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The Dinner menu is available starting at 5pm daily.
SHRIMP COCKTAIL 15 Chilled tender poached Gulf Shrimp served with our handcrafted cocktail sauce.
LOBSTER CLAWS 22 Chilled and marinated Maine lobster claws with ginger-lime aioli.
HALF DOZEN OYSTERS 16 Briny Atlantic oysters freshly shucked. Served with Traditional accompaniments.
SEAFOOD TOWER MP Trio of Shrimp Cocktail, Marinated Lobster Claws and Oysters on the Half Shell.
FRIED GULF SHRIMP 15 Golden tempura-fried shrimp, sweet peppers, lemon, and herbs with remoulade.
SMOKED CHICKEN WINGS 10 Brined, hickory-smoked, flash fried and tossed in our honey-chipotle hot sauce.
BEEF CARPACCIO 12 Shaved black peppercorn-crusted Wagyu beef with fresh horseradish vinaigrette and arugula.
OYSTERS CASINO 16 Atlantic oysters baked with sweet peppers, onions, bacon, tasso, garlic and breadcrumbs.
ALL AMERICAN CHEESE BOARD 15 A varying selection of our favorite local and domestic cheeses.
BACON LOLLIPOPS 10 House-cured, applewood-smoked bacon with a brown sugar and maple glaze.
SOUPS & SALADS
CHEF'S SOUP cup 5 bowl 7 Inquire with your waiter for tonights’s seasonal selection.
FRENCH ONION SOUP 7 Caramelized onions simmered in our beef broth, finished with a splash of Calvados, topped with a Holland Rusk and Grand Cru Gruyère.
ICE BLOCK 8 Crisp iceberg lettuce topped with buttermilk-herb ranch, house smoked bacon, blue cheese, buttery croutons, red onion and tomatoes.
CAESAR 7 Crisp iceberg lettuce topped with buttermilk-herb ranch, house smoked bacon, blue cheese, buttery croutons, red onion and tomatoes.
SEAFOOD & SPECIALTIES
SALMON SALAD 17 Blackened Scottish Salmon served atop lightly-dressed young lettuces with cranberries, goat cheese, spiced pecans and aged balsamic.
BLACK & BLUE CHOPPED SALAD 19 Crisp Iceberg with buttermilk ranch, blue cheese, rare-seared black pepper crusted beef tenderloin, marinated onions, buttery croutons and tomatoes.
10 oz. STEAKBURGER 15 Ground steak, brioche bun, lettuce, tomato, onion, smoked mayonnasie and Wickles with fries. Choice of cheddar, swiss or blue Cheese.
SALMON 23 Blackened Scottish Salmon over orzo salad with tomato, capers, marinated onions, arugula, fresh herbs, lemon vinaigrette and goat cheese.
STEAK DIANE 25 Beef tenderloin with potato cakes and mushroom-marsala pan gravy.
PAN ROASTED CHICKEN 19 A black truffle butter stuffed airline chicken breast with sautéed broccoli, mashed potatoes and pan gravy.
CRAB CAKES 20 Fresh Gulf jumbo lump crabmeat cakes with sautéed asparagus, arugula salad and Sauce Béarnaise.
SHRIMP & GRITS 21 Creamy stone-ground grits smothered with Gulf shrimp simmered with bacon, sweet peppers and tomato.
CHEF’S PASTA MP Inquire with your waiter for tonight’s seasonal selection.
8 oz. FILET MIGNON 39
Served with sauce béarnaise.
Chef Suggests: Blue cheese crusted with Port wine reduction. 3
or Topped with butter-poached Maine lobster and Bearnaise. 10
9 oz. METROPRIME SIRLOIN 22
Served with MetroPrime Steak Sauce.
Chef Suggests: Topped with crabmeat, asparagus and Béarnaise “Oscar” 7
16 oz. NEW YORK STRIP 29
Served with our house Worcestershire.
Chef Suggests: Peppercorn crusted with brandy cream sauce. 3
18 oz. RIBEYE 36
Served with our house Worcestershire.
Chef Suggests: Topped with sautéed Gulf shrimp and herb butter. 8
DRY-AGED BEEF MP 28 days of custom dry-aging gives this steak remarkable depth of flavor and tenderness. Served with black truffle butter.
Truffle Mashed Potatoes 4
Loaded Mashed Potatoes 6
Seasoned Fries 4
Sautéed Spinach 4
Creamed Spinach 5
Grilled Vegetables 5
Sautéed Broccoil 4
Orzo Salade 5
Asparagus & Béarnaise 6
Sweet Potato & Bacon Hash 6
Sautéed Forest Mushrooms 6
Lobster Mac & Cheese 11
NYC CHEESECAKE 9 From Carnegie Deli in NYC. Served with strawberries and whipped cream.
CRÈME BRÛLÉE 7 Traditional vanilla French burnt cream with fresh berries.
MOLTEN CHOCOLATE CAKE 9 Warm dark chocolate cake with a gooey ganache center , berries and whip cream.
WHITE CHOCOLATE BREAD PUDDING 10 Buttery bread in a white chocolate vanilla bean custard and finished with Godiva White Chocolate Liqueur.
EXECUTIVE CHEF Warren Weiss