Comes with house-made sauce. All of our black angus steaks are wet aged for 21–28 days, hand-cut to b&b specifications, seasoned with our signature house rub and broiled to your liking* in our 1700 degree oven. Sauces: horseradish cream, red wine demi glace, bearnaise, black truffle butter, gorgonzola cream, peppercorn brandy
Bistro Steak
9oz$31.00
Filet Mignon
7oz$44.00
10oz$56.00
New York Strip
12oz$46.00
Kansas City Bone-In Strip
14oz$50.00
Ribeye
14oz$54.00
Porterhouse
20oz$64.00
Bone-In Cowboy Ribeye
20oz$64.00
Half Rack of Lamb
12oz$43.00
Surf Your Turf
add these to any cut
Grilled Shrimp
(3)$12.00
Sea Scallops
(2)$18.00
Lump Blue Crab
4oz$14.00
Half Maine Lobster
$23.00
Alaskan King Crab Legs
$39.00
subject to availability
Large Cold-Water Lobster Tail
$45.00
subject to availability
Sides To Share
French Fries
$8.00
hand-cut, herbed aioli
Mashed
$10.00
red bliss potatoes, scallion
Hash Browns
$11.00
crispy fried with black truffle and parmesan
Creamy Kale
$13.00
sautéed kale, cream, parmesan
Mexican Style Street Corn
$12.00
served off the cob
Mushrooms
$12.00
wild mix, tarragon, shallot
Cauliflower Gratin
$13.00
gruyere & parmesan, bread crumbs
Asparagus
$12.00
roasted, rosemary citrus brown butter
Mac & Cheese
$13.00
orzo pasta, three cheeses
Sweet Potato Dumplings
$11.00
Fish and Shellfish
Black Grouper
$39.00
gulf grouper, artichoke, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto, and black garlic vinaigrette
Red Snapper
$39.00
pan seared gulf red snapper, rosemary citrus brown butter, sweet potato & blue crab hash
Sea Scallops
$38.00
lemon risotto, smokey bacon & english pea emulsion
Salmon
$34.00
pan seared Atlantic salmon, maple glazed brussels sprouts with lardons, celery root soubise
King Crab
$79.00
Alaskan king crab legs, steamed, served with drawn butter, and choice of side. Subject to availability
Lobster
$89.00
twin 8-10oz cold water lobster tails, broiled, served with drawn butter, and choice of side. Subject to availability
House Specialties
Roasted Organic Chicken
$32.00
pan-roasted airline breast and thigh, charred broccolini, creamy fontina polenta, port wine jus
topped with crushed reese's peanut butter cups and chocolate ganache
Banana Cream Trifle
$11.00
pastry cream in oreo crust with brûléed bananas
Vanilla Bean Cheesecake
$11.00
with seasonal berry compote
Key Lime Pie
$11.00
graham cracker crust topped with key lime curd and whipped cream
Warm Chocolate Bomb Cake
$14.00
with vanilla bean ice cream & raspberry coulis
Ice Cream or Sorbet
$6.75
3 scoops of choice, flavors change seasonally
Wines by the Glass
White & Rose
Dry Rosé | Studio by Miraval | Côtes de Provence
Prosecco | Prima Perla (187ml) | Prosecco, Italy
Moscato | Villa Pozzi | Sicily, Italy
Sparkling Rosé | Poema | Catalonia, Spain
Sauvignon Blanc | Starborough, Marlborough | New Zealand
Pinot Grigio | Scarpetta, Venezia | Italy
Chardonnay | Red Tail Ridge 'Sans Oak' | Finger Lakes, NY
Chardonnay | Franciscan Estate | Napa Valley, California
Semi Dry Riesling | Dr. Konstantin Frank | Finger Lakes, NY
Red
Pinot Noir | Chasing Lions | California
Pinot Noir | Montinore Estate 'Red Cap' | Willamette Valley, OR
Merlot | Hogue | Columbia Valley, Washington
Tuscan Blend | Antinori Santa Cristina | Tuscany, Italy
Malbec | Alhambra | Luján de Cuyo, Argentina
Cabernet Sauvignon | Alias | Californi
Cabernet Sauvignon | Daou | Paso Robles, Callifornia
Cabernet Sauvignon | Joel Gott '815' | California
Sommelier Selections
Thanks to the Coravin System, we now have the freedom to pour a single glass of wine from any bottle without opening it. This system protects the wine from oxidation using Coravin's proprietary technology, which leaves the cork in place while the wine is poured. This system gives us the ability to share some finer wines you wouldn't typically find by the glass. Below are our selections we would like to share with you; all pours are six ounces
Dry Riesling | Hermann J. Wiemer | Finger Lakes, New York
Sauvignon Blanc | Pascal Jolivet Sancerrer | Loire Valley
Chardonnay | Jordan | Sonoma, California
Pinot Noir | Flowers | Sonoma Coast, California
Tempranillo | CVNE Reserva | Rioja, Spain
Sangiovese | La Columbina | Montalcino, Tuscany
Cabernet Blend | Chateau Gloria | St. Julian, Bordeaux
Cabernet Sauvignon 2018 Odette by Plumpjack | Stags Leap District
$219.00
Cabernet Blend 2009 Shafer 'Hillside Select' | Stags Leap District
$266.00
Syrah & Mourvèdre
Shiraz 2017 Torbreck 'Woodcutter's Shiraz' | Barossa Valley, Australia
$67.00
Shiraz 2018 Mollydooker 'The Boxer' | Mclaren Vale, Australia
$68.00
Mourvèdre Blend 2011 Tablas Creek 'Espirit de Tablas' | Paso Robles, California
$117.00
Zinfandel
Zinfandel 2016 Renwood | Amador County, California
$49.00
Zinfandel 2017 Dashe 'Les Enfants Terribles' | Mendocino, California
$66.00
Zinfandel 2019 Turley 'Old Vines' | Napa Valley, California
$69.00
Zinfandel 2020 Seghesio | Sonoma County, California
$92.00
Zinfandel Blend 2019 The Prisoner | Napa Valley, California
$112.00
Starters
Maryland She-Crab Soup
Bowl$11.00
Cup$6.75
Lobster Bisque
Bowl$11.00
Cup$6.75
Oysters on the Half Shell
(each)$3.25
Large Oyster Sampler (8 Pieces)$25.00
Small Oyster Sampler (4 Pieces)$13.00
Blue Crab Cocktail
$16.50
north atlantic blue crab served chilled with avocado, cucumber and an herbed aioli
Seasonal Crab Claws
steamed crab legs or claws, pre-cracked and served with a lemon aioli
Market Price
Shrimp Cocktail
$16.50
shrimp cocktail, poached, and served chilled with a spicy citrus cocktail sauce
Wagyu Meatballs
$15.50
kobe-style, slow-roasted wagyu beef with caramelized onions, in a roasted garlic cream sauce
Entree Salads
Mixed Greens Salad
$8.75
mesclun greens, tomatoes and cornbread croutons tossed in a white balsamic vinaigrette
Caesar Salad
$12.00
classic housemade caesar dressing with hearts of romaine, parmesan cheese, and brioche croutons
Chop Salad
$12.00
romaine, cucumbers, tomatoes, red onion, blue cheese, bacon and toasted chick peas in a sweet & sour vinaigrette
Crab Cake
$17.75
colossal and jumbo lump blue crab cake with avocado-lime aioli over a watercress & cilantro salad
Steak Salad
$21.00
spicy blackened steak tips with arugula greens, cabernet onions, roasted red peppers, heirloom grape tomatoes and shaved blue cheese in a lemon-sherry vinaigrette
Lobster Salad
$24.00
butter lettuce greens with sweet maine lobster, spring onion, and clementines in an orange-basil vinaigrette
Burger Chop
$17.75
our chop salad with a broiled 8oz burger (may substitute chicken)
Lunch Specialties
Red Snapper
$22.00
line caught red snapper with fingerling potatoes, brussels sprouts and baby carrots finished with a bacon-sherry cream sauce
Black Grouper
$22.00
line caught black grouper with roasted artichokes, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto & black garlic vinaigrette
Sea Scallops
$22.00
pan seared north atlantic sea scallops with a potato-parsnip puree, preserved lemon gastrique and haricots vets
Petit Filet
tenderloin with shoe string fries or cilantro, watercress & arugula salad
5oz$25.00
Sandwiches
come with shoe string fries
Black & Blue Burger
$16.50
blackened 8 oz burger with blue cheese & smoked bacon
Waygu Burger
$18.75
American kobe beef burger, 8oz, with a sweet onion mayonnaise
with thick cut bacon, avocado, tomato, baby arugula and an herbed aioli on multi-grain
Steaks and Chops
Comes with housemade sauce. All of our black angus steaks are wet aged for 21-28 days, hand-cut to b & b specifications, seasoned with our signature house rub and broiled to your liking in our 1700 degree oven
Bistro Filet
9oz$26.00
Filet Mignon
7oz$32.00
New York Strip
12oz$35.00
Kansas City Bone-In Strip
14oz$42.00
Filet Mignon
10oz$44.00
Ribeye
14oz$48.00
Porterhouse
20oz$54.00
Bone-In Cowboy Ribeye
20oz$56.00
Sauces
Red Wine Demi Glace
Horseradish Cream
Gorgonzola Cream
B & B Steak Sauce
Béarnaise
Black Truffle Butter
Sides
Add a side to your cut. Single or to share
French Fries
$8.00
hand-cut, herbed aioli
Mashed
red bliss potatoes, scallion
$7.00
$13.00
Dumplings
sweet potato, maple glaze
$7.00
$13.00
Mushrooms
wild mix, tarragon, onion, shallot
$8.00
$15.00
Asparagus
roasted with cabernet-pickled onions
$7.00
$13.00
Creamy Kale
sautéed kale, cream, parmesan
$8.00
$15.00
Mac & Cheese
orzo pasta, three cheeses
$7.00
$13.00
Carrots
grilled, cumin dusted, spicy harissa mayo
$7.00
$13.00
Haricot Verts
garlic, butter, olive oil
$7.00
$13.00
Steakhouse Classics
add one of these popular combos to any cut
Au Poivre
$12.00
black peppercorn and brandy sauce, haricots verts and hash brown rosti cake
Oscar
$15.50
lump blue crab, asparagus and béarnaise sauce
Garlic
$11.00
sweet garlic emulsion, seared wild mushrooms and a baked potato with sour cream and chives
Surf & Turf
$17.50
four grilled gulf shrimp, brussels sprouts and a truffled three-cheese potato au gratin
This winery operated by the brother and sister team who continue to perpetuate the work originally undertaken by their father, Serge, in the 1960's. The estate consists of 21 hectares of vines, essentially located in the commune of Thauvenay, 5 kilometers from the town of Sancerre. The terroir in this region favors early ripening of the grapes. These soft wines are enjoyable even in their youth. Lobster / Oysters on the half shell
2017 Herman J. Weimer | Dry Riesling, Seneca Lake
This vineyard is optimally situated in the heart of the Finger Lakes, on the eastern shore of Seneca Lake. With plantings extending to the shoreline, the micro-climate mitigates the challenges faced by growers in the region. Fresh citrus on the nose evolves into yellow apple on the palate. The elegant mouth feel is balanced perfectly with bright acidity, while the finish is framed with a touch of minerality. Black Grouper / Red Snapper
2011 Jordan | Chardonnay, Sonoma Valley
From the Russian River Valley, this iconic Chardonnay displays enticing aromas of pear, kiwi and lychee. The palate is round, creamy and refined, with layers of lemon curd, bright acidity and a kiss of caramel from barrel aging. A juicy, succulent wine that leaves a lasting impression of fresh Meyer lemon and stone fruits on the crisp finish. Salmon / Filet Oscar
2016 Miraval | Rosè de Provence, France
The product of a partnership between Brad Pitt and Angelina Jolie with the Perrin family of Chateau Beaucastel in Chateauneuf-du-Pape, this rose's "celebrity status" isn't the only thing going for it. Lovely pale pink in color, the wine exhibits aromas of citrus, red fruits, and white flowers. A balanced and elegant palette of crisp fruit gives way to a lingering floral finish with a touch of salinity. Seafood Platter / Scallop entrée
2013 Merry Edwards | Pinot Noir, Russian River Valley
This Pinot Noir reflects the personality of Russian River Valley in bold style. The jewel-toned rich, ruby color portends an aroma that is revealed as fresh and appealing. Dark blue plum, red currant, hedgerow fruit and raspberry coulis come forward first. Deeper layers reveal hints of fragrant earth, warm brown spices and cocoa. Salmon / Roasted Chicken
2015 Massolino | Barbera d'Alba, Piedmont
Thanks to the meticulous selection processes, excellent exposure and very low yields, very high quality grapes are obtained, giving complexity to this wine. This wine produces the typical characteristics of traditional Barbera: intriguing freshness, good body and a long finish. This is an easy to drink wine which is tasty and rich without being excessively binding. Lamb Chops / Braised Short Ribs.
2012 Joya | Cabernet, Napa Valley
Originally from Western New York Russel Joy attended St. Bonaventure University prior to entering the wine industry. Russ comes from a multigenerational winemaking family. This tradition was carried on by Russ's father who farms grapes to this day, and by Russ who founded this small label in 1993. In addition to his experience as a vintner and winemaker, Russ is the President of and General Manager of Patz & Hall Wine Company. Wagyu Meatballs / Filet Oscar
Sparkling Wine
Sparkling NV Henry Varnay Blanc de Blanc Brut | Saumur, France
Sparkling NV Gruet 'Blanc de Noirs' | Albuquerque, New Mexico
Sparkling 2011 J Vineyards 'Cuvee 20' | Russian River Valley, California
Sparkling Rosé 2012 Schramsberg Brut Rosé | North Coast, California
Sparkling Rosé NV Gruet "Sauvage" | Albuquerque, New Mexico
black & blue was created out of the need for a new twist on the traditional steak & seafood restaurant – to take the “classics” and put them into a more contemporary setting. In doing this there were a few things black & blue set out to accomplish; to offer something new and different from your old stuffy traditional steakhouses your parents used to go to. incorporate much of the personality of the old classic venues, like leather booths, armchairs, fireplaces, and straight-forward menus but mix it into a more elegant, chic surrounding, and some new fun dishes. Offer a high valued experience at a discount price - significantly less than your traditional high-end steakhouses.