Dinner

maine jonah crab CAKE
Cheddar-mornay sauce, tomato and chervil $10

chilled lobster salad
Lucky tomato, avocado and lemon mayonnaise $16

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

wild gulf SHRIMP COCKTAIL
Colossal shrimp with cocktail and herb sauces $15

kobe beef carpaccio
Parmesan crisp, breadstick and truffle vinaigrette $12

tart flambÉ
Warm onion and leek tart with local chèvre and petite winter salad $9

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

srf kobe beef meatballs
Spinach, leeks and black truffle cream $12

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

bacon wrapped maine sea scallops
Bacon-cider reduction and pineapple chutney $12

ahi tuna tartare
Hand minced yellow fin tuna with sesame spinach, soy-ginger and wasabi $12

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

* choice NEW YORK SIRLOIN
14 oz Strip loin, hand cut $36

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

DRY AGED cowboy
24 oz French cut rib eye chop $50

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

brandt prime top sirloin
10 oz “Old School” teriyaki-style $32

center cut swordfish steak
10 oz Lemon, garlic and parsley $30

DRY AGED kansas city
16 oz Bone-in strip steak $38

* PRIME RIB OF BEEF
12 oz/16 oz Choice natural, slow-roasted, Fri/Sat only $30/$34

Choice porterhouse
24 oz “Best of both worlds” $46

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 $mkt

* Pan roasted natural half chicken
Risotto of asparagus, Vermont chèvre and lemon, and natural pan jus $25

* Live MAINE LOBSTER
Two and a half pounds “plus”, served “lazyman”, steamed or seafood stuffed $50/$54

slow braised American lamb shank
Crispy polenta, garlic-tomato green beans and braising jus $30

SURF AND TURF
Butter poached lobster tail, 8 oz. filet mignon, sour cream mashed potatoes and steamed asparagus $51

sesame crusted tuna
Shoyu spinach, gingered rice, satsuma rice wine vinaigrette and wasabi $28

* roasted chilean sea bass
Dijon and herb crusted with fingerling potatoes and Riesling beurre blanc $32

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

* bacon wrapped kurobuta pork loin
Roasted, with maple glaze and brandied NH apple-walnut chutney $26

* Vegetable collection
The Chef's whim; seasonally inspired and changes daily $18

• 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.
• Please refrain from using your cell phone while in the dining room.
• General Manager – Tony Chapman
  Executive Chef – Stuart Cameron