APPETIZERS SALADS Crab Cake 20 THE RAW BAR* Freddie 13 Remoulade Roma Tomatoes, Applewood Bacon, Tiger Shrimp Cocktail 8 ea Buttermilk Ranch Oysters Rockefeller* 23 Spinach, Mornay, Parmigiano-Reggiano, Alaskan King Crab MKT The Wedge 13 Pernod Bristol Bay Red King Seared Pork Belly, Tomato, Buttermilk Blue Cheese Steak Tartare* 20 Classic Preparation, Toasted Brioche, Egg Chesapeake Oysters 3.75 ea Greek Salad 13 Roma Tomatoes, Feta, Kalamata Olives, Mushroom Arancini 14 East & West Coast Oysters 4.50 ea Red Onion, Greek Dressing Fresh Mozzarella, Arrabbiata Sauce Chef’s Selections Flown in Daily Classic Caesar* 13 Blue Crab Bisque 14 Parmigiano-Reggiano, Challah Croutons Anchovies Available Upon Request JEFF RUBY U.S.D.A. PRIME STEAKS* CATTLE SELECTED, RAISED, AGED, AND CUT EXCLUSIVELY FOR OUR STEAKHOUSES. ENTRÉES ARE SERVED WITH YOUR CHOICE OF BAKED OR GARLIC MASHED POTATOES AND FREDDIE OR GREEK SALAD. À LA CARTE SALAD MAY BE SUBSTITUTED FOR $5.00. New Yorker 52 Cowboy Steak 71 Porterhouse 77 The Bearcat 73 14 oz Center-Cut Strip 22 oz 55-Day Dry-Aged 24 oz Center-Cut, 14 oz Bone-In Filet, Bone-In Ribeye 45-Day Dry-Aged 28-Day Wet-Aged PREMIUM HANDCRAFTED FILET MIGNON* Barrel-Cut Filet Mignon 61 Petite Filet Mignon 47 Marty & Joe 95 12 oz Cut From the Thickest 8 oz Center-Cut 12 oz Cold Water Lobster Tail, Part of the Tenderloin 8 oz Filet Mignon TO CROWN YOUR STEAK Bourbon Peppercorn Sauce 5 Mushrooms & Onions 4 Roasted Garlic Butter 4 Collinsworth* 12 Red King Crab, Asparagus, Béarnaise Sauce 4 Melted Point Reyes 4 Chili Rub 4 Bordelaise, Béarnaise Horseradish Cream 4 Blue Cheese Cipollini Onions, Shishito Peppers, Cherry Tomatoes ENTRÉES CLASSICS Verlasso Salmon 34 Half Roasted Chicken 32 Risotto, Artichokes, Farro Salad, Crispy Shallot, Steak Diane 58 Sauce Soubise Natural Jus 8 oz Filet, Mushrooms, Brandy Cream Steak Frites 38 Cold Water Lobster Tail 48 Steakhouse Burger 20 8 oz Prime Skirt Steak, Chimichurri, 12 oz, Baked with 8 oz Prime Patty, Herb Aioli, Boardwalk Fries Lemon-Herb Butter Caramelized Onion, American Cheese Sea Bass Forte 48 Circa 1981 - King Crab, Shiitake, Beurre Blanc SIDES STARCH VEGETABLES Jeff Ruby’s Baked 13 Boardwalk Fries 8 Grilled Asparagus 13 Sautéed Mushrooms 13 Macaroni & Cheese Malt Vinegar Aioli Sauce Hollandaise Herb Sherry Butter 6 Imported Cheeses Steakhouse Hash Browns 10 Sautéed French Beans 10 Classic Creamed Spinach 12 • WE ARE HAPPY TO ACCOMMODATE ANY DIETARY CHOICES OR RESTRICTIONS • *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. IF YOU HAVE A FOOD ALLERGY, PLEASE SPEAK TO THE CHEF, A MANAGER OR YOUR SERVER..