STEAK   All Ruddy & Dean Steaks Are Seared on Well Seasoned High Heat Cast Iron Skillets and Finished in High Temperature Ovens     NEW YORK STRIP STEAK SIXTEEN OUNCE SIRLOIN - 27   BONE ON NEW YORK STRIP TWENTY-FOUR OUNCE SIRLOIN - 35   PORTERHOUSE THIRTY-TWO OUNCE CUT - 42   PORTERHOUSE FOR TWO FORTY-TWO OUNCE CUT - 65   T-BONE STEAK TWENTY-FIVE OUNCE CUT - 30   HANGER STEAK TEN OUNCE HANGING TENDER - 20   BEEF TENDERLOIN TEN OUNCE BEEF TENDERLOIN - 30   RIB EYE STEAK TWENTY OUNCE CUT - 29   CÔTE DE BOEUF BONE ON THIRTY-FIVE OUNCE RIB EYE - 38   MEDALLION OF HANGER FOURTEEN OUNCE MEDALLIONS OF HANGER STEAK - 25   SIDES - 5 Creamed Spinach - Haricot Vert - Mashed Potatoes - Mashed Sweet Potatoes Sautéed Spinach - Idaho Potato Fries - Potato Gratin - Roasted Potatoes Sautéed Broccoli - Sautéed Mushrooms & Onions - Wild Mushroom Spätzle Vegetable Medley - Baked Dijon & Parmesan Penne   THE CULINARY STAFF AT RUDDY & DEAN RECOMMENDS YOU ORDER STEAK   Very Rare: Cold Raw Center Rare: Temped Red Center Medium Rare: Warm Red Center Medium: Warm Red/Pink Center Medium Well: Hot Pink Center Well Done: NOT RECOMMENDED   There will be a $5 plate charge for shared entrées.

 

MAIN COURSES

Penne Carbonara

Sautéed Onions, House-Made Pancetta &

Pecorino Romano Egg Sauce - 18

 

Linguini & Seafood

Prince Edward Island Mussels, Scallops, Gulf Shrimp in a

White Wine Tomato Broth - 22

 

Orecchiette Bolognese

Slow Simmered Italian Sausage & Ground Angus

Beef in a Tomato Cream Sauce - 17

 

"Bronzed" Atlantic Salmon

Crispy Atlantic Salmon, Fried Polenta,

Sautéed Spinach & Blue Agave-Meyer Lemon Hot Emulsion - 20

 

Roasted Chicken

Roasted Breast & Thigh, Sautéed Haricot Vert, Cranberry

Stuffing & Glace De Viande - 18

 

Double Pork Chop

Marked & Cured Smithfield Pork Loin, Potato Gratin, Sautéed Spinach &

Whole Grain Mustard Jus - 24

 

Braised Beef Short Ribs

Tawny Port Wine Braised & Glazed Short Ribs, Root Vegetables &

Creamy Mashed Potatoes - 25

 

Pork Tenderloin

Bacon Wrapped Pork Tenderloin Rendered Crispy Served With

Haricot Vert, Wild Mushroom Spätzle - 18

 

Spaghetti and Meatballs v

Garlic Sautéed Yellow & Green Squash "Noodles"

With Porcini Studded Risotto "Meatballs" - 16

 

Jumbo Lump Crab Cakes

Sautéed Jumbo Lump Crab Cakes, Warmed Celeriac Salad &

Sweet Lemon Emulsion - 20

 

Coq Au Vin

Red Wine Marinated & Braised Chicken Legs, Thighs,

Root Vegetables & Wild Mushroom Spätzle - 17

 

Lamb Rack

Juniper Smoked New Zealand Lamb Rack, Roasted New Potatoes,

Broccoli Rabe & Chocolate Fusion Grenache Syrup - 26

 

Twice Cooked Diver Scallops

Diver Scallops "Sous-Vide" Olive Oil Poached Than Seared,

Coffee Braised Fennel, Sautéed Polenta & Roasted Cipollini Onion Syrup - 20

 

 

PLEASE INQUIRE ABOUT THE CHEFS TASTING MENU, FRIDAY & SATURDAYS ONLY

~ RESERVATIONS STRONGLY RECOMMENDED ~

 

There will be a $5 plate charge for shared entrées

 

v Indicates Vegetarian Selections

 

All Prices Subject to Change