Dinner Menu
Raw Bar
TUNA TARTARE 20
diced ahi tuna, capers, shallots, chives, chili oil, wonton chips
SHRIMP co*ckTAIL* 3PC / 19 | 5PC / 30
U-10 shrimp, remoulade, sinus clearing co*cktail sauce, over arugula
EAST COAST OYSTERS* 6 PC | 19 · 12 PC | 40
mignonette, sinus clearing co*cktail sauce
LITTLENECK CLAMS* 6 PC | 12 · BAKERS DOZ | 21
mignonette, sinus clearing co*cktail sauce
SEAFOOD TOWER* 90 (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* 17
thick slab bacon, maple syrup, brown sugar
LISA'SMEATBALLS 15
beef, veal, pork, italian seasonings, fresh basil, fresh mozzarella
FIGS AND PROSCIUTTO* 19
figs wrapped in prosciutto, topped with crumbled bleu cheese, baked,
drizzled with honey
HONEY HORSERADISH SHRIMP* 22
stuffed with horseradish, wrapped in smoked bacon, broiled, finished with honey glaze
TOASTED RAVIOLI^ 14
mini ravioli stuffed with spinach and ricotta, with basil pesto and roasted
red pepper cream
CRISPY FRIED CALAMARI 22
dredged in spiced flour with spicy marinara, roasted garlic aioli, co*cktail sauce
GARLIC STEAMED CLAMS* 20
a dozen steamers with fresh garlic, parsley, white wine, and lemon
STEAMED CLAMS* 16
a dozen steamers, chefs butter
OYSTERS ROCKEFELLER* 18
east coast oysters topped with spinach and hollandaise
GREEK STUFFED MUSHROOMS*^ 14
feta cheese and spinach, finished in a lemon, butter, garlic, oregano sauce
CHARRED OCTOPUS* 22
thai chili sriracha, grape tomatoes, shaved asparagus, shaved parmesan
COQUILLES ST. JACQUES 20
scallops and mushrooms baked in a sherry cream sauce topped with
swiss and cheddar cheese
SEARED SCALLOPS* 22
U-8 sea scallops, roasted apples, amaretto butter
PEPPER SEARED AHI TUNA* 20
pepper encrusted, pan seared rare, drizzled with a thai chili soy reduction
PANKO FRIED OYSTERS 18
arugula salad, apples, craisins, and moody blue cheese
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 14 WITH DINNER ENTRÉE 8
romaine hearts, toasted croutons, asiago, creamy
anchovy-garlic dressing
THE WEDGE* 14 WITH DINNER ENTRÉE 8
iceberg, bacon, grape tomatoes, diced red onions, maytag bleu
cheese, basil oil, and creamy bleu cheese
COBB SALAD* 18 WITH DINNER ENTRÉE 10
chopped lettuces, chilled chicken, bacon, hard boiled eggs, avocado, scallions, grape tomatoes, shredded cheese, red onions, oil and vinegar dressing
SPINACH SALAD 12 WITH DINNER ENTRÉE 7
fresh baby spinach, hard cooked egg, parmesan cheese, warm bacon dressing
ROASTED BEET SALAD*^ 15 WITH DINNER ENTRÉE 9
red and golden beets, goat cheese, arugula, oranges, walnuts, raspberry vinaigrette
Soups
SOUP DU JOUR 6 WITH DINNER COMPLIMENTARY
made fresh daily
BAKED FRENCH ONION 13 WITH DINNER ENTRÉE 9
spiked with applejack brandy, parmesan soup cookie, aged provolone cheese
SEAFOOD BISQUE 8 WITH DINNER ENTRÉE 6
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
Twice Baked Potato^ 5
Wild Mushroom Risotto*^ 12
Sautéed Mushrooms*^ 12
Truffle Parm French Fries^ 13
Sautéed Spinach and Garlic*^ 10
Roasted Brussels Sprouts with Smoked Bacon* 12
Roasted Asparagus with Parmesan*^ 14
House Onion Rings^ 12
Lobster Mac n Cheese 22
Bleu Cheese Skillet Fries *^ 14
Gorgonzola Au Gratin Potatoes^ 12
Roasted Beets- goat cheese, orange*^ 12
Pea and Pancetta Risotto* 12
* :GLUTEN FREE | ^ :VEGETARIAN | GLUTEN FREE PASTA AVAILABLE
*Prices subject to change without notice
Please let us know of any allergy or
dietary restriction upon ordering
Italian
PENNE ALLA VODKA - penne, crispy prosciutto, heavy cream, tomatoes, peas, vodka 29 ADD CHICKEN 9 | SHRIMP 15
BAKED LASAGNA - layered pasta sheets, whipped ricotta, parmesan, homemade meatballs and sausage, layered over Ma’s sauce, mozzarella 25
BUCATINI CARBONARA - house made bucatini pasta, pancetta, egg yolks, shallot, heavy cream, grated parmigiano-reggiano 26
ADD CHICKEN 9 | SHRIMP 15
SPAGHETTI AND MEATBALLS - homemade spaghetti with Lisa’s homemade meatballs, Ma’s sauce 25
PAPPARDELLE - 10 hour short rib ragu, basil, chianti, plum tomatoes, parmesan, and burrata 32
LINGUINI WITH CLAMS AND SHRIMP - jumbo shrimp, littleneck clams, garlic, tomatoes, white wine, lemon, red pepper flakes, butter, and parmesan 39
EGGPLANT PARMESAN^ - breaded eggplant slices layered with rich
tomato sauce and cheese 20
Entrees
GREEK CHICKEN* - fresh chicken breast stuffed with spinach and feta in a sauce of lemon, butter, garlic, and oregano over risotto 39
CHICKEN PICCATA - lemon, butter, and capers 35
CHICKEN CORDON BLEU - 10oz chicken breast stuffed with ham and swiss cheese, breaded and fried, topped with homemade hollandaise 39
VEAL OSCAR - pan seared, with jumbo lump crab, grilled asparagus,
house made hollandaise 49
VEAL PARMESAN - fried veal cutlets topped with tomato sauce, parmesan and provolone, side of penne 39
VEAL SALTIMBOCCA* – 16oz prime frenched veal chop seasoned with fresh rosemary and parmgiano-reggiano, sautéed, stuffed with swedish fontina and prosciutto, roasted and finished in a velvety marsala wine sauce with silver dollar mushrooms 60
STUFFED PEPPERS*^ - twin colored peppers stuffed with creamy
parmesan risotto, topped with grape tomatoes, asparagus, scallions over homemade hollandaise 28
Fish & Seafood
LAMPY SCAMPI - jumbo shrimp, battered and fried, finished in a velvety marsala sauce with fingerling potatoes and mushrooms 39
SEARED SALMON* - bourbon, brown sugar glaze, flambéed berries, fresh orange 39
SESAME TUNA* - wasabi and ginger relish, avocado, soy reduction, peach salsa 39
CHILEAN SEA BASS* - citrus compound butter, charred rosemary 50
COQUILLES ST. JACQUES - fresh scallops and mushrooms baked in a
sherry cream sauce topped with swiss and cheddar cheese 45
LOBSTER AND CRAB RISOTTO* - fresh maine lobster, maryland crab, creamy dijon, old bay risotto 50
SEARED SCALLOPS* - U-8 sea scallops, roasted tomatoes, asparagus, lemon basil beurre blanc, over smoked gouda risotto 50
TWIN COLD WATER LOBSTER TAILS* - cold water tails served with chefs butter75
Prime Steaks and Chops
BARREL CUT FILET MIGNON* - served with steak oil 8OZ 52 | 14OZ 75
ORIGINAL GREEK TENDERLOIN* - broiled in lemon, butter, garlic salt, and oregano 8OZ 50 | 12OZ 55
STUFFED GREEK TENDERLOIN* - petite greek topped with feta cheese and spinach, finished in a lemon, butter, garlic, oregano sauce 60
STEAK CASINO* - filet mignon stuffed with prosciutto and fontina cheese topped with marsala sauce 65
PRIME NEW YORK STRIP
16OZ WET AGED*- sundried tomatoes 65
14OZ DRY AGED- 28-42 day dry age served with onion hay 70
NY STRIP TASTING TRIO* - served with a trio of our house made butter and fresh herbs - 3OZ EACH: PRIME DRY AGED | SNAKE RIVER FARMS WAGYU | IMPORTED WAGYU JAPANESE MIYAZAKI 90
PRIME RIBEYE
16OZ WET AGED* - served with prosciutto wrapped asparagus OR blackened, parmesan encrusted with chefs butter 65
24OZ DRY AGED COWBOY* - bone marrow butter 79
ROAST PRIME RIBS* - rubbed with fresh garlic and cracked pepper, slow roasted and served with au jus and horseradish cream sauce
14OZ HOUSE CUT 45 | 28OZ RIB CUT 65
PRIME PORTERHOUSE* – 26-28oz, choice of bearnaise or bordelaise 79
PRIME TOP SIRLOIN STEAK* – 12oz, served with caramelized mushrooms and onions 39
BRAISED SHORT RIBS – 10 hour braised short ribs, brown gravy, over mashed potatoes, parmesan 37
MIYAZAKI A5 WAGYU STRIP* - 10-12oz, sliced and topped with house chimichurri 170
THE CHOPS
PRIME VEAL CHOP* – 16oz milk-fed veal, topped with white truffle milanese, fresh oregano 60
TOMAHAWK PORK CHOP* – 16-20oz, milanese skillet roasted 45
RACK OF LAMB* – 14-16OZ, atop mint mascarpone pesto 45
BONE-IN RIBEYE* - 30oz, fresh herbs and chefs butter 79
CHOP FOR TWO* - 50oz Tomahawk- sliced, basted with chefs butter; accompanied with au poivre, mushrooms, onions, and roasted
fried garlic 150
Surf n Turf -
CLASSIC OSCAR* 28
LOBSTER TAIL* 40
PAULIE STYLE* 25
LAMPY SCAMPI 20
MAKE IT SAUCY .. TOP IT OFF .. BUTTER IT UP 5 -
TOPPERS - AU POIVRE | MILANESE*^ | GREEK*^ | CAJUN BLACKENED* SAUCES - BÉARNAISE* | BORDELAISE | HOLLANDAISE* |
GUINNESS CHEDDAR FONDUE^
BUTTERS - BLEU CHEESE & PEPPER BUTTER*^ | CHOPHOUSE BUTTER*^ |
BONE MARROW BUTTER*