Appetizers & Salads

Colossal Shrimp Cocktail

House Made Cocktail Sauce.....................................................................

 

Jumbo Lump Crab Cocktail

Cocktail, tartar.............................................................................................

Sauté Maryland Crab Cake

Red pepper aioli and micro greens......................................................................................

East and West Coast Oysters

 Mignonette Sauce, cocktail, horseradish ............................................................................................

Asian Style Tuna Tartar

Quail Egg and sour dough toast......................................................................

American Wagu Beef Carpaccio

Arugula Salad, Truffle Oil and Parmesan.....................................................................

Robert's Salad

Lobster, Shrimp, French Beans, Tomatoes, Mango and Citrus Dressing ...............................................

"Hail Caesar" Salad

 Croutons and Creamy Garlic dressing.........................................................................

Mixed Baby Greens

Fresh Herbs and Shallot Vinaigrette...........................................................

Iceberg Lettuce with Crumbled Blue Cheese

Blue Cheese Dressing, Marinated Tomato................................................

Tomato, Red Onion and Fresh Mozzarella 

 Aged Balsamic and Extra Virgin Olive Oil.............................................

Crudo of Market Selection

Daily Preparation.......................................................

 

                                             Pasta & Grains

Rigatoni with Spicy Sausage

Fried Eggplant, Fresh Ricotta .............................................................

Bucatini with Crabmeat

 Citrus, chili and breadcrumbs......................................................................

Wild Mushroom Risotto

Truffle oil and chives..................................................................

                                                      Sides

              Creamed Spinach                                                              Beer Battered Onion Rings

              Sautéed Broccoli Rabe                                                      Sweet Potato Fries

              Potato Au Gratin with Bacon                                         Thick Cut Smoked Bacon

              Whipped Potatoes                                                            Sautéed Wild Mushrooms                

              Everything French Fries                                                  Steamed Asparagus

              with smoked paprika aioli                                                 Mac and Cheese

  

 

Executive Chef - Will Savarese

                                           Steaks

Steaks are USDA Prime and Hand Cut| *In House Dry Aged

Hand Cut Filet Mignon ...............................................................................................................8oz  

Bone in New York Strip*..........................................................................................................12oz

Rib Eye for One*.....................................................................................................................................

Rib Eye for Two*........................................................................................

Porterhouse for Two*.......................................................................................

American Wagyu Kobe Style Gold Label "Cube" .................................................................

Enhance your steak selection with one of these Surf additions

Butter Poached Lobster Tail............................................................................................................

Grilled Shrimp........................................................................................................

Sautéed Crabmeat with Béarnaise...........................................................................................

                                                    Entrees

Brick Roasted Free Range Chicken

Lemon and Roasted Garlic.......................................................................

Grilled American Lamb Chops

Garlic and Rosemary...............................................................

Pan Roasted Veal Chop                                                                                        

Root vegetables, pancetta, madeira Sauce ....................................................................

Robert's Burger  

Special blend of Prime beef, everything fries, smoked paprika aioli....................................................

                                            

Fish &Shellfish

Tuna a la Plancha

Chick pea puree, black olives, marinated feta....................................................................................................     

Herb and Caper Crusted Tournedos of Salmon

Braised endive, fingerling potatoes, young spinach, sauce ver jus.....................................................................

Seared Sea Scallops

Citrus and roasted baby carrots.........................................................................................................................

Steamed Maine Lobster.......................................................................................................................

Robert's Surf, Surf and Turf

Surf and Turf

Butter poached lobster tail, grilled shrimp and 8 oz Filet Mignon..................................................................

                                                     Sauces

                    Classic Béarnaise                               Bordelaise                             Garlic and Herb Butter

                  Robert's Steak Sauce                          Poivre au vert                           Madeira

$2.00 per sauce or $8.00 for all

Consuming raw or uncooked meats, poultry, seafood or eggs may increase your risk of foodborne illness

$20.00 service fee will be added to all shared entrée

18% Gratuity will be added to parties of 8 or more