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Steaks DRY4 0 DA YS
* CONSUMING RARE OR UNDER COOKED MEAT, POULTRY, SEAFOOD, SHELLSTOCK, OR EGGS MAY INCREASE YOUR RISK OF A FOODBORNE ILLNESS
Chilled Shellf ish Platter
MAINE LOBSTER, KING CRAB LEGS EAST & WEST COAST OYSTERS
JUMBO SHRIMP COCKTAIL, OCTOPUS & CALAMARI SALAD, SPICY COCKTAIL SAUCE
APPLE CIDER MIGNONETTE
SMALL • 145 | LARGE • 189
Appetizers
BAKED STUFFED SHRIMP • 24 " 2 EACH" DRAWN BUT TER
FRESH TRUFFLES • MPBY THE GRAM SHAVED TABLESIDE
EGG NOODLE FET TUCINE • 28BONE M ARROW, BL ACK TRUFFLE BUT TER CHEF’ S MIX MUSHROOMS, ENGLISH PE AS
SHAVED PARMESAN REGGIANOMADEIRA WINE
LOBSTER & SHRIMP POTSTICKER • 24SAUTÉED-CRISPY
BOK CHOY-WATER CHESTNUT STIR FRY GINGER YUZU SAUCE
BEEF K ABOB • 27GRILLED TENDERLOIN, BELL PEPPER
SWEE T ONION MINT-CUCUMBER RAITA SAUCE ZA’ATAR BREAD
JUMBO SHRIMP COCKTAIL • 27EX TRA VIRGIN OLIVE OIL
CRACKED PEPPER, SPICY COCKTAIL SAUCE
STEAK TARTARE • 28BEEF TENDERLOIN, DIJON
HORSERADISH, QUAIL EGGTOASTED BRIOCHE
BROCCOLINI • 14SAUTÉED, GARLIC, LEMON, CHILI FL AKE
GRILLED ASPARAGUS • 16
MUSHROOMS AND ONIONS • 15
LOADED BAKED POTATO • 15BACON, SOUR CRE A M , CHEDDAR, CHIVE BUT TER
BRAISED BEEF SHORT RIB • 59HORSERADISH M ASHED POTATOES, HARISSA
BABY CARROTS, RED WINE SAUCE
COLORADO L AMB CHOPS • 79 PARMESAN - PINE NUT CRUST ROSEM ARY RED WINE SAUCE
Steaks WET
12oz. RIB CAP “BARRY ’S STEAK” • 69CREEKSTONE FARMS, ARKANSAS CIT Y, KS
8oz. FILET MIGNON • 62REVIER CAT TLE CO., OLIVIA , MN
24oz. BONE-IN RIBEYE • 69CREEKSTONE FARMS, ARKANSAS CIT Y, KS
16oz. BONE-IN FILET • 85CREEKSTONE FARMS, ARKANSAS CIT Y, KS
ATL ANTIC SALMON • 42PAN SE ARED, BABY GULF SHRIMP
LIT TLENECK CL A MS, NEW ZE AL AND MUSSELSSPICY CIOPPINO SAUCE
DOVER SOLE • 89SAUTEED, BABY GULF SHRIMP
LEMON BUT TER SAUCE
CREAMED SPINACH • 15 APPLE BACON, PARMESAN GRATIN
TATER TOTS & POUTINE GRAVY • 16
BELGIAN MASHED POTATO • 14ADD LOBSTER $24
FRENCH GREEN BEANS • 14
HERB BUTTER, ALMONDS
Soups & SaladsONION SOUP • 14
SWEE T ONIONS BABY SWISS & MOZZ ARELL A GRATIN
SHERRY WINE
LOBSTER BISQUE • 19M AINE LOBSTER, BRANDY, CRÈME FRÂICHE
WEDGE SAL AD • 15CHOPPED TOM ATOES, BLUE CHEESE CRUMBLES
GRILLED SCALLIONS, APPLEWOOD SMOKED BACON HARD COOKED EGG, UPPER RANCH DRESSING
THE “REAL” GARBAGE SAL AD • 18ROM AINE, BABY LOL A ROSA , DRIED SAL A MI
CUCUMBERS, CHERRY TOM ATOES ARTICHOKE HE ARTS, OLIVES, HE ARTS OF PAL M BLUE CHEESE, CRISPY SHALLOTS, GULF SHRIMP
CHA MPAGNE-DIJON VINAIGRE T TE
ROASTED BEET SAL AD • 16BABY FRISEE, WATERCRESS
ORANGE SEGMENTS, HONE Y GREEK YOGURT FE TA CHEESE, TOASTED HA ZELNUTS
ORANGE SHALLOT VINAIGRE T TE
TOMATO SAL AD PANZANELL A • 18FRESH MOZZ ARELL A , AVOCADO, SLICED CUCUMBER
RED ONION, JAL APENO, BASIL , RED WINE VINAIGRE T TE EX TRA VIRGIN OLIVE OIL
40oz. TOMAHAWK RIBEYE STEAK • 185
CREEKSTONE FARMS, ARKANSAS CIT Y, KS
16oz. CENTER CUT NEW YORK SIRLOIN • 69
GREATER OMAHA FARMS, OMAHA , NE
14oz. BONELESS RIBEYE • 68
REVIER CAT TLE CO., OLIVIA , MN
KING CRAB • 501/2 LB., GARLIC BUT TER
BABY TRISTAN LOBSTER TAIL • 34 1ea / 5oz.GRILLED, LEMON & DRAWN BUT TER
STEAK SAUCES • 5 each
BÉ ARNAISE, CRE A MY HORSERADISHROASTED SHALLOT RED WINE
CHIMICHURRI, AU POIVRE
SidesBANG BANG CRISPY CAULIFLOWER • 14
YUM YUM SAUCE
ENGLISH PEAS, MUSHROOMS & ONIONS • 19
WHOLE MAINE LOBSTER MAC 'N CHEESE • 48
GEORGE'S CREAM CORN • 12
POTATO GNOCCHI • 18WHITE TRUFFLE CRE A M
FIRE CHICKEN • 36SLICED RED FRESNO CHILIS , JAL APEÑOS
LEMON ROSEM ARY JUS
SURF & TURF • 79FILE T MEDALLIONS, M AINE LOBSTER
TRUFFLE AIOLI , RED WINE SAUCE