Brass Ram
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Menu
wagyu cocktail franks | pastry | dijonaise
premium beef trimmings | bleu cheese dressed frisée
mexican whites | lightly dressed | marie rose sauce
atlantic sourced | traditional setup
garlic butter | parm | prosciutto gremolata | big crouton
prime tenderloin tartare | lobster louie | jonah crab | toasts
hamachi | ahi | king crab | rock shrimp | avocado | dynamite | ponzu | sesame
quahogs | prosciutto gremolata | chive
croutons | gruyère | raclette
marconas | cucumber | radish | asiago | gravenstein apple vinaigrette
smoked trout roe | parm | croutons | garlic anchovy dressing
bacon | tomato | red onion | bleu w/ bleu or thousand w/ cheddar
a tribute
12oz shaved prime rib | au jus | tuesday and wednesday only
simply prepared and properly paired
jonah king crab | cracked mustard sauce | espelette
whole branzino | gravenstein apple vinaigrette | marie rose sauce
lobster | tomato | scampi butter | parm | espelette
creamed potato | diavolo sauce | prosciutto gremolata
carved nice and thin
a cut fit for a gentleman
roughly three fingers thick
a generous bone-in chop
carved in the english manner or "steak" cut
vande rose duroc | sage pan jus
original voodoo sauce
béarnaise
suggested deboned sliced
45 day dry-aged | suggested deboned sliced
parm | prosciutto gremolata | fine herbs
smashed karl's crab cake
scallop | shrimp | lobster | king crab
asparagus | hollandaise | espelette
jumbo caps | garlic | shallot | herbs | au jus redux
beef fat fried | well seasoned | parm | béarnaise
red white | thin rings | bbq sauce
sage pan jus | chive
cross cut | top loaded | bacon | cheddar | horseradish cream | chive
creamed in the swiss fashion | au gratin
port salut | asiago | parm | prosciutto gremolata
griddled | hollandaise
wagyu cocktail franks | pastry | dijonaise
premium beef trimmings | bleu cheese dressed frisée
mexican whites | lightly dressed | marie rose sauce
atlantic sourced | traditional setup
garlic butter | parm | prosciutto gremolata | big crouton
prime tenderloin tartare | lobster louie | jonah crab | toasts
hamachi | ahi | king crab | rock shrimp | avocado | dynamite | ponzu | sesame
quahogs | prosciutto gremolata | chive
croutons | gruyère | raclette
marconas | cucumber | radish | asiago | gravenstein apple vinaigrette
smoked trout roe | parm | croutons | garlic anchovy dressing
bacon | tomato | red onion | bleu w/ bleu or thousand w/ cheddar
a tribute
12oz shaved prime rib | au jus | tuesday and wednesday only
simply prepared and properly paired
jonah & king crab | cracked mustard sauce | espelette
whole branzino | gravenstein apple vinaigrette | marie rose sauce
lobster | tomato | scampi butter | parm | espelette
creamed potato | diavolo sauce | prosciutto gremolata
carved nice and thin
a cut fit for a gentleman
roughly three fingers thick
a generous bone-in chop
carved in the english manner or "steak" cut
vande rose duroc | sage pan jus
original voodoo sauce
béarnaise
suggested deboned & sliced
45 day dry-aged | suggested deboned & sliced
parm | prosciutto gremolata | fine herbs
smashed karl's crab cake
scallop | shrimp | lobster | king crab
asparagus | hollandaise | espelette
jumbo caps | garlic | shallot | herbs | au jus redux
beef fat fried | well seasoned | parm | béarnaise
red & white | thin rings | bbq sauce
sage pan jus | chive
cross cut | top loaded | bacon | cheddar | horseradish cream | chive
creamed in the swiss fashion | au gratin
port salut | asiago | parm | prosciutto gremolata
griddled | hollandaise
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