엘엠 소셜 로케이션

Hand-rolled herb risotto balls, filled with mozzarella, marinara, and Parmesan.

Golden-fried calamari, paired with cocktail sauce and fresh lemon.

Fresh cucumber, whipped feta, hot honey, and candied pecans. CNY Appetizer of the Year 2023!

Maine lobster in creamy crème fraîche, served with warm stretch bread. Smoked tableside.

Crispy whipped feta, drizzled with hot honey and topped with candied pecans.

Crispy on the outside, gooey on the inside, with spicy house vodka sauce.

Steamed l littleneck clams, finished in a fresh garlic scampi broth. Served with house-made grilled cornbread.

Creamy house-made Tuscan tomato bisque with rustic depth.

Our rich take on French onion — slow-cooked onions, toasted baguette, and bubbly Gruyère.

Crispy pan-seared sea bass over Parmesan risotto, topped with pineapple mango salsa.

Lightly battered free-range chicken breast, pan-seared and finished in a lemon-thyme beurre blanc. Served with Parmesan risotto and chef's vegetable.

Grass-fed lamb chops, served medium-rare with roasted potatoes and chimichurri. Accompanied with chefs choice of a vegetable.

Wild-caught salmon pan-seared to perfection and finished in a delicate garlic, parsley, and lemon scampi sauce. Served over creamy Parmesan risotto and accompanied by the chef’s seasonal vegetable.

Pan-seared scallops glazed with bourbon reduction, served over sweet potato purée and seasonal vegetables.

Red wine-braised short rib with Tuscan spices, confit carrots, and whipped potato.

Spaghetti in a rich tomato confit, topped with creamy burrata.

A simple yet bold dish featuring Pecorino Romano, Parmigiano Reggiano, and freshly cracked black pepper.

Colossal shrimp and fettucine, tossed in crème fraîche with cherry peppers, asparagus, and dill.

Bucatini pasta in a velvety lobster crème fraîche sauce, crowned with a 10 oz rock lobster tail.

Fresh pappardelle pasta, tossed in a creamy Alfredo-style sauce with wild mushrooms, sage, garlic, and prosciutto.

Free-range chicken breast in a creamy, spicy tomato sauce, with cherry peppers for a kick.

A creamy, indulgent tomato vodka sauce with rigatoni, finished with fresh basil and a touch of Calabrian chili for a subtle kick.

18oz Angus Reserve ribeye, dry-aged for rich flavor and finished with tableside torched aromatics. Served with your choice of two sides.

12oz Prime grade, wet-aged filet mignon, known for exceptional tenderness. Finished with table-side torched aromatics. Served with your choice of two sides.

Pea shoot and wild mushroom risotto with vegan butter and plant-based cheese.

Garlic-infused risotto with roasted artichokes, finished with plant based cheese and a silky vegan butter alternative.

Grilled Portobello mushroom steaks with green olive and caper remoulade, served over cauliflower purée and roasted organic carrots.

Confit cauliflower purée layered with roasted confit carrots over creamy risotto, finished with a drizzle of house chili-infused agave and candied pecans.

Rich velvety chocolate perfection in a gluten free torte, served with a dollop of whipped cream. melt in your mouth experience--GLUTEN FREE

A towering, three-layer peanut butter and chocolate cake, garnished with caramel and chocolate drizzle. rich, indulgent and built for sharing (or not)

velvety cream style cheesecake, crafted with premium cheese and butter, graham cracker crust, whipped cream and a drizzle of chocolate, caramel and raspberry Classic and elegant with a modern twist.

New York inspired cheesecake, infused with roasted pistachios. Creamy and light, finished with a caramel drizzle and whipped cream. nutty, indulgent and unforgettable

a classic Italian-American treat, fried and served warm and fresh in a brown paper bag, shaken tableside with cinnamon-sugar. available nightly while supplies last--nostalgic, fun and irresistible

Creamy Spinach and artichoke folded with melted cheeses, topped with diced tomatoes and served warm with tortilla chips.

Warm, Decadent lobster blended into a creamy cheese dip and served with stretch bread

Soft-Baked pretzel, served with a Guinness Cheese sauce and spicy mustard.

Crisp Romaine Lettuce, Shaved Paresan, rustic croutons with creamy Caesar dressing

Mixed Greens, tomatoes, cucumbers, red onions and rustic croutons.

Five Golden Tenders served plain or tossed in your choice of Mild, Medium, Hot, Garlic, Hot Honey Sauces

Wide Pappardelle pasta tossed in a creamy garlic-sage sauce, with mushrooms, prosciutto and grilled chicken

Chicken and peppers simmered in a spicy and creamy blush sauce over rigatoni

Fettuccine in a creamy Cajun parmesan sauce with mushrooms and blackened chicken.

Thick-cut Bacon, lettuce and tomato stacked high on toasted white bread with mayonnaise

Toasted white bread layered with turkey, lettuce, tomato, bacon and mayonnaise

Grilled chicken, tossed in buffalo sauce with lettuce, tomato and cheddar cheese

Grilled or crispy chicken with romaine, parmesan, croutons and caesar dressing

Crispy Chicken Cutlet, red sauce and fresh mozzarella on a toasted brioche bun

Roasted Portobello , arugula , roasted red peppers, basil and vegan Mayo on a toasted bun

Corned Beef, Swiss Cheese, sauerkraut and thousand island dressing on grilled rye

Sliced roast beef on a toasted hoagie roll with au jus

Beef Patty with Lettuce tomato and onions

Bacon and Cheddar Cheese

Swiss Cheese and sauteed Mushrooms

Fried egg, bacon and American cheese

Cajun-seasoned patty, topped with blue cheese crumbles

Hand-rolled herb risotto balls, filled with mozzarella, marinara, and Parmesan.

Golden-fried calamari, paired with cocktail sauce and fresh lemon.

Fresh cucumber, whipped feta, hot honey, and candied pecans. CNY Appetizer of the Year 2023!

Maine lobster in creamy crème fraîche, served with warm stretch bread. Smoked tableside.

Crispy whipped feta, drizzled with hot honey and topped with candied pecans.

Crispy on the outside, gooey on the inside, with spicy house vodka sauce.

Steamed l littleneck clams, finished in a fresh garlic scampi broth. Served with house-made grilled cornbread.

Creamy house-made Tuscan tomato bisque with rustic depth.

Our rich take on French onion — slow-cooked onions, toasted baguette, and bubbly Gruyère.

Crispy pan-seared sea bass over Parmesan risotto, topped with pineapple mango salsa.

Lightly battered free-range chicken breast, pan-seared and finished in a lemon-thyme beurre blanc. Served with Parmesan risotto and chef's vegetable.

Grass-fed lamb chops, served medium-rare with roasted potatoes and chimichurri. Accompanied with chefs choice of a vegetable.

Wild-caught salmon pan-seared to perfection and finished in a delicate garlic, parsley, and lemon scampi sauce. Served over creamy Parmesan risotto and accompanied by the chef’s seasonal vegetable.

Pan-seared scallops glazed with bourbon reduction, served over sweet potato purée and seasonal vegetables.

Red wine-braised short rib with Tuscan spices, confit carrots, and whipped potato.

Spaghetti in a rich tomato confit, topped with creamy burrata.

A simple yet bold dish featuring Pecorino Romano, Parmigiano Reggiano, and freshly cracked black pepper.

Colossal shrimp and fettucine, tossed in crème fraîche with cherry peppers, asparagus, and dill.

Bucatini pasta in a velvety lobster crème fraîche sauce, crowned with a 10 oz rock lobster tail.

Fresh pappardelle pasta, tossed in a creamy Alfredo-style sauce with wild mushrooms, sage, garlic, and prosciutto.

Free-range chicken breast in a creamy, spicy tomato sauce, with cherry peppers for a kick.

A creamy, indulgent tomato vodka sauce with rigatoni, finished with fresh basil and a touch of Calabrian chili for a subtle kick.

18oz Angus Reserve ribeye, dry-aged for rich flavor and finished with tableside torched aromatics. Served with your choice of two sides.

12oz Prime grade, wet-aged filet mignon, known for exceptional tenderness. Finished with table-side torched aromatics. Served with your choice of two sides.

Pea shoot and wild mushroom risotto with vegan butter and plant-based cheese.

Garlic-infused risotto with roasted artichokes, finished with plant based cheese and a silky vegan butter alternative.

Grilled Portobello mushroom steaks with green olive and caper remoulade, served over cauliflower purée and roasted organic carrots.

Confit cauliflower purée layered with roasted confit carrots over creamy risotto, finished with a drizzle of house chili-infused agave and candied pecans.

Rich velvety chocolate perfection in a gluten free torte, served with a dollop of whipped cream. melt in your mouth experience--GLUTEN FREE

A towering, three-layer peanut butter and chocolate cake, garnished with caramel and chocolate drizzle. rich, indulgent and built for sharing (or not)

velvety cream style cheesecake, crafted with premium cheese and butter, graham cracker crust, whipped cream and a drizzle of chocolate, caramel and raspberry Classic and elegant with a modern twist.

New York inspired cheesecake, infused with roasted pistachios. Creamy and light, finished with a caramel drizzle and whipped cream. nutty, indulgent and unforgettable

a classic Italian-American treat, fried and served warm and fresh in a brown paper bag, shaken tableside with cinnamon-sugar. available nightly while supplies last--nostalgic, fun and irresistible

Creamy Spinach and artichoke folded with melted cheeses, topped with diced tomatoes and served warm with tortilla chips.

Warm, Decadent lobster blended into a creamy cheese dip and served with stretch bread

Soft-Baked pretzel, served with a Guinness Cheese sauce and spicy mustard.

Crisp Romaine Lettuce, Shaved Paresan, rustic croutons with creamy Caesar dressing

Mixed Greens, tomatoes, cucumbers, red onions and rustic croutons.

Five Golden Tenders served plain or tossed in your choice of Mild, Medium, Hot, Garlic, Hot Honey Sauces

Wide Pappardelle pasta tossed in a creamy garlic-sage sauce, with mushrooms, prosciutto and grilled chicken

Chicken and peppers simmered in a spicy and creamy blush sauce over rigatoni

Fettuccine in a creamy Cajun parmesan sauce with mushrooms and blackened chicken.

Thick-cut Bacon, lettuce and tomato stacked high on toasted white bread with mayonnaise

Toasted white bread layered with turkey, lettuce, tomato, bacon and mayonnaise

Grilled chicken, tossed in buffalo sauce with lettuce, tomato and cheddar cheese

Grilled or crispy chicken with romaine, parmesan, croutons and caesar dressing

Crispy Chicken Cutlet, red sauce and fresh mozzarella on a toasted brioche bun

Roasted Portobello , arugula , roasted red peppers, basil and vegan Mayo on a toasted bun

Corned Beef, Swiss Cheese, sauerkraut and thousand island dressing on grilled rye

Sliced roast beef on a toasted hoagie roll with au jus

Beef Patty with Lettuce tomato and onions

Bacon and Cheddar Cheese

Swiss Cheese and sauteed Mushrooms

Fried egg, bacon and American cheese

Cajun-seasoned patty, topped with blue cheese crumbles

Hand-rolled herb risotto balls, filled with mozzarella, marinara, and Parmesan.

Golden-fried calamari, paired with cocktail sauce and fresh lemon.

Fresh cucumber, whipped feta, hot honey, and candied pecans. CNY Appetizer of the Year 2023!

Maine lobster in creamy crème fraîche, served with warm stretch bread. Smoked tableside.

Crispy whipped feta, drizzled with hot honey and topped with candied pecans.

Crispy on the outside, gooey on the inside, with spicy house vodka sauce.

Grilled Heirloom tomatoes, creamy mozzarella, basil, flambe balsamic reduction

House Fries, parsley, lemon zest, sea salt, crumbled feta.

An abundant display of chilled lobster tail, jumbo shrimp cocktail, littleneck clams and freshly shucked raw oysters presented over salted ice with classic sauces and accompaniments. (assortment based on availability)**NOT AVAILABLE FOR TO-GO**

Creamy house-made Tuscan tomato bisque with rustic depth.

Our rich take on French onion — slow-cooked onions, toasted baguette, and bubbly Gruyère.

Romain, Grilled artichokes, house croutons, parmesan cheese, caesar dressing

Shaved Brussel sprouts, grilled artichokes, cannellini beans, lemon vinaigrette dressing

Romain , red onion, cherry tomatoes, olives, parmesan cheese and Italian dressing

Crispy pan-seared sea bass over Parmesan risotto, topped with pineapple mango salsa.

Lightly battered free-range chicken breast, pan-seared and finished in a lemon-thyme beurre blanc. Served with Parmesan risotto and chef's vegetable.

Grass-fed lamb chops, served medium-rare with roasted potatoes and chimichurri. Accompanied with chefs choice of a vegetable.

Wild-caught salmon pan-seared to perfection and finished in a delicate garlic, parsley, and lemon scampi sauce. Served over creamy Parmesan risotto and accompanied by the chef’s seasonal vegetable.

Pan-seared scallops glazed with bourbon reduction, served over sweet potato purée and seasonal vegetables.

Red wine-braised short rib with Tuscan spices, confit carrots, and whipped potato.

A simple yet bold dish featuring Pecorino Romano, Parmigiano Reggiano, and freshly cracked black pepper.

Bucatini pasta in a velvety lobster crème fraîche sauce, crowned with a 10 oz rock lobster tail.

Fresh pappardelle pasta, tossed in a creamy Alfredo-style sauce with wild mushrooms, sage, garlic, and prosciutto.

Free-range chicken breast in a creamy, spicy tomato sauce, with cherry peppers for a kick.

A creamy, indulgent tomato vodka sauce with rigatoni, finished with fresh basil and a touch of Calabrian chili for a subtle kick.

Breaded cutlet, mediterranean red sauce, melted mozzarella, spaghetti.

18oz Angus Reserve ribeye, dry-aged for rich flavor and finished with tableside torched aromatics. Served with your choice of two sides.

8oz Prime grade, wet-aged filet mignon, known for exceptional tenderness. Finished with table-side torched aromatics. Served with your choice of two sides.

Hand -cut USDA Prime filet, served with grilled Jumbo Shrimp and drawn butter

Vegan Mediterranean cauliflower steak plate served with creamy risotto **VEGAN**

Rich velvety chocolate perfection in a gluten free torte, served with a dollop of whipped cream. melt in your mouth experience--GLUTEN FREE

A towering, three-layer peanut butter and chocolate cake, garnished with caramel and chocolate drizzle. rich, indulgent and built for sharing (or not)

velvety cream style cheesecake, crafted with premium cheese and butter, graham cracker crust, whipped cream and a drizzle of chocolate, caramel and raspberry Classic and elegant with a modern twist.

New York inspired cheesecake, infused with roasted pistachios. Creamy and light, finished with a caramel drizzle and whipped cream. nutty, indulgent and unforgettable