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 |
| Clams on half (1/2) Shelllittlenecks, horseradish chili sauce | 8 |
| Spring RollsLemongrass & ginger spiked vegetable, sweet chili plum dipping sauce | 8 |
| Greek Stuffed MushroomsWith feta cheese and spinach | 9 |
| DAILY CHARCUTERIE PLATEAssorted cured meats and gourmet cheeses with dried fruits and nuts | 18 |
| Baked BrieAlmond crusted, ginger snaps, Granny Smith apple | 11 |
| Crispy Fried CalamariSpiced flour, hot cherry peppers, fra diavolo sauce | 12 |
| Panko Fried OystersArugula salad, apples, craisins and moody blue cheese | 12 |
| Steamed ClamsChef ’s butter | 13 |
| Escargotshouse garlic herb butter, panko crumbs, crusty bread | 13 |
| Barbeque ShrimpSmoked bacon, house BBQ sauce, crispy dipping bread | 13 |
| Oysters RockefellerOysters topped with spinach and hollandaise | 14 |
| Oysters on half (1/2) ShellEast & West Coast, horseradish chili sauce and mignonette | 14 |
| Honey Horseradish Shrimphorseradish stuffed, wrapped in bacon, char-grilled, drizzled with lavender honey glaze | 14 |
| Shrimp CocktailExtra large shrimp, horseradish chili sauce and remoulade | 14 |
| Maryland Crab CakeCrumb topping, candied lemon aioli | 14 |
| Lobster Macaroni & CheesePasta shells, fresh Atlantic lobster, & home-made cheese sauce | 14 |
| Shrimp PlatterShrimp cocktail, BBQ shrimp, honey horseradish shrimp | 2 each 18, 3 each 26 |
| Casino steamed clamsBacon, tomatoes, parmesan | 15 |
| fried pickle chipsBread „n Butter pickles, homemade green goddess dressing | 7 |
| 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 |
| 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
| Ahi tunaPan seared over spicy Asian noodles, peanuts and vegetables, soy, honey ginger | 28 |
| SCallopS and ShriMp beurre blanCWhite wine and butter, fresh vegetables | 28 |
| Greek ChiCken Large breast stuffed with feta cheese and spinach, sauce of lemon, butter, | 23 |
| SeabaSSPreparation du Jour | 36 |
| oven roasted diver sallopsBlack truffle butter and spinach | 29 |
| veal piCCataVeal medallions, artichoke hearts, grape to-matoes, and caper berries in lemon, white wine sauce with fresh thyme and chervil | 27 |
| Maryland Crab CakeJumbo lump crab meat, pan roasted,,frisée salad and candied lemon aioli | 28 |
| Cold water lobSter tailThe finest anywhere, from Australia or South Africa with Chef?s butter | 46, with crab stuffing -add 8 |
| pan roasted SalMonTomato vinaigrette, grape tomatoes, capers, shallot, cumin | 27 |
| veal SCallopini MarSalasauted veal medallions in velvety marsala wine sauce with mushrooms | 26 |
| lobster bltFresh lobster, Hellman?s mayo, shredded lettuce, tomatoes, bacon, with fries | 26 |
| lobster & crab risottoPecorino, black truffle salt, asparagus | 29 |
| jumbo maine lobsterTwo (plus) lbs baked, steamed, or broiled | 25/lb |
| pork tenderloinApples and brown sugar | 19 |
| veal francaiseVeal medallions dredged in seasoned bread crumbs, sautéed in lemon and | 24 |
| miso glazed black grouperAsian mushrooms, rice sticks | 31 |
| pan roasted halibutSautéed gnocchi, wild mushrooms, crab and arugula | 32 |
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 | 42 petite Strip - 33 |
| PriMe aGed Cowboy SteakBone-in prime rib—caramelized onions | 42 |
| Barrel Cut Filet MiGnontoday’s vegetables, chef's butter | 38 petite Filet - 29 |
| “Bone in” tenderloinasparagus bundle, sauce béarnaise | 44 |
| prime top Sirloinchar-grilled, smothered with mushrooms and onions | 20 |
| LonG bone Veal Chopmini sweet peppers, béarnaise | 39 |
| Grilled Flat ironBlue cheese and port wine grapes | 22 |
| Filet MiGnon oSCarasparagus, jumbo lump crab, pitcher of béarnaise | 37 |
| BraiSed Short ribSCavatelli and truffle mushroom jus | 21 |
| OriGinal Greek tenderloinbroiled in lemon, butter, garlic and oregano | 38 petite Greek - 29 |
| AnGuS porterhouSe Steakarugula salad, shaved parmesan | 37 |
| StuFFed Greek tenderloinfeta and spinach stuffing | 35 |
| DelMoniCo Steaksmoked sea salt, grilled double cut bacon, arugula salad | 28 |
| RoaSt priMe ribS oF beeFslow roasted, garlic crust, natural au jus, horseradish cream | rib Cut 38 house Cut 30 |
| veal rib Chop SaltiMboCCasauteed in rosemary butter, coated with reggiano parmesan, stuffed with prosciutto and fontina cheese. pan roasted and finished in marsala wine sauce | 42 |
| make it SurF ‘n turFadd a cold water lobster tail to any meat item | add 35 |
| importeted wagyu ribeyeHomemade hash browns | 64 |
| local farm raised steakBlistered grape tomatoes | 32 |
| cracklin pork shankMustard glaze, homemade apple sauce, fried fingerlings | 35 |
| filet & maine lobsterchef's uter | 48 |
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.