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Soups & Salads Chops & Such

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Soups & Salads Chops & Such raw bar SteakS raw oySterS * 14 W&H Mignonette Sauce, Horseradish reServe anguS reServe bone-in anguS ribeye | 16 oz 31 ribeye | 18 oz FrenChed 44 ShriMp CoCktail 17 Cocktail Sauce n.y Strip | 14 oz 31 kanSaS City Strip | 18 oz 46 Crab louiS 18 Filet Mignon | 8 oz 32 Filet Mignon | 14 oz 45 Blue Crab, Asparagus, Hard Boiled Egg, Cucumber, Tomato, Thousand Island Dressing Signature CutS For two tuna poke * 14 Sushi Grade Tuna, Ginger, Cucumber, Sesame porterhouSe | 40 oz - 88 w&h lobSter CoCktail 21 Remoulade, Cocktail Sauce toMahawk ribeye | 40 oz - 93 Well Marbled for Peak Flavor SeaFood tower SMall 70 / large 110 * Chateaubriand | 16 oz - 64 Maine Lobster, Jumbo Shrimp, Oysters, Mussels, Blue Crab, Béarnaise Sauce and Bouquetière Sweet Pepper, Cocktail Sauce, Mignonette, Remoulade the williaM & henry Steak | 22 oz - 58 appetizerS 40-Day Dry Aged Bone-In Ribeye Our #1 Choice Wet Aged for 20 Days then Dry Aged for 20 Days to Our Specifications blue Crab CakeS 18 Sweet Corn Salsa, Remoulade toppingS & SauCeS - 3 eaCh Filet tipS 12 Artisanal Blue Cheese • Blackened • Au Poivre Béarnaise • Horseradish Crème Fraîche • Diane Seasoned with Black Truffle, Wild Mushrooms, Garlic, Grilled pita Broiled Garlic Fromage • Peppercorn Oscar Style - Aspargus, Béarnaise, 1/4 lb Blue Crab - 9 Garlic and Chilies • Housemade Gravy Fried atlantiC CalaMari 16 Peppadews, Pecorino Cheese, Sriracha Aioli ChopS & SuCh button MuShrooMS 15 double Cut laMb ChopS | 20 oz 39 Stuffed with Crab, Oven-Roasted, Topped with Truffle Oil Oven Roasted, Served with Mint Chutney beeF CarpaCio J* 16 roaSted breaSt oF ChiCken 26 Arugula, Pine Nuts, Parmesan Cheese, Finished with Truffle Oil Asparagus, Cipollini Onions, Wild Mushrooms, Pan Sauce double-thiCk pork rib Chop | 14 oz 28 JuMbo ShriMp * 17 Bone-In Pork Rib Chop with Roasted Red Pepper Salsa Garlic-Lime with Roma Tomatos SeaFood MuSSelS diavolo 14 Pei Mussels, Chilies, Tomatoes, Garlic whole Maine lobSter Market priCe Drawn Butter Seared hudSon valley Foie graS 19 Fig Jam, Herbed Crostini Faroe iSland SalMon 28 Honey, Garlic SoupS & SaladS blaCkened ahi tuna 28 new england ClaM Chowder 7.50 Lemon, Toasted Sesame Oil, Soy Sauce, Hot Pickled Ginger FrenCh onion Soup 9 Chilean Sea baSS 38 Lemon Butter, Lemon Zest, Cracked Black Pepper, Whole Caper ClaSSiC CaeSar Salad 10 Romaine Hearts, Parmigiano Reggiano, White Anchovies, Herbed Croutons ShriMp de Jonghe 26 Over Angel Hair Pasta w&h SteakhouSe Salad 9 Spring Mix, Tomato, Red Onion, Chopped Egg, lobSter Fra diavolo 28 Herbed Croutons, Choice of Dressing Over Linguini, Tomato, Garlic, Chilies wedge oF iCeberg 10 Crisp Smoked Bacon, Crumbled Blue Cheese, Onion, Tomato Signature SideS grilled aSpar aguS 11 SpiCy broCColini 8 burrata with toMato 10 Parmigiano, Lemon Vinaigrette Fresh Tomato, Creamy Burrata, Balsamic Drizzle whipped potatoeS 8 CreaMed SpinaCh 8 arugula & proSCiutto J 9.50 Crisp Prosciutto, Baby Arugula, Candied Walnuts, loaded potato gnoCChi 9 parMeSan “tater FlatS” 8Bacon, Cheddar, Scallions Goat Cheese Crumbles, Raspberry Vinaigrette With Truffle Oil bruSSelS SproutS 9 Chop Chop 11 Prosciutto, Garlic Balsamic Chopped Romaine, Iceberg, Tomato, Red Onion, Green Olives, Cucumber, wild MuShrooMS 8 Blue Cheese, Italian Vinaigrette With Garlic Cipollini onionS and MuShrooMS 8 Rare Cool Red Center | Medium Rare Warm Red Center | Medium Warm Pink Center | Medium-Well Slight Pink Center | Well-Done No Pink, Cooked Throughout Gluten free options are available upon request A gratuity of 20% will be added to parties of seven or more and to tables with three or more separate checks. * Consuming raw or undercooked steak, salmon, or eggs may increase your risk of foodborne illness. J Contains nuts June | 2019.
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