Dinner Menu
Raw Bar
STEAK TARTARE 24 worcestershire sauce, dijon marinated, minced shallots, egg yolk, crushed black pepper, crostini
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GIANT SHRIMP COCKTAIL* 3PC / 24 | 5PC / 34
U-10 shrimp, remoulade, cocktail sauce, over arugula
EAST COAST OYSTERS* 6 PC | 25 · 12 PC | 45
mignonette, cocktail sauce, horseradish
LITTLENECK CLAMS* 6 PC | 12 · BAKERS DOZ | 21
mignonette, cocktail sauce
SEAFOOD TOWER* 80 (SERVES 1-2) 150 (SERVES 3-4)
chilled maine lobster, giant shrimp cocktail, oysters on the half,
clams on the half, jumbo lump crabmeat
Appetizers
NANA MAMA’S CANDY BACON* 18
thick slab bacon, maple syrup, brown sugar
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STUFFED DEEP FRIED GNOCCHI^ 18
mascarpone and ricotta stuffing, garlic aioli
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LISA'S MEATBALLS 17
beef, veal, pork, italian seasonings, fresh basil, fresh mozzarella
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FIGS AND PROSCIUTTO* 21
figs wrapped in prosciutto, topped with crumbled bleu cheese, baked,
drizzled with honey
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HONEY HORSERADISH SHRIMP* 24
stuffed with horseradish, wrapped in smoked bacon, broiled, finished with honey glaze
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TOASTED RAVIOLI^ 15
mini ravioli stuffed with spinach and ricotta, with basil pesto and roasted
red pepper cream
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CRISPY FRIED CALAMARI 23
dredged in spiced flour with spicy marinara, roasted garlic aioli, cocktail sauce
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GARLIC STEAMED CLAMS* 21
a dozen steamers with fresh garlic, parsley, white wine, and lemon
STEAMED CLAMS* 18
a dozen steamers, chefs butter
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SEVEN CHEESE BLACK TRUFFLE ARANCINI^ 18
served with garlic aioli and ma’s sauce
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GREEK STUFFED MUSHROOMS*^ 16
feta cheese and spinach, finished in a lemon, butter, garlic, oregano sauce
DEEP FRIED SHRIMP WONTONS 18
wonton, shrimp, goat cheese, lemon zest, thai chili sauce
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BBQ SHRIMP* 23
smoked bacon, house bbq sauce, crispy bread
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SEARED SCALLOPS* 22
2 brûléed U-8 sea scallops topped with strawberry and blueberry jam,
fresh mint
Salads
TOSSED SALAD*^ 10 WITH DINNER ENTRÉE COMPLIMENTARY
mesclun, romaine, iceberg, grape tomatoes, shredded carrots, cucumbers, red onion, tossed with oil and vinegar or topped with homemade dressing
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CLASSIC CAESAR 15 WITH DINNER ENTRÉE 10
romaine hearts, toasted croutons, asiago, creamy
anchovy-garlic dressing
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THE WEDGE* 15 WITH DINNER ENTRÉE 10
iceberg, bacon, grape tomatoes, diced red onions, maytag bleu
cheese, basil oil, and creamy bleu cheese
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CAPRESE SALAD*^ 15 WITH DINNER ENTRÉE 10
ugly ripe tomatoes, roasted red peppers, fresh mozzarella, pink peppercorns with balsamic vinaigrette or Peter Lugar’s steak sauce
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SPINACH MARKET SALAD*^ 15 WITH DINNER ENTRÉE 10
spinach, mesclun, mandarin oranges, craisins, apples, candied walnuts, goat cheese, poppy seed or raspberry vinaigrette dressing
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SUNDRIED TOMATO & BLEU CHEESE SALAD*^ 15 WITH DINNER ENTRÉE 10
baby arugula, sundried tomatoes, bleu cheese crumbles, candied walnuts, craisins, white balsamic vinaigrette
Soups
SOUP DU JOUR 7 WITH DINNER COMPLIMENTARY
made fresh daily
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BAKED FRENCH ONION 15 WITH DINNER ENTRÉE 10
spiked with applejack brandy, parmesan soup cookie, aged provolone cheese
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SEAFOOD BISQUE 10 WITH DINNER ENTRÉE 7
lobster, shrimp, crab, cream, risotto, old bay
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Sides {one with dinner}
1# Sea Salted Baked Potato*^ | Vegetable du Jour*^ |
Yukon Gold Mashed Potatoes^ | Eggplant Parm^
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Shareable Sides
Loaded Cheddar Bacon Twice Baked Potato 6
Wild Mushroom Risotto*^ 13
Sautéed Mushrooms*^ 13
Truffle Parm French Fries^ 15
Sautéed Spinach and Garlic*^ 12
Roasted Brussels Sprouts with Smoked Bacon* 13
Roasted Asparagus with Parmesan*^ 14
House Onion Rings^ 13
Lobster Mac n Cheese 24
* :GLUTEN FREE | ^ :VEGETARIAN | GLUTEN FREE PASTA AVAILABLE
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Please let us know of any allergy or
dietary restriction upon ordering
DINNER
Italian
PENNE ALLA VODKA - penne, crispy prosciutto, heavy cream, tomatoes, peas, vodka 32 ADD CHICKEN 10 | SHRIMP 15
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BAKED LASAGNA - layered pasta sheets, whipped ricotta, parmesan, homemade meatballs and sausage, layered over Ma’s sauce, mozzarella 28
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SPAGHETTI AND MEATBALLS - homemade spaghetti with Lisa’s homemade meatballs, Ma’s sauce 26
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PAPPARDELLE - 10 hour short rib ragu, basil, chianti, plum tomatoes, parmesan, and burrata 35
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LINGUINI WITH CLAMS AND SHRIMP - jumbo shrimp, littleneck clams, garlic, tomatoes, white wine, lemon, red pepper flakes, butter, and parmesan 45
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EGGPLANT PARMESAN^ - breaded eggplant slices layered with rich
tomato sauce and cheese 26
Entrees
GREEK CHICKEN* - fresh chicken breast stuffed with spinach and feta in a sauce of lemon, butter, garlic, and oregano over risotto 40
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CHICKEN PICCATA - lemon, butter, and capers 38
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CHICKEN PARMESAN - breaded, fried chicken breasts topped with tomato sauce, parmesan and provolone, side of penne 40
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SEARED DUCK BREAST - 14oz, tart cranberry reduction, garnished with craisins, fresh lime, shallots, rice vinegar, brown sugar 40
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STUFFED PEPPERS*^ - twin colored peppers stuffed with creamy
parmesan risotto, topped with grape tomatoes, asparagus, scallions over homemade hollandaise 30
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Fish & Seafood
LAMPY SCAMPI - jumbo shrimp, battered and fried, finished in a velvety marsala sauce with fingerling potatoes and mushrooms 41
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SEARED JAIL ISLAND SALMON* - bourbon, brown sugar glaze, flambéed berries, fresh orange 42
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CHILEAN SEA BASS* - citrus compound butter, charred rosemary 55
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STEAMBOAT WILLIE - scallops, shrimp, crab meat, lobster, and cheese in a lobster sherry sauce, between two filets of haddock 60
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LOBSTER AND CRAB RISOTTO* - fresh maine lobster, maryland crab, creamy dijon, old bay risotto 52
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SEARED SCALLOPS* - four U-8 scallops pan seared over roasted vegetables finished with a grand marnier beurre blanc 55
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TWIN COLD WATER LOBSTER TAILS* - cold water tails served with chefs butter 79
Prime Steaks and Chops
BARREL CUT FILET MIGNON* - served with steak oil 8OZ 56 | 12OZ 73
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STEAK CASINO* - filet mignon stuffed with prosciutto and fontina cheese topped with marsala sauce 70
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ORIGINAL GREEK TENDERLOIN* - 8OZ, broiled in lemon, butter, garlic salt, and oregano 56
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STUFFED GREEK TENDERLOIN* - 8OZ, topped with feta cheese and spinach, finished in a lemon, butter, garlic, oregano sauce 65
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PRIME NEW YORK STRIP
WET AGED*- 15oz, sundried tomatoes 70
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DURHAM RANCH WAGYU STRIP*- 10oz, cast iron skillet seared, finished with bourbon infused balsamic and goat cheese crumbles 105
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MIYAZAKI A5 WAGYU STRIP* - 10oz, sliced and topped with
house chimichurri 170
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NY STRIP TASTING TRIO* - paired with sundried tomato bacon jam and house chimichurri - 3-4oz EACH: PRIME DRY AGED | DURHAM RANCH FARMS WAGYU | IMPORTED WAGYU JAPANESE MIYAZAKI 100
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DRY AGED SYEAKS
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DRY AGED NY STRIP - 14oz, 28-42 day dry age served with onion hay 75
DRY AGED COWBOY* - 24oz, bone marrow butter 79
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PRIME RIBEYE
WET AGED* - 16oz, served with prosciutto wrapped asparagus OR blackened, parmesan encrusted with chefs butter 70
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ROAST PRIME RIBS* - rubbed with fresh garlic and cracked pepper, slow roasted and served with au jus and horseradish cream sauce
16oz HOUSE CUT 48 | 28-32oz RIB CUT 70
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PRIME TOP SIRLOIN STEAK* – 12oz, served with caramelized mushrooms and onions 42
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BRAISED SHORT RIBS – 10 hour braised short ribs, brown gravy, over mashed potatoes, parmesan 42
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THE CHOPS
PRIME VEAL CHOP* – 16oz milk-fed veal, topped with white truffle milanese, fresh oregano 65
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TOMAHAWK PORK CHOP* – 16-20oz, milanese skillet roasted 48
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RACK OF LAMB* – 14-16oz, atop mint mascarpone pesto 58
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Surf n Turf -
CLASSIC OSCAR* 30
LOBSTER TAIL* 45
PAULIE STYLE* 26
LAMPY SCAMPI 23
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MAKE IT SAUCY .. TOP IT OFF .. BUTTER IT UP 5 -
TOPPERS - AU POIVRE | MILANESE*^ | GREEK*^ | CAJUN BLACKENED*
SAUCES - BÉARNAISE* | BORDELAISE | HOLLANDAISE* |
LOBSTER SHERRY CREAM SAUCE
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BUTTERS - BLEU CHEESE & PEPPER BUTTER*^ | CHOPHOUSE BUTTER*^ |
BONE MARROW BUTTER*
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EXECUTIVE CHEF JOSHUA CRANE
-Prices subject to change without notice-
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