STARTERS
Shrimp Cocktail Jumbo Gulf Shrimp, Cocktail Sauce and Lemon   Crispy Calimari Crispy Fried Calamari, Sun-dried Tomato Sauce and Lemon   Sesame Crusted Yellow Fin Tuna Soy Dipping Sauce, Wasabi, Pickled Ginger	Seared Diver Sea Scallops Sautee of Wild Mushroom, Green Onion & Rosemary Infused Extra Virgin Olive Oil   Baked Littleneck Clams Herbaceous Panko Bread Crumbs & Parmesan Encrusted Littleneck Clams   v Indicates Vegetarian Selection

STEAK All Ruddy and Dean steaks are seared on well seasoned high-heat cast iron skillets and finished in high temperature ovens.
Dry Aged Prime NEW YORK STRIP STEAK Fourteen Ounce Sirloin   Dry Aged KANSAS CITY STRIP Bone-On Twenty-Four Ounce Sirloin   NEW YORK STRIP Sixteen Ounce Cut   RIB EYE STEAK Twenty Ounce Cut	Dry Aged PORTERHOUSE Thirty-Two Ounce Cut   Dry Aged PORTERHOUSE for TWO Forty-Four Ounce Cut   BEEF TENDERLOIN Ten Ounce Beef Tenderloin
CHOICE OF TWO SIDES: 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, Creamed Spinach