Menu
Shareables
(gf) – gluten free (v) – vegetarian
Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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DUELING FETA DIPS
A vibrant contrast of fire-roasted spicy feta and whipped feta mousse, served with warm house pita(v)
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SALMON BITES
Cold-smoked salmon over crostini, finished with horseradish sauce, red onion, capers, and fresh dill
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CALAMARI
Panko-crusted Pacific squid, hand-cut and seasoned with pepper, served with lemon pepper and red pepper aioli
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AHI
Sushi-grade tuna layered with avocado and cucumber, finished with wasabi crème, sriracha aioli and aged soy reduction, served with wonton chips
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PINK MOON | PRINCE EDWARD ISLAND OYSTERS
New London Bay oysters served your way Classic, Rockefeller, or Casino with Nueske’s bacon Half Dozen or Dozen
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U8 SHRIMP COCKTAIL
Colossal wild-caught shrimp, chilled and paired with our signature spiced cocktail sauce
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WELLINGTON BITES
Prime beef tenderloin wrapped in prosciutto and wild mushroom duxelles, encased in golden puff pastry, served with a 48-hour veal demi-glace
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SPINACH ARTICHOKE DIP
Creamy five-cheese dip with baby spinach and marinated artichokes, served with warm, house-made pita (v)
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SIGNATURE MEATBALLS
Prime beef, veal, and Italian sausage, slow-braised in San Marzano tomato sauce with fresh herbs, served with garlic bread
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LETTUCE WRAPS
Baby romaine boats with your choice of grilled chicken or tofu, tossed with julienned vegetables and a ginger-soy glaze
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GOAT CHEESE CROQUETTES
Golden-fried chèvre drizzled with Northern Michigan honey, house-made candied walnuts, a bourbon reduction and berries (v)
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BURRATA
Silky burrata, made from water buffalo milk in Colombia, with basil pesto, vine tomatoes, and balsamic glaze (v)
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BEEF CARPACCIO
Paper-thin slices of prime tenderloin with Fustini’s garlic oil, aged parmesan, and wild arugula
Entree
USDA Prime Beef
Only 2% of all beef earns the top-tier USDA Prime rating — and we go further. Each steak we serve is hand-selected
and personally inspected by us. We reject any cut that doesn’t meet our exacting standards.
Served with buttery Yukon Gold mashed potatoes with fresh seasonal vegetables.
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NEW YORK STRIP
14 oz Bold and deeply marbled with an intense beef flavor
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PRIME FILET MIGNON
6 oz filet | 8 oz filet Center-cut filet, with a delicate marble structure that creates our most buttery, elegant steak
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COWGIRL RIBEYE
16 oz bone-in and hand-trimmed for a leaner profile. Exceptional marbling and richness from cooking on the bone
Butters & Sauces . . . Bearnaise | Demi-Glace | Truffle Butter | Maytag Blue Cheese Crust | Horseradish Crust
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ALASKAN HALIBUT
Line-caught halibut, pan-seared topped with prosecco burre blanc and served with creamy parmesan risotto
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DUAL TAILS
Twin cold-water lobster tails, gently poached and served with drawn butter, roasted potatoes, and seasonal vegetables
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KUROBUTA PORK CHOP
Heritage Kurobuta pork served with smoked gouda grits, bourbon apple sauce and fresh vegetable
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CHICKEN ROULADE
Cream cheese, spinach, roasted tomatoes, and artichokes wrapped in prosciutto and finished with lemon pepper velouté, served with roasted potatoes and fresh vegetables
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CAJUN LOBSTER BOIL
Lobster, shrimp, show crab claws, and smoked sausage simmered with potatoes and baby corn in our house-made boil broth
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FUSILLI AL BLEU WITH PRIME FILET
Prime filet medallions, spinach, mushrooms, and fusilli pasta in a velvety bleu cheese sauce
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LOBSTER MAC & CHEESE
Cavatappi pasta folded sweet Maine lobster meat in a rich cheese béchamel, finished with buttered panko crumbs
Signature Sides . . . au gratin potatoes| twice baked potatoes | roasted brussels sprouts | brûléed Sweet Potato
roasted potatoes | mashed potatoes | smoked gouda grits | risotto | fresh vegetable | french fries
Soups, Salads & Handhelds
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GOATS & GREENS
Mixed greens with creamy chèvre, candied walnuts, and dried cherries, dressed in cherry vinaigrette (gf) (v)
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RIVERSIDE SALAD
Crisp greens with Romano, Swiss, Kalamata olives, pepperoncini, cucumber, red onion, rye croutons, and house vinaigrette (v)
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CLASSIC CAESAR
Crisp romaine, shaved Parmigiano-Reggiano, house croutons, and traditional Caesar dressing (v)
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NASHVILLE HOT CHICKEN
Crispy hand-breaded chicken with Swiss cheese, signature heat, sweet-hot pickles, and hot honey on a toasted brioche bun. Served with French fries.
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PRIME TENDERLOIN BURGER
House-ground tenderloin with your choice of cheddar or smoked gouda, garlic aioli, and house pickles on brioche. Served with French fries.
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SOUPS
MOREL BISQUE (v) or LOBSTER BISQUE