You are on page 1of 2

RAW BAR APP E T IZERS

Oysters on the Half Shell* Classic Baked Onion Soup


Daily selections Lobster Bisque

Colossal Lump Crab Cocktail Cheese Plate


Spicy mustard & cocktail sauce An assortment of imported and
domestic cheeses, fresh fruit
Crispy Calamari with Chilies
Classic Caviar* Tossed in a Thai sweet hot chili sauce
Some of the world’s most renowned
caviar; perfectly chilled Beef Carpaccio*
Mixed greens, horseradish dressing, capers,
Cold Maine Lobster Cocktail shallots, olive oil, Parmesan Reggiano cheese
Cocktail sauce & basil aioli
Blackened Fresh Jumbo Scallops
Sweet onion dressing, with walnuts and
Jumbo Shrimp Cocktail crumbled blue cheese
Served with zesty cocktail sauce
& fresh shaved horseradish Sashimi Tuna*
Pan-seared with wasabi oil, sriracha sauce
Chilled Shellfish Platter*
Dr. Jekyll (serves 2 to 4) Jumbo Lump Crab Cake
Mr. Hyde (serves 4 to 8) Red pepper aioli, grainy mustard sauce
Stone Crab Claws (per 2 claws) Appetizer Platter
Available October through May Blackened scallops, crab cake & crispy calamari

S A LA D S
Hyde Park Wedge Spinach Salad
Iceberg lettuce, blue cheese dressing, Spinach, hearts of palm, mushrooms,
bacon & candied pecans chilled sweet-n-sour dressing
Hearts of Romaine Caesar Salad Greek Salad
Shaved Parmesan Reggiano, Chopped Romaine, black & green olives, purple
anchovies upon request onion, feta, tomatoes, garlic, red wine vinaigrette
Beefsteak Tomato & Onion Steakhouse Chop Salad
Choice of blue cheese or hard smoked Julienne fresh greens, aged Tillamook cheddar,
mozzarella & seasonal sweet onion hearts of palm, bacon, English cucumber, tomato & red
onion tossed in our house vinaigrette

BA R FO OD
(Sandwiches Served with Fresh Cut Boardwalk Fries)
Kobe Beef Cheeseburger* (9oz) Spicy Shrimp Salad
Bacon Gruyère Kobe Burger * (9oz) Tenderloin Salad*

SIDE DISHES
(Serves Two People)
Steamed Fresh Asparagus Béarnaise One Pound Baked Idaho Potato
Fresh Creamed Spinach Potatoes Gruyère Gratin
Sautéed Fresh Spinach & Mushrooms Roasted Garlic Whipped Potatoes
Sautéed Mushrooms Fresh Cut Boardwalk Fries
Sautéed Mushrooms & Onions Colossal Beer-Battered Onion Rings
Steamed Broccoli Sauce hollandaise Hash Brown Potatoes
Wild Mushroom Sauté Caramelized onions & sour cream
Haricots Vert (French green beans) Boursin Mac and Cheese
For parties of 8 or more, a 20% gratuity will be automatically added to the guest check. Gift certificates are available.
*Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk of
foodborne illness, especially if you have certain medical conditions.
Sample Menu
S T E A K S & C HOP S
TRADITIONAL SPECIALTY
Twin Filets* , two 3.5oz filets Steak Au Bleu* 7oz
Petite cuts of tenderloin wrapped
Petite Filet Mignon* 7oz in bacon, melted blue cheese
& bordelaise sauce
Filet Mignon* 10oz
Steak Dijon* 7oz
Grilled Veal Chop* 12oz Bacon wrapped petite cuts of tenderloin,
charbroiled with a sweet Dijon hollandaise sauce
Heavy Cut Lamb Chops* 14oz
Three, double-cut from the rack Steak Cabernet* 7oz
Ribeye* 16oz, Prime at it’s Best Filet mignon, garlic, cracked black pepper,
roasted shallot Cabernet butter
New York Strip Steak* 14oz
The Garlic Steak* 14oz
New York Strip Steak* 18oz New York Strip, roasted cloves
of garlic, mushrooms & garlic butter
Bone-In Ribeye* 22oz, Prime at it’s Best
Blackened New York Strip Steak* 14oz
Kansas City Bone-In Strip* 18oz Topped with a tomato-mushroom Cajun cream sauce
Porterhouse* 22oz Steak Au Poivre* 14oz
Skillet-seared New York Strip, fresh peppercorns
Bone-In Filet Mignon* & Cognac bordelaise sauce (Spicy)
14-16 ounces, availability Limited
Steak a la Lobster* 7oz
American Wagyu “Kobe Style” Beef, Mishima Ranch** A filet mignon over bordelaise crowned with
lobster & béarnaise; asparagus and mushroom caps
New York Sirloin 8 oz extra heavy cut 10oz
True Japanese 100% Wagyu Beef from Japan**
~~Prime Rib Dinner Available on Sundays*~~
New York Sirloin 6 oz
Prime Rib, creamy horseradish sauce; choice of salad,
Prepared Rare & Medium-Rare Only (Limited Availability)**
one side dish and house dessert 12oz cut

S E A F O O D, S H ELL F I S H & S P E C I A LT IE S
Colossal Shrimp & Scallop Sauté
DA I LY B LAC K B OA R D FRES H F I S H *
Herbs, garlic, lemon, white wine
Up to 5 Fish Items are Flown in Fresh Daily butter sauce over grilled asparagus
From All Four Coasts. Samples Include:
Ahi Tuna Chop, Hawaii Cold Water Lobster Tail
Swordfish Chop , Atlantic Coast Butter poached and baked, with
Halibut, Northern Pacific Coast vegetable garnish
Wild Alaskan Salmon, Rivers of Alaska Surf & Turf*
Baramundi, Australia 7oz filet and 5oz cold water lobster tail
Kampachi, New Zealand with drawn butter
Genuine American Red Snapper, Gulf of Mexico
Tasmanian Sea Bass, Tasmania Barbecued Pork Shank (16oz)
Chilean Sea Bass, Falkland Islands Slow-cooked for 14 hours, finished with a
Black Grouper, Florida barbecue glaze sauce and crispy onion straws
• TANTALIZING TOPPINGS • Lemon Caper Chicken
Lemon Crystal Citrus Sauce • Mediterranean Salsa • Chicken medallions, shiitake
• Sweet Chili Soy Glaze • Oscar Style • mushrooms & lemon-caper sauce

SURF & TURF COMBINATIONS


Sample Menu

Combine with Any Entree


Cold Water Lobster Tail (5oz) Skewered Sautéed Colossal Shrimp (3)
Cold Water Lobster Tail (9-10oz) Oscar Style, crabmeat, bearnaise, asparagus
**Available at our Downtown Cleveland, Downtown Columbus, Beachwood & Pittsburgh locations only.