Our Menu
Consuming raw or undercooked meats, poultry, fish, shellfish, or eggs may increase your risk of foodborne illness.
Please alert your server prior to placing order if anyone in your party has a food allergy. The following major food allergens are used as ingredients in this facility: Milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, and sesame.
Appetizers
Thinly sliced prime beef, arugula, capers, red onion, shaved parmesan Reggiano, fresh cracked pepper, apple wood sea salt, and roasted garlic and herb aioli.
Stone ground grits, sauteed rock shrimp, andouille sausage, garlic and seasoning, served New Orleans style.
A mix of domestic and imported cheeses and cured meats, jam, nuts, and olive tapenade, served with toasted crostini.
Three house made meatballs baked in red sauce and ricotta, topped with shaved parmesan Reggiano.
House-made crab cake, pan-seared and served on a bed of smoked cream corn sauce with creole slaw.
Flight of 5, with a variety of red pepper relish, bacon crumbles, candied jalapeno, and two classic.
House-cut French fries, tossed with truffle oil, fresh parsley and garlic, parmesan Reggiano, and truffle salt, served with roasted garlic and herb aioli.
On Ice
3 pieces of jumbo shrimp served with house-made cocktail sauce and lemon wedges | Additional Piece +$7.00
Yellowfin tuna, lemon, capers, diced cucumbers, and pickled red onions, served on a bed of pepper jam with toasted crostini.
Chesapeake oysters, served with fresh lemons and a choice of mignonette, horseradish, or Tabasco | Minimum 3 pieces per order.
Lump crab and lobster claw meat in a seasoned creamy dip, served with seasoned crackers.
Built to order, with a choice of lobster claw, jumbo lump crab, jumbo shrimp, or oysters.
Soups
Caramelized onion, beef broth, Swiss cheese, crostini, provolone, topped with parmesan Reggiano.
Italian sausage, potatoes, cream, spinach, and seasoning.
Salads
Dressing Selections – Ranch, Italian, Bleu Cheese, Balsamic, Citrus Vinaigrette, Smokey Red Pepper Ranch, Fat Free Raspberry, Oil & Vinegar | All dressings made in-house except for Fat Free Raspberry.
Protein Adders for House, Caesar, or Wedge: Bacon Lardons +$2.00 | Rock Shrimp +$7.00 | Salmon +$10.00 | Grilled Chicken +$6.00 | Steak +$8.00
Crispy greens, heirloom cherry tomatoes, cucumbers, sliced red onions, croutons, and shredded mozzarella blend, with choice of dressing.
Diced romaine lettuce, croutons, shaved parmesan Reggiano, tossed in authentic house-made Caesar dressing.
Iceberg quarter wedge, bleu cheese, heirloom cherry tomatoes, bacon lardons, and bleu cheese dressing.
Crispy greens, blueberries, red onion, bleu cheese, cherry tomatoes, and roasted pine nuts, served with sirloin steak and corn ribs.
Diced romaine and iceberg, cherry tomatoes, cucumbers, diced salami, diced provolone, and a country blend of green and black olives, tossed in Italian dressing and topped with crispy chickpeas.
Roasted beets, red onions, bleu cheese, apples, mandarin oranges, walnuts, arugula, and sorrel, with a citrus vinaigrette.
USDA Prime Steaks
Minimum 21-day wet-aged, center-cut | Dry-aged Tomahawks and Cowboys at Market Price when available, check with server.
32 oz Bone-in ribeye makes a great shareable.
22 oz bone-in ribeye.
16 oz boneless ribeye.
45+ days, check with Server for availability
Specialties
8 oz filet mignon and 10 - 12 oz cold water lobster tail.
Filet wrapped in puffed pastry stuffed with prosciutto and mushroom duxelles makes a great shareable (additional prep time required).
Steak Accessories
Entrees
10 oz, lightly seasoned and seared.
8 oz, seasoned, seared, and served in a lemon caper sauce.
7 oz, seasoned, seared, and served in a miso orange glaze.
Lightly seasoned and seared colossal U10 scallops, served with a tomato Beurre Blanc.
10 - 12 oz cold water tail seasoned and broiled, served with clarified butter.
Dinner-sized portion of stone-ground grits, sauteed rock shrimp, andouille sausage, garlic and seasoning, served New Orleans style and topped with 3 bikini shrimp.
14 oz center cut, broiled with apple cider demi-glace.
6 oz veal cutlet, pounded extra thin, breaded, topped with pomodoro sauce, Italian cheese, and fresh parsley, served with a side of rigatoni.
8 oz breaded chicken breast stuffed with Swiss cheese and prosciutto, topped with a Dijon Boursin cream sauce.
Zucchini, stuffed with ratatouille, served on a bed of pomodoro sauce, topped with provolone.
House blend of chuck, veal, and pork, served with blueberry bourbon barbecue sauce.
8 oz fresh chicken breast, marinated and coated with Chef Dan’s special blend of seasonings.
Pasta
With Italian sausage, broccoli, roasted bell peppers, Calabrian chilis, and parmesan Reggiano, tossed in a Peperonata sauce.
Ragu made with short rib, chuck roll, and vegetables, topped with truffle oil and shaved parmesan Reggiano.
Ravioli stuffed with lobster and finished with smoked sweet corn cream sauce, with a charred corn and lobster salad.
Ravioli stuffed with mushroom and cheese, tossed in an herb truffle cream sauce and finished with basil walnut oil.
Tossed with fresh basil in pomodoro sauce and served with 2 meatballs, topped with grated pecorino Romano.
With Sunday gravy, Italian sausage, and meatball, topped with grated pecorino Romano.
Sides
House blend of 6 different cheeses, topped with seasoned breadcrumbs.
Wrapped in prosciutto and provolone and grilled, drizzled in balsamic glaze.
Served with butter and sour cream.
Seasoned petite roasted potatoes.
House Favorites
All sandwiches served with French fries and Tony Packo pickles.
Fresh dough, house-made pizza sauce, provolone and mozzarella
blend, choice of two toppings (additional toppings $1.00 each) | Pepperoni, Italian Sausage, Bacon Lardons, Banana Peppers, Cremini Mushrooms, Red Onions, Cowboy Candy, Olive Tapenade, Red Pepper Relish.
3 chuck sliders or 3 meatloaf sliders, topped with American cheese, blueberry barbecue sauce, lettuce, and Tony Packo pickles on a choice of toasted pretzel or potato roll.
Quarter-pound Hebrew National all-beef hot dog, seasoned, topped with house-made chili, cheddar cheese, and red onion, served on a toasted pretzel roll.
Huge 10 oz chuck burger, served on a toasted pretzel or ciabatta roll, topped with lettuce, tomato, red onion (additional toppings available) | Swiss, American, or Bleu Cheese +$1.00 | Bacon +$1.50 | Cowboy Candy +$1.00 | Blueberry BBQ Sauce +$0.50 | Chili Sauce +$1.00
Half-pound bison, elk, wild boar, and wagyu burger topped with blueberry barbecue sauce, bacon, bleu cheese, lettuce, and pickled red onion.
Breaded chicken cutlet topped with Dijon Boursin sauce, capicola ham, Swiss cheese, lettuce, and truffle aioli, served on a toasted pretzel roll.
Our version of the Italian sub, with thinly sliced capicola, salami, pepperoni, provolone cheese, banana peppers, olive tapenade, red pepper relish, Italian dressing, and arugula, toasted with garlic butter on a 12” Costanzo roll.
House-cut fries topped with lobster meat, Asiago cheese, Cajun aioli, and green onions.
Cinnamon cream cheese stuffed pretzel bites, deep fried to a golden brown, topped with powdered sugar, and served with caramel and strawberry glaze dipping sauce.
Ages 10 & under.
Meals
All kids' meals served with 1 side, drink, and ice cream.
4 oz prime sirloin filet, seasoned and broiled in our steakhouse broiler, just like all of our steaks.
Not a box mac, but the same macaroni and cheese that made us famous in 2025.
Two chunks of meatloaf sliders served on pretzel or potato rolls, topped with secret sauce, American cheese, and lettuce | Add a 3rd Slider +$3.00
4 oz grilled breast, lightly seasoned.
Rigatoni topped with house-made Pomodoro sauce, served with a meatball, and topped with pecorino Romano.
Sides
Desserts
House-made ricotta donuts served with blueberry cream cheese and apple cider caramel dips.
Original New York cheesecake baked on a delicious bottom layer of buttery light sponge cake, served plain or with strawberry glaze.
New York cheesecake layered with traditional carrot cake and finished with cream cheese buttercream icing.
Red velvet cake layered with New York cheesecake and cream cheese buttercream icing, finished with red velvet cake crumbs.
Chocolate cake, with layers of chocolate fudge and chocolate ganache, topped with chocolate fudge icing.
Traditional carrot cake layered with cream cheese buttercream icing.
Espresso brownie topped with coffee ice cream, Kahlua, and whipped topping.
A weekly sweet creation, ask your server.
After Dinner Drinks
Non-alcoholic.
Grey Goose, Disaronno, Baileys, Kahlua, and Crème de cocoa.
Single Barrel Jack, freshly brewed coffee, topped with whipped cream.
Patrón XO Café, freshly brewed coffee, topped with whipped cream.
Dow’s 20-year Tawny, 3 oz.
Lustau East India Solera, 3 oz.
Canadian Inniskillin Pearl Vidal Icewine, 2 oz.
By the Glass
Red - Cabernet Sauvignon
Red - Pinot Noir
Red - Merlot
Red - Red Blends
Other Reds
White & Rosé - Sauvignon Blanc
White & Rosé - Pinot Grigio
White & Rosé - Chardonnay
White & Rosé - Riesling
Other Whites & Rosés
Sparkling
Signature Cocktail
1800 tequila with house-made raspberry lemonade.
Makers Mark bourbon and spiced cherry bitters.
Ketel One vodka, Bloody Mary mix, bacon, celery, olives.
Don Julio Añejo, Don Julio Blanco, Don Julio Reposado, and house-made sour mix.
Tito’s vodka, Bacardi rum, Bombay Sapphire gin, 1800 tequila, house-made sour mix, splash of Coke.
Pinnacle whipped vodka, Chambord, and 100% pineapple juice.
Champagne with a splash of Crème de Cassis.
Pinnacle Whipped vodka, Disaronno, Baileys, Kalua, and Crème de Cacao dark.
Market Street Mocktail
Made with muddled berries, mint leaf, and fresh squeezed citrus.
Draft Beer
Bottled Beer
Beverages
After Dinner Drinks
Non-alcoholic.
Grey Goose, Disaronno, Baileys, Kahlua, and Crème de cocoa.
Single Barrel Jack, freshly brewed coffee, topped with whipped cream.
Patrón XO Café, freshly brewed coffee, topped with whipped cream.
Dow’s 20-year Tawny, 3 oz.
Lustau East India Solera, 3 oz.
Canadian Inniskillin Pearl Vidal Icewine, 2 oz.