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Dinner

STARTERS

POINT JUDITH CALAMARI lightly dusted | banana pepper 12

CRISPY BRIE apricot compote | jalapeno raspberry preserves | toast points 14

P.E.I. MUSSELS * tomato fennel broth | grilled ciabatta ** 12

SWEDISH MEATBALLS ground pork and beef | brown gravy | lingonberry sauce 10

CRAB & SPINACH DIP tortilla chips | grilled ciabatta 13

MARKET BOARD chef’s selection of artisanal meats & cheeses| lavash 15

VIRGINIA BEACH CRAB CAKES jumbo lump crab | stone ground mustard aioli 17

OYSTERS ROCKEFELLER* spinach | bacon | parmesan cheese | pernod ** 14

SALMON & LOBSTER POT STICKERS charred scallion ponzu 13

OYSTERS ON THE HALF SHELL* 1/2 doz east coast 12

SHRIMP COCKTAIL* spicy horseradish cocktail sauce 15

SOUPS

NEW ENGLAND CLAM CHOWDER

SIRLOIN STEAK CHILI

SOUP DU JOUR

CUP 6.5 | BOWL 8.5

SALADS

PERFECT SALAD 8

field greens | candied pecans| craisins |

tomatoes| blue cheese crumbles|

balsamic dressing

CAESAR SALAD * 8.5

traditional or grilled | heart of romaine| shaved parmesan | croutons | caesar dressing

BURRATA AND TOMATO 8.5

evoo| balsamic glaze| vine ripened tomatoes strawberry compote | maldon sea salt

GARDEN SALAD 7

baby greens | cucumber | carrots |

tomatoes | choice of dressing

WEDGE 8.5

iceberg wedge | tomatoes | candied pecans| blue cheese crumbles | bacon |

blue cheese dressing

SEAFOOD

CIOPPINO * spicy tomato broth |crab |shrimp | scallops | mussels | clams | cod | grilled ciabatta 28

SALMON OSCAR * seared | blue crab meat | béarnaise | mashed potatoes | asparagus *** 27

NEWPORT PIE shrimp | lobster |crab |scallops | cod |dill cognac cream | puff pastry 28

SEA SCALLOPS * saffron risotto | macadamia nut gremolata | barolo vinaigrette ** 29

LOUP DE MER * european sea bass | potato ragout | butternut squash crema | ginger chartreuse ** 29

SCOTTISH SALMON * red and white quinoa salad | sesame vinaigrette ** 23

ALASKAN KING CRAB LEGS one pound steamed crab legs |choice of potato | seasonal vegetable ** 38

KING RANCH STEAKS | LAMB | CHICKEN

30 DAY AGED TOP SIRLOIN * caramelized cipollini onions 10oz / 25

BLACK & BLUE FILET * au poivre | bacon wrapped |bleu cheese butter | port wine glaze 8oz / 34

BEEF WELLINGTON * mushroom duxelle | puff pastry | marchand de vin sauce 8oz / 34

FILET MIGNON * bacon wrapped | marchand de vine sauce 8oz / 33

NEW YORK STRIP * green peppercorn cognac sauce 14oz / 41

PRIME RIB AU JUS * creamy horseradish | au jus 12oz / 32

BONE IN RIB EYE * foie gras compound butter 24oz / 44

CHATEAUBRIAND * caramelized cipollini onions | mushroom fricassée| foyot sauce 14oz / 40

JIM’S STEAK & SHRIMP * sautéed shrimp 23

LAMB T-BONE * (2) 5oz T-bones | goat cheese polenta | eggplant caponata | green onion-mint sauce 31

PITMAN FARM’S CHICKEN BREAST garlic mashed potatoes | brown chicken jus| corn 19

GROUND STEAK BURGERS | ROLLS

MAINE LOBSTER ROLL 19

celery | mayo | portuguese roll | coleslaw |

kettle chips

1/2 lb. CHEESEBURGER * 14

brioche | lettuce | tomato | cheddar |

red onion | pickles | french fries

1/2 lb. BISON BURGER * 16

brioche | lettuce | tomato | cheddar |

red onion | pickles| french fries

COMPANIONS
Add to any entree

3 garlic shrimp 8 ~ 6 garlic shrimp 15 ~ crab oscar 10

sautéed mushrooms 4 ~ béarnaise 3 ~ truffle fries 5 ~ blue cheese butter 3

1/2 lb. alaskan king crab legs 22

POTATO | RICE

baked potato ~ cheddar jalapeno scalloped potato ~ steamed japanese rice

skinny, steak or sweet potato fries ~ mashed potato

*These items may be served with raw or with undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

* * PLEASE INFORM YOUR SERVER OF ANY FOOD ALLERGY OR DIETARY RESTRICTIONS * *