Black & Blue

Belgium | 8.5%

Dublin, Ireland | 4.2%

Maine, USA | 6.5%

East Fishkill, NY | 6.5%

Leuven, Belgium | 5%

Burlington, VT | 4.9%

pastry cream in Oreo crust with brûléed bananas

3 scoops of choice, flavors change seasonally

graham cracker crust topped with key lime curd and whipped cream

with vanilla bean ice cream and raspberry coulis

topped with crushed reese's peanut butter cups and chocolate ganache

with seasonal berry compote

with sugar cookie

Greenwing by Duckhorn | Columbia Valley, Washington

Catena | Vista Florez, Mendoza, Argentina

J. Lohr 'Los Osos' | Paso Robles, California

Cline 'Seven Ranchlands' | Sonoma, California

Argiano 'Non-Confunditur' | Tuscany, Italy

lump crab salad with lemon-caper remoulade atop frisée greens, fried green tomatoes, avocado, tomato oil

classic housemade caesar dressing with hearts of romaine, shaved parmesan cheese, and brioche croutons

chopped romaine, cucumbers, tomatoes, red onion, blue cheese, bacon, and toasted chick peas in a sweet & sour vinaigrette

mixed field greens with tomatoes, cucumber, and cornbread croutons in a white balsamic vinaigrette

a Maryland-style, blue crab bisque

baby iceberg, thick cut bacon, tomato, cucumber, onion, crumbled blue, blue cheese dressing

charred scallion jasmine sticky rice, sriracha honey glazed carrots, lobster broth

1lb Alaskan king crab legs, steamed, served with drawn butter, and choice of side

butter-poached petite cold water tails, lobster vodka sauce, creamy burrata, crisp prosciutto

pappardelle pasta, wild mushrooms, peas, arugula, truffle oil, and shaved parmesan

sesame potato-blue crab hash, sautéed onion & snap peas, lemongrass-green curry, toasted coconut

pan-roasted airline breast and wing, charred broccolini, creamy fontina polenta, port wine jus

maple glazed brussels sprouts, vanilla bean and parsnip purée

roasted, béarnaise

caramelized onion & maple bacon lardons, thyme

gruyère, parmesan, bread crumbs

thin cut, herbed aioli

crispy fried cakes, parmesan, white truffle oil

fontina, cheddar, mascarpone, maine lobster

red bliss potatoes, scallion

cotija cheese, paprika, cayenne, lime

wild mix, tarragon, shallot

Rioja, Spain

Brunello di Montalcino, Italy

Napa Valley, California

Willamette Valley, Oregon

Finger Lakes, New York

Sonoma, California

Margaux, Bordeaux

Sancerre, Loire Valley

Napa Valley, California

California

Four Roses Bourbon / Carpano Antica / Fee Brothers Orange Bitters / port cherries

ozama añejo rum / montenegro amaro / aperol / burnt rosemary

1792 small batch bourbon / amaro nonino / st. george spiced pear / fresh lemon

Sparkling wine / empress gin / lavender syrup / fresh lemon

espresso / vanilla vodka / mr. black cold brew liqueur (available light or dark)

Hanson of Mandarin vodka / orange liqueur / cranberry gelée / sparkling wine / lime

milagro silver tequila / fresh jalapeños / passion fruit / fresh lime / chile-salt rim

St. Lucia Chairman's Rum / brown sugar / lime / peach

diced new york strip loin, onion, garlic, capers, horseradish aioli, truffle oil, crisp panko-crusted soft-boiled egg

lightly fried point judith calamari, cherry peppers, garlic, lemon aioli

sweet blue crab, Maine lobster, and parmigiano reggiano cheese fondue served with toasted pita chips

pan seared lump blue crab, avocado-lime aioli, shaved fennel and frisee citrus salad

Atlantic lump blue crab, Alaskan king crab, Maine lobster, shrimp cocktail, oysters on the half shell, and accoutrements [serves 4+]

small (4) | large (8), iced on the half-shell, accoutrements

sweet and spicy braised belly, brussels sprout slaw, carrot-ginger purée, cashews

(5) served chilled, spicy-citrus cocktail sauce

diced yellowfin tuna, avocado, sticky coconut rice, pickled ginger, sesame seed vinaigrette

slow roasted wagyu beef, caramelized onion cream sauce

hand-cut to b&b specifications, wet-aged for 21–28 days, seasoned with signature house rub, broiled in 1700-degree oven

hand-cut to b&b specifications, wet-aged for 21–28 days, seasoned with signature house rub, broiled in 1700-degree oven

hand-cut to b&b specifications, wet-aged for 21–28 days, seasoned with signature house rub, broiled in 1700-degree oven

hand-cut to b&b specifications, wet-aged for 21–28 days, seasoned with signature house rub, broiled in 1700-degree oven

hand-cut to b&b specifications, wet-aged for 21–28 days, seasoned with signature house rub, broiled in 1700-degree oven

hand-cut to b&b specifications, wet-aged for 21–28 days, seasoned with signature house rub, broiled in 1700-degree oven

hand-cut to b&b specifications, wet-aged for 21–28 days, seasoned with signature house rub, broiled in 1700-degree oven

hand-cut to b&b specifications, wet-aged for 21–28 days, seasoned with signature house rub, broiled in 1700-degree oven

hand-cut to b&b specifications, wet-aged for 21–28 days, seasoned with signature house rub, broiled in 1700-degree oven

8oz

8oz

3 pcs.

4oz

2oz

4oz

2 pcs.

Paul Buisse 'Petite Buisse' | Loire Valley, France

Studio by Miraval | Côtes de Provence, France

Villa Pozzi | Sicily, Italy

Pighin | Friuli-Grave, Italy

Poggio Costa Prosecco | Veneto, Italy

Starborough | Marlborough, New Zealand

Dr. Konstantin Frank | Finger Lakes, New York

Poema | Catalonia, Spain

Chardonnay | Napa Valley, California

Bordeaux Blend | Bordeaux, France

Merlot | Napa Valley, California

Cabernet Sauvignon | Napa Valley, California

Gewurztraminer | Alsace, France

Chardonnay | Sonoma, California

Nebbiolo | Piedmont, Italy

Sparkling Rose | Penedes, Spain

Pinot Noir | Willamette Valley, Oregon

Pinot Grigio | Alto Adige, Italy

Cabernet Sauvignon | Napa Valley, California

Brut | Champagne, France