Dinner Menu

RAW BAR

DAILY OYSTER 15
champagne mignonette | cocktail sauce | horseradish

SHRIMP COCKTAIL 23
horseradish cocktail sauce | olives

PRIME FILET CARPACCIO & TARTARE DUO 25
house made cristinis

AHI & SALMON TARTARE 21
caviar | ponzu | dill | capers

SALADS

KALE CAESAR 13
truffle croutons | parmesan tuiles | anchovies +2

THE WEDGE 14
baby iceberg lettuce | carrots | cherry tomatoes | blue cheese dressing | crisply bacon

BEET BURRATA SALAD 14
burrata cheese | grilled peaches | beets | arugula | roasted almonds | balsamic drizzle

BUTCHERS SALAD
butter lettuce | dried cranberries | goat cheese | cherry tomatoes | citrus vinaigrette

SOUP

FAMOUS CLAM CHOWDER 15
west coast style | little-neck clams | bell pepper | onion | celery

PASTA

LOBSTER RAVIOLI 36
australian cold-water lobster | pink vodka sauce | orange zest

SEAFOOD LINGUINE 44
mussels and clams | shrimp | 1/2 lobster tail | lightly spicy marinara sauce

VEGETARIAN LINGUINE 28
heirloom tomatoes | capers | olives | pecorina | romano cheese

CARBONARA 29
linguine | pancetta | onion | parmesan cream

BUTCHERS BURGERS

THE ONE POUNDER BUFFALO BURGER 22
two patties | caramelized onions | provolone | mushrooms | avocado | bacon | chipotle aioli | beer battered fries

THE VEGAN 19
soy pattie | caramelized onions | mushrooms | avocado | beer battered fries

SIDES

TEMPURA ONION RINGS 12
WHIPPED POTATO PUREE 12
SALT & PEPPER BEER BATTERED FRIES 13
BAKED BRUSSEL SPROUTS 13
balsamic fig reduction, crispy bacon
WILD FIELD MUSHROOMS 13
TWICE BAKED POTATO 14
LOBSTER MAC N CHEESE 15
GRILLED APARAGUS 13
TRI-COLORED CAULIFLOWER 12

SAUCES

CREAMY HORSERADISH 3
VEAL BONE BORDELAISE 3
CHIMICHURRI 3
CANDID COGNAC MUSTARD SAUCE 3
BRANDY MUSHROOM CREAM 3

CAVIAR

RED CAVIAR 30

SELECT GOLDEN OSETRA 110

DOMESTIC CAVIAR 85

APPETIZERS

SAVORY ZESTY SHRIMP 19
creamy cajun butter sauce | cristini

MUSSELS & CLAMS 22
sautéed in yellow curry | shallots

ITALIAN MEATBALLS
house made marinara | shaved parmesan

CHARCUTERIE BOARD 25
chef’s daily choice of cured meats and cheese

BURRATA BRUSCHETTA 16
buffalo mozzarella | roasted cherry tomatoes | basil | evoo | shaved parmesan

BLUE LUMP CRAB CAKE 21
crispy tarragon | baby kale | jalapeno aioli

USDA PRIME STEAKS

DRY AGED IN HOUSE (MINIMUM 21 DAYS)

served a la carte

CENTER CUT FILET 8oz 44

CENTER CUT NEW YORK 16oz 42

BONE-IN RIBEYE 22oz 52

T-BONE 20oz 48

PRIME PORTERHOUSE 23oz 60

FRENCH TRIMMED TOMAHAWK 32oz MP

IPA SIRLOIN STEAK 10oz 32
mushroom tapenade | roasted bell peppers

BUTCHER’S SELECTION OF WAGYU

A-5 JAPANESE WAGYU MIYAZAKI PREFECTURE
24 PER OZ / MINIMUM 6 OZ

A-8 GREG NORMAN FARMS AUSTRALIAN WAGYU
12 PER OZ / MINIMUM 8 OZ

ENTREES

SEARED AHI 39
adobo-rubbed | sesame seed | jasmine rice | seasonal vegetables | ginger | mango glaze

LOCAL SEA BASS 35
creamy polenta | light raspberry puree | asparagus

SALMON 33
smoked | spinach risotto | roasted carrots | sweet radish yogurt sauce

PAN SEARED SCALLOPS 44
polenta | sweet radish yogurt sauce | tobiko

ORGANIC JIDORI CHICKEN 32
organic tri-colored cauliflower | lemon citrus rosemary

LAMB SHANK 42
-based on availability-
braised | wild mushrooms | mascarpone risotto

ESCORTS TO THE STEAKS

6oz AUSTRALIAN COLD-WATER LOBSTER TAIL 19
PAN-SEARED SCALLOPS 24
3 JUMBO SHRIMP SCAMPI 19
LOMBARDY CRAB STYLE 10
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