Osso Bucco: Braised Veal Shank served atop creamy Parmesan Polenta; $21.99
Chicken Piccata: Fresh Chicken Medallions sautéed in Lemon, Butter, and Capers; $18.99
Risotto: Wild Mushrooms, Sweet Peas and Jumbo Shrimp; $20.99
Grilled Flatiron Steak: Char-grilled Black Angus Flatiron steak, and drizzled with Chipolte Bearnaise and Crispy Onions; $21.99
Boneless Pork Chops Milanese: Two 8 oz. Chops broiled and topped with Garlic and Olive Oil; $18.99
Potato Encrusted Tilapia: Pan sautéed and finished with a Pepperdew and Olive Salad; $18.99
Veal and Short Rib Bolognese: Fresh homemade Tagliatelle with Mozzarella Balls; $18.99
Braised Short Ribs: Slow cooked in Natural Gravy, served with Whipped Potatoes; $20.99
Chicken Siciliano: Semi-boneless Chicken Breast with Prosciutto, Sun-Dried Tomato Marsala and fresh Asparagus; $18.99
Fresh Broiled Haddock: Herb Butter and Panko Crumbs; $17.99

Appetizers and Small Plates

Barbecue Shrimp: Bacon wrapped Shrimp, broiled in "Dinosaur" Barbeque Sauce
Honey Horseradish Shrimp: Bacon wrapped Shrimp, stuffed with Horseradish, grilled & drizzled with Honey
Iced Jumbo Gulf Shrimp: Served with Horseradish Chili Sauce
Spanakopita: Puff Pastry...filled with Spinach & Feta Cheese, brushed with Herbed Butter & served with Fresh Lemon
Stuffed Silver Dollar Mushrooms: Greek Style with spinach & Feta Cheese; Maryland Crab
Littleneck Clams: On the half shell (half dozen); Steamed (dozen)
Fresh Oysters: On the half shell
Oysters Rockefeller: Delicate Oysters topped with Spinach and Hollandaise
Clams Casino: Fresh Clams stuffed with Herb Bread Crumbs, Onions, Peppers, & Crisp Bacon
Baked Brie: Encrusted with Almonds & served alongside Ginger Snaps & Fresh Fruit
Baby Crabcakes: Served with a stone ground Mustard Aoili
Prosciutto Wrapped Scallops: Served with a Grand Marnier Orange Glaze
Coquille St. Jacques: Our popular Scallop Dish, baked with Swiss & Cheddar, with mushrooms & white wine
Steamed Clams: One dozen
Fettucini Alfredo: Locatelli Romano, & Parmesan, Herb Cream Sauce Tossed with Fettucini
Fried Calamari: Dredged in Spiced Flour with Hot Cherry Peppers and Homemade Marinara

Soups-n-Salads

Baked French Onion Soup: Uniquely Number 5's. . . made with Applejack Brandy & topped with Provolone Cheese; Can be ubstituted for your dinner salad for a slight charge
Soup du Jour: Our chef's specialty, created daily
Mixed Greens: A green potpourri of Arugula, Dandelion, Frisée, Oakleaf, Mâche & Radicchio, tossed with grape tomatoes, red onion, and carrots. Finished with glazed walnuts and a homemade dressing of your choice.
Spinach: Fresh Baby Spinach, Alfalfa Sprouts, Bacon, Egg & Parmesan Cheese topped with warm Bacon Dressing Viniagrette
Classic Caesar: Crisp Romaine, Shredded Asiago Cheese, & Homemade Croutons tossed with Creamy Anchovy Dressing
Beefsteak Tomatoes, Roasted Peppers, & Fresh Mozzerella: Topped with either Peter Luger's Steak Sauce or drizzled with Aged Balsamic & Extra Virgin Olive Oil
Market Salad: Mesclun, Baby Spinach, Alfalfa Sprouts, Orange Segments, Apples, Dried Cranberries, & Glazed Walnuts with your choice of Poppy-Seed Dressing or Raspberry Vinaigrette
Cobb Salad: #5 Original Recipe...Chopped Lettuce, Avocado, Romaine, Tomatoes, Marinated Chicken, hard-boiled Eggs, Chives, Swiss & Cheddar Cheese, & Bacon topped with Red Wine Viniagrette

Number 5 Specialties

Original "Greek" Tenderloin: "The Best Steak in Town"
Broiled in Lemon Butter, seasoned with Oregano & Garlic 7 ounce & 10 ounce available
Stuffed Greek Tenderloin: Filet Medallions layered with Spinach & Feta Cheese Stuffing
Stuffed Lobster Tail: 10 oz. Cold Water Tail broiled and topped with a mixture of Lump Crabmeat, Scallions, Spices, finished with Hollandaise
Filet Mignon Oscar: Filet Mignon, Asparagus, Lump Crabmeat, finished with Béarnaise
Veal Chop Saltimbocca: Prime Veal Rib Chop sauteed in Butter, Rosemary & Parmesan
Stuffed with Swedish Fontina Cheese & imported Prosciutto
Baked & finished in a velvety Marsala Wine Sauce with Silver Dollar Mushrooms
Surf-n-Turf: Turfs: Petite Filet, Petite Greek, or Prime Rib; Surfs: 10 oz. Cold Lobster Tail; Shrimp Scampi; Jumbo Lump Crab Cake; Coquille St. Jacques

Red Meats

Filet Mignon: The King of Steaks; Half pound centercut; 13 oz. "steak lover's" cut
"Bone In" Filet: 15 oz. tenderloin steak on the bone for fuller flavor
Chargrilled Top Sirloin: 10 oz. Black Angus
"Prime" Cowboy Steak: 24 oz.(USDA Prime Rib) Delmonico steak on the bone, served with Carmelized Sweet Red Onions
New York Strip: USDA "Prime" center cut, over Buttermilk Fried Onion Hay
Porterhouse: 24 oz. Black Angus served with Sweet Potato Fries
Roast Prime Ribs of Beef: Rubbed with Fresh Garlic & Cracked Pepper, slow roasted, served with au jus & Horseradish Cream; 16 ounce House Cut or; 32 ounce Rib Cut "on the bone"
Grilled Lambchops: Two jumbo 8 oz. chops, chargrilled, served with Mint Jelly

All of our steaks are available in the following styles
Milanese - fresh chopped garlic, seasoned oil, & herbs
Greek - lemon, butter, garlic, & oregano
Au poivre - crushed peppercorns & brandy cream
Béarnaise - classic tarragon & shallot emulsion
Blackened - rubbed with Cajun spices, seared on a hot griddle
Oscar - jumbo lump crabmeat, asparagus, & bearnaise

White Meats

Veal Mersailles: Veal Tenderloin Medallions, pan sauteed with Wild Mushrooms, shallotd 7amp; garlic topped with jumbo lump Crabmeat, Asparagus, & Hollandaise
Veal Piccata: Veal Tenderloin Medallions sauteed in Lemon, Butter, & Capers
Veal Française: Breaded Veal, sauteed golden brown, served with Fresh Lemon & Herbs
Veal Scallopini Marsala: Sauteed Veal Tenderloin Medallions in velvety Marsala Wine sauce with Mushrooms or Roasted Red Peppers
Grilled Prime Veal Rib Chop: Drizzled in Parsley Butter
Grilled Pork Tenderloin: Hand rubbed with 9 Herbs & Spices, grilled & served with Cranapple Chutney
Chicken Felix: Egg battered Chicken Breast, pan fried, topped with Jumbo Lump Crab, Asparagus, & Fontina Cheese, finished in a Tarragon Beurre Blanc
Chicken Cordon Bleu: Double Breast of Chicken stuffed with Honey Ham, & Swiss Cheese. Topped with Hollandaise
Greek Chicken: Double Breast of Chicken stuffed with Spinach & Feta Cheese, Finished in Garlic, Butter, Lemon, & Oregano

Seafood

Lobster Tails: 10 oz. Australian or South African Cold Water Tail or; Twin 10 oz. Tails
Jumbo Lump Crab Cakes: Served with Stone Ground Mustard Aoili
Fresh Jail Island Salmon: Pan Roasted with Golden Pineapple and Herb Salsa, or; Poached in Chardonnay & topped with Hollandaise, or; Dijon Mustard Encrusted with Honey Glaze
Tuna: Grilled, or; Sesame encrusted with Soy, Wasabi, & Ginger
Filet of Sole: Meunière with Brown Butter; Stuffed with Crab, topped with Hollandaise; Egg-battered in Beurre Blanc
Chilean Sea Bass: Preparation du Jour
Coquille St. Jacques: Fresh Scallops & Mushrooms in clasic Wine Sauce, Baked with Cheddar & Swiss Cheese
Shrimp Marsala "Lampy Scampy": A Lampy George original
Battered Shrimp gently fried & topped with a Marsala Rosemary Sauce
Shrimp Scampi: Jumbo shrimp and mushrooms sauteed in butter, white wine, garlic and lemon; (also available over pasta)
Pan Seared Jumbo Scallops: Set on sautéed Napa Cabbage & topped with Thai Citrus Vinaigrette
Scallops & Shrimp Beurre Blanc: Sea Scallops & Jumbo Shrimp sauteed in Butter & White Wine with fresh julienned Vegetables

Pasta

Garlic Shellfish: Shrimp, Clams, & Jumbo Lump Crab Sauteed in Garlic & Butter with Scallions, Sun-dried Tomatoes, & Shallots over Linguini
Linguini with White Clam Sauce: A sauce of fresh Clams, Garlic, Parsley, Olive Oil, & Crushed Red Pepper
Rigatoni with Grilled Chicken: Strips of marinated, grilled Chicken Breast & Sun-dried Tomatoes in a Red Pepper Cream Sauce over Rigatoni with Grated Reggiano
Rigatoni with Tomato Vodka Sauce: Carmelized Shallots, Garlic, Proscuitto & Herbs. Imported Vodka Tomato Cream Glaze. Available with Blackened Chicken or Shrimp

Vegetarian

Grilled Vegetable Strudel: Grilled Eggplant, Zucchini, Yellow Squash, Peppers, Onions, & Feta Cheese, wrapped in a Puff Pastry over Roasted Red Pepper Cream Sauce
Fetuccini Primavera: Assorted grilled seasonal vegetables sauteed with Fresh Herbs, Garlic, & Sun-dried Tomatoes in Olive Oil or Alfredo Style over Pasta

Our Mission...

...is to please all of you, our guests. The simplest way to do this is to provide you with the finest food, service, and atmosphere possible. The way to ensure that is to purchase only the very best foods in the marketplace, to hire and train the very best employees, and to start each day with the honest attitude that yesterday is history, and today we have to earn it all over again.

Our Beef...

...is USDA Prime and Black Angus with a minimum of 26 days of age. Tenderloins are choice. There is no better in Upstate New York.

Our Seafood...

...arrives four times per week, always fresh, never frozen. We use several seafood houses in Boston, Nantucket, Baltimore, Albany, and Philadelphia. Our lobster tails are Australian cold water (10 oz.), and giant Brazilian (20 oz.) frozen at sea to preserve freshness and flavor. Our shrimp are U-12 count, larger than most, and the finest quality available.

Our Salad Dressings...

...are made daily in our kitchen from the finest, freshest ingredients, including Hellman's mayonnaise and fresh herbs and spices.

Our "With-Its"...

...are made fresh daily and include: baked jumbo idaho potatoes, baked and stuffed potato, gorgonzola au gratin potatoes, baked sweet potatoes with brown sugar butter, vegetable du jour and wild rice.

Our Desserts...

...are made at 7:00am daily in our kitchen, from fresh creams, cheeses, and spices. The ice cream is Pat Mitchell's, home-made.

Our Drinks...

...are all "Call" and "Premium" quality. Our pouring liquors are SKYY Vodka, Gordon's Gin, Bacardi Rum, Black & White Scotch, Jim Beam Bourbon, and Black Velvet Whiskey. Our pour is generous, but not excessive.

Our Service...

...is probably the best you will experience. Our service staff is continually trained, and are all hired not because they have great experience, but because they are great people.

Menu

Econo-Menu

Entrees include a house salad and a choice of any “with it”.