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Dinner

Starters

RHODE ISLAND CALAMARI | $12
Lightly dusted | banana pepper

SALMON & LOBSTER POT STICKERS | $13
Scallion ponzu | fresh coriander salad

CRISPY BRIE | $14
Apricot compote | jalapeno raspberry preserves | toast points

P.E.I. MUSSELS *  | $11
Lemon broth | toasted bread

SWEDISH MEATBALLS  | $10
House-made | brown gravy | lingonberry sauce

CRAB & SPINACH DIP | $13
Tortilla chips | grilled ciabatta

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

Soups & Salads

NEW ENGLAND CLAM CHOWDER
SIRLOIN STEAK CHILI
SOUP DU JOUR

CUP $6 | BOWL $8

PERFECT SALAD | $8
Field greens| candied pecans| craisins | tomatoes| point reyes blue cheese crumbles | balsamic dressing

CAESAR SALAD * | $8
Traditional or grilled | heart of romaine| shaved parmesan | croutons | caesar dressing

BABY KALE SALAD * | $8
Carrot vinaigrette | pepitas | apple | heirloom cherry tomatoes | gouda

GARDEN SALAD | $7
Baby greens | cucumber | carrots | tomatoes | choice of dressing

WEDGE | $8
Iceberg wedge | tomatoes| candied pecans | point reyes blue cheese crumbles | bacon

Shucked | Seared | Baked | Chilled

*OYSTERS ON THE HALF SHELL
1/2 dozen freshly shucked east coast | $12
1/2 dozen freshly shucked west coast | $16

SHRIMP COCKTAIL
Spicy horseradish cocktail sauce | $12

*SEARED AHI | $12
Blackened |pomegranate-ginger vinaigrette | baby kale | wasabi | ginger | soy sauce

VIRGINIA BEACH CRAB CAKES | $14
Jumbo lump crab | stone ground mustard aioli

OYSTERS ROCKEFELLER | $14
Spinach | bacon | parmesan cheese | pernod

USDA Choice Steaks | Poultry

*BLACK & BLUE FILET pepper bacon wrapped | bleu cheese butter | port wine reduction | $30
*BEEF WELLINGTON mushroom duxelle | puff pastry | marchand de vin sauce | $30
*FILET MIGNON bacon wrapped | marchand de vine sauce 8oz / $25 | 10oz / $32
*TOP SIRLOIN caramelized onions 8oz / $20
*PRIME RIB AU JUS creamy horseradish | au jus 10 oz / $24 | 16 oz / $34
*BONE IN RIBEYE 24oz / $36
*CHATEAUBRIAND mushroom fricassee | foyot sauce | $28
*HALF CHICKEN pan roasted | fresno chili bread pudding | whole grain mustard broth | fried kale | $22
*ANGUS BEEF SHORT RIBS | jalapeno scalloped potatoes | vanilla crispy onions | foie gras butter | $28
*JIM’S STEAK & SHRIMP | bistro tender | cajun shrimp | $17

Steaks served with fresh vegetable and your choice of potato or rice

Seafood

*ATLANTIC SALMON pomegranate-ginger vinaigrette | basmati rice | $17
WHOLE MAINE LOBSTER steamed lobster | country fried corn | choice of potato |$28
ALASKAN KING CRAB LEGS one lb steamed crab legs | choice of potato | $36
*SALMON OSCAR seared | blue crab meat | maltese sauce | mashed potatoes |
asparagus | $26
NEWPORT PIE shrimp | lobster | crab | scallops | cod | dill cognac cream | puff pastry | $28
*SEA SCALLOPS garlic mashed potatoes | fennel bacon jam | grilled lemon gastrique | $27
*HALIBUT pan-seared | yukon gold potato ragout |carrot vinaigrette| heirloom cherry tomatoes | $28
CIOPPINO tomato broth | crab | shrimp | scallops | mussels | clams | toasted ciabatta | $26
LOBSTER & ROCK SHRIMP RAVIOLI parmesan fondue | $27
TWIN LOBSTER TAILS two 8oz north atlantic tails | choice of potato | $32
*TUNA AU POIVRE TAGLIATELLE puttanesca vinaigrette | golden beets | $32

Grill Companions

Add to any entree
garlic shrimp $7 | blue crab oscar $7 | sautéed mushrooms $4
8oz cold water lobster tail $15 | 1/2 lb Alaskan king crab legs $17

POTATO | RICE: baked potato | cheddar jalapeno scalloped potato| sweet, skinny or steak fries | mashed potato| basmati rice

Burgers | Rolls

MAINE LOBSTER ROLL | $17
Celery | mayo | portuguese roll | french fries | coleslaw

*1/2 lb CHEESEBURGER | $13
brioche bun | lettuce | tomato | cheddar | red onion | french fries

*1/2 lb BISON BURGER | $15
Brioche bun | lettuce | tomato | cheddar  |red onion | french fries

BAO BUNS | $15
duck confit | pickled vegetables | herbs | french fries

ADD: Smoked bacon $1 | Avocado $1

*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.