| Sherried Crab Bisque |
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| Burgundian Onion Soup |
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| Mixed Field Greens |
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with balsamic vinaigrette |
| Caesar Salad |
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| Retro Champagne Cocktail |
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| Norwegian Salmon |
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grilled, blackened, or spicy diablo-style |
| The Hanger Steak (Onglet) |
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rays original classic-our richest, most intense (but not most tender) steak |
| The Hanger Steak Au Poivre |
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seared with cracked black peppercorns, with a port wine-peppercorn cream |
| Mashed Potatoes And Creamed Spinach |
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served family style |
| Chocolate Mousse Or Key Lime Pie |
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| Retro Champagne Cocktail |
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| "The Parisian" |
$17.99 |
top loin sirloin with red wine, fresh herbs, shallot and garlic butter |
| "El Diablo" |
$17.99 |
top sirlion grilled with our secret spicy diablo sauce and topped with garlic |
| "Blue Devil" |
$18.99 |
top sirloin grilled "el diablo" style topped with blue cheese crumbles and garlic |
| Entrecote |
$22.99 |
grilled and served with maitre d hotel butter |
| The Heart Of The Rib-Eye |
$25.99 |
the clean trim of a filet-style cut, without sacrificing flavor or sizzle, hotel butter |
| The Heart Of The Rib-Eye With Wild Mushrooms |
$28.99 |
with porcini puree, bordelaise sauce and truffle oil |
| 12oz New York Strip |
$23.99 |
house-aged and butchered, hand-trimmed |
| 12oz New York Strip |
$24.99 |
with brandy mushroom cream |
| 12oz New York Strip "Au Poivre" |
$24.99 |
seared with cracked black peppercorns, with a port wine-peppercorn cream |
| 12oz New York Strip "Blue" |
$24.99 |
bleu cheese sauce |
| 12oz New York Strip "Black And Blue" |
$25.99 |
peppercorn crust, bleu cheese sauce and crumbles |
| 12oz New York "The House Special" |
$25.99 |
peppercorn crust, brandy mushroom cream, bleu cheese crumbles |
| Petite Filet |
$23.99 |
with bearnaise |
| Petite Filet |
$24.99 |
with brandy mushroom cream |
| Petite Filet "Au Poivre" |
$24.99 |
seared with cracked black peppercorns, with a port wine-peppercorn cream |
| Petite Filet - "Blue" |
$24.99 |
bleu cheese sauce |
| Petite Filet - "Black And Blue" |
$25.99 |
peppercorn crust, bleu cheese sauce and crumbles |
| Petite Filet - "The House Special" |
$25.99 |
peppercorn crust, brandy mushroom cream, bleu cheese crumbles |
| Roasted Wild Mushrooms |
$8.00 |
finished with truffle oil, porcini puree, fresh herbs and golden sherry |
| Fresh Broccoli Crowns |
$5.00 |
topped with garlic |
| Macaroni And Cheese |
$6.00 |
|
| Sherried Crab Bisque |
$5.99 |
|
| Burgundian Onion Soup |
$4.99 |
|
| Mixed Field Greens |
$5.99 |
with balsamic viniagrette |
| Caesar Salad |
$6.99 |
|
| Applewood-Smoked Bacon With Bleu Cheese Salad |
$7.99 |
iceberg, grape tomatoes, sliced radishes |
| Devilishly Good Eggs |
$9.99 |
classic hand-chopped steak tartare, served deviled egg-style |
| Blackened |
$21.99 - $26.99 |
with cajun spices or with spicy diablo glaze, topped with garlic |
| The Hanger Steak (Onglet) |
$16.99 |
rays original classic-our richest, most intense (but not most tender) steak |
| El Diablo |
$17.99 |
grilled with our secret spicy diablo sauce and topped with garlic and red onion |
| The Blue Devil |
$18.99 |
"el diablo" topped with bleu cheese crumbles (and garlic and red onion) |
| The Brazilian Strip (Picanha) |
$23.99 |
bold, rich, juicy, flavorful, served with our spicy piranha sauce |
| Heart Of The Rib-Eye |
$24.99 |
the clean trim of a filet-style cut, without sacrificing flavor or sizzle, hotel butter |
| Heart Of The Rib-Eye With Wild Mushrooms |
$26.99 |
with porcini puree, bordelaise sauce and truffle oil |
| Crown Of The Rib-Eye |
$29.99 |
served with maitre d hotel butter |
| Rib-Eye |
$25.99 |
served with horseradish cream |
| The Cowboy |
$32.99 |
giant, bone-in rib steak, with horseradish cream and red onion |
| The Crab Royale |
$23.99 |
pure, fresh jumbo lump crab, broiled and finished with a sherry-shallot butter |
| Jumbo Sea Scallops |
$19.99 |
grilled, blackened, or bacon-wrapped |
| Giant Scampi |
$17.99 |
grilled, blackened, or spicy diablo style |
| North Atlantic Salmon |
$15.99 |
grilled, blackened, or spicy diablo-style |
