Albany, NY
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
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
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
Roasted, béarnaise
Caramelized onion & maple bacon lardons, thyme
Gruyère, parmesan, bread crumbs
Thin cut, herbed aioli
Crispy fried cakes, parmesan, white truffle oil
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
Hand-cut to b&b specifications, wet-aged for 21–28 days, seasoned with signature house rub, broiled in 1700-degree oven
20oz, 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
7oz, 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
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
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
With seasonal berry compote
With sugar cookie
Baby iceberg, thick cut bacon, tomato, cucumber, onion, crumbled blue, blue cheese dressing
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
Fontina, cheddar, mascarpone, maine lobster
Red bliss potatoes, scallion
Cotija cheese, paprika, cayenne, lime
Wild mix, tarragon, shallot
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
12oz, 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
20oz, 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
14oz, 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, 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
2 pcs.
Brut | Champagne, France