ENTREES
TURF ENTREES
We strictly purchase choice cuts of beef for the finest possible quality available and age them a minimum of 30 days. Our Chef cuts and trims our steaks and chops daily.

Aged Choice Beef is slow-roasted to capture all the flavor and juices. Seasoned with sea salt, fresh herbs and garlic
A thick cut of Aged Choice Beef broiled to perfection, served over a beef demi-glace. Roasted garlic compound butter by request
Aged Choice beef filet, served over steamed baby spinach, topped with butter-poached Maine lobster claws and served with lemon butter sauce
Aged, bone-in steak, with Cayuga Blue Cheese finishing butter
Grilled, served over garlic mashed potatoes, and topped with mushroom-cognac sauce
Cumin spice-rubbed prime rack of lamb. Served with mint pesto
24-hour brined Berkshire heirloom pork, served with an apple compote made with Jonagold apples from DeFisher Farms in Williamson, NY
Organic chicken breast crusted with panko & puffed wild rice. Served over arugula dressed in a lemon vinaigrette. Topped with shaved parmesan
Kobe beef is renowned for its flavor, tenderness and marbled texture. Topped with bourbon bacon jam and caramelized onions and Cuba, NY cheddar cheese. Served with beer battered onion rings
Traditional Chicken French, using organic chicken. Served with sautéed mushrooms, escarole and aged asiago cheese
Creamy risotto with wilted greens, mushrooms, roasted red peppers, artichoke hearts and edamame
Southwestern veggie burger with black beans, corn & tomatoes. Topped with cusabi coleslaw. Served with sweet potato fries
NEPTUNE ENTREES

Each tail is broiled to perfection, served with lemon and drawn butter
Aged 6 oz. filet with your choice of 12 oz. Lobster Tail, 1lb. Alaskan King Crab legs, Crab Cake(s), 1/2lb. Alaskan King Crab legs
The largest variety available, broiled and split for your convenience, served with drawn butter
Wild-caught shrimp, sea scallops, Alaskan crabmeat and crab claws, lobster, littleneck clams, and P.E.I. mussels sautéed in a white clam sauce with artichoke hearts chopped San Marzano tomatoes and roasted red peppers over capellini
A truffle risotto with cold water lobster and wilted greens
Made with Maryland lump crabmeat, served with homemade tartar sauce
Served over cremini mushroom risotto, topped with citrus compound butter
Lightly brushed with wasabi horseradish, coated in panko bread crumbs and pan seared. Served over bok choy and topped with an Asian plum sauce and sesame seeds
Large, day boat scallops broiled in butter, white wine, lemon and garlic, over chipotle lime red quinoa pilaf with fire-roasted vegetables, and a side of remoulade sauce