Menu
A P P E T I Z E R S
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.
THICK CUT ROASTED GLAZED BACON 16.
honey, thyme
BURRATA
pepperonata, balsamic vinegar 20.
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.
SURF & TURF SKEWERS
honey mustard-horseradish, mint 25.
LOBSTER-AVOCADO COCKTAIL 19.
LOBSTER & CRISPY SQUID SALAD
sweet peppers, vinegar & chiles 19
S P I C E R U B B E D S T E A K S
SERVED WITH BOBBY FLAY STEAK SAUCE
TOMAHAWK RIBEYE 91. RIBEYE 48 HANGER STEAK 36. NY STRIP 48.
FILET MIGNON 51. BONE-IN RIBEYE 52.
SHRIMP “SCAMPI”
creamy green chile rice 38.
VEAL RIB CHOP
balsamic vinegar, hot & sweet peppers 51.
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
*blue cheese baked potato,
Sour cream, bacon, chives
*french fries, rosemary, parmigiana
* onion rings, smoked paprika aioli
* mashed potatoes, wild mushrooms,
white truffle oil
* creamed spinach
* roasted asparagus,
green peppercorn vinaigrette
consumption of raw or undercooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of foodborne illness