Food Menu
Cold Appetizers
Seafood Tower For 2 or 4
maine lobster, alaskan king crab legs, jumbo shrimp, east coast oysters
Caviar
imperial osetra caviar, traditional accompaniments
Beef Carpaccio
pignoli, black truffle emulsion, aceto balsamico
Colossal Shrimp Cocktail
cocktail sauce, lemon
Jumbo Lump Crab Cocktail
mustard aioli
Seared Yellow Fin Tuna
yuzu-soy dressing, toasted sesame seeds, roasted garlic-wasabi aioli
Oysters on the Half Shell
east coast oysters, subject to availability
Hot Appetizers
Jumbo Lump Crab Cake
old bay seasoning , whole-grain mustard , oven-baked , served with grilled lemon & tartar sauce
Oysters Rockefeller
oven-baked with spinach, gruyère & hint of pernod
Calamari
lightly fried and tender, with hot and sweet peppers
Greenberg Potato Skins
sour cream, creamy horseradish sauce
Seared Scallops
crispy proscuitto, potato pave, beurre blanc
Salad
Wedge
baby iceberg lettuce, crumbled blue cheese, heirloom grape tomatoes, crispy applewood smoked nueske’s bacon
Caesar
gem lettuce, croutons, grana padano, anchovy dressing, white anchovies by reques
Buzz’s
romaine lettuce, tomato, avocado, chopped egg, pecorino romano, white balsamic vinaigrette
House
mixed greens, heirloom grape tomatoes, chopped eggs, cucumber, pepperoncini, house vinaigrette
Soup
Lobster Bisque
Classic French Onion
caramelized onions, sherry, toasted baguette, gruyère & parmesan
Starches
Lobster Risotto
tarragon, fennel, chive, and brousin crema
5 Cheese Mac ‘N’ Cheese
Scalloped Potato Pave
thinly sliced potato washed in butter and cream, served crisped
Classic Mashed Potatoes
yukon gold potatoes, butter & heavy cream
Baked Idaho Potato
served with butter & sour cream loaded with white cheddar and bacon lardons
Hand Cut Truffle Fries
sea salt
Vegetables
Creamed Corn
Spinach
creamed or sautéed
Sautéed Mushroom Medley
Grilled Asparagus
hollandaise sauce
Sauteed Brussels Sprouts & Bacon
Roasted Broccolini
with lemon and garlic
Chefs Seasonal Vegetable
Chairmans Selection
Filet Mignon Rossini
pan-fried in butter, topped with fresh foie gras, shaved black truffle and a rich madeira demi-glace
10 oz.
Tomahawk Ribeye
served with bordelaise
36 oz.
Australian Westholme
Wagyu Ribeye
12 oz.
Lobster Imperial
stuffed with jumbo crab imperial and broiled to perfection
Entrees
Prime Rib
slow roasted with butter and herbs; served with horseradish sauce and au jus
Signature Cut 16 oz
Full Cut 32 oz
Filet
8 oz | 10 oz
Bone-In Filet
16 oz
Dry-Aged Porterhouse
bone-in, well-marbled for peak flavor
24 oz
Ribeye
16 oz
New York Strip
16 oz
Lamb Chops
two double chops
Free Range Chicken
pan roasted, blood orange jus
Prime Burger
short rib and brisket blend , black ang u s beef, served with truffle aioli, hand cut fries, brioche bun
Please cut your steak through the center.
Rare
cool red center
Medium-Rare
warm red center
Medium
pink throughout
Medium-Well
hint of pink inside
Well
no pink
Alaskan King Crab Legs
steamed and served with drawn butter
16 oz
Macadamia-Crusted Chilean Sea Bass
honey lemon butter
Broiled Salmon
blood orange gastrique and herb-frisee salad
Jumbo Lump Crab Cakes
twin blue crab cakes, old bay seasoning, whole grain mustard, oven baked, served with grilled lemon and tartar sauce
Steamed Lobster
two 8oz maine lobster tails, served with drawn butter
Toppings
Oscar Style
asparagus tips, jumbo lump crab, bearnaise sauce
Foie Gras
Jumbo Lump Crab Imperial
Grilled Jumbo Shrimp
Garlic Herb Butter
Seared Scallops
Enhancements
Porcini Crusted
porcini mushrooms, garlic, onion, sea salt, parsley, black pepper
Parmesan Crusted
panko breadcrumbs, parmesan reggiano, garlic, parsley
Lobster Tail
8oz
Sauces
Bordelaise
our beef demi-glace, enhanced with red wine
Au Poivre
classic peppercorn sauce with cognac and a touch of cream
Bearnaise
fresh hollandaise with tarragon and shallots
Blue Cheese
a velvety blend of point reyes blue cheese, cream, and butter
Horseradish
a lively blend of horseradish, sour cream, crushed garlic, & aromatics
