Black & Blue Steak and Crab, Buffalo NY

north atlantic blue crab served chilled with avocado, cucumber and an herbed aioli

steamed crab legs or claws, pre-cracked and served with a lemon aioli

shrimp cocktail, poached, and served chilled with a spicy citrus cocktail sauce

kobe-style, slow-roasted wagyu beef with caramelized onions, in a roasted garlic cream sauce

mesclun greens, tomatoes and cornbread croutons tossed in a white balsamic vinaigrette

classic housemade caesar dressing with hearts of romaine, parmesan cheese, and brioche croutons

romaine, cucumbers, tomatoes, red onion, blue cheese, bacon and toasted chick peas in a sweet & sour vinaigrette

colossal and jumbo lump blue crab cake with avocado-lime aioli over a watercress & cilantro salad

spicy blackened steak tips with arugula greens, cabernet onions, roasted red peppers, heirloom grape tomatoes and shaved blue cheese in a lemon-sherry vinaigrette

butter lettuce greens with sweet maine lobster, spring onion, and clementines in an orange-basil vinaigrette

our chop salad with a broiled 8oz burger (may substitute chicken)

line caught red snapper with fingerling potatoes, brussels sprouts and baby carrots finished with a bacon-sherry cream sauce

line caught black grouper with roasted artichokes, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto & black garlic vinaigrette

pan seared north atlantic sea scallops with a potato-parsnip puree, preserved lemon gastrique and haricots vets

tenderloin with shoe string fries or cilantro, watercress & arugula salad

blackened 8 oz burger with blue cheese & smoked bacon

American kobe beef burger, 8oz, with a sweet onion mayonnaise

sliced steak, horseradish havarti, grilled onions, peppadew peppers & mayonnaise on focaccia

with thick cut bacon, avocado, tomato, baby arugula and an herbed aioli on multi-grain

hand-cut, herbed aioli

red bliss potatoes, scallion

sweet potato, maple glaze

wild mix, tarragon, onion, shallot

roasted with cabernet-pickled onions

sautéed kale, cream, parmesan

orzo pasta, three cheeses

grilled, cumin dusted, spicy harissa mayo

garlic, butter, olive oil

black peppercorn and brandy sauce, haricots verts and hash brown rosti cake

lump blue crab, asparagus and béarnaise sauce

sweet garlic emulsion, seared wild mushrooms and a baked potato with sour cream and chives

four grilled gulf shrimp, brussels sprouts and a truffled three-cheese potato au gratin

la guita manzanilla sherry / sparkling wine / pink peppercorn / lemon

rose de provence / moscato / aperol / dry curaçao / grapefruit / fennel fronds

Square One Bergamot Vodka / orange liqueur / cranberry gelée / sparkling wine / lime

American Dry Gin / Tempus Fugit Kina l'Aero d'Or / cucumber & dill / lime / sparkling water

lockhouse gin / breckenridge vodka / lillet rose / preserved lemon

St. Lucia Chairman's Rum / brown sugar / lime / grapefruit

Milagro Silver Tequila / honey / lemon / chili salt / mezcal rinse

Redemption Rye / blueberries / mint / lemon

Suntory 'Toki' Whisky / lemon / cherry blossom syrup

High West Prairie Bourbon / Carpana Antica / Fee Brothers orange / port cherries

This winery operated by the brother and sister team who continue to perpetuate the work originally undertaken by their father, Serge, in the 1960's. The estate consists of 21 hectares of vines, essentially located in the commune of Thauvenay, 5 kilometers from the town of Sancerre. The terroir in this region favors early ripening of the grapes. These soft wines are enjoyable even in their youth. Lobster / Oysters on the half shell

This vineyard is optimally situated in the heart of the Finger Lakes, on the eastern shore of Seneca Lake. With plantings extending to the shoreline, the micro-climate mitigates the challenges faced by growers in the region. Fresh citrus on the nose evolves into yellow apple on the palate. The elegant mouth feel is balanced perfectly with bright acidity, while the finish is framed with a touch of minerality. Black Grouper / Red Snapper

From the Russian River Valley, this iconic Chardonnay displays enticing aromas of pear, kiwi and lychee. The palate is round, creamy and refined, with layers of lemon curd, bright acidity and a kiss of caramel from barrel aging. A juicy, succulent wine that leaves a lasting impression of fresh Meyer lemon and stone fruits on the crisp finish. Salmon / Filet Oscar

The product of a partnership between Brad Pitt and Angelina Jolie with the Perrin family of Chateau Beaucastel in Chateauneuf-du-Pape, this rose's "celebrity status" isn't the only thing going for it. Lovely pale pink in color, the wine exhibits aromas of citrus, red fruits, and white flowers. A balanced and elegant palette of crisp fruit gives way to a lingering floral finish with a touch of salinity. Seafood Platter / Scallop entrée

This Pinot Noir reflects the personality of Russian River Valley in bold style. The jewel-toned rich, ruby color portends an aroma that is revealed as fresh and appealing. Dark blue plum, red currant, hedgerow fruit and raspberry coulis come forward first. Deeper layers reveal hints of fragrant earth, warm brown spices and cocoa. Salmon / Roasted Chicken

Thanks to the meticulous selection processes, excellent exposure and very low yields, very high quality grapes are obtained, giving complexity to this wine. This wine produces the typical characteristics of traditional Barbera: intriguing freshness, good body and a long finish. This is an easy to drink wine which is tasty and rich without being excessively binding. Lamb Chops / Braised Short Ribs.

Originally from Western New York Russel Joy attended St. Bonaventure University prior to entering the wine industry. Russ comes from a multigenerational winemaking family. This tradition was carried on by Russ's father who farms grapes to this day, and by Russ who founded this small label in 1993. In addition to his experience as a vintner and winemaker, Russ is the President of and General Manager of Patz & Hall Wine Company. Wagyu Meatballs / Filet Oscar

topped with crushed reese's peanut butter cups and chocolate ganache

pastry cream in oreo crust with brûléed bananas

graham cracker crust topped with key lime curd and whipped cream

with vanilla bean ice cream & raspberry coulis

3 scoops of choice, flavors change seasonally

traditional French roast in regular or decaf

choose from a selection of assorted teas

espresso and frothed milk

espresso with steamed milk

north atlantic blue crab served chilled with avocado, cucumber and an herbed aioli

steamed crab legs or claws, pre-cracked and served with a lemon aioli

shrimp cocktail, poached, and served chilled with a spicy citrus cocktail sauce

kobe-style, slow-roasted wagyu beef with caramelized onions, in a roasted garlic cream sauce

mesclun greens, tomatoes and cornbread croutons tossed in a white balsamic vinaigrette

classic housemade caesar dressing with hearts of romaine, parmesan cheese, and brioche croutons

romaine, cucumbers, tomatoes, red onion, blue cheese, bacon and toasted chick peas in a sweet & sour vinaigrette

colossal and jumbo lump blue crab cake with avocado-lime aioli over a watercress & cilantro salad

spicy blackened steak tips with arugula greens, cabernet onions, roasted red peppers, heirloom grape tomatoes and shaved blue cheese in a lemon-sherry vinaigrette

butter lettuce greens with sweet maine lobster, spring onion, and clementines in an orange-basil vinaigrette

our chop salad with a broiled 8oz burger (may substitute chicken)

line caught red snapper with fingerling potatoes, brussels sprouts and baby carrots finished with a bacon-sherry cream sauce

line caught black grouper with roasted artichokes, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto & black garlic vinaigrette

pan seared north atlantic sea scallops with a potato-parsnip puree, preserved lemon gastrique and haricots vets

tenderloin with shoe string fries or cilantro, watercress & arugula salad

blackened 8 oz burger with blue cheese & smoked bacon

American kobe beef burger, 8oz, with a sweet onion mayonnaise

sliced steak, horseradish havarti, grilled onions, peppadew peppers & mayonnaise on focaccia

with thick cut bacon, avocado, tomato, baby arugula and an herbed aioli on multi-grain

hand-cut, herbed aioli

red bliss potatoes, scallion

sweet potato, maple glaze

wild mix, tarragon, onion, shallot

roasted with cabernet-pickled onions

sautéed kale, cream, parmesan

orzo pasta, three cheeses

grilled, cumin dusted, spicy harissa mayo

garlic, butter, olive oil

black peppercorn and brandy sauce, haricots verts and hash brown rosti cake

lump blue crab, asparagus and béarnaise sauce

sweet garlic emulsion, seared wild mushrooms and a baked potato with sour cream and chives

four grilled gulf shrimp, brussels sprouts and a truffled three-cheese potato au gratin

la guita manzanilla sherry / sparkling wine / pink peppercorn / lemon

rose de provence / moscato / aperol / dry curaçao / grapefruit / fennel fronds

Square One Bergamot Vodka / orange liqueur / cranberry gelée / sparkling wine / lime

American Dry Gin / Tempus Fugit Kina l'Aero d'Or / cucumber & dill / lime / sparkling water

lockhouse gin / breckenridge vodka / lillet rose / preserved lemon

St. Lucia Chairman's Rum / brown sugar / lime / grapefruit

Milagro Silver Tequila / honey / lemon / chili salt / mezcal rinse

Redemption Rye / blueberries / mint / lemon

Suntory 'Toki' Whisky / lemon / cherry blossom syrup

High West Prairie Bourbon / Carpana Antica / Fee Brothers orange / port cherries

This winery operated by the brother and sister team who continue to perpetuate the work originally undertaken by their father, Serge, in the 1960's. The estate consists of 21 hectares of vines, essentially located in the commune of Thauvenay, 5 kilometers from the town of Sancerre. The terroir in this region favors early ripening of the grapes. These soft wines are enjoyable even in their youth. Lobster / Oysters on the half shell

This vineyard is optimally situated in the heart of the Finger Lakes, on the eastern shore of Seneca Lake. With plantings extending to the shoreline, the micro-climate mitigates the challenges faced by growers in the region. Fresh citrus on the nose evolves into yellow apple on the palate. The elegant mouth feel is balanced perfectly with bright acidity, while the finish is framed with a touch of minerality. Black Grouper / Red Snapper

From the Russian River Valley, this iconic Chardonnay displays enticing aromas of pear, kiwi and lychee. The palate is round, creamy and refined, with layers of lemon curd, bright acidity and a kiss of caramel from barrel aging. A juicy, succulent wine that leaves a lasting impression of fresh Meyer lemon and stone fruits on the crisp finish. Salmon / Filet Oscar

The product of a partnership between Brad Pitt and Angelina Jolie with the Perrin family of Chateau Beaucastel in Chateauneuf-du-Pape, this rose's "celebrity status" isn't the only thing going for it. Lovely pale pink in color, the wine exhibits aromas of citrus, red fruits, and white flowers. A balanced and elegant palette of crisp fruit gives way to a lingering floral finish with a touch of salinity. Seafood Platter / Scallop entrée

This Pinot Noir reflects the personality of Russian River Valley in bold style. The jewel-toned rich, ruby color portends an aroma that is revealed as fresh and appealing. Dark blue plum, red currant, hedgerow fruit and raspberry coulis come forward first. Deeper layers reveal hints of fragrant earth, warm brown spices and cocoa. Salmon / Roasted Chicken

Thanks to the meticulous selection processes, excellent exposure and very low yields, very high quality grapes are obtained, giving complexity to this wine. This wine produces the typical characteristics of traditional Barbera: intriguing freshness, good body and a long finish. This is an easy to drink wine which is tasty and rich without being excessively binding. Lamb Chops / Braised Short Ribs.

Originally from Western New York Russel Joy attended St. Bonaventure University prior to entering the wine industry. Russ comes from a multigenerational winemaking family. This tradition was carried on by Russ's father who farms grapes to this day, and by Russ who founded this small label in 1993. In addition to his experience as a vintner and winemaker, Russ is the President of and General Manager of Patz & Hall Wine Company. Wagyu Meatballs / Filet Oscar

iced on the half-shell, accoutrements

(5) served chilled with a spicy-citrus cocktail sauce

diced yellowfin tuna, avocado, sticky coconut rice, pickled ginger, sesame seed vinaigrette

point judith calamari, lightly fried and tossed with cherry peppers and garlic

sweet blue crab, maine lobster, and parmigiano reggiano cheese fondue served with toasted pita chips

slow roasted wagyu beef, caramelized onion cream sauce

pan seared North Atlantic lump blue crab, lime aioli, shaved fennel and frisee citrus salad

diced new york strip loin, onion, garlic, capers, horseradish aioli, truffle oil, crisp panko-crusted soft boiled egg

sweet and spicy braised belly, brussels sprout slaw, carrot-ginger puree, cashews

Maine lobster, avocado, black tobiko caviar, lemon aioli, chive, toasted brioche

atlantic lamb blue crab, alaskan opilio crab, maine lobster, shrimp cocktail, oysters on the half shell, and accoutrements [serves 4+]

a Maryland-style, blue crab bisque

mixed field greens with tomatoes, cucumber, and cornbread croutons in a white balsamic vinaigrette

classic housemade caesar dressing with hearts of romaine, shaved parmesan cheese, and brioche croutons

chopped romaine, cucumbers, tomatoes, red onion, blue cheese, bacon, and toasted chick peas in a sweet & sour vinaigrette

baby iceberg, thick cut bacon, tomato, cucumber, onion, crumbled blue, blue cheese dressing

9oz

7oz

10oz

12oz

14oz

14oz

20oz

12oz

subject to availability

subject to availability

hand-cut, herbed aioli

red bliss potatoes, scallion

crispy fried with black truffle and parmesan

sautéed kale, cream, parmesan

served off the cob

wild mix, tarragon, shallot

gruyere & parmesan, bread crumbs

roasted, rosemary citrus brown butter

orzo pasta, three cheeses

gulf grouper, artichoke, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto, and black garlic vinaigrette

pan seared gulf red snapper, rosemary citrus brown butter, sweet potato & blue crab hash

lemon risotto, smokey bacon & english pea emulsion

pan seared Atlantic salmon, maple glazed brussels sprouts with lardons, celery root soubise

Alaskan king crab legs, steamed, served with drawn butter, and choice of side. Subject to availability

twin 8-10oz cold water lobster tails, broiled, served with drawn butter, and choice of side. Subject to availability

pan-roasted airline breast and thigh, charred broccolini, creamy fontina polenta, port wine jus

grilled, harissa-marinated cauliflower 'steak,' arugula, romesco*, pomegranate molasses; contains almonds

pappardelle pasta, wild mushrooms, peas, arugula, truffle oil, and shaved parmesan

with sugar cookie

topped with crushed reese's peanut butter cups and chocolate ganache

pastry cream in oreo crust with brûléed bananas

with seasonal berry compote

graham cracker crust topped with key lime curd and whipped cream

with vanilla bean ice cream & raspberry coulis

3 scoops of choice, flavors change seasonally

sparkling wine / empress gin / lavender syrup / fresh lemon

square one bergamot vodka / orange liqueur / cranberry gelée / moscato / fresh lime

sparkling wine / aperol / dry curacao / orgeat / fresh lemon

milagro silver tequila / cucumber / elderflower / sriracha / citrus

pisco / pineapple / fresh lemon / bitters

St. Lucia Chairman's Rum / brown sugar / lime / grapefruit

suntory 'toki' whisky / fresh lemon / cherry blossom syrup

bully boy gin / lillet blanc / suze

High West Prairie Bourbon / Carpano Antica / Fee Brothers Orange Bitters / port cherries

espresso / vanilla vodka / mr. black cold brew liqueur (available light or dark)

topped with crushed reese's peanut butter cups and chocolate ganache

pastry cream in oreo crust with brûléed bananas

graham cracker crust topped with key lime curd and whipped cream

with vanilla bean ice cream & raspberry coulis

3 scoops of choice, flavors change seasonally

traditional French roast in regular or decaf

choose from a selection of assorted teas

espresso and frothed milk

espresso with steamed milk

north atlantic blue crab served chilled with avocado, cucumber and an herbed aioli

steamed crab legs or claws, pre-cracked and served with a lemon aioli

shrimp cocktail, poached, and served chilled with a spicy citrus cocktail sauce

kobe-style, slow-roasted wagyu beef with caramelized onions, in a roasted garlic cream sauce

mesclun greens, tomatoes and cornbread croutons tossed in a white balsamic vinaigrette

classic housemade caesar dressing with hearts of romaine, parmesan cheese, and brioche croutons

romaine, cucumbers, tomatoes, red onion, blue cheese, bacon and toasted chick peas in a sweet & sour vinaigrette

colossal and jumbo lump blue crab cake with avocado-lime aioli over a watercress & cilantro salad

spicy blackened steak tips with arugula greens, cabernet onions, roasted red peppers, heirloom grape tomatoes and shaved blue cheese in a lemon-sherry vinaigrette

butter lettuce greens with sweet maine lobster, spring onion, and clementines in an orange-basil vinaigrette

our chop salad with a broiled 8oz burger (may substitute chicken)

line caught red snapper with fingerling potatoes, brussels sprouts and baby carrots finished with a bacon-sherry cream sauce

line caught black grouper with roasted artichokes, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto & black garlic vinaigrette

pan seared north atlantic sea scallops with a potato-parsnip puree, preserved lemon gastrique and haricots vets

tenderloin with shoe string fries or cilantro, watercress & arugula salad

blackened 8 oz burger with blue cheese & smoked bacon

American kobe beef burger, 8oz, with a sweet onion mayonnaise

sliced steak, horseradish havarti, grilled onions, peppadew peppers & mayonnaise on focaccia

with thick cut bacon, avocado, tomato, baby arugula and an herbed aioli on multi-grain

hand-cut, herbed aioli

red bliss potatoes, scallion

sweet potato, maple glaze

wild mix, tarragon, onion, shallot

roasted with cabernet-pickled onions

sautéed kale, cream, parmesan

orzo pasta, three cheeses

grilled, cumin dusted, spicy harissa mayo

garlic, butter, olive oil

black peppercorn and brandy sauce, haricots verts and hash brown rosti cake

lump blue crab, asparagus and béarnaise sauce

sweet garlic emulsion, seared wild mushrooms and a baked potato with sour cream and chives

four grilled gulf shrimp, brussels sprouts and a truffled three-cheese potato au gratin

la guita manzanilla sherry / sparkling wine / pink peppercorn / lemon

rose de provence / moscato / aperol / dry curaçao / grapefruit / fennel fronds

Square One Bergamot Vodka / orange liqueur / cranberry gelée / sparkling wine / lime

American Dry Gin / Tempus Fugit Kina l'Aero d'Or / cucumber & dill / lime / sparkling water

lockhouse gin / breckenridge vodka / lillet rose / preserved lemon

St. Lucia Chairman's Rum / brown sugar / lime / grapefruit

Milagro Silver Tequila / honey / lemon / chili salt / mezcal rinse

Redemption Rye / blueberries / mint / lemon

Suntory 'Toki' Whisky / lemon / cherry blossom syrup

High West Prairie Bourbon / Carpana Antica / Fee Brothers orange / port cherries