Join us for one of the most memorable dining experiences you’ve had in years! Below is our dinner menu.Please be sure to check back regularly as our chef’s are always creating new and exciting dishes and the menu will change to reflect that!
::Download a PDF version of the Menu Here::
Hors d’Oeuvres
| BLT Deviled EggsBacon pieces, chopped tomato, arugula | 6 |
| Oysters RockefellerFresh oysters topped with spinach and hollandaise sauce | 14 |
| Greek Stuffed MushroomsFeta cheese and spinach | 9 |
| Maryland Crab CakeCrumb topping, candied lemon aioli | 14 |
| Clams on the Half ShellLittlenecks, horseradish chili sauce | 8 |
| Oysters on the Half ShellHorseradish chili sauce and mignonette | 14 |
| Scallop Wrapped BaconCranberry chutney and grilled scallions | 14 |
| Maine Lobster CocktailChunked fresh Maine lobster, chef's butter, cocktail sauce and remoulade | 16 |
| Shrimp PlatterShrimp cocktail, BBQ shrimp, honey horseradish shrimp | 2 of each 18 3 of each 26 |
| Barbeque ShrimpSmoked bacon, house BBQ sauce, crispy dipping bread | 13 |
| Crispy Fried CalamariSpiced flour, hot cherry peppers, Fra Diavolo sauce | 13 |
| Honey Horseradish ShrimpStuffed with local horseradish, wrapped in smoked bacon, char-grilled, finished with lavender honey glaze | 14 |
| Panko Fried OystersArugula salad, apples, craisins and moody blue cheese | 12 |
| Baked BrieAlmond crusted, ginger snaps, Granny Smith apple | 11 |
| Spring RollsLemongrass & ginger spiked vegetable, sweet chili plum dipping sauce | 8 |
| Blackened Beef TipsCajun spiced, house tiger sauce | 11 |
| Jumbo Shrimp CocktailHorseradish chili sauce and remoulade | 14 |
| Seafood TowerLobster, shrimp, oysters, clams, crab meat | 39 - serves 1-2 65 - serves 3-4 |
Salads
| Mixed Green Saladmesculin, romaine,iceberg, grape tomatoes, candied walnuts and choice of homemade dressing | entrée 8 With Dinner :: comp. |
| CapreSelocally grown beefsteak tomatoes, roasted red peppers, fresh buffalo mozzarella. olive oil and balsamic vinegar or peter luger’s Steak sauce | entrée 14 With Dinner :: 5 |
| SpinaCh Market Saladspinach, mesculin, mandarin oranges, apples, cranberries, goat cheese, glazed walnuts and choice of homemade dressing | entrée 12 With Dinner :: 5 |
| Cobb Saladchopped lettuces, avocado, chilled chicken breast, hard boiled egg, chives, shredded cheese and bacon with oil & vinegar | entrée 14 With Dinner :: 5 |
| WATERMELON SALADWATERMELON, PROSCIUTTO, FRESH MOZZARELLA | entrée 10 With Dinner :: 5 |
| WEDGE SALADSMALL HEAD OF ICEBERG, BACON, GRAPE TOMATOES, CHOPPED RED ONIONS, BLUE CHEESE CRUMBLES | entrée 10 With Dinner :: 5 |
| CaeSar SALADromaine, toasted croutons, ASIAGO CHEESE AND creamy anchovy dressing | entrée 9 With Dinner :: 5 |
| BABY SWEET PEPPER SALADASSORTED GRILLED SWEET PEPPERS, TOMATOES, GOAT CHEESE, OLIVES, CELERY AND BALSAMIC VINAIGRETTE | entrée 10 With Dinner :: 5 |
Entrees
| DINNER SPECIALTIES | |
| Greek ChiCken cHICKEN breast stuffed with feta cheese and spinach, sauce of lemon, butter,GARLIC AND OREGANO OVER RISOTTO | 23 |
| veal francaisVeal medallions dredged in seasoned bread crumbs, sautéed in BUTTER AND LEMON | 24 |
| veal piCCataVeal medallions, artichoke hearts, grape tomatoes, and caper berries in lemon, white wine sauce with fresh thyme and chervil | 27 |
| chicken piccataPLUMP CHICKEN BREASTs sautéed in lemon, butter and capers | 19 |
| chicken cordon bleuCHICKEN breast stuffed with ham and SWISS cheese and topped with hollandaise sauce | 22 |
| pork tenderloinROASTED WITH Apples and brown sugar | 19 |
| stuffed peppersTri colored peppers stuffed with grilled vegetables and sundried tomato risotto | 16 |
| FISH & SHELLFISH | |
| Ahi tunaPICKLED GINGER GLAZE, SOY, HONEY REDUCTION, WASABI CROQUETTES | 29 |
| SeabaSSPreparation du Jour | 36 |
| ATLANTIC HALIBUTCHARDONNAY MARINATED CHERRY TOMATO SALAD, AGED WHITE BALSAMIC REDUCTION, ASPARAGUS TIPS | 32 |
| Maryland Crab CakesJumbo lump crab meat, pan roasted,,frisée salad and candied lemon aioli | 28 |
| crab stuffed shrimpJumbo shrimp stuffed with crab cake mixture, topped with hollandaise | 23 |
| diver sallopsJALAPENO BUTTER, CRISPY PROSCIUTTO, LIME CREMA | 29 |
| pan roasted SalMonSMOKED PAPRIKA, HONEY-GLAZED WITH GRILLED PEACHES | 27 |
| GRILLED SWORDFISHMEYER LEMON & COMPOUND BUTTER WITH FRESH THYME AND CRANBERRY | 29 |
| shrimp scampiSweet roasted garlic, mushrooms, white wine, asparagus tips, and tomatoes, over risotto | 28 |
| lobster & crab risottoPecorino, black truffle salt, asparagus | 29 |
| Lobster tail10 oz. cold water tail with chef's butter | 58 |
| crab stuffed lobster tail10 oz. cold water tail with jumbo lump crab stuffing | 66 |
| STEAMED MAINE LOBSTERCHEF'S BUTTER | 29 |
Steaks/Chops
Signature Sauces and Crusts Au Poivre, Milanese, Greek, Béarnaise, Blackened, Roquefort, Chimichurri - 2
Double Cut Slab Bacon - 3
| PriMe aGed new york Stripcompound HERB butter, GUINNESS BRAISED VIDALIA ONIONS Petite cut New York Strip—35 | 42 |
| Barrel Cut Filet MiGnonCHOICE BLACK ANGUS, WITH HOUSE MADE CHEDDAR-BACON HASHBROWNS Petite Cut Filet Mignon—32 | 38 |
| Filet MiGnon oSCarjumbo lump crab, ASPARAGUS AND béarnaise | 37 |
| prime AGED top Sirloinchar-grilled, smothered with mushrooms and onions | 27 |
| PRIME AGED COWBOY STEAKFROM CREEKSTONE FARMS, WITH CARAMELIZED ONIONS | 42 |
| importeted wagyu ribeye STEAKGREG NORMAN FARM, AUSTRALIA, SERVED WITH HOMEMADE HASHBROWNS | 65 |
| CHOICE AGED "BONEIN"15 OZ. FILET MIGNON, WITH ASPARAGUS BUNDLES AND A PITCHER OF BERNAISE | 42 |
| THE "ORIGINAL" Greek tenderloinbroiled in lemon, butter, garlic and oregano Petite cut Greek Tenderloin—32 | 38 |
| StuFFed Greek tenderloinGreek tenderloin stuffed with feta cheese and spinach MIXTURE | 38 |
| AGED BLACK AnGuS porterhouSe STEAK22 oz STEAK FROM ESPOSITO'S IN PHILADELPHIA.— arugula salad, shaved parmesan | 3* |
| DelMoniCo SteakBLACK ANGUS PRIME RIB STEAK WITH Sea salt, smoked double-cut bacon, AND ARUGULA SALAD | 29 |
| SLOW ROASTED PRIME ribS oF beeFslow roasted WITH natural au jus, horseradish cream SAUCE AND YORKSHIRE PUDDING House cut Prime Ribs of Beef—32 | 38 |
| make it SurF ‘n turFAdd a 10 oz. cold water lobster tail to any steak | add 45 |
| ADD DOUBLE CUT SLAB BACON TO ANY STEAK | 5 |
| SIGNATURE SAUCES & CRUSTSAU POIVRE, MILANESE, GREEK, BERNAISE, CAJUN BLACKENED, ROQUEFORT, MOODY BLUE | 3 |
Our Beef…
is USDA Prime and Black Angus with a minimum of 26 days of age. Tenderloins are choice. There is no better in Upstate New York.
Our Seafood…
arrives four times per week, always fresh, never frozen. We use several seafood houses in Boston, Nantucket, Baltimore, Albany, and Philadelphia. Our lobster tails are Australian cold water (10 oz.), and giant Brazilian (20 oz.) frozen at sea to preserve freshness and flavor. Our shrimp are U-12 count, larger than most, and the finest quality available.
Our Salad Dressings…
are made daily in our kitchen from the finest, freshest ingredients, including Hellman’s mayonnaise and fresh herbs and spices.
Our “With-Its”…
are made fresh daily and include: baked jumbo idaho potatoes, baked and stuffed potato, gorgonzola au gratin potatoes, baked sweet potatoes with brown sugar butter, vegetable du jour and wild rice.
Our Desserts…
are made at 7:00am daily in our kitchen, from fresh creams, cheeses, and spices. The ice cream is Pat Mitchell’s, home-made.
Our Drinks…
are all “Call” and “Premium” quality. Our pouring liquors are SKYY Vodka, Gordon’s Gin, Bacardi Rum, Black & White Scotch, Jim Beam Bourbon, and Black Velvet Whiskey. Our pour is generous, but not excessive.
Our Service…
is probably the best you will experience. Our service staff is continually trained, and are all hired not because they have great experience, but because they are great people.