WINES BY THE GLASS
WHITE & ROSÉ
brut rosé Jean-Charles Boisset | Burgundy, France13
pinot grigio Zonin | Veneto, Italy8
sauvignon blanc Cairnbrae | Marlborough, New Zealand11
rosé Chateau Pigoudet | Coteaux d’Aix-en-Provence, France10
chardonnay Red Tail Ridge “Sans Oak” | Seneca Lake, NY9
chardonnay Franciscan | Napa Valley, CA13
riesling Red Newt “Circle” | Seneca Lake, NY9
moscato Villa Pozzi | Sicily, Italy7
RED
pinot noir Lockhart | California8
pinot noir Cooper Hill | Willamette Valley, OR13
merlot Hogue 'Genesis' | Columbia Valley, WA11
cabernet sauvignon Cono Sur | Chile8
cabernet sauvignon Ramsay | North Coast, CA11
cabernet sauvignon Joel Gott | California14
grenache Bodegas Breca 'Breca' | Catalayud, Spain12
malbec Alhambra Reserva | Mendoza, Argentina9
SOMMELIER SELECTIONS AVAILABLE
see wine list for reserve wines served by the glass
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
shrimp ceviche diced fresh shrimp with lime juice, red pepper, jalepeno, onion and cilantro14
tuna tartare diced yellowfin tuna, avocado, sesame seed, and pickled ginger atop sticky coconut rice balls16
blue crab cocktail north atlantic blue crab served chilled with avocado, cucumber, and an herbed aioli15
seasonal crab claws steamed crab legs or claws, pre-cracked, and served chilled with a lemon aiolimarket price
shrimp cocktail shrimp cocktail, poached, and served chilled with a spicy-citrus cocktail sauce15
grand seafood platter [serves 4+] chilled blue crab, king crab, seasonal crab, lobster, shrimp, and oysters83
STARTERS
three cheese arancini fried risotto balls with fontina, parmesan, and goat cheeses served with a house-made soffrito sauce8
pork belly sweet & spicy braised pork belly with a brussels sprout slaw, carrot-ginger puree, and cashews10
crab & lobster fondue sweet blue crab, maine lobster, and parmigiano-reggiano cheese fondue served with toasted pita chips16
steak tartare diced tenderloin with onion, garlic, capers, horseradish aioli, truffle oil, and a panko-crusted ‘5 minute’ egg17
crab cake north atlantic lump blue crab, seasoned and pan-seared, served with an avocado-lime emulsion16
wagyu meatballs kobe-style, slow roasted wagyu beef with caramelized onions, and a roasted garlic cream sauce14
calamari point judith calamari, lightly fried with cherry peppers and garlic13
SOUPS AND SALADS
she-crab soup a maryland-style, blue crab bisque10
lobster bisque 10
caesar classic housemade caesar dressing with hearts of romaine, shaved parmesan cheese, and brioche croutons11
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 3 shrimp / 4oz lump blue crab . . . . . . . . + 10 / 1211
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 vinaigrette19
lobster salad butter lettuce greens with sweet maine lobster, spring onion, and clementines in an orange-basil vinaigrette22
executive chef: Sean Comiskey
STARTERS
maryland she-crab soup bowl10
maryland she-crab soup cup6
lobster bisque bowl10
lobster bisque cup6
oysters on the half shell (each)3
oysters on the half shell large oyster sampler (8 pieces)24
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 aioli15
seasonal crab claws steamed crab legs or claws, pre-cracked and served with a lemon aiolimarket price
shrimp cocktail shrimp cocktail, poached, and served chilled with a spicy citrus cocktail sauce15
wagyu meatballs kobe-style, slow-roasted wagyu beef with caramelized onions, in a roasted garlic cream sauce14
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 croutons11
chop salad romaine, cucumbers, tomatoes, red onion, blue cheese, bacon and toasted chick peas in a sweet & sour vinaigrette11
crab cake colossal and jumbo lump blue crab cake with avocado-lime aioli over a watercress & cilantro salad17
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 vinaigrette19
lobster salad butter lettuce greens with sweet maine lobster, spring onion, and clementines in an orange-basil vinaigrette22
burger chop our chop salad with a broiled 8oz burger (may substitute chicken) 16
LUNCH SPECIALTIES
red snapper line caught red snapper with fingerling potatoes, brussels sprouts and baby carrots finished with a bacon-sherry cream sauce 20
black grouper line caught black grouper with roasted artichokes, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto & black garlic vinaigrette20
sea scallops pan seared north atlantic sea scallops with a potato-parsnip puree, preserved lemon gastrique and haricots vets20
petit filet (5oz) tenderloin with shoe string fries or cilantro, watercress & arugula salad22
SANDWICHES come with shoe string fries
black & blue burger blackened 8 oz burger with blue cheese & smoked bacon15
waygu burger American kobe beef burger, 8oz, with a sweet onion mayonnaise17
steak sandwich sliced steak, horseradish havarti, grilled onions, peppadew peppers & mayonnaise on focaccia14
blackened chicken BLT with thick cut bacon, avocado, tomato, baby arugula and an herbed aioli on multi-grain13
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 oz24
filet mignon 7 oz29
n.y. strip 12 oz32
kansas city bone-in strip 14 oz38
filet mignon 10 oz40
ribeye 14 oz44
porterhouse 18 oz45
bone-in cowboy ribeye 18 oz48
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 aioli7
mashed redbliss potatoes, scallion7/13
dumplings sweet potato, maple glaze7/13
mushrooms wild mix, tarragon, onion, shallot8/15
asparagus roasted with cabernet-pickled onions7/13
creamy kale sautéed kale, cream, parmesan8/15
mac & cheese orzo pasta, three cheeses7/13
carrots grilled, cumin dusted, spicy harissa mayo7/13
haricot verts garlic, butter, olive oil7/13
STEAKHOUSECLASSICS add one of these popular combos to any cut
au poivre black peppercorn and brandy sauce, haricots verts and hash brown rosti cake+11
oscar lump blue crab, asparagus and béarnaise sauce+14
garlic sweet garlic emulsion, seared wild mushrooms and a baked potato with sour cream and chives+10
surf & turf four grilled gulf shrimp, brussels sprouts and a truffled three-cheese potato au gratin+16
BEVERAGE
BEVERAGE
WINES BY THE GLASS
WHITE & ROSÉ
brut rosé Jean-Charles Boisset Burgundy, France13
pinot grigio Zonin Veneto8
sauvignon blanc Cairnbrae Marlborough11
rosé Chateau Pigoudet Coteaux d'Aix-en-Provence, France10
chardonnay Red Tail Ridge “Sans Oak” Seneca Lake9
chardonnay Franciscan Estate Napa Valley13
riesling Red Newt “Circle” Seneca Lake9
moscato Villa Pozzi Sicily7
RED
pinot noir Lockhart California8
pinot noir Cooper Hill Willamette Valley13
merlot Hogue 'Genesis' Columbia Valley, WA11
cabernet sauvignon Cono Sur Chile8
cabernet sauvignon Ramsay North Coast11
cabernet sauvignon Joel Gott California14
grenache Bodegas Breca 'Breca' Catalayud, Spain12
malbec Alhambra Reserva Mendoza9
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
sparkling cosmo 2.0 Square One Bergamot Vodka / orange liqueur / cranberry gelée / sparkling wine / lime9
dry gin & house tonic American Dry Gin / Tempus Fugit Kina l'Aero d'Or / cucumber & dill / lime / sparkling water10
the only one lockhouse gin / breckenridge vodka / lillet rose / preserved lemon11
writer's block St. Lucia Chairman's Rum / brown sugar / lime / grapefruit8
la abeja Milagro Silver Tequila / honey / lemon / chili salt / mezcal rinse9
beauregard smash Redemption Rye / blueberries / mint / lemon10
toki cherry blossom Suntory 'Toki' Whisky / lemon / cherry blossom syrup10.50
bacon in the rye High West Prairie Bourbon / Carpana Antica / Fee Brothers orange / port cherries12
BEER BY THE BOTTLE
Amstel Light Amsterdam5.25
Bud Light St. Louis4.75
Michelob Ultra St. Louis4.75
Coors Light Colorado4.75
Corona Mexico5.25
Heineken Amsterdam5.25
Budweiser St. Louis4.75
Brooklyn Lager New York5.50
Ommegang Witte New York5.50
Sam Adams Seasonal Boston5.50
Delirium Tremens Grand Rapids9.25
Founders Porter St. Louis7.00
Nine Pin Cider New York6.25
New Belgium Glutiny Colorado5.75
Kaliber Non-Alcoholic Dublin, Ireland5.50
BEER ON TAP
Founders All Day IPA Grand Rapids, MI6250
Stella Artois Lager Leuven, Belgium6.25
Jack’s Abbey House Lager Framingham, MA5.75
New Belgium Fat Tire Colorado, USA6.25
Blue Point Toasted Lager Patchogue, NY6.25
Dogfish Head 60 Minute IPA Milton, DE7.00
Ommegang Rare Vos Cooperstown, NY6.50
Guinness Dublin, Ireland6.50
Local Seasonal Selection
DESSERTS
vanilla bean crème brûlée with sugar cookie10
peanut butter budino topped with crushed reese's peanut butter cups and chocolate ganache10
banana cream trifle pastry cream in oreo crust with brûléed bananas10
vanilla bean cheesecake with seasonal berry compote10
key lime pie nilla wafer crust topped with key lime curd and whipped cream10
molten chocolate bomb cake with vanilla bean ice cream & raspberry coulis14
ice cream or sorbet 3 scoops of choice, flavors change seasonally6
COFFEE AND TEA
coffee traditional French roast in regular or decaf3.50
tea choose from a selection of assorted teas3.50
espresso regular4.50
espresso double espresso5.50
cappucino espresso and frothed milk5.50
latte espresso with steamed milk5.50
CORDIALS
B & B 11.50
Bailey’s Irish Cream 9.25
Campari 9.25
Chambord 9.25
Cointreau 9.25
Di Saronno Amaretto liqueur 9.25
Drambuie 11.50
Frangelico 9.25
Kahlua 7.75
Grand Marnier 11.50
Romana White Sambuca liqueur 9.25
Romana Black Sambuca liqueur 9.25
Tia Maria liqueur 9.25
AMERICAN WHISKEY RYE AND BOURBON
George Dickel 8yr | Tennessee 10.50
Jack Daniel’s | Tennessee 11.50
Balcone’s Baby Blue | Texas 14.75
Rittenhouse 100 proof | Kentucky 10.50
Bulleit | Kentucky 11.50
High West Double Rye | Utah 12.75
Michter’s Straight Rye | Kentucky 14.75
Buffalo Trace | Kentucky 10.50
Bulleit | Kentucky 11.50
Maker’s Mark | Kentucky 11.50
Eagle Rare 10yr | Kentucky 12.75
Basil Hayden’s | Kentucky 13.75
Woodford Reserve | Kentucky 13.75
Blanton’s Singel Barrel | Kentucky 14.75
Booker’s | Kentucky 15.75
Hillrock Solera | New York 21.00
SINGLE SCOTCH WHISKY
Caol Ila 12 year 15.75
Glenlivet 12 year 14.75
Laphroaig 10 year 15.75
Macallan 12 year 15.75
Macallan 18 year 45.00
Oban Scotch 14 year 18.00
Talisker 10yr 19.00
BLENDED SCOTCH
Dewar’s White Label 11.50
Johnnie Walker 'Black Label' 13.75
Johnnie Walker 'Blue Label' 50.00
Johnnie Walker 'Red Label' 11.50
JAPANESE WHISKY
Suntory ‘Toki’ 11.50
Nikka Coffey Malt Whiskey 14.75
Hibiki 17 year 34.00
The Yamazaki 12 year | SINGLE MALT 20.00