Served with red cherry peppers and house-made marinara.

Pan seared shrimp rubbed in mint and yellow curry served with a cool aioli dressing.

Marinated, then deep-fried with panko bread crumbs, and served with remoulade.

Choose four pairs of any oyster varieties available.

Chipotle and cinnamon rubbed pork belly. Served on a bed of charred creamed corn.

Jumbo local gulf shrimp, fried and tossed in our firecracker sauce.

Six gulf oysters broiled with spinach, garlic and pernod, toasted with parmesan bread crumbs.

Your choice of any two dozen oysters, served raw and 3/4 pound of our jumbo peel and eat shrimp.

Hudson valley foie gras served with a spiced citrus purée.

Tapas-style assortment of select meats and cheeses. Served with pickled veggies, whole-grain mustard, and garlic crostinis.

Marsala wine in-house ground beef come together served with parmesan cheese on top.

A French classic. Served with crostinis.

Traditionally fried served with choice of cheese and bacon, lobster and cheese or smoked blue cheese and bacon.

Hand-picked delicious ripe red tomatoes, fresh sweet basil, garlic, red onion, sea salt, and extra virgin olive oil.

Crab meat and fish in a crunchy croquette.

Local gulf shrimp fried with toasted coconut served with sweet and spicy marmalade and coconut sauce.

Char grilled and served on a bed of charred cream corn.

Garbanzo beans, saffron, chicken broth, chorizo, and potatoes.

Chopped heirloom tomatoes, fresh avocado, lime juice, red onions, cilantro, black truffle balsamic glaze, olive oil, and a touch of sea salt.

Iceberg lettuce tossed with green olives, chopped tomato, ham, Swiss cheese, Romano cheese, and our house dressing.

Caramelized onions in a rich beef broth topped with gruyere and smoked provolone cheese.

Baby spinach, feta cheese, candied pecans, tomatoes, house smoked bacon, red onions, charred artichoke hearts, orange slices, and served with our tangy sesame dressing.

Iceberg wedge served with crispy house smoked duroc bacon, cucumbers, tomatoes, Spanish olives, topped with gorgonzola cheese, and house made blue cheese dressing.

Local clams sautéed with bacon, potatoes, herbs and spices in a rich cream sauce. Topped with our duroc bacon and scallions.

With grilled Romaine hearts and our house made Caesar dressing.

Spinach, candied pecans, blue cheese vinaigrette, carrots, heirloom tomatoes, and red onions.

10 oz fresh-ground steak topped with tomato relish, garlic tomato aioli, and Pennsylvania-smoked bleu cheese. Served on a toasted bun with pickles and French fries.

Shaved prime rib with red onions marinated in champagne vinegar. Topped with horseradish cream and served with French fries.

Farfalle tossed in a wild mushroom pesto with Pennsylvania-smoked bleu cheese.

Local gulf shrimp sautéed in a creamy red pepper pesto.

Fresh ground masami grade 12 steak and Hudson valley foie gras. Topped with champagne onions, smoked tomato relish, black truffle balsamic, and Pennsylvania smoked bleu cheese. Served with pickles and French fries.

Fresh ground pork and beef slow cooked in our creamy bolognese sauce on a bed of angel hair pasta topped with fresh basil.

Chicken breast sautéed in a caper butter and white wine lemon sauce and served over angel hair.

Like grandma taguchi made.

10 oz. Hand-cut in house and grilled to perfection.

18 oz. Perfectly marbled and this is the most flavorful of cuts.

18 oz. A chophouse staple.

12 oz top sirloin steak grilled to perfection and finished with demi glace.

10 oz. There is only four on the entire steer.

45 oz. Our largest steak served with two large side items.

Grilled at 1100 degrees and served atop a fig balsamic reduction.

Thick cut of duroc pork.

10 oz filet topped with lump crab meat and bearnaise sauce on top of a bed of grilled asparagus.

12 oz minimum.

10 oz. Fresh-ground ribeye, filet, and New York strip, with mushrooms, onions, and demi glace.

18 oz. A chophouse staple with an unforgettable flavor.

45 oz. For two persons. Mammoth-sized cut of filet and New York Strip, and served with two large sides.

15 oz. The most tender cut and flamed to perfection.

Pan seared and served with lemon cream sauce.

Four large scallops pan-seared and served atop basil pesto.

Fresh Gulf red fish served with a lemon-butter crab meat sauce.

Half pound Florida crab cake sauteed in clarified butter. Served with our tropical aioli.

One pound. Local Gulf shrimp served with clarified butter and cocktail sauce.

Seasoned with a Romano cheese and rosemary blend.

Sauteed with lemon, sea salt, and olive oil.

Sauteed with garlic, sea salt, and olive oil.

Farfalle tossed in a rich wild mushroom pesto and topped in smoked bleu cheese.

Sauteed with garlic, sea salt, and olive oil.

Creamy blend of parmesan, Cheddar, colby, Romano, and mozzarella.

Whole kernel corn sauteed with heavy cream and butter.

Farfalle tossed in a light basil-based pesto.

Red-skinned potatoes topped with applewood smoked bacon, Cheddar cheese, and chives.

Topped with applewood smoked bacon, Cheddar, and chives. Served with butter and sour cream.

Farfalle tossed in a creamy sweet red pepper pesto.