-4 pieces of U-7 black tiger shrimp -Boiled in salt and Zatarain’s Seasoning then chilled -Served in a glass supreme dish smoking with dry ice -Accompanied with cocktail sauce, atomic horseradish and lemon wrap -Garnished with chopped parsley

-5 oz. of chilled Dungeness fry leg* crabmeat -Served in a glass supreme dish smoking with dry ice -Accompanied with cocktail sauce, mustard sauce and lemon wrap -Garnished with chopped parsley

-3 U-7 Black Tiger butterflied shrimp -Sautéed in spicy garlic butter sauce (white wine, butter, garlic, salt, rosemary, Worcestershire sauce, Cholula, paprika, black pepper -and cayenne pepper) -Presented in a warm large bowl atop 3 pieces of garlic cheese bread -Garnished with chopped parsley

-3 (appetizer) or 5 (entrée) U-10 sea scallops from S. Georges Bank -Pan seared in clarified butter and set aside -Vine-ripened tomatoes, minced garlic and shallots are sautéed then deglazed with lemon juice and white wine -Sauce is finished with melted garlic herb butter and parmesan cheese -Scallops and sauce are combined -Presented in a warm large bowl atop 3 pieces of garlic cheese bread -Garnished with chopped parsley Garlic Herb Butter- Butter, lemon juice, garlic, basil, oregano, parsley

-Freshly cut Romaine hearts and Grana Padano cheese -Seasoned with salt and black pepper -Tossed with our homemade Caesar dressing and warm homemade croutons -Served in a large bowl -Finished with Grana Padano cheese Homemade croutons- French baguette, butter, lemon juice, garlic, basil, oregano, parsley, Grana Padano and Pecorino Romano cheese

-Freshly cut Romaine hearts -Seasoned with salt and black pepper -Tossed with mambo dressing and Grana Padano cheese -Served in a large bowl -Finished with Grana Padano Mambo dressing- traditional Caesar dressing with blue cheese crumbles, atomic horseradish, and wasabi

-2 cups of chopped iceberg lettuce -Served on a deep square plate -Layered with creamy Buttermilk blue cheese dressing -Topped with diced tomato, warm Applewood smoked bacon, hard-boiled egg and blue cheese crumbles -Garnished with chopped parsley

-The most lean and tender cut -All filets are choice center cuts from the short loin

-The most lean and tender cut -All filets are choice center cuts from the short loin

-12 oz. portions -“Signature cut” -All cuts are center cuts -Aged and broiled on the bone gives the steak extra flavor -Bone accounts for 3-4 ounces

-16 oz. strip loin -Prime -Firm texture and full flavor -Pepper Steak- seasoned with a mixture of our house steak rub and fresh ground black pepper

-22 oz. cut -Prime -Most marbled and most flavorful steak -Bone accounts for 4-5 oz.

-16 oz. bone-in cut -U.S. grade No. 1 -Marinated in garlic and broiled -Accompanied with brandy apple pecan sauce

1 1/4 lb live Maine lobster Removed from the shell Chopped and sautéed in butter, charred scallions & Old Bay seasoning Poured over a generous portion of garlic mashed potatoes Served in a large oval bowl Accompanied with serving spoon Garnished with chopped parsley

Idaho potatoes that are peeled, diced and steamed Mashed with heavy cream, butter, salt, white pepper and roasted Elephant garlic bulbs (a more mild type of garlic) 16oz. portion Served in a gratin dish Accompanied with a serving spoon Garnished with chopped parsley

Elbow macaroni Tossed with white cheese sauce (butter, flour, milk, garlic, white onion, white pepper and nutmeg) Mixed with Grana Padano parmesan, Pecorino, Gorgonzola , Mozzarella and Fontina cheeses Topped with Mozzarella Baked to a golden brown Served in a hot sauté pan Accompanied with serving spoon Garnished with chopped parsley

Steamed or Sautéed

Whole kernel yellow corn Cooked with flour, butter, half & half, white pepper and salt 16oz. portion Served in a gratin dish Accompanied with serving spoon Garnished with chopped parsley

Chopped spinach Cooked with flour, butter, half & half, white pepper and salt 16oz. portion Served in a gratin dish Accompanied with serving spoon Garnished with chopped parsley

Steamed or Sautéed Fresh spinach, steamed Sautéed with clarified butter, garlic, salt and black pepper 12oz. portion Served in a hot sauté pan Accompanied with serving tongs Garnished with chopped parsley

Whole button mushrooms • Sautéed with whole butter, olive oil, rosemary, garlic, salt and black pepper

Traditional yellow cake with addition of whole butter Topped with Cream cheese mixture and Baked individually in a soufflé dish and then removed for service Covered with raw sugar and caramelized with a blow torch Finished with vanilla bean ice cream Striped with raspberry sauce Garnished with orange supremes, sliced strawberries and a fresh sprig of mint

Based in Chicago 3 scoops per order (can be ordered as 1 or 2 scoops as well) 14% high butterfat content creates smooth and indulgent product Garnished with a fresh sprig of mint

From Homer’s based in Chicago Flavors : Mango, Lemon and Black Raspberry Garnished with a fresh sprig of mint

1 liter.

1 liter.