Three 4 oz split tails and drawn butter.

Oysters, shrimp and lobster tail.

Roasted corn salsa, pickled green tomato relish and smoked paprika crema.

Fresh pineapple chili-garlic sauce.

Crab, shrimp, bacon and succotash.

Avocado, corn tortilla and chipotle crema.

Served with quail egg and gaufrette crisps.

Prosciutto and fontina-stuffed mushroom caps.

Field greens, goat cheese, spiced pecans and sherry-honey vinaigrette.

Smoked bacon, peppers, celery, tomatoes, black eyed peas, feta cheese and green peppercorn?buttermilk dressing.

Romaine hearts, house-made croutons, fresh-grated Parmesan, white anchovies and shaved prosciutto.

Iceberg lettuce, smoked bacon, blue cheese and avocado.

Spiced cashews, orange supremes, chèvre and finished with local honey.

Heirloom tomatoes, arugula pesto and balsamic reduction.

Cream, Parmesan, herbs and truffle butter.

Served with jumbo crab, asparagus and Hollandaise.

Broiled.

Exceptionally rare cut, succulent and tender.

Classic steak-lover's steak with fine and silky texture.

Distinguished by rich marbling and the natural flavor kernel.

Tender and traditional classic.

Dry aged cut includes entire sirloin strip and tenderloin filet.

For true steak connoisseurs.

Thickly cut and firm; serious steak lovers savor this cut.

A graceful and arched rib bone sets off this extremely tender steak.

100% grass fed with an exquisite flavor profile.

Perigourdine sauce.

Experience the inimitable marbling and sought-after flavor that is Japanese beef (2 oz minimum).

Intricate marbling, rich buttery flavor and carved,

16 oz center-cut, frenched rib chop, arugula salad and cherry tomatoes.

Carved, full rack and rosemary-roasted fingerling potatoes.

Apple-mustard glazed, heritage chop, brown sugar-baked Sea Island Red Peas, charred broccolini and bacon-bourbon jus.

Seared Ahi tuna, baby artichoke, olives, Marcona almonds and citrus-anchovy butter sauce.

Pan-seared Nantucket diver scallops, lemon beurre blanc, vegetable risotto and caviar.

Blackened cedar plank salmon and cucumber yogurt dill sauce.

Jumbo shrimp, tasso ham gravy, peppers, onions and stone-ground grits.

Crab and Parmesan-encrusted flounder with lemon-caper butter, cucumber, radish and local honey.

Whole, stuffed, 1½ pound Maine lobster, mushrooms, sherry cream, manchego cheese and wilted spinach.

Pepper jack grits, sweet and sour collard greens and roasted gravy.

Semi-boneless half Poulet Rouge. Broiled and basted, lemon, parsely and butter.

Peppers, mushroom, onion, carrot, asparagus, Burrata cheese and tomato-cream sauce.