Porterhouse Steak and Seafood

Vanilla vodka, White Creme de Cacao and Frangelico.

Tanqueray No. 10 neat, with olives, and a wave of dry vermouth

Ketel One vodka, Sour Apple schnapps, and a splash of sweet-n-sour.

Ketel One Citroen, Cointreau, sugar and lemon.

1800 Tequila, lime and Cointreau with a salted rim.

Ketel One Citroen, Cointreau and a dash of cranberry juice.

Chambord Raspberry liqueur and Frangelico, shaken with cream and strained.

Vanilla vodka, pineapple juice, Triple Sec and lime juice.

Opulent vodka (made in MN) and olive juice, with hand-stuffed bleu cheese olives.

Beefeater Gin, Luxardo Liqueur, Giffard Creme De Violette, and lemon juice

Gosling's Bermuda Black Rum, Disaronno Amaretto, mango nectar and lime juice

Vanilla vodka, Godiva White Chocolate Liqueur, Bailey's and espresso

Woodford Reserve Bourbon, Averna Amaro

Four Roses Bourbon, Tattersall Rye, orange and cherry

1800 Curevo, agave, and fresh lime juice

Belvedere Ginger Zest Vodka, ginger beer and a squeeze of lime

Korbel brandy, Cointreau and sour, with a sugared rim.

Bacardi, lychee liquor, lychee syrup, and mint

Half-pound of tenderloin tips blackened with Cajun seasonings, served with Bearnaise

Ask server for today's selection. They go great with a martini!

New England Clam Chowder or Baked French Onion Soup.

Canadian Walleye pan-seared with our own blend of Cajun seasonings, served with lemon and tartar sauce

Rich, creamy and piping hot, served with a toasted baguette

Half-dozen jumbo shrimp; plump and chilled.

A generous amount of lump crab perfectly seasoned and served with remoulade sauce

Fresh Italian cheese made from mozzarella and cream served on toasted artisan bread with oven roasted tomatoes and basil, drizzled with olive oil and balsamic glaze

Four bacon-wrapped shrimp basted with barbeque sauce. Over a million served since we first opened

Bacon-wrapped scallops served with chipotle aioli

Tender as Mother's love, our most popular cut.

Well-aged and thick cut for full beef flavor

Premium heritage pork known for excellent marbling, flavor and tenderness. Served blackened with melted blue cheese sauce and caramelized onions

Six bacon-wrapped shrimp basted with barbecue sauce

Fresh Atlantic salmon, trimmed in-house. Served grilled or blackened

Mixed greens, bleu cheese crumbles, bacon, egg, shredded Swiss and Parmesan cheeses, tomatoes, cucumbers, red onion and croutons with vinaigrette dressing. (No side or salad)

Portabella Mushrooms, Caramelized Onions and Bearnaise Sauce

New York strip and tenderloin in one

Marbled to perfection

1.5 lbs of sweet succulent crab legs steamed with creole seasoning and served with drawn butter

The steak house classic. Best balance of tenderness and full-flavor

Fully marbled for exceptional flavor and juiciness

Tender as Mother's love, our most popular cut

A hand-cut ribeye, cast-iron blackened, topped with melted bleu cheese

Pan-seared sea scallops with bleu cheese and balsamic drizzle

Traditional pan-fried or oven-broiled served with butter, lemon and almonds

Twin tails (6-7 oz. each) split and oven-broiled with melted butter and lemon

Six jumbo prawns oven-broiled. Served with lemon and clarified butter

Sustainably sourced, served with sweet chili lime sauce and seasonal fruit salsa

Fresh Atlantic salmon stuffed with a generous portion of lump crab meat and topped with Bernaise. Voted dish most people wish they had ordered when it comes to the table

Vanilla vodka, White Creme de Cacao and Frangelico.

Tanqueray No. 10 neat, with olives, and a wave of dry vermouth

Ketel One vodka, Sour Apple schnapps, and a splash of sweet-n-sour.

Ketel One Citroen, Cointreau, sugar and lemon.

1800 Tequila, lime and Cointreau with a salted rim.

Ketel One Citroen, Cointreau and a dash of cranberry juice.

Chambord Raspberry liqueur and Frangelico, shaken with cream and strained.

Vanilla vodka, pineapple juice, Triple Sec and lime juice.

Opulent vodka (made in MN) and olive juice, with hand-stuffed bleu cheese olives.

Beefeater Gin, Luxardo Liqueur, Giffard Creme De Violette, and lemon juice

Gosling's Bermuda Black Rum, Disaronno Amaretto, mango nectar and lime juice

Vanilla vodka, Godiva White Chocolate Liqueur, Bailey's and espresso

Woodford Reserve Bourbon, Averna Amaro

Four Roses Bourbon, Tattersall Rye, orange and cherry

1800 Curevo, agave, and fresh lime juice

Belvedere Ginger Zest Vodka, ginger beer and a squeeze of lime

Korbel brandy, Cointreau and sour, with a sugared rim.

Bacardi, lychee liquor, lychee syrup, and mint

Half-pound of tenderloin tips blackened with Cajun seasonings, served with Bearnaise

Ask server for today's selection. They go great with a martini!

New England Clam Chowder or Baked French Onion Soup.

Canadian Walleye pan-seared with our own blend of Cajun seasonings, served with lemon and tartar sauce

Rich, creamy and piping hot, served with a toasted baguette

Half-dozen jumbo shrimp; plump and chilled.

A generous amount of lump crab perfectly seasoned and served with remoulade sauce

Fresh Italian cheese made from mozzarella and cream served on toasted artisan bread with oven roasted tomatoes and basil, drizzled with olive oil and balsamic glaze

Four bacon-wrapped shrimp basted with barbeque sauce. Over a million served since we first opened

Bacon-wrapped scallops served with chipotle aioli

Tender as Mother's love, our most popular cut.

Well-aged and thick cut for full beef flavor

Premium heritage pork known for excellent marbling, flavor and tenderness. Served blackened with melted blue cheese sauce and caramelized onions

Six bacon-wrapped shrimp basted with barbecue sauce

Fresh Atlantic salmon, trimmed in-house. Served grilled or blackened

Mixed greens, bleu cheese crumbles, bacon, egg, shredded Swiss and Parmesan cheeses, tomatoes, cucumbers, red onion and croutons with vinaigrette dressing. (No side or salad)

Portabella Mushrooms, Caramelized Onions and Bearnaise Sauce

New York strip and tenderloin in one

Marbled to perfection

1.5 lbs of sweet succulent crab legs steamed with creole seasoning and served with drawn butter

The steak house classic. Best balance of tenderness and full-flavor

Fully marbled for exceptional flavor and juiciness

Tender as Mother's love, our most popular cut

A hand-cut ribeye, cast-iron blackened, topped with melted bleu cheese

Pan-seared sea scallops with bleu cheese and balsamic drizzle

Traditional pan-fried or oven-broiled served with butter, lemon and almonds

Twin tails (6-7 oz. each) split and oven-broiled with melted butter and lemon

Six jumbo prawns oven-broiled. Served with lemon and clarified butter

Sustainably sourced, served with sweet chili lime sauce and seasonal fruit salsa

Fresh Atlantic salmon stuffed with a generous portion of lump crab meat and topped with Bernaise. Voted dish most people wish they had ordered when it comes to the table

Vanilla vodka, White Creme de Cacao and Frangelico.

Tanqueray No. 10 neat, with olives, and a wave of dry vermouth

Ketel One vodka, Sour Apple schnapps, and a splash of sweet-n-sour.

Ketel One Citroen, Cointreau, sugar and lemon.

1800 Tequila, lime and Cointreau with a salted rim.

Ketel One Citroen, Cointreau and a dash of cranberry juice.

Chambord Raspberry liqueur and Frangelico, shaken with cream and strained.

Vanilla vodka, pineapple juice, Triple Sec and lime juice.

Opulent vodka (made in MN) and olive juice, with hand-stuffed bleu cheese olives.

Beefeater Gin, Luxardo Liqueur, Giffard Creme De Violette, and lemon juice

Gosling's Bermuda Black Rum, Disaronno Amaretto, mango nectar and lime juice

Vanilla vodka, Godiva White Chocolate Liqueur, Bailey's and espresso

Woodford Reserve Bourbon, Averna Amaro

Four Roses Bourbon, Tattersall Rye, orange and cherry

1800 Curevo, agave, and fresh lime juice

Belvedere Ginger Zest Vodka, ginger beer and a squeeze of lime

Korbel brandy, Cointreau and sour, with a sugared rim.

Bacardi, lychee liquor, lychee syrup, and mint

Half-pound of tenderloin tips blackened with Cajun seasonings, served with Bearnaise

Ask server for today's selection. They go great with a martini!

New England Clam Chowder or Baked French Onion Soup.

Canadian Walleye pan-seared with our own blend of Cajun seasonings, served with lemon and tartar sauce

Rich, creamy and piping hot, served with a toasted baguette

Half-dozen jumbo shrimp; plump and chilled.

A generous amount of lump crab perfectly seasoned and served with remoulade sauce

Fresh Italian cheese made from mozzarella and cream served on toasted artisan bread with oven roasted tomatoes and basil, drizzled with olive oil and balsamic glaze

Four bacon-wrapped shrimp basted with barbeque sauce. Over a million served since we first opened

Bacon-wrapped scallops served with chipotle aioli

Tender as Mother's love, our most popular cut.

Well-aged and thick cut for full beef flavor

Premium heritage pork known for excellent marbling, flavor and tenderness. Served blackened with melted blue cheese sauce and caramelized onions

Six bacon-wrapped shrimp basted with barbecue sauce

Fresh Atlantic salmon, trimmed in-house. Served grilled or blackened

Mixed greens, bleu cheese crumbles, bacon, egg, shredded Swiss and Parmesan cheeses, tomatoes, cucumbers, red onion and croutons with vinaigrette dressing. (No side or salad)

Portabella Mushrooms, Caramelized Onions and Bearnaise Sauce

New York strip and tenderloin in one

Marbled to perfection

1.5 lbs of sweet succulent crab legs steamed with creole seasoning and served with drawn butter

The steak house classic. Best balance of tenderness and full-flavor

Fully marbled for exceptional flavor and juiciness

Tender as Mother's love, our most popular cut

A hand-cut ribeye, cast-iron blackened, topped with melted bleu cheese

Pan-seared sea scallops with bleu cheese and balsamic drizzle

Traditional pan-fried or oven-broiled served with butter, lemon and almonds

Twin tails (6-7 oz. each) split and oven-broiled with melted butter and lemon

Six jumbo prawns oven-broiled. Served with lemon and clarified butter

Sustainably sourced, served with sweet chili lime sauce and seasonal fruit salsa

Fresh Atlantic salmon stuffed with a generous portion of lump crab meat and topped with Bernaise. Voted dish most people wish they had ordered when it comes to the table

Vanilla vodka, White Creme de Cacao and Frangelico.

Tanqueray No. 10 neat, with olives, and a wave of dry vermouth

Ketel One vodka, Sour Apple schnapps, and a splash of sweet-n-sour.

Ketel One Citroen, Cointreau, sugar and lemon.

1800 Tequila, lime and Cointreau with a salted rim.

Ketel One Citroen, Cointreau and a dash of cranberry juice.

Chambord Raspberry liqueur and Frangelico, shaken with cream and strained.

Vanilla vodka, pineapple juice, Triple Sec and lime juice.

Opulent vodka (made in MN) and olive juice, with hand-stuffed bleu cheese olives.

Beefeater Gin, Luxardo Liqueur, Giffard Creme De Violette, and lemon juice

Gosling's Bermuda Black Rum, Disaronno Amaretto, mango nectar and lime juice

Vanilla vodka, Godiva White Chocolate Liqueur, Bailey's and espresso

Woodford Reserve Bourbon, Averna Amaro

Four Roses Bourbon, Tattersall Rye, orange and cherry

1800 Curevo, agave, and fresh lime juice

Belvedere Ginger Zest Vodka, ginger beer and a squeeze of lime

Korbel brandy, Cointreau and sour, with a sugared rim.

Bacardi, lychee liquor, lychee syrup, and mint

Ask server for today's selection.

New England Clam Chowder or Baked French Onion Soup.

Bacon-wrapped scallops served with chipotle aioli

Canadian Walleye pan-seared with our own blend of Cajun seasonings, served with lemon and tartar sauce

Rich, creamy and piping hot, served with a toasted baguette

Half-dozen jumbo shrimp; plump and chilled.

A generous amount of lump crab perfectly seasoned and served with remoulade sauce

Half-pound of tenderloin tips blackened with Cajun seasonings, served with Béarnaise

Fresh Italian cheese made from Mozzarella and cream served on toasted artisan bread with oven roasted tomatoes and basil, drizzled with olive oil and balsamic glaze

Four bacon-wrapped shrimp basted with barbeque sauce. Over a million served since we first opened

Marinated rare Ahi Tuna with yuzu and gochujang. Served with a cucumber and carrot salad and wonton crisps

Tender as Mother's love, our most popular cut.

Premium heritage pork known for excellent marbling, flavor and tenderness. Served blackened with melted blue cheese sauce and caramelized onions

A 16 oz grilled Coulotte and served with chimichurri

Six bacon-wrapped shrimp basted with barbeque sauce

Sea scallops with bleu cheese and balsamic drizzle, topped with toasted almonds

Fresh Atlantic salmon, trimmed in-house. Served grilled or blackened

Mixed greens, bleu cheese crumbles, bacon, egg, shredded Swiss and Parmesan cheeses, tomatoes, cucumbers, red onion and croutons with vinaigrette dressing. (No side or salad)

Twin tails (7 oz each) split and oven-broiled with melted butter and lemon

7 oz filet topped with a crab cake and sautéed shrimp. Served with Béarnaise and asparagus

1.5lbs of sweet succulent crab legs steamed with creole seasoning and served with drawn butter

The steak house classic, best balance of tenderness and full-flavor

Fully marbled for exceptional flavor and juiciness

Tender as Mother's love, our most popular cut

A hand-cut ribeye, cast-iron blackened, topped with melted bleu cheese

New York strip and tenderloin in one

Lightly Cajuned scallops on a bed of roasted corn and pepper mix with a queso fresco sauce

Traditional pan-fried or oven-broiled served with butter, lemon and almonds

Six jumbo prawns oven-broiled, served with lemon and clarified butter

8 oz miso-marinated sea bass, baked and served with a cucumber carrot salad and a yuzu ponzu sauce

Portabella Mushrooms, Caramelized Onions and Bearnaise Sauce