June 25, 2025
Wagyu, Whiskey & Wine – Wednesdays
Wagyu, Whiskey & Wine – Wednesdays
Food Menu
Cold Appetizers
CAVIAR
imperial osetra caviar, traditional accompaniments
BEEF CARPACCIO
pignoli, black truffle emulsion, aceto balsamic
COLOSSAL SHRIMP COCKTAIL
gently poached to tender perfection, served with house made cocktail sauce
JUMBO LUMP CRAB COCKTAIL
hand selected and gently tossed, served with house made mustard sauce
TUNA POKE
sesame, brewed soy, wakame, sriracha aioli, and crisp wantons
OYSTERS ON THE HALF SHELL
fresh east coast oysters, subject to availability
SEAFOOD TOWER FOR 2 OR 4
tender maine lobster, alaskan king crab legs, jumbo shrimp, east coast oysters
Hot Appetizers
JUMBO LUMP CRAB CAKE
single blue crab cake, old bay seasoning, whole grain mustard, oven baked, served with grilled lemon and tartar sauce
OYSTERS ROCKEFELLER
oven roasted with minced shallots and spinach with a hint of pernod
CALAMARI
lightly fried and tender, with hot & sweet peppers
GREENBERG POTATO SKINS
giant crispy potato skins served with sour cream, creamy horseradish sauce
SEARED SCALLOPS crispy prosciutto, potato pavé, beurre blanc
FRIED LOBSTER BITES cajun remoulade, ancho chili oil PRIME RIB SLIDER TRIO caramelized onions, tiger sauce, double sharp white cheddar
Soups
LOBSTER BISQUE
classic bisque, rich and indulgent served with a generous amount of fresh maine lobster
CLASSIC FRENCH ONION
caramelized onions with a hint of sherry under a toasted baguette and melted gruyere & parmesan
Salads
HOUSE SALAD
mixed greens, house vinaigrette, heirloom grape tomatoes, chopped eggs, cucumber, pepperoncini
BUZZ’S SALAD
romaine lettuce, tomato, avocado, chopped egg, pecorino romano, white balsamic vinaigrette
CAESAR SALAD
romaine lettuce, croutons, grana padano, house made anchovy dressing, white anchovies by request
WEDGE SALAD
baby iceberg lettuce, crumbled blue cheese, heirloom grape tomatoes, crispy applewood smoked bacon
Starches & Vegetables
Starches
LOBSTER RISOTTO
tarragon, fennel, chive, and brousin crema
5 CHEESE TRUFFLE MAC 'N' CHEESE
white truffle with fresh house made pasta
SCALLOPED POTATO PAVE
thinly sliced potato washed in butter and cream, served crisped
CLASSIC MASHED POTATOES
russet potatoes, butter & heavy cream
BAKED IDAHO POTATO
served with butter, sour cream, white cheddar, and bacon lardons
HANDCUT TRUFFLE FRIES
cut fresh daily and fried to order, sea salt sprinkle
Vegetables
CREAMED CORN
SPINACH
creamed or sautéed
SAUTEED MUSHROOM MEDLEY
GRILLED ASPARAGUS
hollandaise sauce
SAUTEED BRUSSEL SPROUTS & BACON
ROASED BROCCOLINI
with lemon and garlic
CHEF'S SEASONAL VEGETABLE
Chairman's Selections
FILET MIGNON ROSSINI
pan-fried in butter. topped with fresh foie gras, shaved black truffle and a rich madeira demi-glace
A5 BLOCK CUT JAPANESE WAGYU
among the most prized cuts of wagyu, extremely well-marbled
TOMAHAWK RIBEYE
bone-in, well-marbled for peak flavor, served with bordelaise
LOBSTER IMPERIAL
stuffed with jumbo crab imperial and broiled to perfection
Entrées
ENTREES FROM THE LAND
PRIME RIB
slow roasted with butter and herbs, served with horseradish sauce and au jus
SIGNATURE CUT - 16oz
FULL CUT - 32oz
FILET 8oz I 10oz
the most tender cut of corn-fed midwestern beef
BONE IN RIBEYE (COWBOY CUT) 24oz
incredibly flavorful bone-in cut, aged perfectly
DRY-AGED PORTERHOUSE 24oz
a deeply flavorful new york strip and tender filet in one cut
RIBEYE 16oz
beautifully marbled and tender
NEW YORK STRIP 16oz
full bodied, slightly firmer than a ribeye
LAMB CHOPS
two double chops cut extra thick
FREE RANGE CHICKEN
double breasted, pan roasted with crisp skin, served with blood orange jus
PRIME BURGER
short rib and brisket blend, black angus beef, served with gruyere cheese, truffle aioli, hand cut fries, brioche bun
ENTREES FROM THE SEA
ALASKAN KING CRAB LEGS 16oz
bering sea harvested, steamed, served with drawn butter
MACADAMIA CRUSTED CHILEAN SEA BASS
lemon pepper seasoned, pan roasted, served with sweet lemon butter
BROILED SALMON
sustainable and humanely raised, served with blood orange gastrique and her frisee salad
JUMBO LUMP CRAB CAKES
twin blue crab cakes, old bay seasoning, whole grain, mustard, oven baked, served with grilled lemon and tartar sauce
STEAMED LOBSTER
two 8 oz maine lobster tails, served with drawn butter
Please be aware that the consumption of raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
Toppers
OSCAR STYLE
asparagus tips, jumbo lump crab, béarnaise sauce
JUMBO LUMP CRAB IMPERIAL
GRILLED JUMBO SHRIMP
SEARED SCALLOPS
GARLIC HERB BUTTER
CARAMELIZED ONIONS
Enhancements
LOBSTER TAIL 8oz
FOIE GRAS
SHAVED TRUFFLE
Sauces
BORDELAISE
our beef demi-glace, enhanced with red wine
AU POIVRE
classic peppercorn sauce with cognac and a touch of cream
BEARNAISE
fresh hollandaise with tarragon and shallots
BLUE CHEESE
a velvety blend of point reyes blue cheese, cream, and butter
HORSERADISH
a lively blend of horseradish, sour cream crushed garlic & aromatics
Master mixologists are now serving the program’s inaugural cocktail – a barrel-infused MANHATTAN - using Old Forester, the first commercially bottled bourbon, Montanaro Vermouth and Angostura bitters. The months-long barrel-aged process mellows the cocktail and adds additional notes of oak, vanilla and caramel.
The relaxed sophistication is a natural setting to enjoy a custom Live! Casino cocktail with clients or business associates. Catch up with friends over an ice cold local craft brew. As afternoon melts into evening, enjoy the smooth sounds of live entertainment.