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Appetizers,
Salad, Soup, Sides
Desserts
ENTREES
FILET MIGNON 56/8 oz,
68/12 oz
the most tender of all cuts
NEW YORK 64/16 oz
classic steakhouse cut
RIB EYE 65/16 oz
the most marbled of all cuts
BONE-IN RIB EYE 90/30 oz
only for the hearty
PRIME RIB (Friday-Sunday only) 55/16 oz
slow roasted, au jus, horseradish
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PRIME DRY-AGED
based on availability |
T-BONE 62/16 oz
dry-aged up to 28 days on premise (based on
availability)
JEWEL IN THE CROWN 86/28 oz
Porterhouse, dry-aged up to 28 days on premise
(based on availability)
BONE-IN NEW YORK
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STEAK STYLES |
OSCAR 24
lump crab meat, bearnaise, asparagus spears
BLUE CHEESE CRUST 6
TRUFFLE BUTTER 6
BRANDY PEPPERCORN 5
GRILLED JUMBO SHRIMP (4) 21
MAINE LOBSTER 55
8 oz lobster tail
RED WINE REDUCTION 5
BEURRE BLANC 5
BEARNAISE 5 |
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SEASONAL
SPECIAL |
PRIME MEDALLIONS & GRILLED
JUMBO SHRIMP 64
(2) 4 oz Filet (4) jumbo shrimp
CHATEAUBRIAND FOR TWO 140 / 20 oz
served with roasted potatoes / garden veg/ bearnaise
/ red wine reduction sauce
JAPANESE "A5 RIBEYE" WAGYU
cattle bred from the prestigious farms of Miyazaki
Japan
RACK OF LAMB
mango and mint chutney |
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CHEF
SELECTIONS |
KUROBUTA BONE-IN PORK CHOP
38/14 oz
apricot and apple jam
HERB ROASTED CHICKEN BREAST 33
garlic, thyme, shallots
MUSHROOM PASTA 28
sauteed wild mushrooms, caper butter cream sauce, topped with
grilled sliced portobello
JUMBO SHRIMP SCAMPI 35
sauteed in EVOO, roasted garlic, capers, white wine cream sauce
GRILLED SHRIMP PASTA 38
white wine, garlic cream sauce |
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CEDAR PLANK SCOTTISH SALMON 41
8 oz pineapple bourbon glaze, broiled atop a cedar plank
OVEN ROASTED
CHILEAN SEA BASS 50
meyer lemon caper butter sauce, smoked baby tomato confit
MAINE LOBSTER
broiled, drawn butter
FURIKAKE BLACKED BLUE FIN TUNA 40
pickled ginger, wasabi, lemon ponzu
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