SHELLFISH & CAVIAR ENTRÉE Oysters – ½ Doz. * 24 Rose Hill Fall Squash 30 baba ganoush, quinoa tabouleh Littleneck Clams – ½ Doz. * 16 Halibut 8 oz. 42 Half Maine Lobster 26 ratatouille, basil emulsion Colossal Shrimp Cocktail 28 Squid Ink Spaghetti 38 scallops, calamari, shrimp, uni butter Alaskan King Crab – ½ lb. 62 Niman Ranch Pork Chop 42 Caviar Russe Pacific White Sturgeon – 1 oz. * 85 pepperonata, crisp yukon gold potatoes Caviar Russe Siberian Osetra – 1 oz. * 125 STEAKS, CHOPS & SEAFOOD SEAFOOD TOWERS Center Cut Filet Mignon 8 oz.* 56 Premier Tower * 98 Dry Aged Prime NY Strip 12 oz. * 61 oysters, clams, shrimp, lobster, tuna tartare Double Cut Lamb Chops * 52 Grand Tower * 210 oysters, clams, shrimp, lobster, Painted Hills Ribeye Steak 16 oz. * 56 alaskan king crab legs, tuna tartare Free Range Half Chicken 32 Yellow Fin Tuna Steak 8 oz. * 38 APPETIZERS Gulf of Maine Salmon 8 oz. * 38 Charcuterie & Cheese Plate 28 house made & imported meats, farmstead cheese, 32 oz. 45 day Dry Aged Prime Ribeye * 125 pickled vegetables & mostarda 36 oz. 45 day Dry Aged Prime Porterhouse * 135 Crispy Calamari 19 shishito peppers, lemon aioli SIDES FOR THE TABLE 12 House Smoked Salmon 32 mussels, trout roe, dill crème fraîche, potato pancake Roasted Sweet Potatoes bacon, pickled shallot Cavatelli 23 crab, bacon butter, tomato Mushrooms and Cippolini Onions Spaghetti 18 French Fries cashew, miso, wild mushrooms, peas Mashed Potatoes Scallops 25 Benton's bacon, mustard beurre blanc, verjus raisins, Creamed Spinach crisp cauliflower Brussels Sprouts Tuna Tartare * 21 chipotle-maple glaze rice crackers, soy glaze SAUCES 6 SOUPS & SALADS Béarnaise Roasted Tomato Soup 14 opal basil Brandy Peppercorn 41°N Caesar Salad * 18 Bordelaise anchovies, parmesan House Steak Sauce Mixed Greens 16 Horseradish Sauce radish, citrus vinaigrette Chimichurri Baby Gem Lettuce 18 buttermilk dressing, smoked bacon, blue cheese
* This item is raw or partially cooked and can increase your risk of food borne illness. Consumers who are especially vulnerable to Terence Feury food borne illness should only eat seafood and other food from Executive Chef animals thoroughly cooked. If you have any food allergies, please bring them to your server’s attention.