Join us for one of the most memorable dining experiences you’ve had in years! Below is our dinner menu. Please be sure to check back regularly as our chefs are always creating new and exciting dishes and the menu will change to reflect that!

*Prices subject to change without notice

togo AD webpage

New Full Dinner Menu

Raw Bar

Jumbo Lump Crabmeat Cocktail - Maryland jumbo crab, cocktail sauce, remoulade

Maine Lobster Cocktail - Chunked fresh Maine lobster, chef’s butter, cocktail sauce, remoulade

Tuna Tartar – Diced Ahi tuna, capers, shallots, chives, chili oil, wonton chips

By the Piece- Oysters — Clams — Colossal Shrimp

Seafood Tower (serves 1-2) or (serves 3-4)- Lobster, Shrimp, Oysters, Clams, Crabmeat

Appetizers

Crispy Fried Calamari – Milk marinated, dredged in spiced flour with spicy marinara, roasted garlic aioli, cocktail sauce 

Candy Bacon – Thick slab bacon, maple syrup, brown sugar

Greek Stuffed Mushrooms – Feta cheese and spinach

Amaretto Almond Scallops – Pan seared, amaretto-almond butter reduction

Oysters Rockefeller – East coast oysters topped with spinach and hollandaise

Steak House Flatbread – Seared filet, caramelized onions, pepper jack, cheddar, and bleu cheese

Lobster Tacos – Avocado, mango salsa, kale crunch salad, cilantro lime sour cream

Burrata and Mangos – Fresh milky Burrata and sweet mango slices

Pan Seared Maryland Crab Cakes – Homemade corn salsa, crème fraîche mustard

Coquilles St. Jacques – Scallops and mushrooms baked in a classic Sherry cream sauce topped with Swiss and Cheddar cheese

Bar B Que Shrimp – Smoked bacon, house BBQ sauce, and crispy bread

Peppered Tuna – Pepper encrusted, pan seared rare, drizzled with a Thai vinaigrette 

Spring Rolls – Lemongrass & ginger spiked vegetable rolls, sweet chili plum dipping sauce

Baked Brie – Almond crusted, ginger snaps, Granny Smith apples

Honey Horseradish Shrimp – Stuffed with local horseradish, wrapped in smoked bacon, char-grilled, finished with lavender honey glaze

Lobster Mac N Cheese – Fresh Maine lobster, gruyere, Swiss, and American cheese

Salads

Tossed Salad – Mesclun, Romaine, Iceberg, grape tomatoes, shredded carrots, red onion, tossed with oil and vinegar or topped with a homemade dressing

Spinach Salad – Fresh baby spinach, hard cooked egg, parmesan cheese, warm bacon dressing 

The Wedge – Iceberg, bacon, grape tomatoes, diced red onions, bleu cheese crumbles, basil oil, and creamy bleu cheese  

Caprese Salad – Ugly ripe tomatoes, roasted red peppers, fresh mozzarella, pink peppercorns with balsamic vinaigrette or Peter Lugar’s steak sauce

Classic Caesar – Romaine hearts, toasted croutons, Asiago, creamy anchovy-garlic dressing 

Market Salad – Spinach, Mesclun, mandarin oranges, craisins, apples, candied walnuts, goat cheese, choice of poppy seed or  raspberry vinaigrette dressing

Baby Sweet Peppers – Assorted grilled sweet peppers, tomatoes, goat cheese, olives, celery, balsamic vinaigrette

Ugly Ripe Tomatoes – With…Fresh Burrata  or  With…Sliced Vidalia Onions 

The Brown Derby Cobb Salad – The story: One night Bob Cobb the owner of the Brown Derby in Hollywood prowled hungrily in his restaurants kitchen for a snack. Opening the cooler, he pulled out this and that, a head of lettuce, an avocado, some romaine, watercress, tomatoes, a cold chicken breast, hard boiled eggs, chives, and cheese. He began chopping, added some crisp bacon and topped it off with real old fashioned French dressing, oil and vinegar, the ‘Cobb Salad’ was born.

Soups

Soup du Jour – Every chef gets a turn, made fresh daily 

Baked French Onion – Spiked with Applejack Brandy, Parmesan soup cookie, thick aged provolone cheese

Krab Bisque – A combination of Maryland crab, surimi, and cream

Steakhouse Chili – House ground beef, onions, peppers, herbs, and spices, tomatoes, cherry peppers, and kidney beans. Served with homemade cornbread

Soup Flight – Your choice of any 3 soups

Steaks and Chops 

All steaks are prime grade or angus- aged 28-35 days. All hand cut daily, seared in a cast iron skillet, and finished in a 1200° infrared broiler.

Original Greek Tenderloin – Signature Steak, broiled in lemon, butter, garlic salt, and oregano

Petite Greek Tenderloin

Stuffed Greek Tenderloin – Petite Greek topped with a mixture of spinach, herbs, and feta cheese

Prime New York Strip – Compound butter, Guinness braised Vidalia onions

 Prime Top Sirloin Steak – Atop black bean risotto  

Prime Porterhouse - 22-24 oz served with a trio of sauces: charred pepper steak sauce, classic béarnaise, and homemade bordelaise

Today’s Birdsall Farms Steak – Locally raised (Homer, NY), Hereford/Angus crossed cattle. All natural, no implants, antibiotics, or hormones. We rotate between Filets, Ribeyes, and Strips. Served with blistered grape tomatoes

Black Angus New York Strip – 1 lb aged and served with caramelized onions

Grilled Angus Ribeye – Roasted corn salsa and hot fanny sauce

The Chops

Prime Lamb Chops – Atop mint mascarpone pesto

Premium Reserve Pork Chops – Skillet roasted, house made chunky applesauce, and sweet potato pie

Prime Veal Rib Chop – Milk fed veal, topped with grilled mini sweet peppers, veal demi-glace

 Dry Aged Steaks

All dry aged in temperature/humidity controlled refrigerators for 28-35 days

 Dry Aged NY Strip – Topped with onion hay and red onion jam 

Dry Aged Delmonico – Rib steak, chipotle béarnaise, crispy onions

Dry Aged Cowboy Steak – 24-26 oz Bone-in rib steak, roasted garlic bulb, and béarnaise

Barrel Cut Filet Mignon – 12 oz, House made Cheddar-bacon hash browns

Petite Filet

Bone-In Filet Mignon – Fuller flavored choice filet atop house made bordelaise   

Roast Prime Ribs- Rubbed with fresh garlic and cracked pepper, slow roasted and served with au jus and horseradish cream sauce   Rib Cut or House Cut

Kobe Tajima Ribeye – Australian grade 10, smoked sea salt, double cut bacon, arugula salad

Make it Surf & Turf

Classic Oscar – Jumbo lump crab, grilled asparagus, homemade Hollandaise

Cold Water Lobster Tail – 10 oz lobster tail from either South Africa or Australia, served with chefs butter 

 Paulie Style – Topped with lump crab, melted bleu cheese, and balsamic glaze

 Lobster Mac N Cheese – Fresh Maine lobster, gruyere, swiss, and American cheese

Double Cut Slab Bacon

Signature Sauces & Crusts

Au PoivreBrandy Cream Peppercorn

MilaneseChopped Fresh Garlic, Seasoned Oil

GreekLemon, butter, garlic, and oregano

Béarnaise– Reduction of vinegar, wine, tarragon, egg yolks, and butter

Charred Pepper—House made steak sauce

Cajun BlackenedSeasoned blend of garlic, onion, chili’s, pepper, and mustard

Hot FannyHot, spicy apricot sauce

Veal Demi-GlaceRoasted veal bones, espagnole

Horseradish CreamLocal horseradish, sour cream

Bordelaise–Burgundy, shallots, beef stock

White Truffle Bleu Cheese Butter– Butter, Bleu Cheese, Truffles

Entrees

Greek Chicken – Fresh local chicken breast stuffed with spinach and feta in a sauce of lemon, butter, garlic, and oregano over risotto

Pork Tenderloin – Hand rubbed with 9 different spices, grilled and served with cran-apple chutney

Lobster & Crab Risotto – Wild mushrooms, sweet peas, and gulf shrimp

Chicken Piccata – Fresh chicken breast sautéed in lemon, butter, and capers

Chicken Cordon Bleu – Chicken breast stuffed with honey ham and swiss cheese, topped with hollandaise

Veal Chop Saltimbocca – Prime Frenched veal chop seasoned with fresh rosemary and Parmigiano-Reggiano and sautéed then stuffed with Swedish fontina and prosciutto, roasted and finished in a velvety Marsala wine sauce with silver dollar mushrooms

Vegetarian

Not everyone eats meat

Stuffed Peppers – Twin colored peppers stuffed with grilled vegetables and sundried tomato risotto

Quinoa Stir-Fry – Mixed vegetables, tri-colored quinoa, sesame seeds, peanuts, and craisins

Grilled Vegetable Strudel – Grilled eggplant, zucchini, yellow squash, wild mushrooms, peppers, onions, and feta cheese wrapped in a puff pastry over a roasted red pepper cream sauce

Pastas

Linguine with Clams and Shrimp – Garlic, tomatoes, white wine, garlic butter

Penne a la Vodka – Prosciutto, heavy cream, tomatoes, vodka

Pappardelle Bolognese – Short rib ragout, pancetta, basil

Fish and Seafood  

All delivered 3 times per week. Our seafood is sustainable, wild caught, and responsibly farmed. Any fish item can be just broiled and finished with a lemon shallot butter

Atlantic Swordfish – Over crab risotto finished with a lemon Beurre blanc

Greek Stuffed Flounder – Flounder filets stuffed with spinach and feta

Seared Salmon – Topped with mango bacon jalapeno chutney

Pistachio Ahi – Pistachio encrusted, seared rare, topped with an avocado, jalapeño, and baby green salad tossed with a citrus white truffle vinaigrette

Sea Bass – Lemon and pepper encrusted, oven roasted 

Diver Scallops – Pan seared, over pancetta, roasted garlic, herb pepper butter pan sauce  

Shrimp Marsala– Battered and Fried jumbo shrimp topped with mushrooms with a velvety Marsala sauce

Steamboat Willie – Scallops, shrimp, crab meat, lobster, and cheese in a lobster sherry sauce, between two filets of sole

Cold Water Lobster Tail – From the icy waters of Australia or South Africa, served with chef’s butter

Sides

One with dinner

One Pound Sea Salted Baked Potato

House Made Baked Beans

Gorgonzola Au Gratin Potatoes

Vegetable du Jour

Today’s Mashed Potato

Sweet Potato with Brown Sugar Butter     

Sides for two

Wild Mushroom Risotto

Sautéed Mixed Mushrooms

Sautéed Spinach & Garlic

Roasted Asparagus with Parmesan

Creamed Spinach 

Lobster Mac N Cheese 

Loaded Baked Potato

Battered French Fries