ICE-COLD SHELLFISH

Louisiana Oysters Market Oysters Y e ll o w ta i l S a s h i m i C h i ll e d G u l f S h r i m p Jumbo Lump Crab S h e ll f i s h T o w e r On Ice

with

Lemon

and

M i g n o n e t t e S a u c e s * H a l f 8 D o z e n 14 Lemon P onzu *
and

Half Dozen, On Ice C ilantro , R ed C hiles C o c k ta il S t y l e

with

with and

Mignonette Sauce*

16

15
and

A t o m i c H o r s e r a d is h

S pi c y M u s ta r d

14 15

S liced A vocado , F resh L ime , E xtra V irgin O live O il , R emoulade

1

M aine L obster , 8 S hrimp , 8 O ysters , J umbo L ump C rab * M kt

A
Pot Stickers Tartare
of

p p e t i z e r s
S picy S hrimp
and

F illed C urry

with and

P ork

in a light

S oy B roth
and

11 14

Pacific Ahi Tuna

S esame O ils , S liced A vocado , M ango

with

C itrus *
17

Jumbo Lump Crab Cake Point Judith Calamari Batterfried Oysters Maine Lobster Tacos Charred Prime Steak Carpaccio

S auted M aryland S tyle K ung P ao S tyle

with

S picy C hive R emoulade

and

R oasted C ashews

C risp N oodles
12

14

Vietnamese Curry, Cilantro and Pickled Asian Cucumbers Fresh House Made Tortillas
with

Grilled S weet Corn Pico

18 15

Thinly Sliced with Red Onion, Horseradish and Tabasco-Caper Vinaigrette*

S
Maine Lobster Crab
and

e c o n d

o u r s e
and

Shrimp Bisque Corn Chowder

F resh M aine L obster , C ream S moked B acon , P otatoes

and

C ognac

9 9 13 9 9

and

S weet C orn

Wild Mushroom Salad Fuji Apple Salad Baby Iceberg BLT Classic Caesar Salad Heirloom Tomato Salad

H ot G oat C heese , A rugula

and

C hampagne V inaigrette

French Green Beans, Golden Beets, Candied Walnuts and Organic Lettuces M aytag B lue C heese , R ed
and

G old T omatoes , R ed O nion

and

and

B acon

P armigiano -R eggiano , C routons

C ured A nchovies
and

Bufala Mozzarella, Basil, EV Olive Oil

Aged Balsamic Vinegar 13

*THERE IS A RISK ASSOCIATED WITH CONSUMING RAW OYSTERS OR ANY RAW ANIMAL PROTEIN. IF YOU HAVE A CHRONIC ILLNESS OF THE LIVER, STOMACH OR BLOOD OR HAVE IMMUNE DISORDER, YOU ARE AT GREATEST RISK OF ILLNESS FROM RAW OYSTERS AND SHOULD EAT OYSTERS FULLY COOKED. IF UNSURE OF YOUR RISK, CONSULT YOUR PHYSICIAN. ALL ITEMS ON THIS MENU ARE COOKED TO ORDER OR RAW. 6/2012 EVD_V21

P
S eafood C hopped S alad L ouisiana R ed F ish S cottish S almon P acific A hi T una P acific S wordfish North Atlantic Lemon Sole F lorida G rouper G eorges B ank S callops J umbo G ulf S hrimp C hilean S ea B ass M arket F resh F ish C old W ater L obster

r i m e

e a f o o d
and

C rab , S hrimp , A vocado , M aytag B lue S auted S auted S eared B roiled

with with

C andied W alnuts
27

18

F resh L ump C rab , M euniere S tyle Y oung V egetables

and and

M aille M ustard V inaigrette * A vocado , Y uzu V inaigrette *

and

26 29 28

with with

A sian P ear , M ango

with

F resh L ump C rab , A vocado , C ilantro Tomato

and with

R ed C hile *

Parmesan Crust S auted C risp S auted

with

Herb Salad, Lemon Garlic Butter 27

and

L emon , G arlic
with with

S callions
and

28

C itrus F ruit , R oasted A lmonds

B rown B utter * 27
28 M kt M kt M kt

G rilled O reganata S tyle S teamed H ong K ong S tyle S imply B roiled T wo 8

oz with

F resh J onah C rab L ight S oy B roth

and with

L emon , EV O live O il
or

S ea S alt

T ails , B roiled

S teamed

D rawn B utter

Premium Black Angus Steaks

8 oz

C enter C ut F ilet

mignon

38

12 oz 16 oz

C enter C ut F ilet M ignon

and

42

22 oz 16 oz 8 oz

USDA P rime B one -I n R ibeye 45 Prime New York Strip Au Poivre

and of with

USDA P rime N ew Y ork S trip 45 Cognac Sauce*

and

Cracked Black Peppercorn

with

47 M kt

F ilet M ignon

B roiled C old W ater L obster T ail Chicken

with

D rawn B utter
and

L emon

Roasted Double Breast

Pan Roasted Mushrooms

Natural Jus 20

Additions

to

Your Steak
and

O scar S tyle , F resh J onah C rab , A sparagus C arpet B ag , C risp B atterfried O ysters H ollandaise *
or

H ollandaise *
9 3

and

B arnaise *

B arnaise *

Side Dishes
6 SMALL 9 LARGE

Broccolini with Lemon and Garlic Brussel Sprouts, Bacon and Shallots Sauted Monterrey Style Sweet Corn Twice Baked Potato with Bacon and Chives Crab Fried Rice with Mushrooms Truffled Macaroni and Cheese

Heirloom Tomato Greek Salad Parmesan and Chive French Fries Au Gratin Potatoes Sugar Snaps with Portabellas Steamed Asparagus Roasted Baby Beets and Candied Walnuts

Sauted Spinach with Garlic and Parmesan

*THERE IS A RISK ASSOCIATED WITH CONSUMING RAW OYSTERS OR ANY RAW ANIMAL PROTEIN. IF YOU HAVE A CHRONIC ILLNESS OF THE LIVER, STOMACH OR BLOOD OR HAVE IMMUNE DISORDER, YOU ARE AT GREATEST RISK OF ILLNESS FROM RAW OYSTERS AND SHOULD EAT OYSTERS FULLY COOKED. IF UNSURE OF YOUR RISK, CONSULT YOUR PHYSICIAN. ALL ITEMS ON THIS MENU ARE COOKED TO ORDER OR RAW. 6/2012 EVD_V21