oyster sampler$14/28

small (4) | large (8), iced on the half-shell, accoutrements

shrimp cocktail$18

(5) served chilled with a spicy-citrus cocktail sauce

tuna tartare$19

diced yellowfin tuna, avocado, sticky coconut rice, pickled ginger, sesame seed vinaigrette


point judith calamari, lightly fried and tossed with cherry peppers and garlic

crab & lobster fondue $19

sweet blue crab, maine lobster, and parmigiano reggiano cheese fondue served with toasted pita chips

wagyu meatballs$18

slow roasted wagyu beef, caramelized onion cream sauce

crab cake$19

pan seared North Atlantic lump blue crab, lime aioli, shaved fennel and frisee citrus salad

beef tartare$19

diced filet mignon, onion, garlic, capers, horseradish aioli, truffle oil, poached egg

pork belly$16

sweet and spicy braised belly, brussels sprout slaw, carrot-ginger puree, cashews

lobster toast$21

Maine lobster, avocado, black tobiko caviar, lemon aioli, chive, toasted brioche

grand seafood tower $94

atlantic lamb blue crab, alaskan king crab, maine lobster, shrimp cocktail, oysters on the half shell, and accoutrements [serves 4+]

Soups And Salads

she-crab soup$14

a Maryland-style, blue crab bisque

mixed greens$11

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


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

chopped salad$13

chopped romaine, cucumbers, tomatoes, red onion, blue cheese, bacon, and toasted chick peas in a sweet & sour vinaigrette


baby iceberg, thick cut bacon, tomato, cucumber, onion, crumbled blue, blue cheese dressing


shrimp (3) +$12 lump blue crab (4oz) +$14 steak tips* +$18


Cuts comes with house-made 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 steak9oz / $33

filet mignon7oz / $47 | 10oz / $56

new york strip12oz / $49

kansas city bone-in strip14oz / $50

ribeye14oz / $54

porterhouse20oz / $64

bone-in cowboy ribeye20oz / $64

half rack of lamb12oz / $44


horseradish cream
red wine demi glace
black truffle butter
gorgonzola cream
peppercorn brandy

SURF YOUR TURF add these to any cut

grilled shrimp 3 / $12

sea scallops2 / $18

lump blue crab4oz / $14

half maine lobster$23

Alaskan king crab legs$39

subject to availability

large cold-water lobster tail$45

subject to availability



very cool red center

medium rare

red warm center


pink hot center

medium well

dull pink center


broiled throughout


french fries$8

hand-cut, herbed aioli


red bliss potatoes, scallion

hash browns $11

crispy fried with black truffle and parmesan

creamy kale$13

sautéed kale, cream, parmesan

mexican style street corn$12

served off the cob


wild mix, tarragon, shallot

cauliflower gratin $13

gruyere & parmesan, bread crumbs


roasted, rosemary citrus brown butter

mac & cheese $13

orzo pasta, three cheeses

sweet potato dumplings$11

most fish comes from our family owned fishhouse in Tampa, Florida


black grouper$39

gulf grouper, artichoke, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto, and black garlic vinaigrette

red snapper$39

pan seared gulf red snapper, rosemary citrus brown butter, sweet potato & blue crab hash

sea scallops$38

lemon risotto, smokey bacon & english pea emulsion


pan seared Atlantic salmon, maple glazed brussels sprouts with lardons, celery root soubise

king crab$79

Alaskan king crab legs, steamed, served with drawn butter, and choice of side. subject to availability.


twin 8-10oz cold water lobster tails, broiled, served with drawn butter, and choice of side. subject to availability.

House Specialties

roasted organic chicken$35

pan-roasted airline breast and thigh, charred broccolini, creamy fontina polenta, port wine jus

vegan cauliflower steak $25

grilled, harissa-marinated cauliflower ‘steak,’ arugula, romesco*, pomegranate molasses *contains almonds

vegetarian mushroom pappardelle$29

pappardelle pasta, wild mushrooms, peas, arugula, truffle oil, and shaved parmesan

Executive Chef Michael Almond



sparkling rosé

JCB no. 69 | Burgundy, France


Prima Perla (187ml) | Prosecco, Italy

pinot grigio

Alois Lageder | Südtirol, Alto Adige

sauvignon blanc

Cottat ‘Le Grand Caillou’ | Loire Valley


Maison Latour ‘Les Genièvres’ | Macon-Lugny


Chalk Hill | Sonoma, CA

dry riesling

Hermann J Weimer | Seneca Lake, NY


Villa Pozzi | Sicily, Italy

dry rosé

Studio by Miraval | Mediterranee, France


pinot noir

Lockhart | Napa Valley, California

pinot noir

Cooper Hill | Willamette Valley, OR

merlot blend

Chateau de Ribebon | Bordeaux, France


Vino Real | Rioja Spain

cabernet sauvignon

Seven Falls | Washington

cabernet sauvignon

Daou | Paso Robles, California


Alhambra | Luján de Cuyo, Argentina

red blend

Murrietta’s Well ‘The Spur’ | Livermore, California

Sommelier Selections

Thanks to the Coravin System, we now have the freedom to pour a single glass of wine from any bottle without opening it. This system protects the wine from oxidation using Coravin’s proprietary technology, which leaves the cork in place while the wine is poured. This system gives us the ability to share some finer wines you wouldn’t typically find by the glass. Below are our selections we would like to share with you; all pours are six ounces.

Pascal Jolivet

Sancerre, Loire Valley

Stag’s Leap ‘Karia

Chardonnay, Napa Valley


Pinot Noir, Sonoma Coast


Reserva Rioja, Spain

Justin Isosceles

Bordeaux Blend, Paso Robles


Brunello di Montalcino, Montalcino, Italy

Clementine du Pape Clement

Bordeaux, France

Mount Veeder Winery

Cabernet Sauvignon, Napa Valley


Cabernet Sauvignon, Napa Valley

The Prisoner Wine Co.

Red Blend, Napa Valley

Specialty COcktails

flower city 75

Sparkling wine / empress gin / lavender syrup / fresh lemon

sparkling cosmo 2.0

Square One Bergamot Vodka / orange liqueur / cranberry gelée / sparkling wine / lime

tiki spritz

sparkling wine / aperol / dry curacao / orgeat / fresh lemon

sweet & spicy

milagro silver tequila / fresh jalapeños / passion fruit / fresh lime / chile-salt rim

vanilla orange old fashioned

1792 small batch bourbon / vanilla-orange syrup / orange & angostura bitters

writer's block

St. Lucia Chairman’s Rum / brown sugar / lime / grapefruit

kyoto sour

Suntory ’Toki’ whisky / fresh lemon / cherry blossom syrup / bordeaux float

b&b barrel aged manhattan

Four Roses Bourbon / Carpano Antica / Fee Brothers Orange Bitters / port cherries

goodnight boston

espresso / vanilla vodka / mr. black cold brew liqueur (available light or dark)


Jack’s Abbey House Lager

Framingham, MA | 5.2% | Munich Helles Lager

Bud Light

Light Lager | MO | 4.2%

Sierra Nevada

Pale Ale | CA | 5.6%

New Belgium Voodoo Ranger Juice Force

NEIPA | CO | 9.5%

Maine Beer Company

Freeport, ME | Seasonal Selection

Allagash White Ale

Portland, ME | 5.2% | Belgian-Style Wheat Ale


Dublin, Ireland | 4.2% | Dry Irish Stout

Paulaner Hefeweizen

Hefeweizen | Germany | 5.5%

Sam Adams Seasonal

Rotating Seasonal Selection | MA

Local Draft

Rotating Seasonal Selection


Ghostfish Grapefruit IPA

Downeast Cider


Stella Artois

Leuven, Belgium | 5.0%


vanilla bean crème brûlée $11

with sugar cookie

peanut butter budino $11

topped with crushed reese’s peanut butter cups and chocolate ganache

banana cream trifle $11

pastry cream in oreo crust with brûléed bananas

vanilla bean cheesecake $11

with seasonal berry compote

key lime pie$11

graham cracker crust topped with key lime curd and whipped cream

warm chocolate bomb cake $14

with vanilla bean ice cream & raspberry coulis

ice cream or sorbet $6.75

3 scoops of choice, flavors change seasonally