Appetizers
Shrimp Cocktail
with cocktail and remoulade sauce
Scotch Smoked Salmon
with onion, capers, and dill cream
Wagyu Carpaccio Crisp
with Boursin Cheese and Truffle Oil
Jumbo Lump Crabmeat Cocktail
Seared Tuna Loin
with lime, chili oil, and cilantro
Crab and Lobster Napoleon
with Chardonnay cream
Bones Chilled Seafood Platter
Foie Gras on Brioche
with Blackberry and Port Reduction
Soups and Salads
Bones Lobster Bisque
French Onion Soup
Wedge of Iceberg Lettuce
Crab and Avocado Salad
Caesar Salad
Bones Salad
Spinach Salad
Steaks and Chops
Filet Mignon (8/12 oz)
Bone-In Filet (14 oz)
New York Strip (12/16 oz)
Bone-In Rib Eye (20 oz) or (34 oz) for two
Loin Lamb Chops (22 oz )
Veal Rib Chop
with lemon and sautéed mushrooms
Porterhouse (24 oz)
Dry Aged Bone-In Rib Eye (20 oz)
Mixed Grill
Filet Mignon, Lamb and Pheasant Sausage
Dry Aged Porterhouse-for two (28 oz)
Steaks and Chops Add Ons
Maine Lobster Tail
Foie Gras
Crabmeat Oscar
Grilled Shrimp
Herb Crust or Au Poivre
Seafood
Sautéed Wild Salmon
with braised white beans and Edwards bacon
Crab Cakes
with corn, roasted red pepper, and ginger vinaigrette
Crab Stuffed Trout
with haricots verts and Marcona almonds
Live Maine Lobster
Seared Scallops
with wild mushroom risotto and truffle oil
Red Snapper
with shaved fennel, squash and tomato broth
Vegetables and Potatoes
Grit Fritters
Hash Browns
Truffle Butter Mashed Potatoes
Seabreeze Baked Potato
Sautéed Mushrooms
Sautéed Spinach
Corn Pudding
Fresh Asparagus
Steamed Broccoli
Fried Onion Rings
Mac and Cheese with Bacon