SEARED YELLOWFIN TUNA

ICED JUMBO GULF SHRIMP

FRIED LOBSTER TAIL

JUMBO LUMP CRAB CAKES

OYSTERS ROCKEFELLER

CRISPED THICK CUT ONION RINGS

FRENCH ONION SOUP

CRAB BISQUE

with truffle oil

FRESH OYSTERS

with two sauces

SHRIMP & LOBSTER SPRING ROLLS

HOT SAMPLER FOR TWO

Steamed baby lobster (2 halves) with lemon and drawn butter, Oysters Rockefeller (4) and Jumbo Lump Crab Cakes (2) with dipping sauce

COLD SAMPLER FOR TWO

Chilled, steamed baby lobster (2 halves), jumbo shrimp (4) and oysters on the half shell (4) with horseradish chili sauce and lemon

TOMATO AND FRESH MOZZARELLA

With yellow pepper and balsamic vinaigrette

TOSSED SALAD GREENS

Wild and domestic greens tossed in a creamy peppers and a light vinaigrette Roquefort cheese dressing with tomato wedges

OUR WEDGE

Iceberg lettuce, jumbo lump crab, boiled eggs and Louis dressing

CAESAR SALAD

HEARTS OF PALM SALAD

With asparagus, roasted red and yellow peppers and a light vinaigrette

THE WINGO SALAD

Our traditional Caesar salad accompanied by fried oysters

LIVE MAINE LOBSTER

steamed whole 2 pounds and over with drawn butter and lemon

PAN ROASTED HALIBUT

warm fingerling potatoes, shaved red onion, smoked bacon and capers salad with a hazelnut, sweet basil and mango vinaigrette

KEY LIME MARINATED GULF SNAPPER

sweet potato and cinnamon butter crisp, autumn vegetable ratatouile and avacado créme with a port wine reduction

PAN SEARED SEA SCALLOPS

with spicy shrimp fillets, basmati rice, Pecorino Romano, and English peas with tangy yellow tomato and shallot jus

BROILED CHILEAN SEA BASS

angel hair pasta tossed with shiitake mushrooms, leeks and garlic butter topped with baby green beans and served with a saffrom cream

GRILLED ALASKAN WILD CAUGHT SALMON

slow cooked spaghetti squash, steamed spinach and Pico de Gallo with home-style honey mustard glaze

PEPPER CRUSTED YELLOW FIN TUNA

sweet and sour tossed grilled japanese eggplant, shiitake mushrooms and scallions with wasabi and yellow pepper drizzle

McINTOSH’S U.S.D.A. PRIME PORTERHOUSE FOR TWO

NEW YORK STRIP

NEW YORK STRIP

FULL CUT FILET

PETITE FILET

8 oz.

PORTERHOUSE

LAMB CHOP TRIPLE CUT

STEAK AU POIVRE

RIB EYE

COWBOY RIB EYE

CARPETBAGGER FILET

with butter poached lobster, fried oysters and beárnaise sauce

McINTOSH’S MIXED GRILL

rack of lamb, boneless duck breast and a petite filet mignon served on horseradish mashed potatoes with cabernet reduction sauce

CHICKEN POMODORI

char-grilled and served with creamy polenta, and pan-roasted tomatoes and basil in a white wine butter sauce

PETITE FILET MIGNON AND LOBSTER TAIL

our award winning petite filet combined with a lobster tail grilled or fried and served with drawn butter and lemon

MASHED POTATOES

horseradish, garlic or plain

McINTOSH’S SCALLOPED POTATOES

baked in cream

BIG BAKED POTATO

SAUTEÉD ONIONS

BROCCOLI WITH HOLLANDAISE

FRESH SPINACH

sauteed or with mushrooms

ASPARAGUS

with hollandaise sauce

SKILLET STEAK MUSHROOMS

HOLLANDAISE OR BEÁRNAISE

ADDITIONAL ROQUEFORT CHEESE

SORBET

tart lemon or raspberry

DARK CHOCOLATE CAKE

CHEESECAKE

CREME BRULEÉ

HOMEMADE APPLE PIE

an American tradition with pecan caramel sauce and Ben & Jerry’s vanilla ice cream

KEY LIME PIE

FRESH STRAWBERRIES

with whipped cream