Chef’s assortment of cured meats and exotic cheeses with assorted accompaniments perfect for sharing.
Fresh mozzarella wrapped in prosciutto di parma, lightly sautéed topped with balsamic glaze.
Marinated hand cut lamb chops over arugula.
Buttermilk breaded calamari seasoned with Montreal spice blend, tossed with crispy red onion & garlic, finished with fresh shaved fennel and roasted garlic aioli.
Thinly sliced chilled filet mignon with light seasoning and crostini toast points.
Thin sliced filet Pittsburgh prepared on crostini finished with gorgonzola cream sauce and balsamic drizzle.
Grilled thick sliced pork bacon, caramelized Brussels, with house BBQ.
Poached shrimp accompanied with cocktail sauce.
Sashimi tuna formed over wasabi avocado guacamole, finished with tobikko.
Merlot infused caramelized onions under melted gruyere.
Port wine lobster and saffron bisque, garnished with poached Maine lobster.
Baby iceberg wedge, balsamic drizzle, tomatoes, cherry smoked bacon strips with house gorgonzola dressing.
Lightly grilled romaine hearts, black truffle Caesar dressing, finished with white anchovies and shaved parmesan.
Dressed with pomegranate vinaigrette, grape tomatoes, red onion and feta cheese.
USDA Black Angus hand cut timeless entrée, prepared to your liking.
14oz USDA Black Angus highly flavorful, firm textured sirloin.
16 oz USDA Prime “King of Steaks” full flavor with heavy marbling.
18 oz bone-in NY strip, dry-aged for full flavor.
20 oz exceedingly juicy with robust flavor.
20 oz USDA Prime, heavy marble, full flavor.
32-34 oz KOBE bone-in ribeye, very heavy marbling. Marble grade 5-6.
Served with starter and 2 salads. Marble grade 5-6.
2 lobster tails, parmesan risotto, vegetable du jour, topped with crab Oscar.
Ravioli stuffed with lobster, served with a 1/2 cold water lobster tail and scallop finished with a brown sage butter.
Seared yellowfin tuna topped with sweet ponzu, shaved lemon and chili threads.
Miso glazed Chilean sea bass, sesame lobster risotto, sautéed shiitake mushrooms.
Jumbo lump crab meat, tossed with our house béarnaise and finished with tarragon oil.
Pan seared scallops, parmesan risotto, butternut squash purée, Merlot beurre rouge.
Pan seared salmon, saffron orzo, vegetable du jour, roasted tomato compote.
Marinated rack of lamb, parmesan risotto, vegetable du jour, pomegranate gremolata, pomegranate reduction.
Grilled 12oz bone-in veal chop, topped with crispy garlic extra virgin olive oil and fried Tuscan herbs, served with potato and vegetable du jour.
Locally raised duck breasts served with Luxardo cherry liqueur and bourbon reduction over Parmesan risotto and vegetable du jour.
Pan-seared airline chicken breast, parmesan risotto, vegetable du jour, creamy apple brandy sauce.
Hours of Service:
Friday: 03:30PM - 07:15PM
Monday: 03:30PM - 07:15PM
Sunday: Closed
Tuesday: 03:30PM - 07:15PM
Saturday: 03:30PM - 07:15PM
Thursday: 03:30PM - 07:15PM
Wednesday: 03:30PM - 07:15PM
(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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