tenderloin with capers, extra virgin olive oil and ricotta salata

granny smith apples, thai aioli

with a sweet pepper remoulade sauce

sautéed in garlic butter and pernod

with a three pepper and mint relish

with garlic croutons and shaved pecorino

with tomato, bacon and blue cheese

with romaine lettuce, hearts of palm, chopped eggs, tomatoes, feta, garbanzo beans, roasted peppers and white balsamic vinaigrette

aged 14 days

served with your choice of one of the following, unless noted: Tarragon French Mustard, Béarnaise, Lemon Parsley Butter, Crumbled Bleu Cheese, Steak Butter, Maytag Bleu Cheese Demi, Wild Mushroom Demi, Napa Red Wine Demi, Horseradish Cream Sauce

maine lobster, lump crab, aged gouda, fontina and sharp cheddar

yellowfin tuna, ginger and soy

whole grain mustard reduction and asparagus

cold water lobster tail and 9 oz. center cut filet mignon

served with maker’s mark bourbon sauce