The Butchery- Steaks, Chops & Seafood

4 oz Jumbo Lump Crab, red cabbage, chipotle aioli

Five Jumbo Shrimp, house-made cocktail sauce

Diced Ahi Tuna, diced veggies tossed in Asian Essence, wonton chips wasabi aioli, sesame seeds

Three hand-crafted rotating cheeses, fig preserves, cured meats, cornichons, lavashe, sourdough baguette, edible beef tallow candle

PEI Mussels, garlic-butter, white wine sauce, crostinis

Creamy Jumbo Lump Crab, Haystack goat cheese, sourdough baguette

Made fresh daily

House-made french onion soup topped with a toasted crostini melted Gruyère

Fresh cut romaine, croutons, shaved parmesan, baked parmesan crisp

Fresh iceberg wedge, blue cheese crumbles, tomatoes, cucumbers, carrots, red onions, Applewood smoked bacon

Fresh Greens, dried cherries, candied pecans, apple slices, red onion, goat cheese, maple vinaigrette

Center Cut Salmon, spiced bourbon barrel glaze, choice of one side

Pan-seared Frenched 10 oz Chicken Breast, black truffle honey glaze, crispy goat cheese polenta cake, asparagus

A Natural Chicken Scaloppine Breast, sautéed wild mushrooms, marsala demi, fettuccine noodles

Pan seared with brown butter choice of two sides

Two 5 oz Steamed Cold Water Lobster Tails, choice of one side

Ask your server about the chef's choice pasta of the night

All Natural 10 oz Prime Top Sirloin rubbed with a blend of coffee and cocoa and topped with caramelized shallot butter

Traditional Bacon-Wrapped 9 oz Filet, garlic buttered mushrooms

A Natural 12 oz Center Cut Strip, truffle butter

A Tender 9 oz Filet topped with a broiled forest mushroom mixture

A Tender 9 oz Filet topped with a broiled Black River Blue Cheese encrustment

Three Tender 4 oz Filet Medallions served with Black River Blue Cheese, Mushroom Duxelle, and a Chimichurri sauce

A 14 oz Rock River Farm Bison Ribeye served with a chimichurri sauce

Three 3 oz Lamb Chops, Bordeaux Cherry demi sauce

A 22 oz Bone-In Ribeye rubbed Ancho-Chile and pan-seared with a chili-lime butter

14 oz Bone-In Pork Chop Fuji Apple compote and a cherry balsamic reduction

4 oz Jumbo Lump Crab, red cabbage, chipotle aioli

Five Jumbo Shrimp, house-made cocktail sauce

Diced Ahi Tuna, diced veggies tossed in Asian Essence, wonton chips wasabi aioli, sesame seeds

Three hand-crafted rotating cheeses, fig preserves, cured meats, cornichons, lavashe, sourdough baguette, edible beef tallow candle

PEI Mussels, garlic-butter, white wine sauce, crostinis

Creamy Jumbo Lump Crab, Haystack goat cheese, sourdough baguette

Made fresh daily

House-made french onion soup topped with a toasted crostini & melted Gruyère

Fresh cut romaine, croutons, shaved parmesan, baked parmesan crisp

Fresh iceberg wedge, blue cheese crumbles, tomatoes, cucumbers, carrots, red onions, Applewood smoked bacon

Fresh Greens, dried cherries, candied pecans, apple slices, red onion, goat cheese, maple vinaigrette

Center Cut Salmon, spiced bourbon barrel glaze, choice of one side

Pan-seared Frenched 10 oz Chicken Breast, black truffle honey glaze, crispy goat cheese polenta cake, asparagus

A Natural Chicken Scaloppine Breast, sautéed wild mushrooms, marsala demi, fettuccine noodles

Pan seared with brown butter choice of two sides

Two 5 oz Steamed Cold Water Lobster Tails, choice of one side

Ask your server about the chef's choice pasta of the night

All Natural 10 oz Prime Top Sirloin rubbed with a blend of coffee and cocoa and topped with caramelized shallot butter

Traditional Bacon-Wrapped 9 oz Filet, garlic buttered mushrooms

A Natural 12 oz Center Cut Strip, truffle butter

A Tender 9 oz Filet topped with a broiled forest mushroom mixture

A Tender 9 oz Filet topped with a broiled Black River Blue Cheese encrustment

Three Tender 4 oz Filet Medallions served with Black River Blue Cheese, Mushroom Duxelle, and a Chimichurri sauce

A 14 oz Rock River Farm Bison Ribeye served with a chimichurri sauce

Three 3 oz Lamb Chops, Bordeaux Cherry demi sauce

A 22 oz Bone-In Ribeye rubbed Ancho-Chile and pan-seared with a chili-lime butter

14 oz Bone-In Pork Chop Fuji Apple compote and a cherry balsamic reduction