Oysters

• Half Dozen (210 cal); Each (35 cal)
• Bluepoint – Norwalk, CT*
  Firm, Medium Brine, Light Mineral Finish

• Standish Shore – Duxbury Bay, MA*
  Buttery, Sharp Brine, Crisp Mineral Finish

• Savage Blonde – Savage Harbour, PEI*
  Crisp, Pronounced Brine, Sweet, Stony Finish

• Chef Creek – Deep Bay, BC*
  Full, Medium Brine, Lettuce Finish

Shellfish & Caviar

• The Shellfish Tower*
  Maine Lobster, Shrimp (6), Oysters (6), Jumbo Lump Crab

• Chilled Gulf Shrimp
  Cocktail Style with Atomic Horseradish and Spicy Mustard

• Petrossian Caviar*
  Imperial Ossetra – Refined, Balanced and Nutty

• The Big Eddie*
  King Crab, Maine Lobsters, Jumbo Lump Crab, Shrimp (8), Oysters (8)

Appetizers

• Maine Lobster Tacos
  Housemade Fresh Tortillas with Grilled Sweet Corn Pico

• Kung Pao Calamari
  Wok-Fried Vegetables with Roasted Cashews

• Yellowtail Sashimi*
  Cilantro, Red Chiles and Ponzu

• Jumbo Lump Crab Cake
  Sautéed Maryland Style with Spicy Chive Remoulade

• Signature Steak Tartare*
  Prepared Tableside, Hand-Chopped Filet, Fresh Egg Yolk, Capers and EV Olive Oil

Second Course

• Maine Lobster Bisque
  Maine Lobster, Cream and Cognac

• Burrata and Beet Salad
  Italian Burrata Cheese, Toasted Almonds, Truffle Honey and Sherry Vinaigrette

• Warm Goat Cheese Salad
  Arugula, Roasted Wild Mushrooms and Cider Vinaigrette

• Iceberg Wedge BLT
  Crisp Bacon, Blue Cheese and Buttermilk-Chive Dressing

• Classic Caesar Salad
  Shaved Grana Padano Cheese, Garlic Croutons and Tapenade

Prime Seafood

• Chilean Sea Bass
  Steamed Hong Kong Style with Light Soy Broth

• Georges Bank Scallops
  Sautéed with Citrus Fruit, Roasted Almonds and Brown Butter

• Norwegian Salmon*
  Mustard and Rye Whiskey Glazed with Baby Carrots and Spinach

• Parmesan Sole
  Parmesan Crusted with Heirloom Tomato Salad and Lemon-Garlic Butter Sauce

• Jumbo Gulf Shrimp
  Oven-Roasted with Jumbo Lump Crab, Herbs and Garlic

• South African Lobster
  Two Tails Broiled (390 cal), Drawn Butter (500 cal)

Premium Hand-Cut Steaks

• 8 oz Center Cut Filet Mignon*

• 12 oz Center Cut Filet Mignon*

• 18 oz USDA Prime Bone-In New York Strip*

• 22 oz USDA Prime Bone-In Ribeye*

Featured Items

• 8 oz Filet Mignon and South African Lobster Tail*
  Broiled (590 cal), with Drawn Butter (250 cal)

• Bacon Wrapped Filets "Oscar" Style*
  with King Crab, Grilled Asparagus and Béarnaise

Steak Indulgences

• May we suggest these additions to your entrée?
• Three Georges Bank Scallops with Brown Butter

• Two Crab-Stuffed Jumbo Gulf Shrimp, Herbs and Garlic

• King Crab Legs
  Half Pound Steamed (80 cal), with Drawn Butter (250 cal)

• South African Lobster Tail
  Broiled (240 cal), with Drawn Butter (500 cal)

• Parmesan and Horseradish Crust

• Cave-Aged Blue Cheese Crust

Sides

• Butter Poached Lobster
  White Cheddar Mashed Potatoes

• Truffled Macaroni and Cheese

• Crab Fried Rice, Mushrooms, Scallions

• Sautéed Spinach, Garlic, Parmesan

• Grilled Asparagus, Sea Salt, Lemon

• Au Gratin Cheddar Potatoes

• Crispy Brussels Sprouts, Korean Glaze, Peanuts