| Steamed Broccoli |
|
Jumbo Spears Steamed to Perfection with House Seasonings |
| Grilled Asparagus |
|
Fresh Asparagus Topped with Lemon Butter |
| Forest Mushrooms |
|
Sautéed with Garlic and Shallots |
| Vegetable Du Jour |
|
Seasonal Vegetables |
| Shoestring or Steak Fries |
|
Idaho Fries Seasoned with Salt and Pepper |
| Sweet Potato Fries |
|
A Sweet Alternative to the Norm that Goes Great with Steak |
| Sweet Potato Maple Mash |
|
Whipped Sweet Potato with Vermont Amber Maple Syrup |
| Mashed Potatoes |
|
Parmesan Whipped with Chives |
| The Classic Baked |
|
Served with Choice of Toppings |
| Macaroni and Cheese |
|
Savory Blend of Cheeses with a Hint of Truffle |
| Kobe Sliders |
|
Three Mini Burgers Served Rare and Topped with Caramelized Onion and Stone Ground Mustard |
| Chesapeake Crab Dip |
|
With Sliced Baguette |
| Baked Brie |
|
In Crisp Phyllo with Pear jam and Fresh Fruit |
| Calamari |
|
Lightly Dusted and Flash Fried with Marinara and Aioli |
| Ahi Tuna Tartare |
|
Lotus Chips, Ponzu Dressing and Cucumber |
| Vidalia Onion Rings |
|
Creole Dipping Sauce |
| Pan-fried Mozzarella and Veal Medallion |
|
With Sundried Tomato Demi |
| Pan-steamed Clams |
|
Garlic, Sauvignon Blanc, Chives |
| Jumbo Shrimp |
|
Cocktail or Scampi |
| Chesapeake Crab Cake |
|
With Citrus Remoulade single or double |
| PanSeared Sea Scallops |
|
With Vanilla Rum Butter, Lemon Scented Risotto |
| Slow Roasted Sea Bass |
|
With Baby Clams in a Spanish Saffron Clam Broth and Wilted Spinach |
| Broiled Lobster Tail/Lobster Imperial |
|
With Drawn Butter or Stuffed with Crab |
| Bacon Wrapped Petite Filet |
|
Gorgonzola, Fire Roasted Peppers, Caramelized Shallots |
| Veal Scallopini |
|
Sautéed with Roasted Mushrooms, Prosciutto, Caramelized Onions |
| Seafood Alfredo |
|
Shrimp, Scallop, Lump Crab and Clams, in a Parmesan Cream Sauce |
| All Natural Stuffed Chicken Breast |
|
Stuffed with 3 cheeses, Roasted Garlic, Prosciutto, Shallot Sauce |
| Grilled Vegetable Lasagna |
|
Eggplant, Mushrooms, Zucchini, Spinach, Pomodoro, and Parmesan |
| Honey Balsamic Broiled Salmon |
|
Stuffed with Cashews and Currants |
| Sesame Seared Ahi Tuna |
|
With Spicy Garlic Miso Sauce |
| French Onion |
|
Five Onion Sherry Broth Baked with Crostini, Swiss and Provolone |
| Butternut Squash |
|
Cream Based Puree of Roasted Squash, Dried Chilis and Herbs |
| Chefs Daily Selection |
|
Soupe Du Jour |
| House Salad |
|
Bibb Lettuce, Pears, Red Onion, Dried Cranberries, and Candied Walnuts with a Raspberry Vinaigrette |
| Caesar Salad |
|
Romaine and Garlic Herb Croutons Tossed in our House Caesar Dressing |
| Steakhouse Salad |
|
Iceberg Wedge with Chopped Bacon, Avocado, and Bleu Cheese Dressing |
| Baby Spinach Salad |
|
Bacon, Gorgonzola, Chili Glazed Walnuts, Balsamic Vinaigrette |
| Tomato and Mozzarella |
|
With Truffled Balsamic Dressing and Pesto Oil |
| NY Strip |
|
A Traditional Favorite |
| Porterhouse |
|
Combines the Rich Flavor of the Strip and the Tenderness of the Filet |
| Filet Mignon |
|
Most Lean & Tender Steak |
| Rib Eye |
|
Most Flavorful Cut, Cowboy Style, still on the Bone |
| Rack of Lamb |
|
Whole Rack of Lamb with Chevre Pinenut Spread |
| Pork Rib Chop |
|
100% Duroc Pork, Known for its Tenderness |
| Surf and Turf |
|
Add a Crab Cake or a Lobster Tail to Any Steak |
| Petite Syrah Glace |
|
|
| Brandy Peppercorn |
|
|
| White Truffle Hollandaise |
|
|
| Santa Fe Chili Rub |
|
|
| Oscar Style |
|
|
