Menu

Dinner Download PDF

A P P E T I Z E R S

OYSTERS ON THE SHELL 22.

CLAMS ON THE SHELL 18.

KALE & ROMAINE CAESAR SALAD

white anchovies, garlic croutons 16.

NEW ENGLAND CLAM CHOWDER 16.

SHRIMP COCKTAIL

smoked chile horseradish sauce 18.

TUNA TARTARE WITH CLASSIC GARNISHES 19.

BAKED CLAMS BARCELONA 18.

THICK CUT ROASTED GLAZED BACON 16.

honey, thyme

BURRATA

pepperonata, balsamic vinegar 20.

GORGONZOLA RICOTTA FONDUTA

grilled toast 15.

THE AC CHOPPED SALAD 14.

with chicken 19. with shrimp 24. with lobster 28.

L O B S T E R B A R D I S H E S

LOBSTER-CRAB CAKE

green onion vinaigrette, lemon-habanero tartar sauce 19.

OYSTER & LOBSTER SHOOTERS 18.

SURF & TURF SKEWERS

honey mustard-horseradish, mint 25.

LOBSTER-AVOCADO COCKTAIL 19.

LOBSTER & CRISPY SQUID SALAD

sweet peppers, vinegar & chiles 19.

1/2 CHILLED LOBSTER 24.

consumption of raw or undercooked meats, poultry, seafood,

shellfish, or eggs may increase your risk of foodborne illness

E N T R E E S

S P I C E R U B B E D S T E A K S

SERVED WITH BOBBY FLAY STEAK SAUCE

RIBEYE 48. HANGER STEAK 36. NY STRIP 48.

FILET MIGNON 51. BONE-IN RIBEYE 52.

S T E A K S P E C I A L T I E S

BLACKENED PRIME RIB

bèarnaise butter 54.

limited availability

CAST IRON NY STRIP

brown butter, chimichurri 48.

PHILADELPHIA STYLE STRIP STEAK

provolone cheese sauce, caramelized onions 50.

SPICY SOUTHWEST RIBEYE

roasted red & green chiles, garlic 50.

FILET MIGNON LOUISIANA

bèarnaise sauce, crawfish 54.

SURF ADDITION

fresh lobster tail, garlic butter 40.

SHRIMP “SCAMPI”

creamy green chile rice 38.

PORTERHOUSE LAMB CHOPS

mint, red wine sauce 42.

SPICY LOBSTER SPAGHETTI

sicilian olive relish, anchovy bread crumbs 39.

RACK OF PORK

bourbon sauce, pomegranate, brussels sprouts 36.

VEAL RIB CHOP

balsamic vinegar, hot & sweet peppers 48.

GRILLED CHICKEN

bacon-mustard vinaigrette 32.

PAN SEARED HALIBUT

white clam sauce 38.

GRILLED TUNA STEAK

piquillo pesto, lemon-caper sauce 38.

LOBSTER BY THE POUND

broiled or steamed 32. per lb.

S I D E D I S H E S 12.

mushrooms & onions, balsamic
onion rings, smoked paprika aioli
roasted asparagus green peppercorn vinaigrette
smashed baked potato, crème fraiche,
goat cheese & fresh herbs
french fries, rosemary, parmigiana
cauliflower goat cheese gratin
mashed potatoes, wild mushrooms,
white truffle oil
creamed spinach

consumption of raw or undercooked meats, poultry, seafood,

shellfish, or eggs may increase your risk of foodborne illness