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 chef’s are always creating new and exciting dishes and the menu will change to reflect that!

::Download a PDF version of the Menu Here::

Hors d’Oeuvres

BLT Deviled EggsBacon pieces, chopped tomato, arugula	6
SEARED FOIE GRASCherry and onion marmalade	16
Oysters RockefellerFresh oysters topped with spinach and hollandaise sauce	14
Greek Stuffed MushroomsFeta cheese and spinach	9
Maryland Crab CakeCrumb topping, candied lemon aioli	14
Clams on the Half ShellLittlenecks, horseradish chili sauce	8
Oysters on the half ShellHorseradish chili sauce and mignonette	14
Steamed ClamsChef's butter	13
Lobster Macaroni & CheesePasta shells, fresh Atlantic lobster, & home-made cheese sauce	14
fried pickle chipsBread 'n Butter pickles, homemade mustard aioli	7
Scallop wrapped baconCranberry chutney and grilled scallions	14
Jumbo Shrimp CocktailHorseradish chili sauce and remoulade	14
Shrimp PlatterShrimp cocktail, BBQ shrimp, honey horseradish shrimp	2 of each 18 3 of each 26
Barbeque ShrimpSmoked bacon, house BBQ sauce, crispy dipping bread, polenta cake	13
Crispy Fried CalamariSpiced flour, hot cherry peppers, fra diavolo sauce	12
Honey Horseradish ShrimpStuffed with local horseradish, wrapped in smoked bacon, char-grilled, finished with lavender honey glaze	14
Panko Fried OystersArugula salad, apples, craisins and moody blue cheese	12
Baked BrieAlmond crusted, ginger snaps, Granny Smith apple	11
Escargotshouse garlic herb butter, panko crumbs, crusty bread	13
Spring RollsLemongrass & ginger spiked vegetable, sweet chili plum dipping sauce	8
lobster rollFresh Atlantic lobster, coated in house made mayo with drawn butter on grilled split top roll	15
coconut shrimpTempura dipped, coconut flakes and panko served with plum chili sauce	13
grilled oystersThyme, garlic, butter and parmesan	14
Peppered Sushi grade tunaThai citrus vinaigrette	14
seafood towerLobster, shrimp, oysters, clams, crab meat	35 - serves 1-2 60 - serves 3-4

Salads

Mixed Green Saladmesculin, romaine,iceberg, grape tomatoes	entrée 8 With Dinner :: comp.
The wedGequarter iceberg, house-made blue cheese dressing, bacon grape tomatoes, chopped red onions	entrée 10 With Dinner :: 5
Baby Sweet pepperSassorted grilled sweet peppers, tomatoes, goat cheese, olives & celery, balsamic vinaigrette	entrée 10 With Dinner :: 5
CaeSarromaine, asiago, toasted croutons, creamy anchovy dressing	entrée 9 With Dinner :: 5
SpinaCh Market Saladspinach, mesculin, mandarin oranges, apples, cranberries, goat cheese & glazed walnuts	entrée 12 With Dinner :: 5
CapreSelocally grown beefsteak tomatoes, roasted red peppers, fresh buffalo mozzarella. olive oil and aged balsamic or peter luger’s Steak sauce	entrée 14 With Dinner :: 5
Cobb Saladchopped lettuces, avocado, tomatoes, cold chicken breast, hard boiled egg, chives, shredded cheese and bacon, oil & vinegar	entrée 14 With Dinner :: 5
Arugula saladRoasted balsamic Anjou pear, blue cheese, pecans and basil vinaigrette	entrée 10 With Dinner :: 5

Entrees

Not quite entreessmaller portions for smaller appetites
stuffed peppersTri colored peppers stuffed with grilled vegetables and sundried tomato risotto	15
wild mushroom ravioliTruffle, fontina cheese cream sauce	19
lobster cobb saladSignature cobb salad with lobster meat served in a fresh tortilla shell	19
blackened beef tipsCajun spiced, house tiger sauce “WHILE THEY LAST”	15
pork tenderloinApples and brown sugar	19
chicken piccataSkinless, boneless thighs sautéed in lemon, butter and capers	17
chicken cordon bleuStatler breast stuffed with ham and cheese and topped with hollandaise sauce	19
firehouse shrimpKung Pao sauce, mandarin oranges and cilantro	18
crab stuffed shrimpJumbo shrimp stuffed with crab cake mixture, topped with hollandaise	19
shortrib bologneseOver fettuccini	18
dinner entrees
SCallopS and ShriMp beurre blanCWhite wine and butter, fresh vegetables	28
shrimp scampiSweet roasted garlic, mushrooms, white wine, asparagus tips, and tomatoes, over risotto	28
diver sallopsPan roasted, crusted with candied walnuts and bacon, balsamic raspberry butter	29
Maryland Crab CakesJumbo lump crab meat, pan roasted,,frisée salad and candied lemon aioli	28
lobster bltFresh lobster, Hellman?s mayo, shredded lettuce, tomatoes, bacon, with fries	26
lobster & crab risottoPecorino, black truffle salt, asparagus	29
Cold water lobSter tailThe finest anywhere, from Australia or South Africa with Chef?s butter Stuffed with crab meat and seasoned	46
chicken oscarRosemary and honey brushed breast, over asparagus topped with jumbo lump crab and hollandaise	27
veal piCCataVeal medallions, artichoke hearts, grape to-matoes, and caper berries in lemon, white wine sauce with fresh thyme and chervil	27
pan roasted SalMonTomato vinaigrette, grape tomatoes, capers, shallot, cumin	27
Ahi tunaPan seared over spicy Asian noodles, peanuts and vegetables, soy, honey ginger	28
SeabaSSPreparation du Jour	36
pan roasted halibutSautéed gnocchi, wild mushrooms, crab and arugula	32
glazed black grouperAsian mushrooms, rice sticks	31
veal piccataVeal medallions, artichoke hearts, grape to-matoes, and caper berries in lemon, white wine sauce with fresh thyme and chervil	27
veal francaiseVeal medallions dredged in seasoned bread crumbs, sautéed in lemon and	24
Greek ChiCken Large breast stuffed with feta cheese and spinach, sauce of lemon, butter,	23

Steaks/Chops

Signature Sauces and Crusts Au Poivre, Milanese, Greek, Béarnaise, Blackened, Roquefort, Chimichurri - 2
Double Cut Slab Bacon - 3

PriMe aGed new york Stripcompound butter, onion twigs Petite cut New York Strip—33	42
bistro steakShoulder tender—smoked gouda risotto	21
Barrel Cut Filet MiGnonWith smashed redskin potatoes Petite Cut Filet Mignon—29	38
Filet MiGnon oSCarasparagus, jumbo lump crab, pitcher of béarnaise	37
prime top Sirloinchar-grilled, smothered with mushrooms and onions	21
importeted wagyu ribeyeHomemade hash browns	64
Grilled Flat ironBlue cheese and port wine grapes	22
RoaSt priMe ribS oF beeFslow roasted, garlic crust, natural au jus, horseradish cream House cut Prime Ribs of Beef—30	38
local farm raised steakBlistered grape tomatoes	market price
Greek tenderloinbroiled in lemon, butter, garlic and oregano Petite cut Greek Tenderloin—29	38
StuFFed Greek tenderloinGreek tenderloin stuffed with feta cheese and spinach	35
AnGuS porterhouSe 22 oz.— arugula salad, shaved parmesan	37
DelMoniCo SteakSea salt, smoked double-cut bacon,	28
BraiSed Short ribSOver smashed redskin potatoes with	21
LonG bone Veal Chopmini sweet peppers, béarnaise	39
cracklin pork shankMustard glaze, homemade apple sauce, fried fingerlings	29
filet & maine lobsterchef's uter	48
make it SurF ‘n turFadd a cold water lobster tail to any meat item	add 35

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.