Mr. B's of Brookfield | A Bartolotta Steakhouse

Maryland-Style Blue Crab Cake with Whole Grain Mustard Aioli and a Petit Salad of Frisée, Crispy Kale, Sliced Apples, Dried Cranberries with Sherry Vinaigrette

Calamari Marinated in Garlic, Mint, and Lemon, Lightly Floured and Fried. Served with Marinara Sauce

Jumbo Gulf Shrimp with Cocktail Sauce and Lemon

Steak-Cut Bacon with Parsnip Purée, Warm Apple Slaw, Maple Glaze

Maine Lobster Tossed with Cavatappi Pasta, House-made Cheese Sauce, topped with Herbed Breadcrumbs

Thinly-Sliced Spanish Onions Marinated in Buttermilk, Lightly-Floured and Fried. Served with Ranch Dressing

Thinly-Sliced Raw New York Strip served with Horseradish Peppercorn Aioli, Sarvecchio Parmesan, Fried Capers, Arugula, Toasted Rye Bread

Creamy Shellfish Soup with Lobster, Shrimp, and Crab

Roasted Red and Golden Beets, Watermelon Radish, Arugula, Feta Cheese, Frisée, Dried Cranberries, Autumn Spiced Pepitas, Balsamic Fig Vinaigrette

Iceberg Lettuce, Ranch Dressing, Cherry Tomatoes, Shaved Red Onion, Roth Blue Cheese Crumbles, Bacon Rye Crouton, Fresh Herbs

Crisp Romaine Lettuce with an Anchovy-Romano Dressing, Croutons, Sartori Parmesan Cheese

16 oz Duroc Pork Tomahawk, Warm Potato Salad, Roasted Broccolini, Apple Pork Sauce

Roasted Salmon with Parsnip Purée, Caramelized Brussel Sprouts, Grapefruit Rosemary Beurre Blanc

Pan-Seared Sea Scallops with Butternut Squash Purée, Crispy Prosciutto, Winter Succotash, Maple Glaze

Two 5oz Cold Water Tails with Sautéed Spinach, Potato Purée, Drawn Butter

Semi-Boneless Bell and Evans Chicken with Potato Purée, Roasted Broccolini with Lemon Oil, Mushroom Brandy Cream Sauce

Penne Pasta tossed with a Vodka Butternut Squash Cream Sauce, Sautéed Cauliflower, Mushrooms, and Kale, Fried Sage, Parmesan Cheese

Chili Coriander Marinade, Petite Frisée Salad tossed in Balsamic Fig Vinaigrette, Winter Succotash

Choice of Two Potatoes, Choice of One Side, and Choice of One Sauce

½ lb Angus Patty on a Buttered Sciortino’s Bun with a Choice of Cheese. Served with French Fries

Marinated and Wood-Oven Roasted served on a Sciortino Roll with Horseradish Peppercorn Aioli, Arugula, Fried Onion Rings, Sautéed Mushrooms