STARTERS
Homemade Soup cup/bowl 5/7
FRENCH ONION ~ 10
SOUP SAMPLER
our two homemade soups plus French onion soup ~ 10
WHIPPED FETA
hot honey drizzle, toasted pistachios & grilled pita ~ 12
HUMMUS TRIO
roasted red pepper, butternut squash & spinach pesto with grilled pita & vegetable purée ~ 14
SPINACH & ARTICHOKE ~11
baked dip with house tortilla chips
add crab ~ 19
SHRIMP CEVICHE
aguachile, confit fingerling potatoes, avocado, lime ~ 14
SMOKED SALMON CROSTINI
creme fraiche, fried capers, dill, caviar ~ 14
BROKEN MEATBALLS
house blend of beef, veal & pancetta simmered in tomato sauce & fresh mozzarella cheese ~ 12
SHRIMP COCKTAIL
lemon poached shrimp with cocktail sauce & green olives ~ 16
BLUE POINT OYSTERS
with pear ginger mignonette ~ 16
CRAB CAKE
jumbo lump cake, saffron/champagne aioli ~ 18
CALAMARI SICILIANO
breaded, roasted tomatoes, sautéed spinach, garlic aioli & balsamic reduction ~ 16
STEAMED CLAMS
steamed in white wine, fresh herbs, lemon & butter OR cajun garlic butter ~ 15
SALADS
ORANGE COGNAC
mixed field greens, crumbled gorgonzola, candied walnuts, and dried cranberries with our signature orange cognac dressing ~ 9/12
CAESAR
torn romaine hearts, Caesar dressing, red onion, grated parmesan cheese, croutons ~ 8/11
HARVEST SALAD
mixed field greens, toasted pecans & pumpkin seeds, honey crisp apples, aged cheddar cheese & honey mustard vinaigrette ~ 9 / 12
MEDITERRANEAN SALAD
chopped romaine hearts, shaved parmesan, red onion, croutons & Caesar dressing ~ 8 / 11
SALAD ADD ONS
Crumbled Blue Cheese ~ 2
Grilled Salmon ~ 9/17
Grilled Chicken ~ 8
Grilled Shrimp ~ 10
Crab Cake ~ 17
Tenderloin of Beef ~ 17
5 oz. Lobster ~ 18
ADDITIONAL SIDES
Truffle/asiago fries ~ 9
Sautéed spinach ~ 6
Pasta ~ 7
Risotto ~ 8
Mashed potatoes ~ 5
Vegetable of the day ~ 5
ENTREES
All entrees include house made bread and butter, garden salad or cup of soup
Substitute garden salad for: Crock of French onion soup, Caesar salad or orange cognac salad ~ 5
CHICKEN YOUR WAY
Chicken ~ 25
Select your preparation: Marsala, Chasseur, Picatta, Scampi or Parmesan
CHICKEN POT PIE
halel organic natural raised chicken with mashed potatoes and vegetables, served in a flaky pie crust and topped with a puff pastry ~ 25
BOLOGNESE PAPPARDELLE
slow simmered beef, veal, and pancetta, grated grana padano ~ 28
MEATBALL LINGUINE
homemade meatballs served over linguine pasta tossed in vodka sauce with grated grana padano served with focaccia garlic bread ~ 24
SMOKED PORK CHOP
caramelized pears, Braces apple cider & mustard glace served with sweet potato cranberry hash & vegetable ~ 34
PORCINI MUSHROOM RISOTTO
fresh herbs, roasted garlic velouté, fresh arugula & grana padano ~ 22
EGGPLANT
breaded eggplant stuffed with ricotta, finished with a charred tomato sauce and basil pesto over angel hair ~ 20
FILET MIGNON
8 oz., demi glace, frizzled onions, mashed potatoes and vegetables ~ 48
NEW YORK STRIP
14 oz., mashed potatoes and vegetables ~ 48
Choose your preparation: Bourbon Steakhouse Compound Butter, Demi Glace or Pittsburgh/Black and Bleu
Add our Chef’s signature topping: marinated portobello, crumbled gorgonzola and balsamic red onions ~ 5
Au Poivre – pepper encrusted with a brandied cream sauce ~ 5
SHRIMP AND CRAB PASTA
Mediterranean style with capers and olives over linguine ~ 32
JAMESON LOBSTER TAIL
sautéed lobster tail, mushrooms, Jameson irish whiskey cream sauce served with jasmine rice & vegetable ~ 38
BOURBON GLAZED SALMON
bourbon & apple glazed jail island salmon with crispy shallots served with sweet potato cranberry hash & vegetable ~ 31
CRAB CAKE
arugula, lemon caper vinaigrette, saffron champagne aioli served with jasmine rice & vegetable ~ 38
SHRIMP & CRAB PASTA
mediterranean style with capers & olives over linguine ~ 32
SHRIMP RISOTTO
sautéed shrimp with oven roasted tomatoes, white wine, gorgonzola risotto, charred tomato coulis ~ 31
SEAFOOD SKEWERS
little love to the old Yesterday’s: grilled scallops, lobster and shrimp, lemon/garlic butter over linguine ~ 43
BROILED HADDOCK
parmesan & herb encrusted baked haddock with a champagne lemon butter sauce served with jasmine rice & vegetable ~ 31 | with crab ~ 43
*Eating raw or undercooked meats, eggs and seafood increases the risk of food-borne illness | *20% gratuity is added to parties of 6 or more