Our menu features USDA prime steaks, Japanese Wagyu, free-range chicken & the freshest seafood on the market.  We work daily with local farmers to procure our heirloom vegetables & seasonal herbs. With the employment of highly qualified staff, we place great care in the handling and preparation of such ingredients allowing us to create incredibly delicious food.

˚APPETIZERS˚
POINT JUDITH CALAMARI - 17
lightly hand battered, fried cherry peppers & pickles

GRILLED MEDITERRANEAN OCTOPUS - 19
capers, fennel, red onion, fried chickpeas, e.v. olive oil

BURRATA & PROSCIUTTO - 18
vine ripe tomato, basil, e. v. olive oil, fleur de sel

TUNA TARTARE - 17
micro greens, avocado, cucumber, chili vinaigrette

BAKED OYSTERS - 18
pernod spinach, crab, bacon, parmesan

JUMBO LUMP CRAB CAKE - 20
pea tendrils, lemon remoulade

SEARED HUDSON VALLEY FOIE GRAS - 28
grilled banana bread, cirtus-berry reduction, basil-hibiscus crystals

˚SOUPS˚
FRENCH ONION SOUP AU GRATIN - 12
aged gruyere cheese, crouton

LOBSTER & SHRIMP BISQUE - 14
crème fraîche, sherry spike

˚SALADS˚
VINEYARD SALAD - 12
young field greens, goat cheese, candied walnuts, sliced grapes, citrus vinaigrette

CAESAR SALAD - 14
parmigiano-reggiano, croutons, soft egg, pancetta

ICEBERG WEDGE - 14
bacon, tomato, chives, blue cheese, buttermilk ranch

GREEK SALAD - 17
vine ripe tomato, cucumber, red onion, olives, bell pepper, barrel-aged feta, olive oil

˚SHELLFISH˚
MARKET OYSTERS HALF SHELL (6) - 18
JUMBO SHRIMP COCKTAIL (5) - 19

ALASKAN KING CRAB LEGS - MP
served cold or butter poached

SMALL SHELLFISH PLATTER, 1 MAINE LOBSTER TAIL, 5 JUMBO SHRIMP, 5 OYSTERS - MP
LARGE,  2 MAINE LOBSTER TAILS, 10 JUMBO SHRIMP, 10 OYSTERS - MP

˚STEAKS & CHOPS˚
from our wood-fired grill
USDA PRIME FILET MIGNON,  8 oz. - 44
USDA PRIME FILET MIGNON,  12 oz. - 56
USDA PRIME RIB EYE, 16 oz. - 47
USDA PRIME NEW YORK STRIP, 8 oz. - 35
USDA PRIME NEW YORK STRIP, 16 oz. - 49
USDA PRIME “TOMAHAWK CUT” LONG-BONE RIB STEAK, 30 oz. - 89

JAPANESE A5 WAGYU BEEF - MP

DOUBLE CUT LAMB RIB CHOPS, (3) - 45
mint chimichuri, yogurt sauce

BONE-IN VEAL CHOP - 42
porcini mushroom sauce

˚CHEF SPECIALS˚

JOYCE FARMS SEMI-BONELESS HALF CHICKEN - 28
pan roasted, served with truffle whipped potato, market heirloom vegetables, pan jus

COLOSSAL SEA SCALLOPS with TRUFFLED RISOTTO - 39
foie butter, wild mushroom, pea shouts

PAN-SEARED CHILEAN SEA BASS - 45
saffron risotto, lobster, shaved asparagus, lobster nage

KING SALMON - 37
market heirloom vegetables, fried capers, lemon dill sauce

CHEF’ DAILY SPECIAL - MP

 

|STEAK ENHANCEMENTS|
OSCAR, king crab, asparagus, bearnaise - 16
MAINE LOBSTER TAIL, 1/2 POUND - 25
PAN SEARED COLOSSAL SEA SCALLOPS - 16
JUMBO SHRIMP SCAMPI - 14
HUDSON VALLEY FOIE GRAS TOPPING - 22
BLACK TRUFFLE SHAVINGS - 25
 
|SAUCES & BUTTERS|
BLUE CHEESE SAUCE - 4
BEARNAISE SAUCE - 3
CHIMICHURRI SAUCE - 3
COGNAC PEPPERCORN SAUCE - 4
TRUFFLE BUTTER - 7

|ACCOMPANIMENT|
PARMESAN HERB FRIES, truffle aioli - 10
MASHED POTATOES - 10
TRUFFLE WHIPPED POTATOES - 14
SCALLOP POTATOES AU GRATIN - 12
ROASTED BRUSSEL SPROUTS, bacon - 10
ROASTED BEETS, goat cheese - 12
BROCCOLINI, olive oil & lemon - 10
GRILLED ASPARAGUS - 12
CREAMED SPINACH, feta, phyllo, lemon - 12
PAN-ROASTED WILD MUSHROOMS - 14
BACON MAC N’ CHEESE - 12
LOBSTER MAC N’ CHEESE - 19