Wintertime specialties may include the imperial stuffed flounder with the chef's creamy lump crab blend or the seared 8-ounce filet mignon wrapped in bacon with a mushroom demi-glace ($24).
Featured aged steaks on the menu include an 8-ounce hand-cut filet, a 12-ounce New York strip sirloin and a 20-ounce bone-in ribeye.
Steaks range from an 8-ounce filet to an 18-ounce prime rib, each seasoned with salt and pepper and served with a pat of butter and a lemon wedge.
Steaks are offered in a variety of sizes and cuts, from an 8-ounce filet mignon to a 20-ounce bone-in ribeye.
Popular dishes include the 19-ounce, dry-aged New York strip, the 24-ounce Cowboy Cut ribeye, and the 8-ounce filet mignon.