ANGELS ON HORSEBACK 18
Sea scallops wrapped in applewood-smoked bacon, topped with bacon-bourbon glaze.
COLOSSAL SHRIMP COCKTAIL 18
A quartet of tail-on jumbo shrimp served chilled with classic horseradish cocktail sauce.
Flash-fried with banana peppers, served with marinara sauce.
Six baked land snails resting in an herbed garlic butter sauce with panko breadcrumbs and Brie cheese.
BLACKENED BEEF TIPS 17
Seared beef tenderloin rubbed with house seasoning, topped with bleu cheese crumbles, served with a bell pepper salad.
TUNA TARTARE 18
Diced Ahi tuna marinated in sesame oil, topped with sesame seeds, served in a crisp wonton bowl with wasabi cream cheese, a cucumber-lime salsa and a side of seaweed Shoyu sauce.
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.
BEET SALAD 14
Red and golden beets, with toasted pistachios, goat cheese, cilantro micro greens and a white truffle oil-honey vinaigrette.
CLASSIC WEDGE SALAD 13
Crisp iceberg lettuce with crumbled bleu cheese dressing, applewood-smoked bacon heirloom tomatoes and crispy fried onions, finished with balsamic gastrique.
MARTHA’S VINEYARD SALAD 13
A spring mix with red onions, dried cranberries, feta cheese, praline pecans, diced green apples 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 for $13.
HERB ROASTED CHICKEN 38
Joyce Farms frenched chicken breasts, with sweet potato fingerlings, haricot verts and a brown sugar balsamic glaze.
ROASTED HALF DUCK 46
Maple Leaf Farms roasted half duck with carrot purée, sautéed broccolini and 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.
STUFFED SHRIMP 52
Trio of crab cake stuffed colossal shrimp with citrus-parmesan risotto, sautéed asparagus and sauce béarnaise.
SEARED GROUPER 50
Pan seared and served with roasted fingerling potatoes, sautéed shrimp and a brown butter-sage sauce.
TWIN LOBSTER TAILS MP
Grilled wild-caught Maine lobster tails with seasoned grilled asparagus and drawn butter.
JUMBO SEARED SCALLOPS 45
Pan seared and served with cilantro-parmesan risotto, candied bacon and chive oil.
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
Lobster Tail (8oz.) MARKET
Oscar Style 18
Seafood Cake 20
Grilled Asparagus 10
Vegetable Du Jour 9
Burgundy Mushrooms 10
Mashed Potatoes 8
Caramelized Onions 8
Creamed Spinach 10
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.