Dinner

07/24/2017

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
^SHRIMP PASTA with roasted red peppers, broccolini and cream sauce over pappardelle pasta 16
*SCALLOPS (MA) Pan seared fresh scallops with roasted red pepper sauce and blended rice 28
LOBSTER RAVIOLI Ricotta cheese and lobster stuffed ravioli, rosa sauce, garlic toast 19

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

Petite 19

7 oz 34

^RIBEYE Ribeye boneless

10 oz 27

 

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 40

BONE IN TENDERLOIN Au Poivre (Chateaubriand pan seared, brandy cream sauce) 40 day dry aged 13 oz 38

^NEW YORK 40 day dry aged 16 oz 35

 

Steak Enhancers

^Gorgonzola Mustard And Bacon 6

^Mushrooms 2  

^Sautéed  Onions 1

^Jumbo Crab Cake 10

 

Chef Recommendation

^Louisiana Style 8

40 Royal 9

 

 

Pasta

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

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

 

 

 

 

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
Dinner Sides

^ROASTED POTATOS 4

STEAK FRIES 4

^FIRE ROASTED CAULIFLOWER 4

^MUSHROOMS 4

BRUSSEL SPROUTS & POTATOES AU GRATIN 4

^CORN & BACON CASSEROLE 4

^FRESH VEGETABLES 4

ONION RINGS 4

SWEET FRIES 4

HASHBROWNS 4

^BAKED POTATO 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
LOBSTER BISQUE Homemade lobster bisque with fresh live Maine lobster 12
FRIED OYSTER SALAD Mixed greens, Applewood bacon bits, sliced onions, ND honey lemon vinaigrette 8
GARDEN Mixed greens, heirloom tomatoes, baby carrots, asiago cheese, cucumbers, celery, croûtons 5
^BACON WEDGE SALAD Baby iceberg wedge, Applewood bacon bites, onions, bleu cheese crumbles and tomatoes drizzled with balsamic reduction and bleu cheese dressing 7
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