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The Dinner menu is available starting at 5pm daily.
RAW BAR APPETIZERS
SHRIMP COCKTAIL 17 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 15 Briny Atlantic oysters freshly shucked, served with Champagne Mignonette.
SEAFOOD TOWER 54 Trio of Shrimp Cocktail, Marinated Lobster Claws and Oysters on the Half Shell. span>
FRESH CALAMARI 14 Atlantic day boat squid, hand breaded and fried crisp, served with our marinara
SMOKED CHICKEN WINGS 12 Brined, hickory-smoked, flash fried and tossed in our honey-chipotle hot sauce
BEEF CARPACCIO 13 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 11 House-cured, applewood-smoked bacon with a brown sugar and maple glaze.
SOUPS & SALADS
CHEF'S SOUP cup 7 bowl 9 Inquire with your waiter for today’s seasonal selection.
FRENCH ONION SOUP 10 Caramelized onions simmered in our beef broth, finished with a splash of Calvados, topped with a Holland Rusk and Grand Cru Gruyère
ICE BLOCK 10 Crisp iceberg lettuce topped with buttermilk-herb ranch, house smoked bacon, Maytag blue cheese, red onion and tomatoes
CAESAR 9 Hearts of romaine with our Caesar dressing, topped with ribbons of Parmigiano, farm egg, pickled onions, fried capers and buttery croutons
SALMON SALAD 17 Scottish Salmon oven-roasted on cedar and served atop lightly-dressed young lettuces with cranberries, goat cheese, spiced pecans and drizzled with aged balsamic.
BLACK & BLUE CHOPPED SALAD 18 Crisp Iceberg with buttermilk ranch, Maytag blue cheese, rare-seared black pepper crusted beef tenderloin, crispy onions and tomatoes.
SEAFOOD & SPECIALTIES
LOBSTER RISOTTO 29 Carnaroli rice simmered with seafood stock and vermouth, finished with pieces of lobster meat, San Marzano tomatoes, basil and lemon
SEA SCALLOPS 32 Seared Maine diver scallops with a seasonal accompaniment.
FILET MEDALLIONS 29 Seared tenderloin with, forest mushrooms, bourbon-green peppercorn cream sauce, whipped potatoes and crispy onions.
SALMON 27 Scottish Salmon oven-roasted on cedar over creamy seasonal risotto
CRAB CAKES 24 Fresh Gulf jumbo lump crabmeat cakes with sautéed asparagus, whipped potatoes and Sauce Béarnaise
PAN ROASTED CHICKEN 24 A black truffle butter stuffed airline chicken breast with roasted broccoli, new potatoes and pan gravy.
SHRIMP & GRITS 24 McEwen & Sons creamy grits smothered with Gulf shrimp that have been simmered with bacon, tasso ham, sweet peppers and tomato
SURF & TURF TRIO 33 One beef medallion with blue cheese fondue and whipped potatoes. A seared Maine diver scallop with house smoked bacon and balsamic reduction. One Gulf jumbo lump crabmeat cake with arugula and sauce béarnaise.
STEAKS & CHOPS
all steaks come with choice of a cup of chef's soup or house salad and one traditional side
FILET MIGNON petite 38 / main 42 Fork tender, the name of this cut translates as tenderloin and is the end of the short loin. Served with sauce béarnaise
BEEF WELLINGTON 40 Beef tenderloin wrapped in golden puffed pastry with mushroom duxelle and served with port wine beef reduction
METROPRIME CUT 31 Sitting between the short loin and the rump steak is the sirloin, less tender than the filet but makes up for it in flavor. Served with MetroPrime Steak Sauce.
BONE-IN FILET MIGNON 59 Everything that our traditional Filet has to offer, plus the addition of the intense flavor that comes from being broiled bone in. Served with Maytag blue cheese fondue
COWBOY RIBEYE 56 A rib steak on the bone; prized among steak lovers for its marbling and flavor. Served with our house recipe Worcestershire
AUSTRALIAN KOBE NEW YORK STRIP 79 The upper portion of the tender and flavorful short loin coming from pure bred Japanese Wagyu. Served with black truffle butter
PORTERHOUSE FOR TWO 99 A cross-cut section of the short loin comprising of a bone-in filet and a bone in New York strip. Served with four house-made sauces.
DRY-AGED DELMONICO RIBEYE 63 28 days of custom dry-aging gives this steak remarkable depth of flavor and tenderness. Served with black truffle butter
Truffle Mashed Potatoes
Hand-Cut Steak Fries
Smoked Onion Rings7
Sweet Potato & Bacon Hash8
Loaded Twice Baked Potato9
Sautéed Forest Mushrooms9
Asparagus & Bearnaise9
Lobster Mac & Cheese12
Lump Crab Cake & Béarnaise12
Seared Sea Scallops25
Butter Poached Lobster Tail25
EXECUTIVE CHEF Warren Weiss