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

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 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 w/ 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: Kris Haisch
 
 

DINNER MENU

STEAK & 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 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
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 / 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

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 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

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 sauce16.50

wagyu meatballs kobe-style, slow-roasted wagyu beef with caramelized onions, in a roasted garlic cream sauce15.50

ENTREE SALADS

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 (5oz) tenderloin with shoe string fries or cilantro, watercress & arugula salad25.00

SANDWICHES come with shoe string fries

black & blue burger blackened 8 oz burger with blue cheese & smoked bacon16.50

waygu burger American kobe beef burger, 8oz, 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

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 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

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 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 four grilled gulf 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

Blue Point Toasted Lager Patchogue, NY7.00

Sam Adams Seasonal Brooklyn, NY7.00

Big Ditch Hayburner IPA Buffalo, NY7.00

42 North Nitro Porter East Aurora, NY7.00

Featured Local Beer

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

queen city morning fog Tommyrotter Dry Gin / earl grey / egg white / Contratto Bianco Vermouth / lemon11.00

BEER BY THE BOTTLE

Amstel Light Amsterdam5.25

Bass England5.25

Blue Moon Colorado 5.25

Budweiser St. Louis5.25

Budweiser Light St. Louis5.25

Coors Light Colorado5.25

Corona Mexico5.25

Heineken Amsterdam5.75

Hoegaarden Belgium5.75

Labatt Blue Canada5.25

Labatt Blue Light Canada5.25

Michelob Ultra St. Louis5.25

Omission Gluten-Removed Pale Ale Oregon6.25

Sam Adams Boston Lager Boston6.25

Local Cider 5.75

Beck’s Non-Alcoholic Germany5.25

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

cappucino espresso and frothed milk6.00

latte espresso with steamed milk6.00

DIGESTIF

Averna Amaro 9.00

Montenegro Amaro 12.00

Agrosan Amaro dell' Etna 12.00

Vittone Fernet-Menta 10.00

Fernet-Branca 12.00

Romana White Sambuca liqueur 10.25

Romana Black Sambuca liqueur 10.25

PORT

Graham’s ‘Six Grapes’ 10.50

Warre’s Late Bottled Vintage 14.50

Graham’s 10 year Tawny 15.75

Graham’s 20 year Tawny 19.00

DESSERT WINE

Cave Spring ‘Indian Summer’ Late Harvest Riesling 9.00

Quady Essencia Orange Muscat 10.00

AMERICAN BOURBON RYE AND WHISKEY

George Dickel 8 year 11.50

Tommyrotter ‘Triple Barrel’ 12.50

Rittenhouse Rye 11.50

Bulleit Rye 12.75

High West Double Rye 12.75

Bulleit Bourbon 12.75

Maker’s Mark 12.75

Eagle Rare 10 year 14.00

Woodford Reserve 13.75

Basil Hayden’s 15.00

Four Roses ‘Single Barrel’ 15.00

Hillrock Solera 23.00

SINGLE MALT SCOTCH

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

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 'Black Label' 15.00

Johnnie Walker 'Blue Label' 49.00

JAPANESE WHISKY

Suntory ‘Toki’ 11.50

Nikka Coffey Malt Whisky 16.25

Hibiki 17 year 34.00

The Yamazaki 12 year | SINGLE MALT 22.00

COGNAC, ARMAGNAC

Hennessy VS cognac 11.50

Hine VSOP cognac 15.50

DeMontal armagnac 13.00

Remy Martin VSOP cognac 17.75

Remy Martin XO cognac 37.00