Dinner Menu

SOUP & SALAD

Soup du Jour     10

Seasonal

Lobster Bisque  15
Knuckle & Claw, Chive Oil

Heirloom Tomato 12
EVOO, Crushed Olives, Herb Infused Ricotta, Fleur du Sel

Classic Caesar  12
Little Gem, Brioche Croutons, Parmigiano – Reggiano, Garlic

House Nicoise 12
Greens, Cherry Tomato, Haricots verts, Olive
Red Onion, Boiled Egg, Sherry Vinaigrette

RAW BAR & SUSHI

Oysters on the Half Shell  3 ea

Classic Accompaniments

U-10 Shrimp Cocktail 4 ea

Preserved Tomato, Horseradish, Lemon

Shrimp Tempura    18

Tempura Fried Shrimp, Ginger Soy Butter, Scallions

Spicy Tuna   17

Blue Fin, Wasabi Caviar, Soy Glaze, Spicy Mayonnaise

Faroe Island Roll 17

Faroe Island Salmon, Mango, Cucumber, Guava

SMALL PLATES

Domestic & Imported Meat and Cheese 26

Pickles, Preserved Fruit, Croutons

Crispy Beef 22

Slow Roasted, Ponzu Glaze, Scallion, Toasted Peanut

Tokyo Nachos 17

Spicy Bluefin, Avocado, Green Onion, Soy Glaze

Tempura Fried Chicken 16

House Sweet and Sour

Oysters Rockefeller 18

Spinach, Garlic, Bearnaise

 Beef Tartare   22

Filet Mignon, EVOO, Capers, Shallots, Fleur de Sel, Mustard Seed

Serrano Wontons 12

Boursin, Raspberry Coulis

Point Judith Calamari   17

Arrabbiata Style, Peppadew

Lump Crab Cake   22

Tempura Fried, Red Pepper, Nori Wrapped, Chive & Chili Oil, Chipolte Aioli

ENTREES

Beef Wellington    59

 Filet Mignon, Dijon, D’ Uxelles, Puff Pastry, Red Wine Demi

 ANYA’S Bolognese    29

Fresh Garganelli, Sweet Sausage & Short Rib, Whipped Ricotta, Basil

Statler Chicken    35

Sweet Brine, Pan Seared, French Lentils, Corn Succotash, Carmalized Citrus Gastriqie

    Encrusted Halibut     38

Pistachio, Parmesan Fregola, Vegetable du Jour 

Chateaubriand    44

Roasted Filet Mignon, Pommes Puree, Veg Du Jour, Bordelaise

Crispy Duck à l’orange   36

Bok Choy,  Fried Rice, Orange Gastrique,  Demi

Rack Of Lamb    48

Herb Crusted, Whipped Potato, Hoisin, Mint Demiglace, Baby Carrot    

       Faroe Island Salmon      35

French Lentils, Roasted Leeks, Capers, Lemon, Meuniere, Mustard Seed

Sticky Rib        31

Braised Short Rib, Ponzu Glaze, Carrot Gratin, Fried Rice

 Steak Tips     35 

Prime Tenderloin, Ginger Soy Butter, Saffron Fregola, Veg du Jour

Prime Rib    40
Certified Prime, Herb Rub, Whipped Potato, Asparagus, Au Jus

The Gold Burger    42 

24K, Wagyu, Porkbelly, Truffle Cheddar, Gruyere, Chipotle Butter, Black Garlic, Truffle Fries  

 Baked Stuffed Lobster    52

Seafood Stuffing, Breadcrumbs, Clarified Butter

 

 

Executive Chef
Jason Rollman
Chef du Cuisine 
Kyle Tobaygo