1933 Lounge - Carmel 175 S. Rangeline Rd Suite 100

4 jumbo shrimp served with our spicy, signature cocktail sauce

Tomato sauce, ricotta, grilled polenta bread

White wine curry cream sauce, grilled polenta bread

Sesame crusted #1 grade ahi, ponzu glaze, Asian cucumber salad

Root beer maple glaze bacon

Artisanal four cheese blend

Lightly hand-breaded, sweet chili sauce

Brandy, Pernod, baby spinach, Parmigiano-Reggiano

Shallot mignonette, signature cocktail sauce

Tempura fried spicy shrimp, signature cocktail sauce, daikon radish

King crab, cucumber, avocado, unagi sauce, orange tobiko, spicy mayo

#1 grade ahi tuna, avocado, ponzu glaze, spicy mayo

Oysters, South African lobster tail, tuna poke, St. Elmo Shrimp Cocktail

Oysters, South African lobster tail, tuna poke, St. Elmo Shrimp Cocktail

Oysters, South African lobster tail, tuna poke, St. Elmo Shrimp Cocktail

Peppered bacon, tomatoes, creamy Gorgonzola

Romaine, shaved Parmigiano-Reggiano, herb croutons

iceberg and spring mix, hard boiled eggs, blue cheese, peppered bacon, grape tomatoes, avocado, pickled onion, buttermilk ranch

Pickled red onions, aged balsamic, grilled polenta bread

USDA Prime Strip, peppered bacon, heirloom tomatoes, bleu cheese crumbles, avocado, pickled red onions, deviled eggs, citrus horseradish vinaigrette

tender, center-cut

tender, center-cut

excellent marbling, loaded with flavor

18 oz. bone-in exceptional flavor, great balance of marbling.

flavorful strip with a mid-range of marbling

flavorful balanced marbling, slow roasted

flavorful balanced marbling, slow roasted

60 day dry-aged flavorful strip with a mid-range of marbling

#1 grade ahi tuna, sushi rice, traditional accoutrements

Sourced from the Bay of Fundy, served with house-made remoulade and mashed potatoes

Shrimp, bay scallops, calamari, PEI mussels, tomatoes, pesto-cream sauce

8 oz. succulent cold water lobster tail, drawn butter, served with roasted asparagus and mashed potatoes.

Airline-cut, heirloom carrots, asparagus, redskin mashed potatoes, wild mushroom demi-glace

Triple cream brie, arugula, garlic aioli, brioche bun

Triple cream brie, arugula, garlic aioli, brioche bun

Thinly shaved prime rib, caramelized onions, creamy horseradish, au jus served on a toasted french baguette

King crab, provolone and American, tomatoes

Rich and creamy with succulent lobster

Espresso crème anglaise & toffee crumbles

Whipped cream, toasted coconut

Vanilla bean ice cream, Maker’s Mark bourbon anglaise