Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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1/2 rock lobster tail, king crab legs fresh oysters, little neck clams and jumbo shrimp. Serves 2. Each additional person $20
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1/2 spinach and 1/2 sausage
Hearts of romaine tossed with garlic croutons, cherry tomatoes shaved parmegiano reggaino cheese
Tender baby greens topped with shaved red onion, cucumber, cherry tomatoes, crumbled bleu cheese and your choice of dressing
Thin layers of tomato and mozzarella . Served with our basil honey balsamic vinaigrette
Iceberg wedge, tomato, red onion, fennel slaw, chopped egg with a bacon mustard dressing
Romaine, toasted cashews, avocado, tomato, hard boiled egg, parmesan and bleu cheese, creamy buttermilk-cucumber dressing
Poached in a vanilla riesling syrup and stuffed with a bleu cheese mousse served with white balsamic vinaigrette tossed baby greens, red onions, cherry tomatoes and tossed cashew
Seasoned with sherry, garlic crustini, topped with gruyere and mozzarella
Lobster, shrimp and crab, scallops, garlic crustini, creme fraiche and lumpfish caviar
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Roasted chippolini Onion, cremini mushrooms, brandy and green peppercorn sauce.
Filet mignon, char broiled and topped with butter poached western australian lobster tail, asparagus and bearnaise
With a provini glace de veau
Pistachio crusted over fingerling hash with rosemary glace de veau
Frenched provini veal chop charbroiled and topped with crabmeat, asparagus and bearnaise
Served with an apricot-cranberry chutney
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Served with baked potato and vegetable
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Tamari dressed soba noodles, wasabi aioli and sweet ginger soy
Grilled artichokes with a champagne dill cream
Braised rapini, sun dried tomatoes, butter beans and crispy parma prosciutto
Drawn butter and lemon
With drawn butter and lemon
Braised veal shank, rhine wine, peppers, mushrooms and homemade gnocchi
Pan roasted, lemon, herbs pan au jus
Pistachio nut crusted with a rosemary glace de veau. Mint jelly upon request
Accented with a champagne dill sauce
Pan roasted, lemon, herbs pan au jus
Sauteed and topped with crab meat, asparagus and a bearnaise sauce
Served with a cranberry apricot chutney
Your three course meal option served with drawn butter
Charred asparagus and roasted fennel, cherry tomatoes tossed with a creamy aborio rice and topped with shaved asiago cheese
Sauteed spring vegetables, garlic and shallots tossed with white wine and extra virgin olive oil
Russell's spin on an italian classic for our vegetarian friends
Spanish onions, fennel, baby carrots, red and yellow sweet bell peppers served over pasta with a tomato-saffron broth
The chefs selection of fresh vegetables, butterbeans and fresh herbs served in a vegetable stock with israeli cous cous
Chef's selection of fresh vegetables tossed with a white balsamic vinaigrette and grilled. Served with fingerling potato hash
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Served with french fries
Served with french fries
Served with french fries
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Served with french fries
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.