Menus
- Lunch
- Dinner
- Beverages
- Dessert
- Prime Time Prix Fixe
- Lobster Night
- Wine List
- Spirits List
- Dry Aging Patent
Available from 12-4pm Monday - Friday
To view the full digital menu, please click the "download pdf" button below.
Download PDFLunch
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Jumbo Shrimp Cocktail
$22
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New England Clam Chowder
smoked bacon, chives
$16
-
Market Green Salad
fresh greens, tomato, cucumber, shaved red onion, balsamic vinaigrette
$15
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The Wedge Salad
tomato, onion, blue cheese dressing, tomato vinaigrette
$15
add slice of thick-cut candied bacon $7
-
Traditional Caesar Salad
house-made croutons, shaved parmesan
$15
add chicken $6
add beef tips $6
add white anchovies $5
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Petite Filet & Wedge Salad*
tomato, onion, blue cheese dressing, tomato vinaigrette
$29
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Chicken Parmesan Sandwich
mozzarella, parmigiano reggiano, french fries
$18
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Saltbrick Prime Burger*
made with beef dry-aged with our patented process, US Patent No. 7,998,517
american cheese, special sauce, bread & butter pickles, shredded lettuce, tomato, french fries$18
add slice of thick-cut candied bacon $5
-
French Dip Sandwich
caramelized onions, provolone, steak sauce aioli, au jus, french fries
$20
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New England Lobster Roll
tarragon, celery, mayo, lemon, brioche roll, french fries
$29
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Pasta Primavera
pomodoro, vegetables, choice of shrimp or chicken
$25
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Faroe Island Salmon*
tuscan rice pilaf, citrus broccolini, sundried tomato butter
$36
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Steak Frites*
marinated beef tips, au poivre, fries
$29
SALTBRICK PRIME
DRY-AGED USING OUR PATENTED PROCESS, US PATENT NO. 7,998,517 all served with our house-made P17 Steak Sauce-
18oz. 30-Day Dry-Aged Ribeye*
$68
-
12oz. 40-Day Dry-Aged Sirloin*
$65
-
18oz. 35-Day Dry-Aged Kansas City Bone-In Sirloin*
$59
-
20oz. 40-Day Dry-Aged T-Bone*
$79
-
32oz. 40-Day Dry-Aged Cowboy Ribeye*
$159
-
38oz. 40-Day Dry-Aged Porterhouse for two*
$149
CLASSICS & FILETS
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14oz. New York Strip
$49
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FILET MIGNON
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Petite 6oz.
$45
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Traditional 8oz.
$55
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Classic 10oz.
$65
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WAGYU SELECTION
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6oz. Japanese Grade A5 Filet Mignon*
$160
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6oz. Snake River Farms American Gold Grade*
$100
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16oz. Boneless Japanese Wagyu Ribeye
$250
SIDES
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French Fries
$14
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Roasted Mushrooms & Caramelized Onions
$14
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Creamed Spinach
parmesan cheese
$14
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Roasted Asparagus
aged balsamic
$14
-
Garlicky Baby Spinach
$14
Available from 4pm - close, Monday - Friday
& 12pm - close, Saturday - Sunday.
To view the full digital menu, please click the "download pdf" button below.
Download PDFChilled Seafood
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Jumbo Shrimp Cocktail
$24
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Poached Lobster Cocktail
MARKET PRICE
-
Alaskan King Crab Legs
(½ lb)
$45
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Long Island Littleneck Clams*
each $3
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Seasonal Oysters on the Half Shell*
each $4
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CAVIAR N' TOTS
herbed tater tots, french onion dip
with Kaluga Caviar $130
with Golden Osetra Caviar $200
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SMOKING COLD PRIME TOWER
poached lobster, littleneck clams, oysters, jumbo shrimp, chilled mussels, alaskan king crab legs, tuna tartare, scallop ceviche
Petite (serves 2-3) $70
Grand (serves 4-6) $135
Signature Appetizers
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Onion Rings on a Branding Iron
tower of sam adams beer-battered onion rings, served wtih smoked bbq aioli
$18
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Dry-Aged Steak Tartare*
winter black truffle, celery root, hazelnut, crostini
$39
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Double Cut Maple Bacon
extra thick-cut candied bacon, black pepper maple glaze
$21
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Tuna Tartare
avocado, togarashi aioli, crispy wonton
$24
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Imported Burrata
arugula, roasted tomato compote, pickled onion, garlic crostinis
$24
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Baked Clams Casino
herb butter, bacon, herb crumbs
$18
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Jumbo Lump Crab Cake
cajun remoulade, roasted corn & black bean relish, arugula salad
$28
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Beef Tenderloin Carpaccio*
arugula, lemon, parmesan, pickled shallots, fried capers, calabrian chili aioli
$25
Soups & Salads
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New England Clam Chowder
smoked bacon, chives
$18
-
Classic French Onion Soup
sweet vidalia onions, sherry, crostini
$18
-
Market Green Salad
fresh greens, tomato, cucumber, shaved red onion, balsamic vinaigrette
$18
-
The Wedge
tomato, onion, blue cheese dressing, tomato vinaigrette
$18
add slice of thick-cut candied bacon + $7
-
Tableside Caesar Salad
house-made croutons, shaved parmesan
$21
chicken $8
beef tips $9
shrimp $14
Saltbrick Prime
Dry-Aged In-House with Our Patented Process Us Patent No. 7,998,517-
18oz. 30-Day Dry-Aged Ribeye*
$68
-
18oz. 55-Day Dry-Aged Ribeye*
$75
-
12oz. 40-Day Dry-Aged Sirloin*
$65
-
20oz. 40-Day Dry-Aged T-Bone*
$79
-
18oz. 35-Day Dry-Aged Kansas City Bone-In Sirloin*
$59
-
32oz. 40-Day Dry-Aged Cowboy Ribeye*
$159
-
38oz. 40-Day Dry-Aged Porterhouse for two*
$149
-
38oz. 55-Day Dry-Aged Ribeye for two*
$149
Classics & Filets
-
“Angry” Surf & Turf*
spiced 6oz. filet, whipped potato, haricots verts, shrimp scampi
$59
-
14oz. New York Strip
$49
-
Roast Prime Rib*
baked potato, au jus
Classic Cut 12oz. $48
Prime Cut 16oz. $58
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Filet Mignon*
Petite 6oz. $45
Traditional 8oz. $55
Classic 10oz. $65
WAGYU SELECTION
-
6oz. Japanese Grade A5 Filet Mignon*
$160
-
6oz. Snake River Farms American Gold Grade*
$100
-
16oz. Boneless Japanese Wagyu Ribeye
$250
For Your Steak
-
Sauces
ea $6
Red Wine Bordelaise
Horseradish Cream
Peppercorn
Béarnaise
-
Top Hats
Shrimp Scampi + $15
Scallop Scampi + $19
5oz. Cold Water Lobster Tail + $29
Crab Oscar with asparagus & bearnaise + $21
Maytag Bleu Cheese + $10
Caramelized Onions + $6
Seasonal Entrées
-
Herb-Roasted Chicken
cheddar whipped potatoes, garlic haricots verts, garlic herb jus
$36
-
Faroe Island Salmon*
tuscan rice pilaf, citrus broccolini, sundried tomato butter
$36
-
Seared Stonington Scallops*
mashed cauliflower, honey-bourbon brussels sprouts, charred shallot-thyme butter
$43
-
Brined Double-Cut Pork Chop
mashed sweet potatoes, roasted asparagus, bourbon-apple chutney, crispy onions
$39
-
Slow-Braised Short Rib
cavatelli, mushroom, mascarpone
$42
-
Connecticut Lobster
2-5lbs, choice of roasted or steamed
MARKET PRICE
upgrade to crab-stuffed lobster + $21
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DOVER SOLE MEUNIÈRE
Lemon Caper Sauce, Garlic Spinach
$80
Side Dishes for Sharing
14 ea-
Whipped Potatoes
chives
-
Roasted Asparagus
aged balsamic
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Creamed Spinach
parmesan cheese
-
Baked Potato
butter & sour cream
-
Garlicky Baby Spinach
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French Fries
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BBQ-Braised Short Rib Mac-n-Cheese
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Roasted Mushrooms & Caramelized Onions
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Roasted Brussels Sprouts
bacon-honey-bourbon glaze
CRAFT COCKTAILS
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Festive Mule
michter’s rye, fever tree ginger beer, lime, cranberry, rosemary
$19
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La Pera Martini
ketel one vodka, macerated pear, elderflower liqueur, lemon, allspice
$19
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Harvest Margarita
el jimador reposado, apple cider, maple syrup, cinnamon, lime
$19
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Prime Sangria
aged rum, red wine, cointreau, pomegranate, seasonal fruit
$19
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Let It Ride
hennessey cognac, toasted sesame, black walnut bitters
$19
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The Gentleman
eagle rare whiskey, averna amaro, tawny port, bitter truth chocolate bitters, luxardo cherries
$19
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Baccarat Sour
crabbie’s yardhead scotch, house scratch sour, egg white, cranberry bitters
$19
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Tableside Smoked Manhattan
whistle pig 10yr, carpano antica formula vermouth, house-smoked bitters, bacon
$38
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The Flamingo for Two
absolut elyx vodka, house-made limoncello, melon liqueur, pineapple, prosecco
$75
ZERO-PROOF COCKTAIL
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Prime-Ade
macerated pear, mint, lime, ginger ale
$9
Wines By the Glass
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FEATURED WINE: UNVARNISHED CABERNET SAUVIGNON
Paso Robles, California 2019
As our very own label, every grape in Unvarnished is sourced from sustainably farmed vineyards, from vines specially selected by Chef Matt O’Neill. A wine meant to be enjoyed with food, it is the perfect pairing for our Saltbrick Prime patented steaks.$18
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SPARKLING WINE & CHAMPAGNE
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Valdo, Prosecco "Numero Uno"
Veneto, Italy NV
$18
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Veuve Clicquot, Brut
Reims, Champagne, France NV
$34
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Vino, Moscato
Quincy, Washington 2016
$16
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WHITE WINE
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Albariño, Fillaboa
Rías Baixas, Spain 2017
$16
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Chardonnay, Cave de Lugny "Les Charmes"
Macon-Lugny, France 2018
$20
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Chardonnay, Cline
Sonoma Coast, California 2019
$17
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Chenin Blanc, Reyneke "Vinehugger"
Stellenbosch, South Africa 2020
$17
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Pinot Grigio, Luisa
Italy 2017
$20
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Riesling, Dr. Konstantin
Fingerlakes, New York 2018
$18
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Sauvignon Blanc, Allan Scott
Marlborough, New Zealand 2020
$20
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ROSÉ WINE
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Grenache Blend, Domaine Houchart
Côtes de Provence, France 2020
$20
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RED WINE
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Cabernet Sauvignon, Faust
Napa Valley, California 2018
$34
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Cabernet Sauvignon, Caymus
Napa, California 2019
$50
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Merlot, Duckhorn Vineyards
Napa Valley, California 2017
$30
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Petite Sirah, Stags Leap Winery
Napa Valley, California 2017
$32
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Pinot Noir, Saffron Fields
Willamette Valley, Oregon 2017
$19
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Pinot Noir, Flowers
Sonoma Coast, California 2018
$32
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Red Blend, Rocca di Frassinello "Le Sughere di Frassinello"
Maremma Toscana, Italy 2016
$25
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Tempranillo, Finca Nueva "Crianza"
Rioja, Spain 2015
$18
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Zinfandel, Ridge "Three Valleys"
Sonoma, California 2017
$22
Dessert
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Warm Apple Crisp
fresh-baked apples, pomegranate, ginger, oat streusel crumb
$14
-
New York Style Cheesecake
amarena cherries, whipped cream
$14
-
Chocolate Fudge Cake
black cherry gelato, vanilla anglaise, whipped cream
$14
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Scoop of Gelato or Sorbet
$6
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Tiramisu
espresso ganache, whipped cream
$14
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Classic Crème Brûlée
$14
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PRIME CUT Chocolate Cake
black cherry gelato, vanilla anglaise, whipped cream
$25
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FEATURING CHEF ZAC YOUNG
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SPRINKLETOWN STRAWBERRY RAINBOW CAKE
sparkling strawberry glaze & strawberry ice cream with freshly cracked sprinkles on top
serves 2-6 $35
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THE ORIGINAL PIECAKEN
layers of pecan pie, pumpkin pie, spice cake, and apple pie filling, topped with cinnamon buttercream and oat crumble - available by the slice for dine-in or as a whole cake to-go
by the slice $16
as a whole cake $89
DESSERT COCKTAILS
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Irish Cold Brew
roe & company whiskey, cold brew liqueur, cold brew coffee, topped with vanilla bean foam
$24
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Night Cap
fratello hazelnut liqueur, baileys, coffee liqueur, double shot espresso, topped with fresh whipped cream
$26
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Chocolate Decadence
grey goose, mozart milk chocolate liqueur, dark crème de cacao topped with chocolate shavings
$20
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Strawberry Vanilla Cone
van gogh vanilla vodka, coole swan, macerated strawberries
$18
DESSERT WINES
BY THE GLASS-
Taylor Fladgate Tawny Porto, Portugal 20yr
$24
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Taylor Fladgate Tawny Porto, Portugal 10yr
$18
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Taylor Fladgate Tawny Porto, Portugal 30yr
$35
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Kopke Colheita Porto, Portugal 1985
$32
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Broadbent Malmsey Madeira, Portugal 10yr
$20
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D’Oliveiras Boal Madeira, Portugal 1908
$250
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D’Oliveiras Boal Madeira, Portugal 1977
$80
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D’Oliveiras Boal Madeira, Portugal 1984
$65
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D’Oliveiras Boal Madeira, Portugal 1987
$50
-
Dashe Late Harvest Zinfandel, Dry Creek Valley, California 2016
$17
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Far Niente Dolce, Napa Valley, California 2013
$40
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Justin Obtuse, Paso Robles, California 2012
$18
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Marcarini Chinato, Piedmont, Italy NV
$25
-
Offley Ruby Porto, Portugal NV
$14
-
R.L. Buller & Son Fine Muscat, Victoria, Australia NV
$16
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Royal Tokaji 5 Puttonyos Aszú, Hungary 2013
$25
-
Inniskillin Niagara Estate, Icewine Cabernet Franc, Canada 2017
$60
-
Inniskillin Niagara Estate, Icewine Riesling, Canada 2019
$50
-
Inniskillin Niagara Estate, Icewine Vidal, Canada 2017
$40
-
Paul Jaboulet Aîné Le Chant des Griolles, Muscat, France 2012
$32
-
Maynard’s Tawny Porto, Portugal 40yr
$50
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Grappa Mognovitigno Il Moscato, Italy NV
$21
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Grappa Mognovitigno Barolo, Italy NV
$18
DESSERT WINES
BY THE HALF-BOTTLE-
Far Niente Dolce, Napa Valley, California 2013
$150
-
Château d’Yquem Sauternes, Bordeaux, France 2015
$468
-
IInniskillin Niagara Estate, Icewine Cabernet Franc, Canada 2017
$168
-
Inniskillin Niagara Estate, Icewine Vidal, Canada 2017
$117
Prime Time Dinner
3-Course Prix-Fixe for $59 Per PersonChoice of an Appetizer, Entrée & Dessert
Appetizers
-
Classic French Onion Soup
sweet vidalia onions, sherry, crostini
-
New England Clam Chowder
smoked bacon, chives
-
The Wedge
tomato, onion, blue cheese dressing, tomato vinaigrette
-
Market Green Salad
fresh greens, tomato, cucumber, shaved red onion, balsamic vinaigrette
Entrées
-
Herb-Roasted Chicken
cheddar whipped potatoes, garlic haricots verts, garlic herb jus
-
Faroe Island Salmon*
tuscan rice pilaf, citrus broccolini, sundried tomato butter
-
Brined Double-Cut Pork Chop*
mashed sweet potatoes, roasted asparagus, bourbon-apple chutney, crispy onions
-
Slow-Braised Short Rib*
cavatelli, mushroom, mascarpone
-
6oz. Petite Filet Mignon*
upgrade to 8oz. Traditional Filet Mignon $15
upgrade to 10oz. Classic Filet Mignon $20
-
Seared Stonington Scallops*
mashed cauliflower, honey-bourbon brussels sprouts, charred shallot-thyme butter
-
12oz. Classic Prime Rib*
baked potato, au jus
upgrade to 16oz. King Cut $12
ADD-ONS
-
4oz. Cold Water Lobster Tail
$24
-
Double-Cut Maple Bacon
add a slice of thick-cut candied bacon to any salad
$7
-
Side of Lobster Whipped Potatoes
$25
Desserts
-
New York Style Cheesecake
amarena cherries, whipped cream
-
Chocolate Fudge Cake
black cherry gelato, vanilla anglaise, whipped cream
-
Scoop of Gelato or Sorbet
-
Classic Crème Brûlée
-
ZAC YOUNG’S ORIGINAL T-DAY PIECAKEN
pecan pie, pumpkin pie, spice cake, apple pie filling, cinnamon buttercream, oat crumble
supplement $7
Monday Night Lobster
choice of one appetizer, one main course, one dessert$59 Per Person
ENJOY IT WITH OUR FEATURED WINE PAIRING
Cedar Brook Chardonnay, California 2019 +$14
Appetizer
-
Fresh Green Salad
mixed greens, cucumbers, cherry tomatoes, shaved red onions, fontina cheese, balsamic vinaigrette
-
Lobster Bisque
sherry, tarragon
-
New England Lobster Slider
new england-style lobster salad with mayo, tarragon, celery
Lobster Main Course
Any 1¼ lb lobster fresh from our tank-
Steamed, Roasted, Deshelled, or with Angry Style Sauce
herbed roasted potatoes, steamed vegetables, drawn butter, lemon
-
Kung Pao Style
sweet chili sauce, peanuts, rice, steamed vegetables, drawn butter, lemon
-
Lobster Carbonara
penne pasta, maine lobster, green peas, bacon, cauliflower, lobster cream sauce
ADD-ONS & UPGRADES
-
Baked Crab Meat Stuffing
$21
-
Surf & Turf
add an 8oz. filet
$30
-
Twin Lobsters
add a second 1.25lb. lobster
$20
-
2lb. Lobster
upgrade your 1.25lb. to 2lb.
$25
Dessert
-
New York Style Cheesecake
amarena cherries, whipped cream
-
Chocolate Fudge Cake
vanilla anglaise, whipped cream
-
Classic Crème Brûlée
Please download our PDF to view our full list of over 750 varietals
Download PDFPlease download the pdf menu to view our full list of available spirits
Download PDFDry Aging Patent
Few things say "great idea!" like being awarded with a U.S. Patent - an intellectual property right granted by the U.S. government to an inventor with a unique idea. The Craveable Hospitality Group has recently been awarded a patent for our dry-aging beef process - the technique that makes our steaks and burgers exceptional and stand apart from the rest. The insightful creativity for infusing food with flavor won us the right to call the process our own, and to prevent anyone else from swiping the great idea.
Our process for dry-aging meat features a room lined with pink Himalayan salt, where the beef is allowed to naturally dry with help from the salt. At the same time, the beef absorbs the subtle flavors of the salt, resulting in beef that is tender, deep with flavor, and absolutely delicious. The steaks served in our restaurants are typically aged for 30, 40, 55, or 75 days. The longer the steak ages, the more intense it becomes as moisture evaporates and concentrates the flavors.
The award of the U.S. patent, which the Craveable Hospitality Group is honored to have received, solidifies the reputation for being a culinary innovator.
View our Dry-Aged Beef Selection on our Dinner Menu here
