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
Oysters Rockefeller – East coast oysters topped with spinach and hollandaise
Lobster Tacos – Avocado, mango salsa, kale crunch salad, cilantro lime sour cream
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
Ugly Ripe Tomatoes – With…Fresh Burrata or With Sliced vidalia onions and bleu cheese croutons
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 Ribeye – Roasted corn salsa and hot fanny sauce
Prime Top Sirloin Steak – Smothered in onions and mushrooms
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
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
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
Tomahawk Chop – A long bone rib chop served with white truffle béarnaise sauce and arugula salad
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 Poivre– Brandy Cream Peppercorn
Milanese– Chopped Fresh Garlic, Seasoned Oil
Greek– Lemon, butter, garlic, and oregano
Béarnaise– Reduction of vinegar, wine, tarragon, egg yolks, and butter
Charred Pepper—House made steak sauce
Cajun Blackened– Seasoned blend of garlic, onion, chili’s, pepper, and mustard
Hot Fanny– Hot, spicy apricot sauce
Veal Demi-Glace– Roasted veal bones, espagnole
Horseradish Cream– Local 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
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 alla Vodka – Prosciutto, heavy cream, tomatoes, vodka
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 smoked gouda risotto with brown sugar apples
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
Gorgonzola Au Gratin Potatoes
Vegetable du Jour
Twice Baked Potato
Sweet Potato with Brown Sugar Butter
Special Sides
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