Dinner
Appetizers
- Garlic Bread Maytag bleu cheese fondue11
- Nueske's Double Smoked Bacon Maple syrup-black pepper glaze15
- Colossal Crab Cake Meyer lemon aïoli23
- Chicago Style Meatballs Marinara, mozzarella14
- Bacon-wrapped Scallops * Harvest chutney, mustard aïoli23
- Oysters Rockefeller Creamed spinach, truffle breadcrumbs19
Soups & Salads
- French Onion Soup Gruyere cheese 13
- King Crab Bisque Tarragon crema, chives15
- Caesar Baby romaine, creamy dressing 13 | Add white anchovy 213
- Baby Iceberg Bacon, pickled shallots, blue cheese12
Chilled Seafood
- Tuna Tartare Green onion, wonton crisps18
- Shrimp Cocktail Shaved celery, cocktail sauce22
- Daily Oyster Selection Mignonette, cocktail sauce 3ea
Sides
- Mashed potato Trio Classic, lobster, bacon gouda16
- Macaroni & Cheese Raclette, brie, cave cheddar & pecorino with torchio pasta13
- Roasted Mushrooms Pearl onion, madeira jus13
- Creamed Spinach 11
- Grilled Corn off the Cob 12
- Roasted Asparagus 15
- Handcut Fries 10
- 1LB Baked Potato Sour cream, chives, butter 11| add Nueske's bacon & Cave cheddar 3
SteaksmanshipSEASONAL, UNPARALLELED STEAKS, FIT FOR A KING.
- MJ's USDA Prime Delmonico {16 oz} Dry aged 45 days, ginger balsamic vinegar jus65
- USDA Prime New York Strip {16 oz} Pickled garlic59
- USDA Prime Bone-in Ribeye {23 oz} Pickled red onion75
- Filet Mignon {7 oz} Bone marrow butter45
- Filet Mignon {10 oz} Bone marrow butter55
- BONE-IN FILET {14oz} Bone marrow butter72
- Bone-In Kansas City Strip {20 oz} Dry aged 28 days, pickled shiitake mushrooms54
- Domestic Wagyu Strip {12 oz} Mishima ranch, shishito au poivre 65
- PORTERHOUSE FOR TWO {32oz} Dry aged 35 days96
- Tomahawk Ribeye {36 oz} Blistered tomatoes, chimichurri 139
Add-ons
- Blue Cheese Crust 5
- Horseradish Crust 4
- Truffle Parmesan Crust 5
- Horseradish Cream 5
- Caramelized Onions 5
- Bacon-wrapped Scallops* 16
- Sautéed Shrimp | black garlic scampi 15
- Crab Oscar | asparagus, bearnaise 16
- Roasted Lobster Tail | butter, charred lemon
ENTREÉS
- Kurobuta Pork Chop* Spiced apple & jicama slaw, bourbon peach gastrique 36
- Short Rib Fettucine pasta, truffle madeira cream, parmesan, mushroom chips 31
- Roasted Chicken Fingerling potatoes, spinach, bacon, garlic confit, herbed chicken jus32
- Double Cut Lamb Chops* Blackened shrimp, polenta cake, harissa creme fraiche, pickled cucumber relish56
- Salmon* Pomme puree, pinot noir syrup, spinach35
- Seared Scallops* Cream-style corn, crispy pancetta, charred scallion creme39
* Items can be cooked to order or may be consumed raw. Consuming raw or under-cooked meats, poultry, seafood or eggs may increase your risk of foodbourne illness. Please advise your server of any food allergies you may have before ordering. Connecticut state law prohibits smoking in a cafe licensed premise. Gratuity of 18% suggested for parties of 8 or more.