Dinner Menu

Country Quail & Pickles

Buttermilk fried quail with house pickles and peppercorn velouté

Mussels Calabrese

Steamed PEI mussels with Calabrese peppers, lardon, white wine, butter, garlic, and shallot

13 Rockefeller

Six charbroiled gulf oysters, au gratin with brown butter, wilted spinach, pork belly, parmesan, and butter breadcrumbs

Jumbo Lump Crab Cake

Two jumbo lump crab cakes served two ways atop lemon aioli and roasted sweet corn. Finished with frisée and arugula salad

Alaskan King Crab Dip

Alaskan king crab in our house three-cheese mornay. Served au gratin style with buttered French baguette

Garlic Shrimp

Sautéed gulf shrimp served atop house focaccia bread. Finished with a garlic, fines herbes, beurre blanc sauce

Baked Camembert

Cast iron seared and baked soft-ripened cheese, covered with bourbon praline sauce. Served with French baguette

Brown Butter Scallops & Sweet Corn

Three Fresh Jumbo Scallops seared in brown butter with fines herbes atop a bed of sweet corn. Garnished with roasted baby corn and aromatic herbs oil

Chef's Charcuterie Board

Two cured meats, applewood smoked duck breast, three artisanal cheeses, fig spread, honeycomb, Kalamata olives, fresh berries, grapes, cashews, and bourbon praline sauce. Served with warm French baguette and artisanal crisps.

Premium Sturgeon Caviar

Served with toast points, crème fraiche, parsley, red onions, chopped hardboiled egg whites and yolks

Wagyu Tartare

Japanese A5 and Australian Kiwami, Dijon, onions, garlic, fines herbes and Parmigiano Reggiano. Served atop lemon aioli, finished with fresh quail egg and shaved truffle

Jumbo Gulf Shrimp Cocktail

House cocktail sauce and fresh lemon

Alaskan Red King Crab

House cocktail sauce and fresh lemon

Fresh Oysters

House cocktail sauce, fresh lemon, red wine mignonette

Smoked Salmon Rillettes

Cold in-house smoked salmon with citrus and herb aioli, chives, and Dijon. Served with house wonton chips

Tuna Poke

Yellowfin tuna, cucumber, and tobiko caviar in a ginger yuzu dressing. Topped with avocado and sesame seeds, served with house wonton chips

The Amuse

East coast oysters, jumbo cocktail shrimp, lobster tail, Alaskan king crab, smoked salmon rillettes, and tuna poke

Daily Soup Creation

Texas Onion Soup

Port scented broth, crostini, & caramelized onions. Finished au gratin style

Burrata & Heirloom Tomato Salad

Italian burrata with fresh heirloom and cherry tomatoes, basil, frisée lettuce, blackberry and balsamic vinaigrette reduction. Accompanied with French baguette

13 House Salad

Chopped greens and baby spinach with english cucumbers, baby heirloom tomatoes, pepperoncini peppers, balsamic croutons, avocado, and parmesan cheese. Tossed in house vinaigrette

Tropical Salad

Baby bibb and arugula with chopped greens, oranges, roasted almonds, strawberries, goat cheese, and honey mango. Tossed in a champagne vinaigrette

"Simple" Caesar

Romaine hearts, baby kale, parmesan crisps, roasted kalamata olives and balsamic croutons. Topped with white anchovies and Parmigiano Reggiano. Tossed in a creamy white anchovy vinaigrette

The Wedge

Baby iceberg wedge, baby heirloom tomatoes, cucumbers, bleu cheese crumbles, bacon bits, and butter crumbs. Topped with house buttermilk peppercorn ranch

Dry Aged / Bone In

USDA certified angus prime

Wet Aged

Center cut filet mignon

Wagyu

Toppings

Sauces

Butcher's List

Ask about our special

Mac & Cheese

Truffled Sweet Corn & Fried Egg

Brussels Sprouts

Pork belly bacon & golden raisins

Sautéed Asparagus Béarnaise

Fingerling Duck Fat Potatoes

Served Loaded

Sautéed Spinach

Broccolini & Serrano

Yukon Gold Whipped Potatoes

Potato & Onion Au Gratin

Lobster Whipped Potatoes

Steak Fries or Skinny Fries

Sautéed Madeira Mushrooms

Blue Crab Frites

Crispy skinny fries tossed with fines herbes and parmesan cheese topped with Jumbo Lump Crab and Béarnaise

Mixed Grill

Choice of three

Seafood Pasta

Alaskan king crab, lobster meat, three cheese mornay, tossed with pappardelle pasta. Topped with a baked lobster tail finished with butter crumbs

Springer Mountain Chicken

Two bone-in airline chicken breasts, basted with brown butter and thyme atop of house velouté

Ibérico Pork Secreto

One of Spain’s best kept secrets! Pork shoulder cut, Charbroiled with fines herbes, served atop of Spanish romesco with Cuban Mojo sauce

Jan’s Blackened Shrimp & Grits

Seared blackened gulf brown shrimp atop of fontina grits. Served with a side of Cajun beurre blanc sauce

The Kraken

Spanish octopus marinated in fines herbes and finished at 1400 ºF. Atop of a creamy seafood sauce with Alaskan King Crab accompanied with French baguette rosemary torched tableside

Kurobuta Tomahawk

16 oz. Roasted long bone pork chop. Finished with roasted pickled onions and Calabrian chimichurri

Deluxe 13 Cheeseburger

Ground-in-house tenderloin beef, smoked gouda, bacon, bleu cheese aioli, accompanied with house steak fries

Slash & Burn Red Snapper

Grilled at 1400°F, skin-on served with chimichurri sauce

Mango & Caviar Tuna

Served seared or sashimi style. Topped with mango and tobiko caviar salsa with house ponzu sauce

Brown Butter Seared Scallops

Six U10 scallops seared and basted with brown butter, garlic, shallot, and thyme

Mediterranean Branzino

Whole fish charbroiled with chef’s secret spices and charred lemons served atop Cajun beurre blanc

Whole Fish Market

Grilled, fried, or blackened. Served with chimichurri sauce and lemon beurre blanc

Seared Yellowfin Tuna

Topped with ginger yuzu emulsion

Alaskan Halibut

Topped with butter poached jumbo crab meat and Alaskan King Crab. Finished with fines herbes and lemon butter

XL Alaskan Halibut Fish & Chips

Five tempura style crispy halibut filets over a bed of skinny fries. Accompanied with house tartar and ponzu sauce topped with fresh chives

Toast to Tuesday

Every Tuesday night featured red and white wines

Wednesday Uncorked

Join us every Wednesday for 50% off all by the glass wine bottles

Thursday Ribeye Night

Every Thursday we are serving up delicious Ribeye! 14 oz. ribeye with demi-glace and horseradish cream 11 am until it is gone.

Thursday, Friday, Saturday Lunch

11 am to 4 pm. Limited but special menu. Featuring our bone-in porkchop with cuban mojo sauce, haricot verts, and Yukon gold mashed potatoes

Build Your Own Bloody Mary Bar

Available during Brunch every Sunday from 11 AM – 2:30 PM

Sunday Brunch

from 11am to 2:30 pm