Menu

Let's Begin

Shrimp and Garlic
16

Served with Crostini

Charred “Angry” Octopus
20

Sautéed, Garlic, Crushed Red Pepper, Lemon Butter White Wine Sauce

Cheesesteak Eggrolls
18

Tender Cuts, Golden Brown Shell, Cheddar Bechamel, Demi-glace

Crispy Calamari
14

Caper Berries, Black Pepper Mustard Aioli

Shrimp & Chorizo
18

Scampi Style, Grilled Spanish Chorizo, Pickled Vegetables, Chimichurri Sauce

P13 Bacon
18

Berkshire Belly, Caramelized Onions, P13 BBQ Sauce

Jumbo Shrimp Cocktail (4)
16
Oysters (6)
MP

In the Middle

French Onion Soup
10

Swiss, Muenster and Mozzarella, Crostini

House Salad
9

Mesculin, Hot House Cucumber, Cherry Tomato, Carrot, Red Onion, Cheddar Cheese, Pickled Fennel Vinaigrette

Caesar Salad
13

Romaine Hearts, White Anchovy Parmesan Aioli, Buttery Croutons, Shaved Parmesan, Cherry Tomatoes

P13 Wedge
15

Baby Iceberg, House Bacon, Pt Reyes Blue Crumble, Cherry Tomatoes, Pickled Onion, Blue Cheese Dressing

Stay Awhile

Filet
8oz 48 | 12oz 58

Sterling Silver CAB

“Cowboy”
58

18oz Bone-in Cedar River Farms Ribeye

NY Strip
10oz 42 | 14oz 48

Wood Fire Grilled Prime

Boneless Rib-Eye
56

16oz Prime

Smoked Duroc Porkchop
32

Sweet Potato Mashed, Wood Fire Zucchini, Apple Lemon Jam

Roasted Rack of Lamb
46

Tamarind Coffee BBQ, Red Lentils & Bacon on the Lamb, Roasted Cauliflower

Brick Chicken
28

Free Range, Airline Breast, Marsala Pan Jus, Grilled Lemon

Salmon
34

Seared, White Bean & Tomato Bacon Ragout, Apple Cider Agrodolce

Shrimp Puttanesca
28

Gulf Shrimp, Roasted Tomato, White Anchovies, Toasted Garlic, Capers, Kalamata Olives, White Wine, Lemon, over Bucatini

Twin Lobster Tails
MP

Seasoned and Buttered-Basted Wild Caught Lobster Tails, 8oz Each, Drawn Butter & Citrus

Pan Seared Scallops
42

Pan Seared Local Scallops Served over Creamy Aborio Rice
Selection of Ingredients Changed Daily

Steak Accoutrement

Lobster Tail
MP

Butter Basted, Drawn Butter and Citrus

Shrimp Scampi
16
Seared Sea Scallops
18
House Smoked Bacon
8
Sauteed Mushrooms & Onions
8
Organic “Perfect” Egg
3
Bleu Cheese Fondue
4
Bearnaise
3
Chimichurri
3
Red Wine Glace
3
P13 BBQ Sauce
3

Steaks for Two

“Tomahawk”
110

48oz Cedar River Farms CAB, Wood Fire Grilled, served on a Sizzle Platter with Charred Asparagus and Whipped Potatoes

“The Wood”
120

44oz Porterhouse, Sterling Silver CAB, Wood Fire Grilled, served on a Sizzle Platter with Charred Asparagus and Whipped Potatoes

In Addition

Lobster Mac N’ Cheese
18

Claw & Knuckle Meat, Fresh Herbs, Cheddar Jack Cheese, Rotini Pasta, Cheddar Bechamel, Tarragon Bread Crumb

Bacon & Brie Mac N’ Cheese
10

House Bacon, Fresh Herbs, Rotini Pasta, Cheddar Bechamel, Cheddar Jack, Topped with Brie

Twice Baked Potato
8

Stuffed with Cheddar and Chives, Topped with Cheddar Bechamel

Baked Idaho Potato
5

EVOO, Sea Salt, Butter, Sour Cream.
“Load it Up”: Bacon, Cheese, Scallions | Add. $3

Guinness Battered Onion Rings
8
Charred Asparagus
9
Cream of Spinach
8

Baby Spinach, Parmesan, Bechamel, Baked into Creamy Delicious Lava

Prime Steak Fries
12

Steak Fry Wedges, Pt. Reyes Blue Cheese, Bacon, Tomato & Chives

Whipped Potatoes
8

Creamy, Dreamy, Ready to Enjoy

Garlic Parmesan Baby Carrots
10

Roasted Heirloom Baby Carrots, Toasted Garlic, Parmesan & Fresh Herbs

Roasted Cauliflower
8

Roasted Cauliflower Florets drizzled with Sweet Red Curry Reduction

Bacon Brussel Gratin
10

Shaved Brussels, House Bacon, Creamy Parmesan, Toasted Bread Crumb

Wild Mushrooms
10

Cremini, Shiitake, Oyster, Fresh Herbs

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