Starters
Seared Tuna Loin with lime, chili oil, and cilantro
Shrimp Cocktail
Kobe Tenderloin Carpaccio with arugula and parmesan
Jumbo Lump Crabmeat Cocktail
Scotch Smoked Salmon with onion, capers, and dill cream
Soups and Salads
French Onion Soup
Bones Lobster Bisque
Beef Barley and Shiitake Mushroom
Bones Salad
Caesar Salad, Grilled Chicken or Grillled Shrimp
Crab and Avocado Salad
Wedge of Iceberg Lettuce
Spinach Salad
Hot Steak Salad
Sandwiches
Chicken Club Sandwich with French fries
Open Faced Steak Sandwich with mushrooms, onions and fries
Bones Burger with buttermilk onion rings
Grilled Maple Glazed Ham and Cheese Sandwich with French fries
Main Courses
Crab Stuffed Trout with haricots verts and Marcona almonds
Sautéed Wild Salmon with braised white beans and Edwards bacon
Crab Cakes with corn, roasted red pepper, and ginger vinaigrette
Seared scallops with wild mushrooms risotto and truffle oil
Sautéed Lemon Chicken with capers and mushrooms
Steaks and Chops
Filet Mignon (8/12 oz)
Bone-In Filet (14 oz)
Loin Lamb Chops (22 oz)
Porterhouse (20/24 oz)
New York Strip (12/16 oz)
Bone-In Rib Eye (20 oz)
Dry Aged Bone-In Rib Eye (20 oz)
Dry Aged Porterhouse-for two (28 oz)
Veal Chop with lemon and sautéed mushrooms
Mixed Grill ( Filet Mignon, Lamb and Pheasant Sausage)
Vegetables
Grit Fritters
Sautéed Spinach
Hash Browns
Steamed Broccoli
Sautéed Mushrooms
Truffle Butter Mashed Potatoes
Corn Pudding
Fried Onion Rings
Fresh Asparagus
Please limit cell phone use to the bar area only.
