cucumbers, tomatoes, soybeans, wonton strips, toasted sesame dressing 8
FRIED CALAMARI SALAD Fried calamari, mixed greens, cucumbers, whiskey aioli 8
FRIED OYSTER SALAD Mixed greens, Applewood bacon bits, sliced onions, ND honey lemon vinaigrette 8