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with ¼ lb. steamed lobster morsels: add 12

cayenne pink brandy mayo, cocktail sauce, fresh grated horseradish

red & yellow sweet peppers, edamame

pickled red onion, Santorini capers, Greek olives, e.v.o.o. red wine vinaigrette

hass avocado, radish petals, white soy citronette

hearts of palm, chopped egg, tomato, chickpeas, red & yellow sweet peppers, triple cream blue cheese wedge, lemon-basil ranch

parmigiano reggiano, Sicilian white anchovy, toasted croutons

tomato, applewood smoked bacon, chopped egg, chives, blue cheese dressing

our steak dipping sauce

sliced broiled tenderloin, colossal onion ring, loaded iceberg wedge, blue cheese dressing

Select: Sauté Faroe Islands Salmon, Grilled Blackened Grouper, or Seared Ahi Tuna  ·  lemon olive oil emulsion

Custom Blend: Chuck, Brisket & Short Rib  ·  bacon, bibb lettuce, tomato, pickled red onion, Dukes, BBC brioche bun

lightly crisped ½ lb., with thin cut fries, drawn butter, thyme honey-mustard aioli

lemon-basil dressing

drawn butter, lemon, thin cut fries

sherry soy broth, scallion, ginger, wok spinach, bowl of jasmine rice  ·  Sea Bass only: 46

petite mesclun salad vinaigrette, thin cut fries

beurre blanc, thin cut fries, petite mesclun salad vinaigrette

with steamed lobster morsels  ·  ¼ lb. add 12

sweet red & yellow peppers, edamame

citrus yuzu, pickled cucumber, scallions

cayenne pink brandy mayo, traditional cocktail sauce

micro watercress, toast points

parsley garlic butter, pernod, puff pastry tops (6)

lemon grain mustard emulsion  ·  ¼ lb.

hass avocado, radish petals, white soy citronette

cayenne pink brandy mayo, traditional cocktail sauce, fresh horseradish

pickled red onion, e.v. olive oil, capers, Greek olives

or cut in morsels to share  ·  lightly fried, lemon, drawn butter, Greek honey-mustard aioli  ·  ½ lb. (4 morsels)

parmigiano reggiano, toasted croutons, Sicilian white anchovies

hearts of palm, chickpeas, chopped egg, triple cream blue cheese wedge, lemon-basil ranch

tomato, bacon, chives, blue cheese dressing

candied shiitakes, smoked applewood bacon, toasted pinenuts

8 oz. / 12 oz.

14 oz.

14 oz.

22 oz.  /  For Two · 32 oz.

32 oz.

16 oz.

40 oz.

4 oz., 6 oz., or 8 oz.

2 to 5 lbs.  ·  broiled & stuffed with savory Maryland style jumbo lump crab: add 20

sautéed e.v. olive oil, lemon, capers

sautéed baby leaf spinach, pink grapefruit emulsion

sushi rice cake, Thai lobster coconut sauce

port wine glaze, port plumped cranberries, scallion yukon gold potato mash

lemon grain mustard emulsion  ·  (2)

wok spinach, sesame soy broth, ginger, bowl of jasmine rice

(2) · 26 oz.  ·  mint jelly on request

honey mustard sauce, drawn butter, lemon · 1 lb.

Signature Creation · James Beard Award Winner

vanilla bean ice cream, crème anglaise

caramel coffee ice cream

apricot glaze