Raw Bar
Island Creek Oysters on the Half Shell 17- |
|
|
Lobster Tail Remoulade 23- |
Shellfish Sampler (Serves 2) 44- |
Shellfish Grand Sampler (Serves 4) 84- |
|
Appetizers
King Yellowtail Sashimi 19- Fresh Wasabi, Shiro Shoyu, Poached Garlic Mousse |
Prime Steak Tartare 15- Golden Harvard Beets, Horseradish Gribiche |
Maine & Maryland Crabcakes 18- Potato Salad, Cole Slaw, Tartare Sauce, Otis Street Steak Sauce |
Lobster Tempura 19- Pineapple, Sweet & Sour Stir Fried Peanuts |
Crisp Native Calamari 13- Fried Fennel & Onions, Pepperoncini Crema |
Crispy Bershire Pork Carnitas 14- Housemade Tortilla, Avocado, Quesito Fresco |
Mr. Angelini's Tomatoes 14- Rawson Brook Chevre Croquette, Basil Flowers |
|
Salads
Iceberg 12- Bacon, Gorgonzola, Blue Cheese Dressing |
Simple Green Salad 12- Lemon Oregano Viniagrette, Shaved Red Onion, Feta |
Caesar Salad 12- Hearts of Romaine, Dryjack, Garlic Croutons |
New England Clam Chowder 11- Pimenton, Sherry, Thyme |
Lightly Whipped Gazpacho 12- Spiced & Minted Summer Melon |
|
A La Carte
|
Maine Lobster, 3 pound Market |
Lamb Loin Chops, 24-ounce 39- |
Dry Aged Rib Eye, 18-ounces 46- |
Bone-In Delmonico, 18-ounce 37- |
Dry-Aged New York, 14-ounces 48- |
New York Strip, 14-ounces 39- |
|
Grill 23 Meatloaf, 12-ounces 25- |
|
Porterhouse, 24-ounces 49- |
Filet Mignon, 10-ounces 44- |
Twin Filet Mignons, 8-ounces 36- |
Bone-In Filet Mignon, 14-ounces 46- |
Kobe Cap Steak, 10-ounces 59- |
|
Entrees
|
Every Day 27- Prime Chopped Steak, Really Good Mushroom Gravy |
Thursday 25- Roasted Duckling, Summer Peach Glaze, Potstickers |
Friday 23- Giannone Chicken, Organic Truffle Mashed Potatoes |
Saturday 25- Prime Skirt Steak, Gremolata Fries |
Sunday 48- Carved Honeymoon Roast for Two, Horseradish Sauce |
|
|
Surf & Turf 34- Prime Rib Pinwheel Steak, Wild Shrimp, Chimichurri |
Steak Au Poivre Prime Flatiron, Onion Loaf, Dijon Cognac Cream |
Grilled Lamb Loin 31- Griddled Cheese, Tomato, Lemon-Mint Pesto |
Beef Tenderloin 35- Mashed Potatoes, Port Stilton Jus |
Grand Banks Halibut 33- Utica Greens, Salt Potatoes, Lobster Infused Butter |
Hand Harvest Sea Scallops 32- Zucchini Crisp, Horseradish Panna Cotta, Tomato Confit |
Loch Duart Salmon 33- Corn Pudding Fritters, Chanterelles, Green Onion |
|
|
|
Desserts
Summer Berry Bramble 10- Raspberry Ice Cream |
Boston Cream Pie 10- Cherries Jubilee |
Ginger Peach Crumble 10- Vanilla Ice Cream, Coconut |
Caramel Profiteroles 9- Coffee Ice Cream, Warm Chocolate, Candied Almonds |
Mascarpone Cheesecake 10- Chianti Caramel, Black Mission Figs |
Brownie Sundae Trio 11- White Fudge |
Valrhona Chocolate Cake 11- Malted Crème Anglaise, Pecan Praline |
Tollhouse Cookie Sampler 9- Infused Milk |
Vanilla Bean Crème Brûlée 11- Cardamom Palmier |
|
| |
Molly Hanson, Pastry Chef |
Kevin Kesterson, Pastry Sous Chef |
|