Dinner

* maine jonah crab CAKE
Beet-cress Meyer lemon salad, curry emulsion $11

tuna tartare
Miso spinach, radish-sesame salad and crispy wonton chips $13

* bacon wrapped sea scallops
Brown sugar roasted pineapple $12

kobe beef meatballs
Marsala-mushroom veal jus $12

wild gulf SHRIMP COCKTAIL
Colossal shrimp with cocktail and herb sauces $16

warm roasted garlic
Camembert, tomato chutney and crostini $8

OYSTERs on the half shell
Fresh daily half dozen/baker’s dozen $16/$30

point judith calamari
Fried with pepperoncini, spicy marinara and tartar sauce $11

artisanal cheese
With pairings and farm fresh NH honey 3 sel/4 sel $12/$15

kobe beef carpaccio
Worcestershire aïoli, shaved parmesan, truffle oil and caper bread stick $12

SEAFOOD TOWER
Lobster, shrimp, oysters, clams and crab lg/col $48/$80

 

* rack of lamb
All natural Australian, parsley-garlic crust and red wine demi $38

bone-in filet
16 oz Center cut tenderloin steak $55

DRY AGED cowboy
24 oz French cut rib eye chop $52

* choice angus “1855” DELMONICO
16 oz Boneless rib eye steak $36

prime new york strip
16 oz Center cut Midwestern sirloin $48

DRY AGED kansas city
16 oz Bone-in strip steak $39

PRIME RIB OF BEEF
12 oz/16 oz Slow-roasted, Fri/Sat/Sun only $30/$34

Choice porterhouse
24 oz “Best of both worlds” $48

 

Rare: cool, red center

Medium Rare: warm, red center

Medium: mostly pink center

Medium Well: slightly pink & dry

Well Done: cooked throughout

(Not responsible for well done steaks)

 

catch of the day
Market inspired, seasonally driven and local $mkt

* roasted natural chicken
Wilted spinach, Vermont white cheddar mac ‘n cheese and pan jus $26

center cut veal chop
12 oz Oscar style with asparagus, jumbo lump crab and hollandaise sauce $44

* Live MAINE LOBSTER
Two and a half pounds “plus”, served “lazyman,” steamed or seafood stuffed $54/$58

roasted chilean sea bass
Tomato wrapped with steamed asparagus, fennel white beans and Meyer lemon aïoli $32

* pan seared sea scallops
Alsatian cabbage-bacon timbale, fingerling potatoes and Riesling cream $28

SURF AND TURF
Butter poached lobster tail, 8 oz. filet mignon, sour cream mashed potatoes and steamed asparagus $55

braised domestic lamb shank
White bean cassoulet, spinach and rosemary-garlic braising jus $32

grilled hanger steak
Balsamic marinated with creamed spinach, potato gratin, crisp onions and red wine demi-glace $28

* sesame crusted ahi tuna
Baby bok choy, avocado “fries” and wasabi-soy sauce $29

 

• Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for food borne illness.
• * Indicates an “all natural”, “organic” Amish or free range product
• All Steaks & Chops are accompanied by seasonal vegetables and potato of the day – please, no substitutions for “Sides”.
• Please advise your server of any allergies, ingredient restrictions or health necessitated substitutions.
• Complimentary valet parking available on Friday and Saturday evenings.
• Our private dining areas are available for groups of 8 or more. See Manager for additional details.
• General Manager – Tony Chapman
  Executive Chef – Stuart Cameron
  Sous Chef – Ben Charamella & Curtis Taylor