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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 morel mushroom, radish, roasted pumpkin seed oil, and caviar14

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

jonah crab claws steamed north atlantic jonah crab claws, pre-cracked, and served chilled with a spiced aioli16

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 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 ribeye 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: Phil Adams

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

new york strip 12oz29

filet mignon 7oz28

filet mignon 10oz38

ribeye 14oz32

kansas city bone-in strip 14oz36

bone-in cowboy ribeye 18oz43

porterhouse 18oz45

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, four 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 yellowfin tuna steak with a mango-sweet chili glaze, wasabi mashed potatoes, and baby bok choy27

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

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LUNCH

STARTERS

maryland she-crab soup (bowl)9.00

maryland she-crab soup (cup)5.00

lobster bisque (bowl)10.00

lobster bisque (cup)6.00

oysters on the half shell (each)3.00

oysters on the half shell [large oyster sampler (8 pieces) ]23.00

oysters on the half shell [small oyster sampler (4 pieces) ]12.00

blue crab cocktail north atlantic blue crab served chilled with avocado, cucumber and an herbed aioli14.00

jonah crab claws north atlantic jonah crab claws, pre-cracked and served with a spiced aioli16.00

gulf shrimp cocktail forida gulf shrimp cocktail, poached, and served chilled with a spicy citrus cocktail sauce13.00

wagyu meatballs kobe-style, slow-roasted wagyu beef with caramelized onions, in a roasted garlic cream sauce13.00

ENTREE SALADS

mixed greens salad mesclun greens, tomatoes and cornbread croutons tossed in a white balsamic vinaigrette8.00

caesar salad classic housemade caesar dressing with hearts of romaine, shaved parmesan cheese, and brioche croutons10.00

chop salad romaine, cucumbers, tomatoes, red onion, blue cheese, bacon and toasted chick peas in a sweet & sour vinaigrette10.00

crab cake colossal and jumbo lump blue crab cake with avocado-lime aioli over a watercress & cilantro salad16.00

black & blue steak spicy blackened ribeye steak tips with arugula greens, cabernet onions, roasted red peppers, heirloom grape tomatoes and shaved blue cheese in a lemon-sherry vinaigrette18.00

lobster salad butter lettuce greens with sweet maine lobster, spring onion, and clementines in an orange-basil vinaigrette21.00

burger chop our chop salad with a broiled 8oz burger (may substitute chicken) 15.00

LUNCH SPECIALTIES

red snapper line caught red snapper with fingerling potatoes, brussels sprouts and baby carrots finished with a bacon-sherry cream sauce19.00

black grouper line caught black grouper with roasted artichokes, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto & black garlic vinaigrette19.00

sea scallops pan seared north atlantic sea scallops with a potato-parsnip puree, preserved lemon gastrique and haricots vets19.00

petit filet (5oz) tenderloin with shoe string fries or cilantro, watercress & arugula salad21.00

SANDWICHES come with shoe string fries

black & blue burger blackened 8 oz burger with blue cheese & smoked bacon14.00

waygu burger American kobe beef burger, 8oz, with a sweet onion mayonnaise16.00

steak sandwich sliced sirloin, horseradish havarti, grilled onions, peppadew peppers & mayonnaise on focaccia13.00

blackened chicken BLT with thick cut bacon, avocado, tomato, baby arugula and an herbed aioli on multi-grain12.00

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 oz22.00

n.y. strip 12 oz29.00

filet mignon 7 oz28.00

filet mignon 10 oz38.00

ribeye 14 oz32.00

kansas city bone-in strip 14 oz36.00

bone-in cowboy ribeye 21 oz43.00

porterhouse 20 oz45.00

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 aioli6.00

mashed redbliss potatoes, scallion6.00/10.00

dumplings sweet potato, maple glaze6.00/10.00

mushrooms wild mix, tarragon, onion, shallot8.00/14.00

asparagus roasted with cabernet-pickled onions7.00/12.00

creamy kale sautéed kale, cream, parmesan8.00/14.00

mac & cheese orzo pasta, four cheeses6.00/10.00

carrots grilled, cumin dusted, spicy harissa mayo7.00/12.00

haricot verts garlic, butter, olive oil6.00/10.00

STEAKHOUSECLASSICS add one of these popular combos to any cut

aupoivre black peppercorn and brandy sauce, haricots verts and hash brown rosti cake10.00

oscar lump blue crab, asparagus and béarnaise sauce13.00

garlic sweet garlic emulsion, seared wild mushrooms and a baked potato with sour cream and chives9.00

surf & turf four grilled gulf shrimp, brussels sprouts and a truffled three-cheese potato au gratin15.00


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

BEVERAGE

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BEVERAGE

WINES BY THE GLASS

WHITE & ROSÉ

brut rosé Jean-Charles Boisset Burgundy, France12.00

pinot grigio Zonin Veneto8.00

sauvignon blanc Cairnbrae Marlborough10.00

rosé La Croix du Prieur Côtes de Provence, France11.00

chardonnay Red Tail Ridge “Sans Oak” Seneca Lake9.00

chardonnay Franciscan Napa Valley12.00

riesling Red Newt “Circle” Seneca Lake9.00

moscato Villa Pozzi Sicily7.00

RED

pinot noir Lockhart California8.00

pinot noir Cooper Hill Willamette Valley12.00

merlot Hogue 'Genesis' Columbia Valley, WA10.00

cabernet sauvignon Cono Sur Chile8.00

cabernet sauvignon Ramsay North Coast10.00

cabernet sauvignon Joel Gott California13.00

grenache Bodegas Breca 'Breca' Catalayud, Spain12.00

malbec Alhambra Reserva Mendoza9.00

MARTINIS AND COCKTAILS

blackberry kir giffard creme de mure / blanc de blancs / mint9.50

sparkling cosmopolitan orange infused vodka / muddled cranberries / lime twist9.25

the new american american harvest premium organic vodka / vya vermouth / dill pickle or lemon twist9.75

cucumber collins crop organic meyer lemon vodka / cucumber / lemon soda8.50

moscow mule prairie organic vodka / lime / Fiz ginger beer8.50

rosemary gimlet dorothy parker gin / elderflower liqueur / lime / rosemary sprig10.50

white negroni greenhook ginsmiths gin / vin aperitif / Fee Brothers grapefruit bitters9.75

barrel aged b&b manhattan buffalo trace bourbon / spiced cherry / burnt orange peel10.75

agave margarita sauza blue agave tequila / housemade lime sour / orange wedge / salted rim8.25

BEER BY THE BOTTLE

Amstel Light Amsterdam5.00

Bass England5.00

Blue Moon Colorado5.00

Brooklyn Brown Ale New York4.50

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

Labatt Non-Alcoholic Canada4.50

Michelob Ultra St. Louis4.50

Miller Lite Milwaukee4.50

Omission Gluten-Removed Pale Ale Oregon5.00

Sam Adams Boston Lager Boston5.00

Stella Artois Belgium5.00

Local Cider 5.00

BEER ON TAP

Guinness Ireland6.25

Rohrbach Scotch Ale Rochester6.25

Sam Adams Seasonal Boston6.25

Southern Tier I.P.A. Lakewood5.75

MARTINIS AND CLASSICS

french 75 8.75

black & blue 8.75

cosmopolitan 8.75

pomegranate 8.75

peach 8.75

mojito 8.75

espresso 8.75

chocolate 8.75

DESSERT

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DESSERT

DESSERTS

vanilla bean crème brûlée with sugar cookie9.50

peanut butter budino topped with chopped reese’s peanut butter cups9.50

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

vanilla bean cheesecake with mixed berry compote9.50

key lime pie sweet graham cracker crust topped with whipped cream and lime zest9.50

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

ice cream or sorbet 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

PORT AND DESSERT WINE

Graham’s ‘Six Grapes’ 9.00

Graham’s 10 yr Tawny 13.50

Graham’s 20 yr Tawny 16.50

Sandeman LBV 2008 13.50

Warre’s 2003 Vintage 13.25

2011 Jackson-Triggs Vidal Ice Wine 8.50

2012 Jorge Ordonez & Co. Victoria Moscatel 8.50

2007 Royal Tokaji 5 Puttonyos 13.50

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

Caravella Limoncello 8.25

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


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