Dinner Menu

STEAK AND SHELLFISH12 oz. New York Strip
3/4 pound prime cut Angus New York strip, lightly seasoned and char grilled, served with our roasted baby redskin potatoes.  3014oz Bacon Wrapped Filet
14oz Hickory Smoked Bacon Wrapped Filet topped with carmelized shallot Madeira wine demi-glace.  42

16 oz. Grilled Bone-in Rib Eye
One pound bone-in rack of Black Angus beef,dry aged over 45 days, char grilled with a garlic-soy reduction and topped with seared button mushrooms.  37

16oz Roasted Prime Rib
Slow roasted fork tender Black Angus Prime Rib served with an Au Jus Reduction.  34

Black and Blue Eye
Eye of strip steak Cajun blackened smothered with melted blue cheese.  8oz $17/12 oz $27

Grilled Angus Filet 8 oz
Center cut filet of Angus, lightly seasoned, char grilled and served with roasted baby redskins.  36

Horseradish Crusted Filet of Sirloin
Lean, tender heart of sirloin seared with a mild horseradish crust, laced with roasted tomato, Portobello mushrooms and Madeira demi-glace.  28

Mariated Eye of Strip Steak
Char grilled all meat – no tail eye of strip steak marinated in a red wine balsamic herb sauce.  8 oz $17/12 oz $24

Porcini Crusted Strip Steak 12 oz
Black Angus New York strip steak dredged in a Porcini mushroom crust topped with a gorgonzola butter and finished with a Portobello aioli.  32

Roasted Beef Wellington
Center cut 8 oz Angus filet coated in our homemade pate roasted in French puff pastry served with a Madira glace de viande.  34

Shrimp-Crab Filet Oscar
Char grilled 10 oz filet medallions covered with roasted shrimp and blue crab laced with béarnaise.  30

Stuffed Chateaubriand for Two
One pound center cut filet mignon stuffed with Maryland Blue crabmeat, asparagus spears, and lobster cream sauce, baked in a French puff pastry. 66

Surf & Turf
Lightly seasoned 8 oz filet and a sweet Maine lobster tail drizzled with a housemade béarnaise.  39

Black Angus T-Bone                                Freshly cut, lightly seasoned 20 oz. USDA choice T-Bone.  27

Black Angus Porterhouse                       Fresh cut and lightly seasoned 24 oz. USDA choice porterhouse.  34

Delmonico Forestiere                               A 12 oz. Black Angus ribeye delmonico topped with a wild mushroom & white wine demi glace cream.  Served with roasted redskins and asparagus.  28

Twin Baby Rock Lobsters
World’s sweetest most tender, cold water lobster, oven broiled. Single twin (2), double twin (4), and triple twin (6)
36/ 62/ 78

Chef’s Dinner Specialties
*Undercooked foods may increase risk of food borne illnessBronzed Sterling Salmon
Fresh bronze salmon served with grilled asparagus, shrimp-spinach risotto with roast tomato, banana pepper, and black olive buerre blanc.  28

Potato Crusted Walleye
Fresh walleye baked in a freshly cut thin potato crust served with a lemon caper dill sauce aside Black Thai rice.  17/27

Roasted Smoked Pork Tenderloin
Hickory smoked roasted pork tenderloin served with an herbed apple demi-glace atop French style green beans and garlic smashed redskin potatoes.  28

Roated Blackberry Chicken
Roasted free range chicken breast topped with a savory blackberry sauce and served with a ginger-cashew rice and snow pea pods.  26

Shrimp – Scallop Linguini
Gulf shrimp, bay scallops, button mushrooms, over-roasted sweet corn, sautéed with fresh basil-cayenne cream then tossed with imported Italian linguini.  29

Shrimp-Artichoke Chicken
Free range breast chicken stuffed with shrimp, goat cheese, artichoke hearts, and spinach, over a smoked tomato cream sauce.  28

Smoked Chicken Mushroom Pasta
Hickory smoked chicken breast, white button mushrooms, artichoke hearts, spinach, and roasted tomatoes, sautéed with a light tomato cream, tossed with penne pasta.  26

Tuscan Chicken Pasta
Sauteed roasted tomatoes, red peppers, basil and garlic deglazed with pinot grigio tossed with a parmesan garlic cram topped with Romano cursted chicken breast.  26

Roasted Beef Braciole                 Tender thin sliced strip steak stuffed with toasted pine nuts, asiago cheese, diced capicolla and Genoa salami, roasted Romano topped with a tomato au jus reduction laced with fresh Italian spices.  Served aside penne pasta tossed in a fresh  basil puree and petite baked bruschetta.  26

Chicken Piccata                                          Fresh boneless chicken breast topped with a lemon-white wine caper sauce, served over imported Italian linguini.  26

Cajun Grilled Chicken & Shrimp              Grilled free range chicken breast topped with a light Cajun shrimp sauce.  Served with Cajun rice and vegetables.  27

Shrimp Primavera                                      Black tiger shrimp sauteed with fresh roasted red peppers, artichokes and spinach then tossed with linguini in a light cream sauce.  26

Fish Fry                                                       1 lb. of herb crusted grouper fried in trans fat-free oil, served with our lemon caper dill mayo, housemade coleslaw and fresh cut fries.  17



Iceberg Wedge
Wedge of iceberg lettuce topped with crumbled bleu cheese, crisp pancetta, hard-boiled egg, sweet grape tomatoes, and our homemade white French dressing.  10.5

Spinach Salad
Green spinach leaves topped with crisp pancetta, red onion brulee, miniature teardrop tomatoes and hard-boiled egg, tossed with a homemade honey mustard dressing.  12

Tomato & Red Onion Salad
Sliced tomatoes layered with sliced red onions, topped with crumbled bleu cheese over mesculin greens, laced with a housemade balsamic vinaigrette.  11

Tossed Caesar Salad
Crisp leaves of Romaine tossed with garlic croutons and freshly grated Peccorino Romano, laced with a spicy homemade Caesar dressing.  10