ANGELS ON HORSEBACK 18
Sea scallops wrapped in applewood-smoked bacon, topped with bacon-bourbon glaze.
COLOSSAL SHRIMP COCKTAIL 18
A quintet of tail-on jumbo shrimp served chilled with classic horseradish cocktail sauce.
CALAMARI 14
Flash-fried with banana peppers, served with marinara sauce.
ESCARGOT 16
Six baked land snails resting in a shallot, garlic, wine butter sauce, with parmesan cheese.
BLACKENED BEEF TIPS 17
Beef tenderloin tossed in house seasoning, seared, and topped with bleu cheese crumbles.
TUNA TARTARE 18
Diced Ahi tuna blended with sesame oil, rice wine, sriracha, lime juice, soy sauce, white and black sesame seeds, topped with thinly julienned cucumber slices, served in crisp wontons.
SOUP DU JOUR 12
Inquire with your server for our chef’s daily soup creation.
FRENCH ONION SOUP 14
Caramelized onions and rich beef consommé topped with an herbed crouton and melted Wisconsin Gruyère cheese.
CLASSIC WEDGE SALAD 13
Crisp iceberg lettuce wedge topped with house smoked bacon, heirloom tomatoes, a hard-boiled egg and bleu cheese dressing.
MARTHA’S VINEYARD SALAD 13
A spring mix with red onions, dried cranberries, bleu cheese crumbles, praline pecans, and a maple-raspberry vinaigrette.
TABLESIDE CAESAR SALAD 16
Our southern rendition of Caesar Cardini’s famous recipe prepared by your server. Also available made in kitchen, chopped or charred for $13.
HERB ROASTED CHICKEN 38
Joyce Farms frenched chicken breasts, sweet potato fingerlings, Brussels sprouts, balsamic-red wine gastrique, chive oil.
ROASTED HALF DUCK 46
Maple Leaf Farms roasted half duck, carrot purée, sautéed broccolini, blueberry beurre rouge.
PORK OSSO BUCCO 44
Braised pork shank, Parmigiano-Reggiano risotto, with a red wine pork demi-glace.
PORK CHOP 40
18-ounce bone-in butcher block prime pork chop, served à la carte with bacon-bourbon glaze.
BLACKENED RED SNAPPER 42
Sautéed and served with chorizo broth, Carolina Gold rice, swiss chard.
GROUPER 50
Sautéed and served with wild mushroom and parmesan risotto, fried zucchini noodles.
TWIN LOBSTER TAILS MP
Grilled wild-caught Maine lobster tails with seasoned grilled asparagus and drawn butter.
JUMBO SEARED SCALLOPS 45
Seared in bacon fat, served with roasted corn purée, sunflower microgreens, prosciutto, blackberries.
Enhance your steak for an extra $5: Au Poivre | Cabernet Demi-Glace | Coffee Encrusted | Béarnaise | Compound Butter
PRIME NEW YORK STRIP 16OZ. 55
PRIME TOMAHAWK RIBEYE 55 OZ. 160
BLACK ANGUS FILET MIGNON 10OZ. 52
PRIME CHOPHOUSE RIBEYE 16OZ. 48
PRIME RIB 12 OZ. 38 / 16 OZ. 50
CHATEAUBRIAND BOUQUETIERE 165 / COUPLE
Served for two, this specialty seasoned 20 oz. center cut filet mignon is carved, cooked, and flamed tableside by your server. This French classic is served with asparagus, sauteed burgundy mushrooms, mashed potatoes and sauce béarnaise.
U-8 Shrimp (2) 14
King Crab Legs (1/2lb.) 50
U-8 Scallops (2) 20
Fish Du Jour (4oz.) MARKET
Grilled Asparagus 10
Vegetable Du Jour 9
Lobster Tail (8oz.) MARKET
Buttered Mushrooms 10
Oscar Style 18
Mashed Potatoes 8
Seafood Cake 20
Caramelized Onions 8
Bacon Brussel Sprouts 9
Macaroni & Cheese 10
GRAND MARNIER CRÈME BRULEE 11
Vanilla-bean custard infused with Grand Marnier, topped with caramelized sugar and whipped cream.
NEW YORK CHEESECAKE 11
Adapted from an age-old Manhattan recipe of fresh ricotta, cream cheese, sour cream, and vanilla, baked in an Italian shortbread crust and topped with your choice of raspberry or caramel sauce.
TRIPLE CROWN 11
A delectable tower of chocolate that begins with a chocolate cookie crust resting beneath a layer of molten chocolate lava cake topped with chocolate mousse, and finished with whipped cream, raspberry puree, and chocolate syrup.
KEY LIME PIE 11
Custard pie made with Nellie and Joe’s Key lime juice and garnished with whipped cream.
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