dinner

RAW BAR APPETIZERS

SHRIMP COCKTAIL 16 Chilled tender poached Gulf Shrimp served with our classically crafted cocktail sauce

CRAB CLAWS 16 Marinated or fried Gulf crab claws served with our remoulade sauce and lemon

HALF DOZEN OYSTERS 13 A varying selection of freshly shucked oysters served with Champagne Mignonette

SEAFOOD TOWER 39 Trio of Shrimp Marinated Crab Claws, and Oysters on the Half Shell

APPETIZERS

FRESH CALAMARI 12 Atlantic day boat squid, hand breaded and fried crisp, served with our marinara

SMOKED CHICKEN WINGS 11 Brined, hickory-smoked, flash fried and tossed in our honey-chipotle hot sauce

BEEF CARPACCIO 12 Shaved black peppercorn crusted Wagyu beef with fresh horseradish vinaigrette and arugula

OYSTERS CASINO 12 Atlantic oysters baked with sweet peppers, onions, bacon, tasso, garlic and breadcrumbs.

ALL AMERICAN CHEESE BOARD 14 A varying selection of our favorite local and domestic cheeses

BACON LOLLIPOPS 10 Benʼs House smoked bacon with brown sugar and maple glaze

SOUPS & SALADS

FRENCH ONION SOUP 9 Caramelized onions simmered in our beef broth, finished with a splash of Calvados, topped with a Holland Rusk and Grand Cru Gruyère

SOUP OF THE DAY cup 6 bowl 8 Inquire with your waiter for today’s seasonal selection.

CAESAR 8 Hearts of romaine with our Caesar dressing, topped with ribbons of Parmigiano, farm egg, pickled onions, fried capers and buttery croutons

ICE BLOCK 9 Crisp iceberg lettuce topped with buttermilk-herb ranch, house smoked bacon, Point Reyes blue cheese, red onion and tomatoes

SALMON SALAD 15 Scottish Salmon oven-roasted on cedar and served atop lightly-dressed young lettuces with cranberries, goat cheese, spiced pecans, crispy onions and drizzled with aged balsamic.

BLACK & BLUE CHOPPED SALAD 16 Crisp Iceberg with buttermilk ranch, Matytag blue cheese, rare-seared black pepper crusted beef tenderloin, red onion and tomatoes

SEAFOOD & SPECIALTIES

LOBSTER RISOTTO 29 Carnaroll rice simmered with seafood stock and vermouth, finished with Maine Lobster, San Marzano tomatoes, fresh herbs and lemon

FRESH CATCH MP Regionally-sourced, fresh fish with a seasonal accompaniment

CEDAR PLANKED SALMON 23 Scottish Salmon oven-roasted on cedar over creamy seasonal risotto

CRAB CAKES 23 Fresh Gulf jumbo lump crabmeat cakes with sautéed asparagus, whipped potatoes and Sauce bearnaise

SHRIMP & GRITS 19 McEwen & Sons creamy grits smothered with Gulf shrimp that have been simmered with bacon, tasso ham, sweet peppers and tomato

BEEF TOURNEDOS 29 Seared tenderloin with house-smoked bacon, forest mushrooms, Marsala wine, whipped potatoes and crispy onions

PAN ROASTED CHICKEN 19 A house smoked country ham and white cheddar stuffed airline chicken breast with roasted broccoli, new potatoes and pan gravy

BAKED ZITI 17 Baked pasta with Butcher’s Block Meatballs, our marinara, fresh mozzarella, sweet basil and Parmigiano.

STEAKBURGER 13 Fresh ground steak, brioche bun, lettuce, tomato, onion, aioli and Wickies with hand-cut steak fries. Try it with some of our gourmet fixings: Tillamook Cheddar, Grand Cru Gruyere, House smoked bacon lardons and sauteed forest mushroom

Add fixings:Tillamook Cheddar, Grand Cru Gruyère, House-smoked bacon lardons and sautéed forest mushrooms.

STEAKS & CHOPS

All steaks are served with soup or salad and one traditional side item.

FILET MIGNON petite 35 / main 39 Fork tender, the name of this cut translates as tenderloin and is the end of the short loin. Served with sauce béarnaise

BEEF WELLINGTON 37 Beef tenderloin wrapped in golden puffed pastry with mushroom duxelle and red wine beef reduction

METROPRIME CUT 28 Sitting between the short loin and the rump steak is the sirloin, less tender than the filet but makes up for it in flavor. Served with MetroPrime Steak Sauce.

AGED HEREFORD PRIME RIB (limited availability) 39 The rib steak, cut from ribs six through twelve, slow roasted for tenderness and flavor. Served with fresh grated horseradish cream.

BONE-IN FILET MIGNON 46 Everything that our traditional Filet has to offer, plus the addition of the intense flavor that comes from being broiled bone in. Served with Maytag blue cheee fondue

PORTERHOUSE FOR TWO 85 A cross-cut section of the short loin comprising of a bone-in filet and a bone in New York strip. Served with four house-made sauces.

COWBOY RIBEYE 51 A rib steak on the bone; prized among steak lovers for its marbling and flavor. Served with our house recipe Worcestershire

DRY-AGED STEAKS MP Dry-Aging gives the steak remarkable depth of flavor and tenderness. Inquire with your server about our Dry Aged selection

TRADITIONAL SIDES

Truffle Mashed Potatoes5

Hand-Cut Steak Fries 5

Sauteed Broccoli5

Sauteed Spinach5

SPECIALTY SIDES

Broccoli & Cheese6

Creamed Spinach6

Smoked Onion Rings6

Mushroom Risotto7

Sweet Potato & Bacon Hash7

Loaded Twice Baked Potato8

Sauteed Forest Mushrooms8

Asparagus & Hollandaise8

FRESH SEAFOOD SPECIALITY SIDES

Lobster Mac & Cheese11

Lump Crab Cake & Bearnaise11

Butter Poached Lobster TailMP

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Executive Chef WARREN WEISS