p.e.i. mussels, chorizo, garlic and tomatoes poached in chardonnay shellfish jus.
jumbo blue crab folded with tequila, lime, jalapeno and sour cream. served with herb tortilla chips
lightly seasoned panko crusted calamari, vine ripened tomato salsa, roasted garlic aioli and shredded asiago.
four jumbo black tiger prawns poached in court bouillion. chilled and served with classic cocktail sauce and sauce roumelade.
broiled mushroom caps stuffed with domestic elk sausage. finished with ithaca apricot ale demi glace
cajun seared chesapeake blue crab folded into a creamy gorgonzola cheese and cognac fondue. served with toasted baguette and new york state apple wedges.
imported escargot sauteed with pancetta, garlic, and chianti. served in mushroom caps baked with chevre.
jumbo black tiger shrimp marinated with our in house maple barbeque sauce. grilled over open flames and garnished with toasted bacon bits, scallions and shredded herb tortillas.
caramelized sweet onions simmered in a savory beef and sherry broth. baked with french bread crostini and provolone cheese.
chopped clams, hickory smoked bacon, garden vegetables and fire roasted corn simmered in a rich creamy clam broth.
made daily with the freshest ingredients available.
crispy iceberg lettuce chopped tomatoes, red onions, bacon, cucumbers and bleu cheese with buttermilk peppercorn dressing.
crisp romaine, parmigiano reggiano, seedless grapes and semolina croutons with concord grape and roasted onion vinaigrette.
sweet bibb lettuce with beefsteak tomatoes, bocconcini, capicolla and red onion served with imported olive oil, aged balsamic, sea salt and cracked peppercorns.
10 oz. extremely tender steak from tenderloin
10 oz. well marbled and very tender
14 oz. classic, well marbled from short loin
16 oz. well marbled from rib section
16 oz. bone-on from ribeye
20 oz. well marbled combination with filet and strip steak
twelve or sixteen ounces of slow roasted angus beef rib seasoned with sea salt, cracked peppercorns and rosemary. served with au jus and horseradish sauce.
prime boneless beef short rib braised with cabernet and vegetable mirepoix. served with whipped potatoes and reduced braising jus.
every evening, executive chef casey belile will feature choice, hand-cut steaks, chops or roast prepared with seasonal and local cuisine. add broiled lobster tail for $19.95
wood fired frenched pork chop garnished with bourbon caramelized sweet corn relish. all selections are served with seasonal vegetables.
charbroiled new zealand lamb rack chops. complimented with mango and cashew chutney. all selections are served with seasonal vegetables.
sauteed herb and panko crusted veal scaloppini layered with capicolla and imported provolone. finished with shiitake marsala sauce. all selections are served with seasonal vegetables.
wood fired free range organic chicken, fusilli, chorizo, baby spinach, roasted pistachios, roasted red peppers and chevre cream. all selections are served with seasonal vegetables.
mesquite grilled duckling breast complimented with a sauce of brandy soaked bing cherries and organic orange blossom honey. all selections are served with seasonal vegetables.
creamy three cheese risotto with shrimp, lobster, scallops and mussels poached in a savory red clam sauce. all selections are served with seasonal vegetables.
charbroiled swordfish bruchette with garden vegetables and lemon dill beurre blanc. served over steamed basmati. all selections are served with seasonal vegetables.
jumbo lump blue crab julienne roma tomatoes and new york state asparagus poached in a light parmigiano reggiano cream served over whole grain penne. all selections are served with seasonal vegetables.
tossed with feta, artichokes, tomatoes, scallions and toasted pignolis in a lemon scented roasted garlic jus. all selections are served with seasonal vegetables.
every evening, in addition to our butcher block, chef casey features unique fish and shellfish from around the world. this seafood is air freighted to assure freshness and will be prepared in its native style or with a finger lakes flare. all selections are served with seasonal vegetables.
with garlic and merlot
with toasted garlic butter
with lemon and toasted pignolis
with new york state cheddar
with orange tamari mustard
with candied pecans
with cognac
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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.
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