Call For Reservations

303-422-3300

Monday-Wednesday 4:30pm-9:30pm

Thursday-Saturday 4:30pm-10:00pm

Sunday – CLOSED

 

Starters

Rhode Island Calamari 12
Flash fried tossed with pepperoncini, red onion, garlic, red pepper, tomato and scallions lemon basil aioli
Classic Shrimp Cocktail 12
Jumbo shrimp, Bloody Mary cocktail sauce, lemon
Freddie’s Meatballs 11
Pork, veal beef with our secret seasonings over vodka cream sauce, shaved parmesan
Porcini Arancini 10
Wild Mushroom, risotto, fresh mozzarella, truffle, fine herbs, truffle basil aioli
Cajun Candied Beef Bites 11
Bourbon Bacon jam and fresh onion rings
Lobster Avocado Cocktail 14
Lime, cilantro, avocado, fresh lobster, tarragon
Mussels Italiano 13
Rope mussels roasted garlic, san marzanos, oregano, white wine, toasted rosemary rustic bread
Soup & Salad
Luke’s Salad 5
Crisphead and romaine lettuce, rosemary croutons, parmesan cheese, seasonal vegetables, house vinaigrette
Wedge Salad 8
Iceberg wedge served with cherry tomatoes, red onions, and scallions, bacon bits, topped with parmesan cheese
New England Clam Chowder 7
Lobster Bisque with Sherry 9
Five Onion Soup 7
Entrees
Cedar Plank Salmon 21
Scottish Salmon filet, chipotle lime red quinoa pilaf, julienne vegetables, southwest pesto
Clams and Linguine 19
Fresh clams, roasted garlic, parmesan, clam aglio eolio toasted sour dough bread
Pan Roasted Swordfish 21
Green tomato, cucumber relish, lime crema, cilantro oil, cracked pepper, vegetable risotto
Cowboy Pork Ribeye Steak 19
Coffee rub, mascarpone polenta, wilted arugula, mango salsa
Pan Seared Chicken Breast Capricossa 19
Rockets, shaved onions, heirloom tomatoes, lemon, vegetable risotto, seasonal vegetables
Cauliflower Steak 18
Fresh herbs, wild rice pilaf, seasonal vegetables, romesco sauce
Steaks

All steaks served with demi glace, compound butter, seasonal vegetables, and choice of baked potato, parmesan mashed potatoes, or pan fried potatoes

Kobe Flat Iron Steak 28
8 oz
USDA Prime New York Strip 33
14 oz
USDA Prime T-Bone 39
16 oz
USDA Prime Strip Loin Filet 23
8 oz
Filet Mignon 27 or 35
6 oz or 10 oz
Cowboy Bone in Rib Eye
20 oz
Best for Two
Served with seasonal vegetables, choice of baked potato, parmesan mashed potatoes, pan fried potatoes, and one additional side
USDA Prime Tuscany Porterhouse Steak
24 oz
2 Herb Grilled Main Lobster Tails
Mascarpone lobster buerre blanc

Side Substitions and Additions

Split Plate 8
Lobster Mac and Cheese 6
Burgundy Sauteed Mushrooms 4
Vegetable Risotto 4
Chipotle Lime Red Quinoa 3
Mascarpone Polenta 3

Steak Additions

1 Grilled Jumbo Shrimp 3
PETITE Cold Water Lobster Tail 15
Cured Smoked North Carolina Bacon