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STARTERS
SOUP & SANDWICH
grilled “sotocenere”
cheese sandwich, roasted
tomato bisque, organic
olive oil drizzle |
10 |
CRAB DIP
jumbo
lump crabmeat, melted
cheddar, old bay dusting |
12 |
PANKO SHRIMP
jumbo shrimp, japanese
crumbs, rice vinegar
dipping sauce |
10 |
SAUTEED FRESH
CALAMARI
san marzano
tomatoes, fresh basil,
white wine, garlic bread |
11 |
TR LOBSTER CHOWDER
maine lobster,
roasted corn,
amontillado sherry |
10 |
CHEESE PLATE
assorted cheeses, fig
preserves, candied
walnuts |
14 |
FOIE GRAS
hudson
valley duck foie gras,
toasted hazelnuts,
raspberry reduction |
24 |
COUNTRY PATE
veal, pork, pistachio
nuts, meaux mustard,
garnitures |
8 |
GAZPACHO
chilled
tomato soup, cumin
spiked crème fraiche,
cilantro oil (add crab -
supplement 5) |
7 |
ESCARGOT
white
wine, seasoned butter,
leeks, garlic crumb
topping |
12 |
FRIED LOCAL OYSTERS
jalapeno aioli, baby
lettuce |
10 |
TUNA CRUDO
sushi
grade tuna, avocado,
lemon oil, chive |
12 |
STEAMED MUSSELS
garlic/herb butter,
crushed red pepper, vino
bianco |
12 |
JOY’S CAULIFLOWER
SOUP
ditallini pasta,
chicken broth, red
pepper flakes, croutons,
romano cheese |
6 |
SALADS / SIDES
“STEAK HOUSE” ICEBERG SALAD
lettuce wedge, creamy blue cheese dressing, crumbled blue cheese, apple wood smoked bacon, red onions, tomato vinaigrette |
9 |
TR HOUSE SALAD
mixed lettuces, red onions, cucumbers, mushrooms, croutons, olives, cherry tomatoes, house dressing |
7 |
CAESAR SALAD
romaine hearts, classic
dressing, parmesiano
reggiano, sicilian
anchovys, hard egg
garnish, garlic croutons |
7 |
LOBSTER WHIPPED
POTATOES
maine
lobster, chive butter,
sea salt |
10 |
MIKE’S GREEK SALAD
imported feta cheese,
chopped iceberg,
cucumber, kalamata
olives, lemon/oregano
dressing |
8 |
AU GRATIN POTATOES
gruyere cheese,
parmesan, idaho
potatoes,
cream. “the
best” (dinner only) |
6 |
SUMMER CRAB SALAD
jumbo lump crab meat,
fresh avocado, sweet
corn |
12 |
TODAYS VEGETABLE
extra virgin olive oil,
shallots, garlic, sea
salt |
7 |
DINNER PLATES
DOMESTIC VEAL RIB CHOP
garlic crumbed, basil whipped potatoes, summer arugula salad |
28 |
“STEAK HOUSE” ATLANTIC
SWORDFISH
pepper
crusted, pan-roasted,
jumbo lump crab, lemon,
garlic, italian parsley,
au gratin potatoes |
30 |
ROASTED
COLORADO LAMB RACK
chianti reduction,
gorgonzola potatoes,
fresh asparagus |
38 |
OVEN ROASTED CENTER
CUT FILET MIGNON
“perfection” sauce
béarnaise, au gratin
potatoes, mini caesar
salad |
34 |
DOUBLE CUT “DUROC”
PORK RIB CHOP
spicy
corn cake, mango/chili
reduction, fresh
asparagus |
26 |
SEYMOUR STERN’S
MARYLAND STYLE CRAB
CAKES
jumbo lump crab
meat, au gratin
potatoes, two sauces |
MP |
SESAME CRUSTED TUNA
STEAK
sushi grade,
pan-seared, crunchy
vegetable salad,
orange/ginger dressing |
30 |
PAN-ROASTED LOCAL
ROCKFISH
olive oil
poached tomatoes,
asparagus/crab salad,
truffle vinaigrette |
29 |
WILD SCOTTISH SALMON
honey-mirin glaze, asian
risotto, spring
vegetables |
27 |
BAKED SEAFOOD
MACARONI
jumbo
shrimp, maine lobster,
lump crab meat,
tomato/sherry cream |
29 |
COLOSSAL ROASTED
SHRIMP
mediterranean
style, feta salad,
garlic linguini |
28 |
DOMESTIC VEAL
TENDERLOIN
truffle
whipped potatoes,
roasted garlic jus,
fried artichoke hearts |
30 |
BEVERAGES
| Espresso |
2.5 |
| Cappuccino |
4 |
| Caffe Latte |
4 |
| Fresh Juice |
4.5 |
| Fresh Lemonade |
3.5 |
| Italian Soda |
3 |
| Mighty Leaf Tea |
2.5 |
| Iced Tea / Soda /
Coffee |
2 |
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