DINNER MENU
WINES BY THE GLASS
WHITE & ROSÉ
sparkling rosé Gruet Sauvage | Albuquerque, NM13.75
prosecco Prima Perla (187ml) | Prosecco, Italy 12.00
pinot grigio Alois Lageder | Südtirol, Alto Adige11.25
sauvignon blanc Cottat ‘Le Grand Caillou’ | Loire Valley10.00
chardonnay Red Tail Ridge 'Sans Oak' | Seneca Lake, NY11.50
chardonnay Chalk Hill | Sonoma, CA14.00
dry riesling Empire Estate | Finger Lakes, NY12.75
moscato Villa Pozzi | Sicily, Italy8.50
dry rosé Studio by Miraval | Mediterranee, France13.50
RED
pinot noir Chasing Lions | California9.25
pinot noir Averaen | Willamette Valley, OR13.50
merlot blend Chateau de Ribebon | Bordeaux, France11.25
tempranillo La Social | Rioja, Spain10.50
cabernet sauvignon Alias | California8.50
cabernet sauvignon 'black & blue' by Innocenti | Argentina11.25
cabernet sauvignon Joel Gott '815' | California14.75
malbec Alhambra | Luján de Cuyo, Argentina10.50
red blend Murrieta's Well 'The Spur' | Livermore, CA16.00
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 choice3.25
small oyster sampler (4 pieces)13.00
large oyster sampler (8 pieces)25.00
tuna tartare diced yellowfin tuna, avocado, sesame seed, and pickled ginger atop sticky coconut rice balls17.00
blue crab cocktail north atlantic blue crab served chilled with avocado, cucumber, and an herbed aioli16.50
shrimp cocktail shrimp cocktail, poached, and served chilled with a spicy-citrus cocktail sauce16.50
grand seafood platter [serves 4+] chilled blue crab, king crab, lobster, shrimp, and oysters on the half shell89.00
STARTERS
pork belly sweet & spicy braised pork belly with a brussels sprout slaw, carrot-ginger puree, and cashews11.00
crab & lobster fondue sweet blue crab, maine lobster, parmigiano-reggiano cheese fondue served with toasted pita chips17.00
steak tartare diced tenderloin with onion, garlic, capers, horseradish aioli, truffle oil, and a panko-crusted ‘5 minute’ egg18.00
crab cake north atlantic lump blue crab, seasoned and pan-seared, served with an avocado-lime emulsion17.75
wagyu meatballs kobe-style, slow roasted wagyu beef with caramelized onions, and a roasted garlic cream sauce15.50
calamari point judith calamari, lightly fried with cherry peppers and garlic14.25
SOUPS AND SALADS
she-crab soup a maryland-style, blue crab bisque11.00
lobster bisque 11.00
caesar classic housemade caesar dressing with hearts of romaine, shaved parmesan cheese, and brioche croutons12.00
mixed greens mixed field greens with tomatoes, cucumber, and cornbread croutons in a white balsamic vinaigrette8.75
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 . . . . . . . . + 11.00 / 13.0012.00
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 vinaigrette21.00
lobster 'wedge' chilled maine lobster with baby gem lettuce, heirloom cherry tomatoes, and thick-cut applewood bacon in a green goddess dressing24.00
executive chef: Sean Comiskey
DINNER MENU
STEAK CUTS
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 steak 9oz26.00
filet mignon 7oz32.00
new york strip 12oz35.00
kansas city bone-in strip 14oz42.00
filet mignon 10oz44.00
ribeye 14oz48.00
porterhouse 20oz54.00
bone-in cowboy ribeye 20oz56.00
SAUCES
SIDES add a side to your cutsingle / share
french fries hand-cut, herbed aiolione size / 8
onion rings sweet vidalia onionsone size / 8
mashed red bliss 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
haricots verts garlic, butter, olive oil7 / 13
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+12.00
oscar lump blue crab, asparagus, and bernaise sauce+15.50
garlic sweet garlic emulsion with whole roasted garlic cloves, seared wild mushrooms, and a baked potato with sour cream and chives+11.00
surf & turf three grilled florida shrimp, brussels sprouts, and a truffled three-cheese potato au gratin+17.50
SURF YOUR TURF add these to any cut
grilled shrimp 3 pieces11.00
sea scallops 2 pieces15.50
lump blue crab 4oz13.00
half maine lobster 20.00
alaskan king crab legs 8oz23.00
jumbo lobster tail 18oz68.00
STEAK TEMP GUIDE
FISH AND SHELLFISH
black grouper line caught black grouper with roasted artichokes, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto, and black garlic vinaigrette33.00
red snapper line & spear caught red snapper with fingerling potatoes, brussels sprouts & baby carrots finished w/ bacon-sherry cream sauce34.00
sea scallops pan seared, north atlantic sea scallops with a potato-parsnip puree, preserved lemon gastrique, and haricots verts34.00
tuna pan seared, toasted coriander crusted ahi tuna, over lemongrass-coconut cream sauce, topped with a spicy mango and watermelon salad32.00
salmon atlantic salmon with baby red bliss potatoes, and a fennel-spinach confit29.00
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)49.00
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)89.00
lobster north atlantic 18oz jumbo lobster tail, broiled, and served with drawn butter, haricots verts, and a baked potato with sour cream and chives75.00
HOUSE SPECIALTIES
braised short rib slow cooked beef short rib in french onion jus with celery-root puree, braised kale, and crispy onion strings34.00
local organic chicken pan-roasted airline breast and thigh with seasonal vegetables, scalloped potatoes, and roasted chicken demi glace 29.00
mushroom pappardelle pappardelle pasta with wild mushrooms, peas, arugula greens, truffle oil, and shaved parmesan cheese26.00
half rack of lamb moroccan-spiced australian lamb with israeli couscous, dried apricots, salsa verde, and cucumber yogurt35.00
LUNCH MENU
STARTERS
maryland she-crab soup bowl11.00
maryland she-crab soup cup6.75
lobster bisque bowl11.00
lobster bisque cup6.75
oysters on the half shell (each)3.25
oysters on the half shell large oyster sampler (8 pieces) 25.00
oysters on the half shell small oyster sampler (4 pieces) 13.00
blue crab cocktail north atlantic blue crab served chilled with avocado, cucumber and an herbed aioli16.50
shrimp cocktail shrimp cocktail, poached, and served chilled with a spicy citrus cocktail sauce16.50
wagyu meatballs kobe-style, slow-roasted wagyu beef with caramelized onions, in a roasted garlic cream sauce15.50
ENTREE SALADS add to any salad: 4 oz lump blue crab +13 | grilled chicken +6.75 | grilled salmon +10 | steak tips +10| 3 shrimp +11
mixed greens salad mesclun greens, tomatoes and cornbread croutons tossed in a white balsamic vinaigrette8.75
caesar salad classic housemade caesar dressing with hearts of romaine, parmesan cheese, and brioche croutons12.00
chop salad romaine, cucumbers, tomatoes, red onion, blue cheese, bacon and toasted chick peas in a sweet & sour vinaigrette12.00
crab cake colossal and jumbo lump blue crab cake with avocado-lime aioli over a watercress & cilantro salad17.75
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 vinaigrette21.00
lobster 'wedge' chilled maine lobster with baby gem lettuce, heirloom cherry tomatoes, and thick-cut applewood bacon in a green goddess dressing 24.00
burger chop our chop salad with a broiled 8oz burger (may substitute chicken) 17.75
LUNCH SPECIALTIES
red snapper line caught red snapper with fingerling potatoes, brussels sprouts and baby carrots finished with a bacon-sherry cream sauce 22.00
black grouper line caught black grouper with roasted artichokes, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto & black garlic vinaigrette22.00
sea scallops pan seared north atlantic sea scallops with a potato-parsnip puree, preserved lemon gastrique and haricots vets22.00
petit filet 5 oz tenderloin served with b&b steak sauce, and hand-cut french fries served with an herbed aioli25.00
SANDWICHES comes with hand cut french fries | gluten free bun +2
black & blue burger blackened 8 oz burger with blue cheese & smoked bacon16.50
waygu burger Kobe-style wagyu beef burger, 8 oz, with a sweet onion mayonnaise18.75
steak sandwich sliced steak, horseradish havarti, grilled onions, peppadew peppers & mayonnaise on focaccia15.50
blackened chicken BLT with thick cut bacon, avocado, tomato, baby arugula and an herbed aioli on multi-grain14.25
SAUCES
red wine demi glace, horseradish cream, gorgonzola cream, b&b steak sauce, béarnaise, black truffle butter
STEAK CUTS 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 steak 9 oz26.00
filet mignon 7 oz32.00
new york strip 12 oz35.00
kansas city bone-in strip 14 oz42.00
filet mignon 10 oz44.00
ribeye 14 oz48.00
porterhouse 20 oz54.00
bone-in cowboy ribeye 20 oz56.00
SIDES add a side to your cut. single or to share.
french fries hand-cut,herbed aioli8
mashed red bliss 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
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+12.00
oscar lump blue crab, asparagus and béarnaise sauce+15.50
garlic sweet garlic emulsion, seared wild mushrooms and a baked potato with sour cream and chives+11.00
surf & turf three grilled shrimp, brussels sprouts and a truffled three-cheese potato au gratin+17.50
BEVERAGE
WINES BY THE GLASS
WHITE & ROSÉ
sparkling rosé Gruet Sauvage | Albuquerque, NM13.75
prosecco Prima Perla (187ml) | Prosecco, Italy 12.00
pinot grigio Alois Lageder | Südtirol, Alto Adige11.25
sauvignon blanc Cottat ‘Le Grand Caillou’ | Loire Valley10.00
chardonnay Red Tail Ridge 'Sans Oak' | Seneca Lake, NY11.50
chardonnay Chalk Hill | Sonoma, CA14.00
dry riesling Empire Estate | Finger Lakes, NY12.75
moscato Villa Pozzi | Sicily, Italy8.50
dry rosé Studio by Miraval | Mediterranee, France13.50
RED
pinot noir Chasing Lions | California9.25
pinot noir Averaen | Willamette Valley, OR13.50
merlot blend Chateau de Ribebon | Bordeaux, France11.25
tempranillo La Social | Rioja, Spain10.50
cabernet sauvignon Alias | California8.50
cabernet sauvignon 'black & blue' by Innocenti | Argentina11.25
cabernet sauvignon Joel Gott '815' | California14.75
malbec Alhambra | Luján de Cuyo, Argentina10.50
red blend Murrieta's Well 'The Spur' | Livermore, CA16.00
BEER ON TAP
Guinness Dublin, Ireland | 4.2%7.00
Nightshift Whirlpool Everett, MA | 4.5 %7.00
Lawson's Super Session Warren, VT | 4.8%7.00
Stella Artois Leuven, Belgium | 5% 7.00
Sixpoint The Crisp Brooklyn, NY | 5.4%7.00
Sloop Juice Bomb East Fishkill, NY | 6.5%7.00
Ommegang Rare Vos Cooperstown, NY | 6.5%7.00
Brooklyn Seasonal Brooklyn, NY7.00
Single Cut Selection Clifton Park, NY8.00
Wolf Hollow Selection West Schenectady, NY 8.00
MARTINIS AND COCKTAILS
by the sea la guita manzanilla sherry / sparkling wine / pink peppercorn / lemon10.00
almost famous rose de provence / moscato / aperol / dry curaçao / grapefruit / fennel fronds9.50
sparkling cosmo 2.0 Square One Bergamot Vodka / orange liqueur / cranberry gelée / sparkling wine / lime10.00
the rose room Hendrick’s Midsummer Solstice Gin / Ketel One Grapefruit & Rose / Lillet Rosé / rose hips / lemon13.00
dry gin & house tonic American Dry Gin / Tempus Fugit Kina l'Aero d'Or / cucumber & dill / lime / sparkling water11.00
writer's block St. Lucia Chairman's Rum / brown sugar / lime / grapefruit8.75
la abeja Milagro Silver Tequila / honey / lemon / chili salt / mezcal rinse10.00
rye & the giant peach Rittenhouse Rye / Peach Limoncello / honey / mint / Fee Brothers Orange Bitters12.00
toki cherry blossom Suntory 'Toki' Whisky / lemon / cherry blossom syrup12.00
b&b barrel aged manhattan High West Prairie Bourbon / Carpana Antica / Fee Brothers Orange Bitters / port cherries13.25
capital fizz Sy Fox Gin / grapefruit / rosemary syrup / lemon egg white / sparkling wine11.00
BEER BY THE BOTTLE
Amstel Light Amsterdam, Netherlands | 3.5%5.75
Bud Light St. Louis, MO | 4.2%5.25
Michelob Ultra St. Louis, MO | 4.2%5.25
Coors Light Golden, CO | 4.2%5.25
Corona Mexico City, Mexico | 4.6%5.25
Heineken Amsterdam, Netherlands | 5%5.75
Budweiser St. Louis, MO | 5%5.25
Brooklyn Lager Brooklyn, NY | 5.2%5.75
Ommegang Witte Cooperstown, NY | 5.2%6.25
Sam Adams Seasonal Boston, MA | 5.3%5.75
Delirium Tremens Melle, Belgium | 8.5%10.00
Wolf Hollow Lock 9 Porter Schenectady, NY | 6.9% 8.50
Nine Pin Cider Albany, NY | 6.7%6.75
New Belgium Glutiny gluten-reduced | CO | 6%6.25
Athletic Brewing Run Wild IPA Stratford, CT | 0.5% 6.00
DESSERT
DESSERTS
vanilla bean crème brûlée with sugar cookie10.00
peanut butter budino topped with crushed reese’s peanut butter cups and chocolate ganache10.00
banana cream trifle pastry cream in oreo crust with brûléed bananas10.00
vanilla bean cheesecake with seasonal berry compote10.00
key lime pie graham cracker crust topped with key lime curd and whipped cream10.00
molten chocolate bomb cake with vanilla bean ice cream and raspberry coulis14.00
ice cream or sorbet 3 scoops of choice, flavors change seasonally6.75
COFFEE AND TEA
coffee traditional French roast in regular or decaf4.00
tea choose from a selection of assorted teas4.00
espresso regular4.00
espresso double espresso6.00
cappuccino espresso and frothed milk6.00
latte espresso with steamed milk6.00
PORT
Graham's 'Six Grapes' 10.50
Graham's 10 year Tawny 15.75
Graham's 20 year Tawny 19.00
Sandeman Late Bottled Vintage 17.00
Warre's Late Bottled Vintage 14.50
DIGESTIF
Averna Amaro 9.00
Montenegro Amaro 12.00
Agrosan Amaro dell' Etna 12.00
Vittone Fernet-Menta 10.00
Fernet-Branca 11.00
Romana White Sambuca liqueur 10.25
Romana Black Sambuca liqueur 10.25
AMERICAN WHISKEY RYE & BOURBON
Jack Daniel’s | Tennessee 11.50
Iron Smoke | New York 15.00
Balcone’s Baby Blue | Texas 16.25
Rittenhouse Rye 100 proof | Kentucky 11.50
Bulleit Rye | Kentucky 12.75
High West Double Rye | Utah 14.00
Michter’s Straight Rye | Kentucky 16.25
Buffalo Trace | Kentucky 11.50
Redemption ‘High Rye’ | Indiana 12.00
Bulleit | Kentucky 12.75
Knob Creek | Kentucky 12.75
Maker’s Mark | Kentucky 12.75
Basil Hayden’s | Kentucky 15.00
Woodford Reserve | Kentucky 15.00
Booker’s | Kentucky 17.25
Hillrock Solera | New York 23.00
SINGLE SCOTCH WHISKY
Glenlivet 12 year 16.25
Caol Ila 12 year 17.25
Laphroaig 10 year 17.25
Macallan 12 year 17.25
Oban Scotch 14 year 19.75
Talisker 10 year 21.00
Macallan 18 year 49.00
BLENDED SCOTCH
Dewar’s White Label 12.75
Dewar's 12 year 13.75
Chivas Regal 15.50
Johnnie Walker 'Red' 12.75
Johnnie Walker 'Black' 15.00
Johnnie Walker 'Blue' 49.00
JAPANESE WHISKY
Suntory ‘Toki’ 11.50
Nikka Coffey Malt Whiskey 16.25
Hibiki Harmony
The Yamazaki 12 year | SINGLE MALT 22.00
