black-and-blue-logo
WINES BY THE GLASS

WHITE & ROSÉ

brut rosé Jean-Charles Boisset | Burgundy, France12

pinot grigio Zonin | Veneto, Italy8

sauvignon blanc Cairnbrae | Marlborough, New Zealand10

rosé La Croix du Prieur | Côtes de Provence, France11

chardonnay Red Tail Ridge “Sans Oak” | Seneca Lake, NY9

chardonnay Franciscan | Napa Valley, CA12

riesling Red Newt “Circle” | Seneca Lake, NY9

moscato Villa Pozzi | Sicily, Italy7

RED

pinot noir Lockhart | California8

pinot noir Cooper Hill | Willamette Valley, OR12

merlot Hogue 'Genesis' | Columbia Valley, WA10

cabernet sauvignon Cono Sur | Chile8

cabernet sauvignon Ramsay | North Coast, CA10

cabernet sauvignon Joel Gott | California13

grenache Bodegas Breca 'Breca' | Catalayud, Spain12

malbec Alhambra Reserva | Mendoza, Argentina9


RAW BAR

oysters on the half shell today’s fresh selections, your choice3

small oyster sampler (4 pieces)12

large oyster sampler (8 pieces)23

snapper crudo thinly sliced raw florida snapper with blood orange gastrique, radish, evoo, and grapefruit salt14

black grouper crudo thinly sliced raw florida grouper with preserved lemon gelee, jalapeno pepper, avocado oil, and himalayan pink sea salt12

tuna tartare diced yellowfin tuna, avocado, sesame seed, and pickled ginger atop sticky coconut rice balls15

blue crab cocktail north atlantic blue crab served chilled with avocado, cucumber, and an herbed aioli14

seasonal crab claws steamed crab legs or claws, pre-cracked, and served chilled with a lemon aiolimarket price

gulf shrimp cocktail florida gulf shrimp cocktail, poached, and served chilled with a spicy-citrus cocktail sauce13

seafood platter [serves 4+] chilled blue crab, king crab, jonah crab, lobster, shrimp, and oysters79


STARTERS

pork belly sweet & spicy braised pork belly with a brussels sprout slaw, carrot-ginger puree, and cashews9

crab & lobster fondue sweet blue crab, maine lobster, and parmigiano-reggiano cheese fondue served with toasted pita chips15

steak tartare diced tenderloin with onion, garlic, capers, horseradish aioli, truffle oil, and a panko-crusted ‘5 minute’ egg16

three cheese arancini fried risotto balls with fontina, parmesan, and goat cheeses served with a house-made soffrito sauce8

crab cake north atlantic lump blue crab, seasoned and pan-seared, served with an avocado-lime emulsion15

wagyu meatballs kobe-style, slow roasted wagyu beef with caramelized onions, and a roasted garlic cream sauce13

calamari point judith calamari, lightly fried with cherry peppers and garlic12


SOUPS AND SALADS

she-crab soup a maryland-style, blue crab bisque9

lobster bisque 10

caesar classic housemade caesar dressing with hearts of romaine, shaved parmesan cheese, and brioche croutons10

mixed greens mixed field greens with tomatoes, cucumber, and cornbread croutons in a white balsamic vinaigrette8

chopped salad chopped romaine greens, cucumbers, tomatoes, red onion, blue cheese, bacon, and toasted chick peas in a sweet & sour vinaigrette ( add 4oz lump blue crab for +11)10

steak salad spicy blackened steak tips with arugula greens, cabernet onions, roasted red peppers, heirloom grape tomatoes, and shaved blue cheese in a lemon-sherry vinaigrette18

lobster salad butter lettuce greens with sweet maine lobster, spring onion, and clementines in an orange-basil vinaigrette21


executive chef: Kris Haisch

please note that a suggested 20% gratuity will be added to any party of eight or more persons

STEAKS AND CHOPS

All of our black angus steaks are wet aged for 21-28 days, hand-cut to b&b specifications,seasoned with our signature house rub and broiled to your liking in our 1700 degree oven



CUTS comes with house-made sauce

bistro filet 9oz22

filet mignon 7oz28

new york strip 12oz29

kansas city bone-in strip 14oz36

filet mignon 10oz38

ribeye 14oz42

porterhouse 18oz45

bone-in cowboy ribeye 18oz46

SAUCES
red wine demi glace b&b steak sauce horseradish cream béarnaise gorgonzola cream black truffle butter
SIDES add a side to your cutsingle / share

french fries hand-cut, herbed aiolione size / 6

onion rings sweet vidalia onionsone size / 7

mashed red bliss potatoes, scallion6 / 10

dumplings sweet potato, maple glaze6 / 10

mushrooms wild mix, tarragon, onion, shallot8 / 14

asparagus roasted with cabernet-pickled onions7 / 12

creamy kale sautéed kale, cream, parmesan8 / 14

mac & cheese orzo pasta, three cheeses6 / 10

carrots grilled, cumin dusted, spicy harissa mayo7 / 12

haricots verts garlic, butter, olive oil6 / 10


STEAKHOUSE CLASSICS add one of these popular combos to any cut

au poivre black peppercorn and brandy sauce, haricots verts, and hash brown rosti cake+10

oscar lump blue crab, asparagus, and bernaise sauce+13

garlic sweet garlic emulsion with whole roasted garlic cloves, seared wild mushrooms, and a baked potato with sour cream and chives+9

surf & turf four grilled florida shrimp, brussels sprouts, and a truffled three-cheese potato au gratin+15


SURF YOUR TURF add these to any cut

grilled florida shrimp 4 pieces9

sea scallops 2 pieces13

lump blue crab 4oz11

half maine lobster 17

alaskan king crab legs 8oz20

jumbo lobster tail 18oz59


STEAK TEMP GUIDE

blue
very red cooler center
medium rare
red warm center
medium
pink hot center
medium well
dull pink center
well
broiled throughout

FISH AND SHELLFISH

black grouper line caught black grouper with roasted artichokes, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto, and black garlic vinaigrette28

red snapper line & spear caught red snapper with fingerling potatoes, brussels sprouts, and baby carrots finished with a bacon-sherry cream sauce29

sea scallops pan seared, north atlantic sea scallops with a potato-parsnip puree, preserved lemon gastrique, and haricots verts29

tuna pan seared, toasted coriander crusted ahi tuna, over lemongrass-coconut cream sauce, topped with a spicy mango and watermelon salad27

salmon atlantic salmon with baby red bliss potatoes, and a fennel-spinach confit25

king crab alaskan king crab legs, steamed, and served with drawn butter, haricots verts, and a baked potato with sour cream and chives (1 lb)45

king crab alaskan king crab legs, steamed, and served with drawn butter, haricots verts, and a baked potato with sour cream and chives (2 lb)75

lobster north atlantic 18oz jumbo lobster tail, broiled, and served with drawn butter, haricots verts, and a baked potato with sour cream and chives65


HOUSE SPECIALTIES

short rib slow braised beef short rib with a sour-cherry caramelization, truffled three-cheese potato au gratin, and asparagus29

roasted organic chicken organic, free-range oven roasted half chicken with lemon & herbs, heirloom root vegetables, and au jus25

mushroom pappardelle pappardelle pasta with wild mushrooms, peas, arugula greens, truffle oil, and shaved parmesan cheese22

rack of lamb four broiled australian lamb chops, with a white bean and sausage cassoulet, sweet pea puree, morel mushrooms, and a honey-thyme jus29


please note that a suggested 20% gratuity will be added to any party of eight or more persons

LUNCH

black-and-blue-logo

LUNCH

STARTERS

maryland she-crab soup (bowl)9

maryland she-crab soup (cup)5

lobster bisque (bowl)10

lobster bisque (cup)6

oysters on the half shell (each)3

oysters on the half shell [large oyster sampler (8 pieces) ]23

oysters on the half shell [small oyster sampler (4 pieces) ]12

blue crab cocktail north atlantic blue crab served chilled with avocado, cucumber and an herbed aioli14

seasonal crab claws steamed crab legs or claws, pre-cracked and served with a lemon aiolimarket price

gulf shrimp cocktail forida gulf shrimp cocktail, poached, and served chilled with a spicy citrus cocktail sauce13

wagyu meatballs kobe-style, slow-roasted wagyu beef with caramelized onions, in a roasted garlic cream sauce13

ENTREE SALADS

mixed greens salad mesclun greens, tomatoes and cornbread croutons tossed in a white balsamic vinaigrette8

caesar salad classic housemade caesar dressing with hearts of romaine, parmesan cheese, and brioche croutons10

chop salad romaine, cucumbers, tomatoes, red onion, blue cheese, bacon and toasted chick peas in a sweet & sour vinaigrette10

crab cake colossal and jumbo lump blue crab cake with avocado-lime aioli over a watercress & cilantro salad16

black & blue steak spicy blackened steak tips with arugula greens, cabernet onions, roasted red peppers, heirloom grape tomatoes and shaved blue cheese in a lemon-sherry vinaigrette18

lobster salad butter lettuce greens with sweet maine lobster, spring onion, and clementines in an orange-basil vinaigrette21

burger chop our chop salad with a broiled 8oz burger (may substitute chicken) 15

LUNCH SPECIALTIES

red snapper line caught red snapper with fingerling potatoes, brussels sprouts and baby carrots finished with a bacon-sherry cream sauce 19

black grouper line caught black grouper with roasted artichokes, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto & black garlic vinaigrette19

sea scallops pan seared north atlantic sea scallops with a potato-parsnip puree, preserved lemon gastrique and haricots vets19

petit filet (5oz) tenderloin with shoe string fries or cilantro, watercress & arugula salad21

SANDWICHES come with shoe string fries

black & blue burger blackened 8 oz burger with blue cheese & smoked bacon14

waygu burger American kobe beef burger, 8oz, with a sweet onion mayonnaise16

steak sandwich sliced steak, horseradish havarti, grilled onions, peppadew peppers & mayonnaise on focaccia13

blackened chicken BLT with thick cut bacon, avocado, tomato, baby arugula and an herbed aioli on multi-grain12

STEAKS AND CHOPS comes with housemade sauce

All of our black angus steaks are wet aged for 21-28 days, hand-cut to b&b specifications, seasoned with our signature house rub and broiled to your liking in our 1700 degree oven

bistro filet 9 oz22

filet mignon 7 oz28

n.y. strip 12 oz29

kansas city bone-in strip 14 oz36

filet mignon 10 oz38

ribeye 14 oz42

porterhouse 20 oz45

bone-in cowboy ribeye 21 oz46

SAUCES

red wine demi glace, horseradish cream, gorgonzola cream, b&b steak sauce, béarnaise, black truffle butter

SIDES add a side to your cut. single or to share.

french fries hand-cut,herbed aioli6

mashed redbliss potatoes, scallion6/10

dumplings sweet potato, maple glaze6/10

mushrooms wild mix, tarragon, onion, shallot8/14

asparagus roasted with cabernet-pickled onions7/12

creamy kale sautéed kale, cream, parmesan8/14

mac & cheese orzo pasta, three cheeses6/10

carrots grilled, cumin dusted, spicy harissa mayo7/12

haricot verts garlic, butter, olive oil6/10

STEAKHOUSECLASSICS add one of these popular combos to any cut

aupoivre black peppercorn and brandy sauce, haricots verts and hash brown rosti cake10

oscar lump blue crab, asparagus and béarnaise sauce13

garlic sweet garlic emulsion, seared wild mushrooms and a baked potato with sour cream and chives9

surf & turf four grilled gulf shrimp, brussels sprouts and a truffled three-cheese potato au gratin15


please note that a suggested 20% gratuity will be added to any party of eight or more persons

BEVERAGE

black-and-blue-logo

BEVERAGE

WINES BY THE GLASS

WHITE & ROSÉ

brut rosé Jean-Charles Boisset Burgundy, France12

pinot grigio Zonin Veneto8

sauvignon blanc Cairnbrae Marlborough10

rosé La Croix du Prieur Côtes de Provence, France11

chardonnay Red Tail Ridge “Sans Oak” Seneca Lake9

chardonnay Franciscan Estate Napa Valley12

riesling Red Newt “Circle” Seneca Lake9

moscato Villa Pozzi Sicily7

RED

pinot noir Lockhart California8

pinot noir Cooper Hill Willamette Valley12

merlot Hogue 'Genesis' Columbia Valley, WA10

cabernet sauvignon Cono Sur Chile8

cabernet sauvignon Ramsay North Coast10

cabernet sauvignon Joel Gott California13

grenache Bodegas Breca 'Breca' Catalayud, Spain12

malbec Alhambra Reserva Mendoza9

BEER ON TAP

Blue Point Toasted Lager Patchogue, NY6.25

Brooklyn Seasonal Brooklyn, NY6.25

Southern Tier IPA Lakewood, NY5.75

42 North Nitro Porter East Aurora, NY6.25

Featured Local Beer

MARTINIS AND COCKTAILS

by the sea la guita manzanilla sherry / sparkling wine / pink peppercorn / lemon9

almost famous rose de provence / moscato / aperol / dry curaçao / grapefruit / fennel fronds8

'of all the gin joints' barrel aged plymouth navy strength gin & house tonic / sparkling water / lime9

verano verde arrette reposado tequila / mezcal joven / poblano liqueur / mint-basil-lime / cucumber / pineapple10

the only one lockhouse gin / breckenridge vodka / lillet rose / preserved lemon10

molly ringwald dorothy parker gin / housemade grenadine / apple brandy / lemon / egg white9

toki cherry blossom suntory 'toki' whisky / fresh lemon / cherry blossom syrup10

barrel aged b&b manhattan buffalo trace bourbon / carpana antica / fee brothers orange bitters / port cherries11

writer's block chairman's reserve rum / fresh grapefruit / lime / brown sugar / mint8

BEER BY THE BOTTLE

Amstel Light Amsterdam5.00

Bass England5.00

Beck’s Non-Alcoholic Germany5.00

Blue Moon Colorado 5.00

Budweiser St. Louis4.50

Budweiser Light St. Louis4.50

Coors Light Colorado4.50

Corona Mexico5.00

Heineken Amsterdam5.00

Hoegaarden Belgium5.00

Labatt Blue Canada4.50

Labatt Blue Light Canada4.50

Michelob Ultra St. Louis4.50

Omission Gluten-Removed Pale Ale Oregon5.00

Sam Adams Boston Lager Boston5.00

Local Cider 5.00


DESSERT

black-and-blue-logo

DESSERT

DESSERTS

vanilla bean crème brûlée with sugar cookie9.50

peanut butter oreo mousse topped with crushed reese’s peanut butter cups and chocolate ganache9.50

banana cream trifle pastry cream in oreo crust with brûléed bananas9.50

ny style cheesecake with seasonal berry compote9.50

key lime pie nilla wafer crust, key lime curd with whipped cream9.50

dark chocolate molten cake with vanilla bean ice cream and raspberry coulis13.50

ice cream or sorbet 3 scoops of choice, flavors change seasonally5.25

COFFEE AND TEA

coffee traditional French roast in regular or decaf3.25

tea choose from a selection of assorted teas3.25

espresso regular4.25

espresso double espresso5.25

cappucino espresso and frothed milk5.25

latte espresso with steamed milk5.25

CORDIALS

Drambuie liqueur 11.00

Bailey’s Irish Cream liqueur 8.75

Chambord liqueur 8.75

Campari 8.75

Cointreau 8.75

Di Saronno Amaretto liqueur 8.75

b&b liqueur 11.00

Frangelico liqueur 8.75

Dorda Double Chocolate 8.75

Kahlua 7.75

Grand Marnier liqueur 11.00

Romana White Sambuca liqueur 8.75

Romana Black Sambuca liqueur 8.75

Tia Maria liqueur 8.75

PORT

Graham’s ‘Six Grapes’ 9.00

Warre’s Late Bottled Vintage 13.25

Graham’s 10 year Tawny 13.50

Graham’s 20 year Tawny 16.50

BOURBON AND WHISKEY

Buffalo Trace 9.25

Bulleit Rye 11.00

Knob Creek 11.00

1792 Ridgemont Reserve 11.00

Basil Hayden’s 13.25

Woodford Reserve 13.25

SINGLE MALT SCOTCH

Caol Ila 12 year 15.25

Glenlivet 12 year 13.25

Laphroaig 10 year 15.25

Macallan 12 year 15.25

Macallan 18 year 43.00

Oban Scotch 14 year 17.50

BLENDED SCOTCH

Chivas Regal 13.25

Dewars 12 year 13.25

Johnnie Walker Black Label 13.25

Johnnie Walker Blue Label 45.25

COGNAC, ARMAGNAC

Hennessy VS cognac 11.00

Hine VSOP cognac 13.25

DeMontal armagnac 12.00

Remy Martin VSOP cognac 15.25

Remy Martin XO cognac 34.50

DESSERT WINE

Cave Spring ‘Indian Summer’ Late Harvest Riesling 7.75


please note that a suggested 20% gratuity will be added to any party of eight or more persons