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
Renowned for its flavor and tenderness, topped with a port wine demi-glace and served over garlic mashed potatoes
Slow-roasted, 20 ounce shank, in a lamb demi-glace over garlic mashed potatoes
24-hour brined Berkshire heirloom pork, served with an apple compote made with Jonagold apples from DeFisher Farms in Williamson, NY
Slow-roasted, stuffed with homemade stuffing and topped with an orange ginger glaze
Organic chicken breast crusted with panko & puffed wild rice. Served over arugula dressed in a lemon vinaigrette. Topped with shaved parmesan
Breast of chicken, two shrimp, panko-breaded, topped with marinara sauce and provolone. Half Order: Half a breast & one shrimp
Traditional Chicken French, using organic chicken. Served with sautéed mushrooms, escarole and aged asiago cheese
A creamy, cheesy risotto, chocked-full of artichoke hearts, roasted red peppers, sautéed mushrooms and spinach
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
Lightly brushed with wasabi horseradish, coated in panko bread crumbs and pan seared. Topped with an Asian Plum sauce and sesame seeds
Large, day boat scallops, broiled and served with a side of remoulade sauce
Hawaiian Tiger Shrimp, wrapped in Berkshire bacon, served over steamed baby spinach and topped with an imported reggiano-asiago sauce