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• Menu •

What's cooking

• chef specials •

  • Roast Prime Rib Au Jus

    $ 30

    Princess Cut $ 25

    Regular Cut $ 30

    Extra Thick Cut $ 35

  • Charcoal Grilled Ribeye

    $ 36

    Topped with blue cheese butter

  • Charcoal Broiled Lamb Chops

    $ 16

    Extra select rib chops, hand cut from rack of lamb.

  • Grilled Chicken Breast

    $ 23

    Boneless breast of chicken marinated and charcoal grilled.

• Steaks •

  • Charcoal Broiled New York Strip

    $ 29

    A boneless cut of sirloin.

  • Charcoal Broiled Petite Tenderloin

    $ 32

    A small filet mignon.

  • Charcoal Broiled Filet Mignon

    $ 40

    A very, very tender heart of beef.

  • Heavy Cut Bone-In Angus Sirloin

    $ 44

    The King of all steaks.

  • Scallops and Tenderloin

    $ 45

    A petite filet mignon and large scallops broiled in herb butter and sprinkled with parmesan.

  • The Porterhouse

    $ 50

    Over a pound and a quarter.

  • Surf and Turf

    $ 54

    A petite filet mignon and broiled lobster tail.

• from the bay and sea •

  • Fresh Swordfish Steak

    $ 26

    Grilled over live charcoal with a touch of herb butter

  • Broiled Filet of Salmon

    $ 25

    With a touch of dill butter

  • Maryland Style Crab Cakes

    $ 30

    Our special recipe, made with the finest lump backfin crabmeat.

  • Broiled Sea Scallops

    $ 29

    Large scallops broiled in garlic butter, white wine and sprinkled with parmesan cheese

  • French Fried Shrimp

    $ 29

    From the gulf of Mexico, lightly breaded and fried.

-CHEF-
Pierre Gabant