Dinner Menu
Raw Bar
STEAK TARTARE 24 worcestershire sauce, dijon marinated, minced shallots, egg yolk, crushed black pepper, crostini
GIANT SHRIMP co*ckTAIL* 3PC / 24 | 5PC / 34
U-10 shrimp, remoulade, co*cktail sauce, over arugula
EAST COAST OYSTERS* 6 PC | 25 · 12 PC | 45
mignonette, co*cktail sauce, horseradish
LITTLENECK CLAMS* 6 PC | 12 · BAKERS DOZ | 21
mignonette, co*cktail sauce
SEAFOOD TOWER* 80 (SERVES 1-2) 150 (SERVES 3-4)
chilled maine lobster, giant shrimp co*cktail, 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
STUFFED DEEP FRIED GNOCCHI^ 18
mascarpone and ricotta stuffing, garlic aioli
LISA'SMEATBALLS 17
beef, veal, pork, italian seasonings, fresh basil, fresh mozzarella
FIGS AND PROSCIUTTO* 21
figs wrapped in prosciutto, topped with crumbled bleu cheese, baked,
drizzled with honey
HONEY HORSERADISH SHRIMP* 24
stuffed with horseradish, wrapped in smoked bacon, broiled, finished with honey glaze
TOASTED RAVIOLI^ 15
mini ravioli stuffed with spinach and ricotta, with basil pesto and roasted
red pepper cream
CRISPY FRIED CALAMARI 23
dredged in spiced flour with spicy marinara, roasted garlic aioli, co*cktail sauce
GARLIC STEAMED CLAMS* 21
a dozen steamers with fresh garlic, parsley, white wine, and lemon
STEAMED CLAMS* 18
a dozen steamers, chefs butter
SEVEN CHEESE BLACK TRUFFLE ARANCINI^ 18
served with garlic aioli and ma’s sauce
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
BBQ SHRIMP* 23
smoked bacon, house bbq sauce, crispy bread
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
CLASSIC CAESAR 15 WITH DINNER ENTRÉE 10
romaine hearts, toasted croutons, asiago, creamy
anchovy-garlic dressing
THE WEDGE* 15 WITH DINNER ENTRÉE 10
iceberg, bacon, grape tomatoes, diced red onions, maytag bleu
cheese, basil oil, and creamy bleu cheese
CAPRESE SALAD*^ 15WITH DINNER ENTRÉE 10
ugly ripe tomatoes, roasted red peppers, fresh mozzarella, pink peppercorns with balsamic vinaigrette or Peter Lugar’s steak sauce
SPINACH MARKET SALAD*^ 15WITH DINNER ENTRÉE 10
spinach, mesclun, mandarin oranges, craisins, apples, candied walnuts, goat cheese, poppy seed or raspberry vinaigrette dressing
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
BAKED FRENCH ONION 15 WITH DINNER ENTRÉE 10
spiked with applejack brandy, parmesan soup cookie, aged provolone cheese
SEAFOOD BISQUE 10 WITH DINNER ENTRÉE 7
lobster, shrimp, crab, cream, risotto, old bay
Sides {one with dinner}
1# Sea Salted Baked Potato*^ | Vegetable du Jour*^ |
Yukon Gold Mashed Potatoes^ | Eggplant Parm^
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
Please let us know of any allergy or
dietary restriction upon ordering
Italian
PENNE ALLA VODKA - penne, crispy prosciutto, heavy cream, tomatoes, peas, vodka 32 ADD CHICKEN 10 | SHRIMP 15
BAKED LASAGNA - layered pasta sheets, whipped ricotta, parmesan, homemade meatballs and sausage, layered over Ma’s sauce, mozzarella 28
SPAGHETTI AND MEATBALLS - homemade spaghetti with Lisa’s homemade meatballs, Ma’s sauce 26
PAPPARDELLE - 10 hour short rib ragu, basil, chianti, plum tomatoes, parmesan, and burrata 35
LINGUINI WITH CLAMS AND SHRIMP - jumbo shrimp, littleneck clams, garlic, tomatoes, white wine, lemon, red pepper flakes, butter, and parmesan 45
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
CHICKEN PICCATA - lemon, butter, and capers 38
CHICKEN PARMESAN - breaded, fried chicken breasts topped with tomato sauce, parmesan and provolone, side of penne 40
SEARED DUCK BREAST - 14oz, tart cranberry reduction, garnished with craisins, fresh lime, shallots, rice vinegar, brown sugar 40
STUFFED PEPPERS*^ - twin colored peppers stuffed with creamy
parmesan risotto, topped with grape tomatoes, asparagus, scallions over homemade hollandaise 30
Fish & Seafood
LAMPY SCAMPI - jumbo shrimp, battered and fried, finished in a velvety marsala sauce with fingerling potatoes and mushrooms 41
SEARED JAIL ISLAND SALMON* - bourbon, brown sugar glaze, flambéed berries, fresh orange 42
CHILEAN SEA BASS* - citrus compound butter, charred rosemary 55
STEAMBOAT WILLIE - scallops, shrimp, crab meat, lobster, and cheese in a lobster sherry sauce, between two filets of haddock60
LOBSTER AND CRAB RISOTTO* - fresh maine lobster, maryland crab, creamy dijon, old bay risotto 52
SEARED SCALLOPS* - four U-8 scallops pan seared over roasted vegetables finished with a grand marnier beurre blanc 55
TWIN COLD WATER LOBSTER TAILS* - cold water tails served with chefs butter79
Prime Steaks and Chops
BARREL CUT FILET MIGNON* - served with steak oil 8OZ 56 | 12OZ 73
STEAK CASINO* - filet mignon stuffed with prosciutto and fontina cheese topped with marsala sauce 70
ORIGINAL GREEK TENDERLOIN* - 8OZ, broiled in lemon, butter, garlic salt, and oregano 56
STUFFED GREEK TENDERLOIN* - 8OZ, topped with feta cheese and spinach, finished in a lemon, butter, garlic, oregano sauce 65
PRIME NEW YORK STRIP
WET AGED*- 15oz, sundried tomatoes 70
DURHAM RANCH WAGYU STRIP*- 10oz, cast iron skillet seared, finished with bourbon infused balsamic and goat cheese crumbles 105
MIYAZAKI A5 WAGYU STRIP* - 10oz, sliced and topped with
housechimichurri 170
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
DRY AGED SYEAKS
DRY AGED NY STRIP -14oz, 28-42 day dry age served with onion hay 75
DRY AGED COWBOY* - 24oz, bone marrow butter 79
PRIME RIBEYE
WET AGED* - 16oz, served with prosciutto wrapped asparagus OR blackened, parmesan encrusted with chefs butter 70
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
PRIME TOP SIRLOIN STEAK* – 12oz, served with caramelized mushrooms and onions 42
BRAISED SHORT RIBS – 10 hour braised short ribs, brown gravy, over mashed potatoes, parmesan 42
THE CHOPS
PRIME VEAL CHOP* – 16oz milk-fed veal, topped with white truffle milanese, fresh oregano 65
TOMAHAWK PORK CHOP* – 16-20oz, milanese skillet roasted 48
RACK OF LAMB* – 14-16oz, atop mint mascarpone pesto 58
Surf n Turf -
CLASSIC OSCAR* 30
LOBSTER TAIL* 45
PAULIE STYLE* 26
LAMPY SCAMPI 23
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
BUTTERS - BLEU CHEESE & PEPPER BUTTER*^ | CHOPHOUSE BUTTER*^ |
BONE MARROW BUTTER*
EXECUTIVE CHEF JOSHUA CRANE
-Prices subject to change without notice-
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