21 dishes
Ask whether the fryer is shared with meat, and if there is egg in the batter.
Ask whether the batter is made with egg and milk.
Ask for oil and vinegar, the house dressing is where the dairy or anchovy hides.
Ask whether the batter is made with egg and milk.
Ask whether it is cooked in butter or a meat stock rather than oil.
Ask what comes with it, and what each part is made with.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
(When available)
Ask what it is made with. The menu does not list the ingredients.
Ask whether the pasta is egg-free, and to hold the parmesan.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask whether the vegetables are finished with butter.
Ask whether the vegetables are finished with butter.
Ask whether it can be made without butter, cook in oil only.
Ask whether the pasta is egg-free, and to hold the parmesan.
Ask whether the vegetables are finished with butter.
Ask what it is made with. The menu does not list the ingredients.
Ask whether they are cooked in butter and whether the griddle is shared with bacon.
78 dishes
One lump meat crab cake served on greens
Our 8 oz. filet seasoned and wrapped with bacon strip
10 Oz. “center cut of the tenderloin”
8 Oz. house favorite
6 Oz. filet, for the lighter appetite
Ground fresh daily topped with your choice: sautéed mushrooms, sautéed onions or gorgonzola
6 Oz. of cubed filet mignon with onion, peppers, zucchini and mushroom
12–14 Oz. seasoned New Zealand lamb
14 Oz. house specialty
10 Oz. cut of our New York Strip
24–26 Oz. butterfly, 2 salads and 2 sides
24–25 Oz. king of cuts
18 Oz. aged bone-in ribeye
8 Oz. flavorful cut, a traditional choice
With a seafood stuffing
Lobster tails and 6oz filet mignon
Horseradish dill sauce
Sliced filet mignon and shrimp sautéed with fresh tomatoes and mushrooms in a marsala sauce served over linguine
A salad and side
A side of linguine
Red or white sauce, shrimp, mushrooms, scallops, and fish fillet over linguine
Coconut shrimp, fried mozzarella, stuffed mushrooms, fried zucchini slices
10 Oz. “center cut of the tenderloin”
One 14 oz. center cut pork chop
12–14 Oz. seasoned New Zealand lamb
10 Oz. cut of our New York Strip
24–26 Oz. butterfly, 2 salads and 2 sides
24–25 Oz. king of cuts