Hawaiian “poke style” ahi tartare with ginger, scallions, sesame, and soy, with housemade potato chips.

Pan fried crab cakes with lightly dressed arugula, capers, and lemon tarragon aioli.

Manila clams steamed with white wine, buer, lemon, garlic, fresh herbs, and grilled bread.

Crispy fried squid tossed with sea salt and fresh parsley, house tartar sauce and lemon.

Tender bites of prime rib in jus and topped with creamy horseradish and chives.

Eight crispy spicy wings and drumees, with house dressing and celery.

New England style with clams, bacon, diced potatoes, cream, and fresh herbs, served with grilled bread.

French onion soup topped with grilled bread and roasted Gruyere and Parmesan crust.

Mixed greens, onion, roasted beets, sunflower seeds, and croutons, with bleu cheese horseradish dressing.

Romaine, vinaigree, gorgonzola, walnuts, cranberries, crispy shallots.

Romaine, croutons, and house Caesar dressing.

Mixed greens, bay shrimp, hardboiled egg, tomatoes, fried onions, housemade Louie dressing.

Grilled chicken breast, bacon, hardboiled egg, cucumber, tomato, and bleu cheese, with house ranch dressing.

Fresh carved prime rib, greens with bleu cheese-horseradish dressing, veal jus and balsamic drizzle, crispy onions.

Sesame-crusted ahi tuna seared rare, wasabi aioli, leuce, onion, and pickled ginger on a toasted bun.

Buermilk-brined chicken breast, fried crispy and served with chimichurri mayo, leuce, tomato, pickle and onion.

Thinly sliced prime rib and “horsey” sauce on a toasted roll, served au jus.

Fresh ground eight ounce pay, veal demi glacé, aged white cheddar, crispy fried onions, and fresh herb aioli.

Fresh-ground four-ounce pay, American cheese, shredded leuce, onion, pickle, and sauce

Ten ounce cut of slow roasted with garlic and herbs, served au jus. All butcher block entrees served with seasonal vegetable and choice of roasted garlic mashed potatoes or Housecut french fries.

Ten ounce cut, chargrilled and brushed with seasoned Waygu beef tallow and fresh herbs. All butcher block entrees served with seasonal vegetable and choice of roasted garlic mashed potatoes or Housecut french fries.

Slow-cooked babyback ribs with Housemade BBQ sauce, coleslaw and freshcut fries.

Crispy fried boneless breast and thigh, roasted garlic mashed potatoes, gravy, and braised greens.

Prime rib on fresh egg noodles with rich veal demi glacé, onions, mushrooms, sour cream and scallions.

Pacific cod dipped in IPA baer and fried crispy, coleslaw, house tartar, “chips,” and lemon.

Romaine, vinaigree,gorgonzola, walnuts, cranberries, crispy shallots with grilled chicken.

Romaine, croutons, and house Caesar dressing with grilled chicken.

Mixed greens, bay shrimp, hardboiled egg, tomatoes, fried onions, housemade Louie dressin.

Half dozen of today’s fresh oysters on the half shell with shallot mignonee and lemon.

Half dozen of today’s fresh oysters roasted with bacon, fresh spinach, onion, and Parmesan.

Hawaiian “poke-style” ahi tartare with ginger, scallions, sesame, and soy, with freshcut potato chips.

Pan fried crab cakes with lightly dressed arugula, capers, lemon, and tarragon aioli.

Steamed gulf prawns with bay shrimp ceviche, house cocktail and tartar sauces, and lemon.

Manila clams with white wine, buer, lemon, garlic, fresh herbs, and grilled bread.

Crispy fried squid tossed with sea salt and fresh parsley, house tartar sauce and lemon.

The Prime Rib’s original 1955 recipe served with grilled bread.

Old school party favorite miniature rye toasted with buer and Parmesan cheese.

Tender bites of all natural Cerfied Angus prime rib served in jus, topped with creamy horseradish and chives.

Fresh macaroni, creamy three cheese sauce, browned buer breadcrumbs, and chives.

Louisiana-style hot wings and drumees with house dressing and celery.

New England style with clams, bacon, diced potatoes, cream, and fresh herbs, served with grilled bread.

French onion soup topped with grilled bread and roasted Gruyere and Parmesan crust.

Mixed greens, onion, roasted beets, sunflower seeds, and croutons, with bleu cheese horseradish dressing.

Romaine, gorgonzola, walnuts, cranberries, fried shallots, champagne vinaigrette.

Romaine, croutons, and Caesar dressing.

Mixed greens, bay shrimp, hardboiled egg, tomatoes, fried onions, Louie dressing.

Grilled chicken, bacon, hardboiled egg, cucumber, tomato, gorgonzola, and ranch dressing.

Sesame-crusted ahi tuna seared rare, wasabi aioli, leuce, onion, and pickled ginger on brioche bun.

Crispy fried chicken, chimichurri mayo, leuce, tomato, pickle and onion on brioche bun.

Shaved prime rib and “horsey” sauce on French roll, served au jus.

House ground 8 oz pay, aged white cheddar, rich veal demi glacé, crispy fried onions, and fresh herb aioli.

Slow roasted with garlic and herbs, then carved to order and served au jus. All butcher block entrees served with seasonal vegetable and choice of roasted garlic mashed potatoes, housecut french fries, rice pilaf, or loaded baked potato.

Chargrilled, then brushed with seasoned Waygu beef tallow and fresh herbs. All butcher block entrees served with seasonal vegetable and choice of roasted garlic mashed potatoes, housecut french fries, rice pilaf, or loaded baked potato.

Eight ounce filet, wrapped in bacon and chargrilled, with Bordelaise and bleu cheese. All butcher block entrees served with seasonal vegetable and choice of roasted garlic mashed potatoes, housecut french fries, rice pilaf, or loaded baked potato.

Roasted rack of lamb, mashed potatoes, cabbage, rosemary demi glacé, and toasted walnut garnish.

Slow-cooked babyback ribs with housemade BBQ sauce, coleslaw and freshcut fries.

Natural Cerfied Angus ribeye pounded thin and fried crispy, mashed potatoes, gravy, and braised greens.

Grilled wild Alaskan salmon with black pepper miso buer, sesame ginger spinach, and rice pilaf.

Maine lobster tail roasted at 500 degrees, drawn buer, rice pilaf, and roasted asparagus.

Pacific cod dipped in Ipa batter and fried crispy, coleslaw, house tartar, chips, and lemon.

Crispy fried boneless breast and thigh, roasted garlic mashed potatoes, gravy, and braised greens.

Prime rib on fresh egg noodles tossed with demi glacé, onions, mushrooms, sour cream, and scallions.

Fresh ravioli with asparagus, squash, sweet onion, tomato, garlic, Parmesan, white wine, and fresh herbs.

Romaine, croutons, and Caesar dressing.

Mixed greens, bay shrimp, hardboiled egg, tomatoes, fried onions, Louie dressing.

Romaine, gorgonzola, walnuts, cranberries, fried shallots, Champagne vinaigrette.

New York style cheesecake with pumpkin, cocoa, and whipped cream.

Sweet apple crisp with oat strussle top, oven baked and served with vanilla ice cream.

Madagascar vanilla beans steeped in cream and baked, then sugared and torched to order.

Hot chocolate cobbler with vanilla ice cream, whipped cream, and toasted almonds.

Ask for today's flavor of ice cream cupcake.