Sample Menu Items & prices are subject to change. Items vary by location.

RAW BAR APPETIZERS Oysters on the Half Shell* Classic Baked Onion Soup Colossal Lump Crab Cocktail Spicy mustard & cocktail sauce Lobster Bisque Chilled Lobster Tail Cocktail Cucumber lime jalapeño & classic cocktail sauces Crispy Calamari Ahi Tuna Tower* Avocado, wasabi soy lime dressing Thai sweet hot chili sauce, cherry peppers, carrots, scallions, roasted cashews Jumbo Shrimp Cocktail Cocktail sauce Chilled Shellfish Platter*, serves 2 to 4 Jumbo Lump Crab Cake Oysters, shrimp, Alaskan Red King crab, lobster Red pepper aioli, spicy mustard sauce

SALADS Hyde Park Wedge Baby Heirloom Tomato & Mozzarella Smoked , candied pecans, tomato, Basil pistachio pesto, shallots, aged balsamic blue cheese dressing, port wine drizzle Modern Chop Salad Crispy pancetta, hard egg, julienned English cucumber, Caesar Salad tomato, red onion, celery, house vinaigrette, Anchovies upon request aged white cheddar

SEAFOOD • SHELLFISH Blackboard Fresh Fish* Surf & Turf* Pan-seared; lemon crystal citrus sauce or soy vinaigrette 6oz filet and twin lobster tails 5oz each Salmon, Faroe Island Chilean Sea Bass, Chile Lobster Tail 16oz to 16oz Chef ’s Feature Butter poached & baked

BAR FAVORITES

Dry Aged Cheeseburger* 9oz Chicken Parmesan Fries or Onion Straws Pan-sauteed, provolone, mozzarella, red sauce

Bacon Gruyère Dry Aged Burger* 9oz Chicken Milanese Fries or Onion Straws Crispy romano-crusted chicken, white wine lemon caper sauce

*Consuming raw or undercooked , poultry, seafood or shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.

Sample Menu Sample Menu Items & prices are subject to change. Items vary by location.

S T E A K S • C H O P S* TRADITIONAL SPECIALTY 8oz/12oz Cabernet 8oz/12oz Filet mignon, garlic, cracked black pepper, Petite Filet Mignon 6oz roasted shallot Cabernet sauce

Heavy Cut Double Cut Lamb Chops 14oz The Garlic Steak 14oz/18oz New York Strip, roasted cloves Ribeye 16oz, Heavily marbled of garlic, mushrooms, garlic butter

New York 14oz/18oz 14oz/18oz Skillet-seared New York Strip, fresh peppercorns Bone-In Ribeye 22oz & Cognac bordelaise sauce (Spicy)

Porterhouse 22oz Filet & strip in one Steak a la Lobster 8oz/12oz A filet mignon over bordelaise crowned with Bone-In Filet Mignon 15oz lobster & béarnaise, asparagus, sliced mushroom

100% JAPANESE WAGYU DRY AGED RESERVE PRIME MIYAZAKI KAGOSHIMA REGION Aged steaks may vary in color; Availability is limited Strip 6oz Sliced; prepared rare to medium-rare 36-DAY: Rich flavor Bone-In Ribeye 26oz, heavily marbled AUSTRALIAN WAGYU DARLING DOWNS REGION 40-DAY: Deep concentrated beef flavor Filet Mignon 8oz Bone-In New York Strip 18oz Longbone Ribeye 32oz

Sauces Béarnaise Sauce • Cognac Peppercorn Bordelaise • Horseradish Sauce • Roasted Shallot Cabernet Sauce Roasted Cloves of Garlic & Mushrooms • Blue Cheese Crusted/Bordelaise Add Ons Jumbo Crab, Asparagus, Béarnaise • Petite Lobster Tail 5oz

SIDES Fresh Spinach Gratin Lobster Mac & Cheese Sautéed Fresh Spinach & Mushrooms Sautéed Asparagus E.V.O.O., parmesan Creamed Corn Pancetta One Pound Baked Idaho Potato Sautéed Mushrooms Potatoes Gruyère Gratin Roasted Brussels Sprouts Bacon marmalade Roasted Garlic Whipped Potatoes Lobster Mashed Potatoes Fresh Cut Boardwalk Fries

BLUE- Very red, very cool center . RARE- Red, cool center . MEDIUM RARE- Red, warm center . MEDIUM- Pink center MEDIUM WELL- Slightly pink center . WELL- Cooked throughout, no pink

Sample Menu