sweet blue crab blended with fresh herbs, light dijon mustard served with key lime sauce and caribbean mango salsa
spinach, roasted garlic blended with mozzarella, imported pecorino romano cheeses over a rustic sauce of tomatoes, virgin olive oil and carrot broth
seared medium rare, drizzled with citrus ponzu over cucumber-wasabi wilted watercress and daikon
sauteed shrimp, corn grits and gorgonzola splashed with a mildly bold cayenne pepper sauce
tender snails baked with garlic, spinach, bubbling brie and scented with pernod liquor
our signature bering sea king crab and corn bisque accented with jacks special herbs and spices
baked with crusted focaccia and three cheeses
gourmet greens, fresh mozzarella, balsamic roasted baby bellas, roma tomatoes, toasted sunflower nuts tossed with herb vinaigrette
crisp hearts of romaine, grape tomatoes, fried caper berries tossed in our signature caesar dressing
baby iceberg wedges, red and yellow tomato, apple wood cured bacon with green goddess or buttermilk bleu dressing
tender chicken, shaved prosciutto and asparagus tossed in a manchego vodka sauce
sauteed jumbo shrimp, fresh spinach, roma tomatoes, cremini mushrooms in a sauce of pinot grigio and parmesano reggiano tossed with pappardelle pasta
14 ounce center cut, firm and full flavored
the most tender steak
a hearty 20 ounce bone-in steak, well marbled and juicy
16 ounce slightly firm and tender with delicate flavor
classic 20 ounce steakhouse cut, robust and flavorful
grilled 6 ounce petite filet paired with broiled 1/2 pound cold water lobster tail
horseradish-maple mustard crusted roasted lamb tender and juicy domestic 4-bone rack
two half pound tails basted with garlic-herb butter and lemon
skillet seared natural breast of chicken stuffed with fresh mozzarella and gorgonzola pesto
eggplant, zucchini, onions, peppers with ricotta cheese wrapped in fine sheets of phyllo dough served with our chefs vegetables and rustic tomato-carrot sauce
seared medium rare, drizzled with citrus ponzu over cucumber-wasabi watercress and daikon radish salad
crusted with our 7 pepper seasoning blend
glazed with golden pineapple-mango chutney
essence of white truffle, lemon and thyme
sauteed in tarragon-chardonnay butter, 10 year aged balsamic drizzle
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.
