| Mussels |
$10.95 |
p.e.i. mussels, chorizo, garlic and tomatoes poached in chardonnay shellfish jus. |
| Blue Crab Martini |
$13.95 |
jumbo blue crab folded with tequila, lime, jalapeño and sour cream. served with herb tortilla chips. |
| Calamari |
$9.95 |
lightly seasoned panko crusted calamari, vine ripened tomato salsa, roasted garlic aioli and shredded asiago. |
| Prawns |
$11.95 |
four jumbo black tiger prawns poached in court bouillion. chilled and served with classic cocktail sauce and sauce roumelade. |
| Stuffed Mushrooms |
$9.95 |
broiled mushroom caps stuffed with domestic elk sausage. finished with ithaca apricot ale demi glace. |
| Blue Crab Fondue |
$11.95 |
cajun seared chesapeake blue crab folded into a creamy gorgonzola cheese and cognac fondue. served with toasted baguette and new york state apple wedges. |
| Escargot |
$10.95 |
imported escargot sauteed with pancetta, garlic, and chianti. served in mushroom caps baked with chevre. |
| Barbeque Shrimp |
$11.95 |
jumbo black tiger shrimp marinated with our in house maple barbeque sauce. grilled over open flames and garnished with toasted bacon bits, scallions and shredded herb tortillas. |
| French Onion Gratinee |
$6.95 |
caramelized sweet onions simmered in a savory beef and sherry broth. baked with french bread crostini and provolone cheese. |
| Roasted Corn And Clam Chowder |
$6.95 |
chopped clams, hickory smoked bacon, garden vegetables and fire roasted corn simmered in a rich creamy clam broth. |
| Soup Du Jour |
$5.95 |
made daily with the freshest ingredients available. |
| Center Cut Iceberg Salad |
$6.95 |
crispy iceberg lettuce, chopped tomatoes, red onions, bacon, cucumbers and bleu cheese with buttermilk peppercorn dressing. |
| Fingerlakes Caesar |
$7.95 |
crisp romaine, parmigiano reggiano, seedless grapes and semolina croutons with concord grape and roasted onion vinaigrette. |
| Bibb Lettuce Caprese |
$7.95 |
sweet bibb lettuce with beefsteak tomatoes, bocconcini, capicolla and red onion served with imported olive oil, aged balsamic, sea salt and cracked peppercorns. |
| Filet Mignon |
$32.95 |
(10 oz.) extremely tender steak from tenderloin. |
| New York Strip Steak |
$27.95 |
(14 oz.) classic, well marbled from short loin. |
| Frenched Ribchop |
$32.95 |
(16 oz.) bone-on from ribeye. |
| Flat Iron Steak |
$26.95 |
(10 oz.) well marbled and very tender. |
| Delmonico |
$30.95 |
(16 oz.) well marbled from rib section. |
| T-Bone |
$32.95 |
(20 oz.) well marbled combination with filet and strip steak. |
| Prime Rib |
$27.95 - $31.95 |
twelve or sixteen ounces of slow roasted angus beef rib seasoned with sea salt, cracked peppercorns and rosemary. served with au jus and horseradish sauce. |
| Boneless Short Rib |
$26.95 |
prime boneless beef short rib braised with cabernet and vegetable mirepoix. served with whipped potatoes and reduced braising jus. |
| Chefs Butcher Block |
|
every evening, executive chef casey belile will feature choice, hand-cut steaks, chops or roast prepared with seasonal and local cuisine. |
| Pork |
$24.95 |
wood fired frenched pork chop garnished with bourbon caramelized sweet corn relish. |
| Lamb |
$31.95 |
charbroiled new zealand lamb rack chops. complimented with mango and cashew chutney. |
| Veal |
$28.95 |
sauteed herb and panko crusted veal scaloppini layered with capicolla and imported provolone. finished with shiitake marsala sauce. |
| Chicken |
$24.95 |
wood fired free range organic chicken, fusilli, chorizo, baby spinach, roasted pistachios, roasted red peppers and chevre cream. |
| Duckling |
$30.95 |
mesquite grilled duckling breast complimented with a sauce of brandy soaked bing cherries and organic orange blossom honey. |
| Seafood Risotto |
$34.95 |
creamy three cheese risotto with shrimp, lobster, scallops and mussels poached in a savory red clam sauce. |
| Swordfish |
$27.95 |
charbroiled swordfish bruchette with garden vegetables and lemon dill beurre blanc. served over steamed basmati. |
| Penne |
$31.95 |
jumbo lump blue crab julienne roma tomatoes and new york state asparagus poached in a light parmigiano reggiano cream served over whole grain penne. |
| Farfalle |
$20.95 |
tossed with feta, artichokes, tomatoes, scallions and toasted pignolis in a lemon scented roasted garlic jus. |
| Add Caramelized Sea Scallops |
$30.95 |
|
| Add Broiled Lobster |
$39.95 |
|
| Catch |
|
every evening, in addition to our butcher block, chef casey features unique fish and shellfish from around the world. this seafood is air freighted to assure freshness and will be prepared in its nat |
| Pan Seared Beef Tenderloin Tips |
$24.95 |
with button mushrooms and burgundy au jus. |
| Boneless Wood Fired Pork Chops |
$24.95 |
with maple glazed apples. |
| Charbroiled Atlantic Salmon Fillet |
$24.95 |
with sweet and spicy honey chili glace. |
| Sauteed Chicken Breast Layered |
$24.95 |
with vine ripened tomato relish, imported provolone and pesto cream. |
| Sauteed Herb Crusted Milk Fed Veal Scaloppini |
$24.95 |
garnished with chablis, lemon and capers. |
| Sauteed Button Mushrooms |
$5.95 |
with garlic and merlot. |
| Baby Idaho Bakers Tossed |
$5.95 |
with toasted garlic butter. |
| Sauteed Baby Spinach |
$5.95 |
with lemon and toasted pignolis. |
| Whipped Red Skinned Potatoes Baked |
$5.95 |
with new york state cheddar. |
| Black And Tan Onion Rings |
$5.95 |
with orange tamari mustard. |
| Sweet Potato Brule Crusted |
$5.95 |
with candied pecans. |
| Creamy Three Cheese Risotto |
$5.95 |
|
| Caramelized Sweet Red Onions With Cognac |
$5.95 |
|
| Creamed Baby Spinach Au Gratin |
$5.95 |
|
