Add cheese, bacon or truffled tomatoes for an additional charge.

Roasted poblano peppers, avocado, Monterey Jack cheese, and pico de gallo.

Choice of American, cheddar, Monterey Jack, Swiss, mozzarella, or blue cheese.

Bacon, hardboiled egg, lettuce, tomato, peppers, onions, and haricot verts in a sherry vinaigrette.

Flat iron steak, sauteed onions, and baguette.

Bacon, lettuce, tomato, mayo, and toast.

Sauteed tilapia filet, brioche roll, lettuce tomato, cilantro, lime, and tartar sauce.

Arugula, tomato, red onion, and vinaigrette.

Spicy slaw and baguette.

Mesclun in a sherry shallot vinaigrette.

Applewood smoked bacon, lettuce, tomato, mayo, and toast.

Au jus.

5 pieces.

Seared ahi tuna, oysters on the 1/2 shell, shrimp cocktail, colossal crabmeat cocktail, baked clams, salmon carpaccio, and applewood smoked bacon.

Daily selection.

4 oz. colossal lump crab, extra-virgin olive oil, and lemon.

Spicy remoulade and miso dipping sauce.

Spinach, fresh breadcrumbs, and Parmesan cheese.

Breadcrumbs, garlic, parsley, basil, and lemon.

2 pieces 3 oz. filet medallions, sauteed mushroom, and onions. Add cheese for an additional charge.

Colossal crabmeat, cilantro, lime, and tartar sauce.

Onions braised in sherry, finished with rich veal stock and Gruyere.

Garlic herb butter.

Capers, red onion, horseradish cream, and toast points.

Microgreens, truffle oil, shaved Parmesan, and N.Y. flatbread.

Garlic white wine broth.

Yellowfin tuna, avocado, cucumber napoleon soy, ginger, and serrano sesame sauce.

Sesame crusted, sushi-grade tuna sliced, served rare and Dijon mint sauce.

Mesclun mix, celery, cucumber, red onion, and sherry shallot vinaigrette.

Crumbled blue cheese, balsamic vinegar, extra-virgin olive oil, and basil.

Balsamic vinegar, basil, and extra-virgin olive oil.

Croutons and Parmesan cheese.

Chunky blue cheese dressing, diced tomatoes, and bacon.

Lettuce, tomatoes, peppers, onions, olives, green beans, mushrooms, crumbled blue cheese, and basil vinaigrette.

Sliced red and gold beets, oranges, pistachio, goat cheese, and lemon vinaigrette.

escarole, chick peas, light tomato broth

Sliced, jasmine rice, sauteed julienne vegetables, and Asian sauce.

6 oz. tails broiled, drawn butter, and haricot verts.

Asparagus risotto and hazelnut beurre noisette.

Crabmeat stuffed shrimp, julienne vegetables, jasmine rice, and lemon buerre blanc.

Roasted garlic mashed potatoes, sauteed artichokes, oven dried tomatoes, shitake mushrooms, and broccoli.

14 oz. rack veal chop, mushroom ragout veal au jus or hot cherry peppers.

Mashed potatoes, asparagus, and demi-glace.

14 oz. frenched rib chop, broiled, haricot verts sauteed wild mushrooms or hot cherry peppers.

Hash brown potato cake and bordelaise sauce.

Au jus.

Bone-in sirloin, dry-aged a minimum of 28 days.

12 oz. filet mignon, broiled 6 oz. cold water lobster tail, drawn butter, jasmine rice, and haricot verts.

Chef's selection of fresh vegetables with choice of rice or potato.

Aged boneless sirloin, au jus.

Comes with cracked pepper and brandy cream sauce.

Cowboy style frenched rib, dry-aged a minimum of 28 days.

Gotham aged bone-in rib. Served for 2, dry-aged a minimum of 28 days.

Sirloin and filet mignon on the bone, sliced, au jus dry-aged a minimum of 28 days.

Sauteed or creamed.