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

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