STARTERS
COLD
colossal shrimp cocktail
3 | 27 6 | 48
cocktail sauce & lemon
oysters on the half shell | 27
mignonette, cocktail sauce, lemon
tuna tartare | 23
chopped tuna, smashed avocado, wonton chips
mezze plate | 24
garlic hummus, eggplant dip, feta dip, cucumbers, carrots, olives, pita, marinated mushrooms, peppadews
cheese & charcuterie | 32
cheeses & cured meats, cornichon, grain mustard, baguette & accompaniments
HOT
jumbo lump crab cake | 24
brioche crostini, mustard sauce, pickled cucumber
crispy calamari | 17
beer-battered, marinara, lemon aioli
steamed blue bay mussels | 19
chopped tomato, shallots, garlic, white wine, dry chorizo de españa, fresh herbs, breadstick
truffle pierogies | 17
3 truffle cheese pierogies, sour cream
truffle macaroni & cheese | 17
ditalini pasta, gruyère, parmesan, cream
cornbread
creamy corn, green chili peppers, served with butter
pan | 24
wedge | 7
SOUPS + SALADS
new england clam chowder | 12
bacon, leeks, yukon gold potatoes
french onion soup | 14
aged swiss, provolone, brandy
truffle cheese burrata | 19
heirloom tomato, arugula, fresh basil, sea salt, aged white balsamic reduction, basil oil
winter salad | 16
mixed greens, red onion, dried cranberries, roasted butternut squash, candied pecans, goat cheese, cranberry dressing gf
sax steakhouse salad | 17
baby iceberg, bacon, chopped egg, onion, chives, homemade blue cheese dressing
shrimp louie salad | 24
iceberg wedge, chilled shrimp, tomatoes, chopped egg, chives, louie sauce
kale & quinoa salad
chopped kale + romaine, parmesan, toasted almonds, golden raisins, citrus-basil vinaigrette
half | 9 full | 17
caesar salad
chopped romaine, shaved parmesan, croutons, homemade caesar dressing
half | 9 full | 17
ADDITIONS
+ grilled chicken | 6
+ shrimp | 9
+ grilled salmon | 12
+ filet tail 6oz | 14
SURF + TURF
stone harbor fish & chips | 33
beer-battered local haddock, coleslaw, tartar sauce, malt vinegar, french fries
tuna steak | 42
black & white sesame seed encrusted tuna, roasted winter vegetable, soy glazed, israeli couscous salad
roasted amish chicken | 39
thyme-farro wheat, glazed carrots, sweet chicken demi-glace
shrimp & scallop angel hair pasta | 42
local scallops, white shrimp, tomato, green onions, chives, brandied cream sauce
crab-stuffed local flounder | 48
parmesan risotto, broccolini, lobster sauce
maryland crab cakes | 48
basil whipped potatoes, haricots verts, tartar sauce, lemon
maple glazed salmon | 42
white sticky rice, broccolini in butter, green onion
pan-seared halibut | 51
winter vegetables, potato gnocchi, citrus beurre noisette
bacon wrapped meatloaf | 33
caramelized onions, potato purée, broccolini, red wine-veal sauce
shrimp & scallop pot pie | 35
onion, celery, carrots, english pea, cream sauce, fresh herbs, puff pastry crust
BURGERS
prime chopsteak burger | 24
served with french fries
8oz burger, american cheese, pickles, lettuce, tomato, onion, mustard mayo, brioche bun
housemade veggie burger | 20
served with green salad
sweet soy glaze, monterey jack, lettuce, tomato, red onion, brioche bun
PRIME CUTS
served with 2 sides
prime ny strip 14oz | 82
aurora center-cut filet 8oz | 76
french cut cowboy bone-in ribeye | 78
new zealand lamb chops 8oz | 52
prime frenched bone-in pork chop 16oz | 48
tomahawk 32–36oz | Market Price
ACCOUTREMENTS
maître di butter | 5
béarnaise sauce | 5
roasted pepper butter | 5
port wine veal demi glace | 6
truffle butter | 5
au poivre sauce | 7
ADDITIONS
3 colossal grilled shrimp | 27
crab cake 4oz | 21
buttery lobster tail 4oz | 21
SIDES
dauphinoise potatoes | 8
baked potato| 8
cheddar cheese, bacon, sour cream
parmesan fries | 8
dauphinoise potatoes gf | 8
parmesan fries gf | 8
whipped potatoes | 8
truffle cheese pierogies | 12
macaroni & cheese | 8
sautéed broccolini gf | 8
glazed carrots | 8
grilled asparagus gf | 8
sautéed mushroom mix | 8
steak fries | 8
potato gnocchi in butter | 8
KIDS
12 and under | 12
beverages & choice of grapes, apples, french fries or whipped potatoes
chicken fingers
grilled cheese
mac ‘n’ cheese
pasta, butter or tomato sauce
menus and pricing subject to change.
consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodbourne illness.