Romaine tossed with our house caesar dressing and garlic croutons.

Mixed field greens with cherry tomato, red onion, cucumberand sliced mushroom with your choice of dressing.

Roasted red peppers and mixed greens wrapped with prosciutto di parma finished with balsamic vinaigrette.

Pan-seared crab cake topped with a roasted scallion aioli and fried capers.

Iceberg lettuce with tomatoes, garlic croutonsand a bleu cheese-buttermilk dressing.

Baby spinach, red onionand hard-boiled egg topped with warm bacon vinaigrette.

Panco encrusted green tomatoes with vidalia onion remulaude.

Fried gulf oysters with tobasco butter sauce.

Fresh mozzarella over sliced tomato with fresh basil and balsamic glaze.

Our signature soup with a touch of sherry.

Our 18 Ounces namesake cut served with sauteed mushrooms.

12 Ounces cut grilled to perfection topped with caramelized shallot goat cheese butter.

10 Ounces cut filet mignon finished with melted bleu cheese and herb butter.

14 ounce rib-eye steak with porterhouse steak fries.

Lightly marinated beef hanger steak finished with a cabernet reduction.

7 Ounces grilled filet mignon paired with shrimp scampi.

Grilled beef tenderloin wrapped in applewood smoked bacon with cider vinegar reduction.

16 Ounces ribeye steak cut specifically for the porterhouse grill.

Our succulent, 14 Ounces cut-to-order, slow roasted rib roast.

Pan-seared crab cakes topped with a roasted scallion aioli and fried capers.

Crab-stuffed tilapia filet finished with a lemon beurre blanc.

Blackened pan seared rainbow trout with chardonnay dill butter.

Cheese filled pasta, shrimpand scallops tossed in a Parmesan and herb sauce.

Shrimp, tomatoesand baby spinach in our signature garlic butter sauce over angel hair pasta.

Sauteed and layered with fontina cheese and prosciutto ham finished with chardonnay pan sauce.