Notch 8 Grille at Union Station

2oz of Premium Grade Mid Atlantic Crab

Priced per piece

4 oz of fresh Ahi Tuna tossed in local honey and ginger marinade/avocado/cucumber/seaweed. (GF)

Japan- Small, deep-cupped oysters with a bright, sweet flavor and a refreshing finish, often described as cucumber or melon-like.

Cotuit Bay, MA (Cape Cod) Clean, sweet, and briny Plump meats Medium in Size

Baynes Sound, British Columbia- Medium Sized Mildly salty (moderate brine) followed by a sweet, clean finish often described as cucumber, melon, or lettuce. Pairs well with Dry Wine, Champagne and Light Beers.

Chincoteague Bay, Virginia. Medium in size. Intense brine (salty) with a clean, mineral-rich, and slightly sweet finish. Best pairings focus on high-acid wines, crisp beers, or citrusy cocktails

Washington's Hood Canal. Medium in Size Extremely briny and salty, followed by a crisp cucumber or melon finish.

Stanhope, P.E.I.. Medium in Size Bright, clean brine with a firm, juicy, and creamy texture with a sweet finish.

House shaved raw tenderloin with caper relish, shaved parmesan, EVOO and grilled crostini. (GF)

Cured meats │aged cheeses│olive mélange│housemade jam│grilled olive oil baguette

Signature blend of blue crab, herbs and spices with mustard remoulade.

Garlic hummus/olive tapenade hummus/roasted beet hummus served with vegetable crudité. (GF)

Savory house made bisque served with lobster meat chunk and bearnaise.

4 House selected fresh oysters stuffed and baked with panko bread crumbs, parmesan, spinach, and Pernod cream.

Tender, crisp pork belly served over pomme puree. (GF)

Grilled balsamic marinated mushroom, bell pepper, fresh mozzarella & red onion. (GF)

Tender grilled asparagus spears wrapped in savory crisp prosciutto and drizzled with world class Great Hill Blue Cheese. (GF)

Hand cut fries tossed with truffle oil, truffle salt, grated and shaved parmesan and parsley. Served with our truffle aioli.

P.E.I. mussels in a white whine butter sauce ad served with grilled crostini. (GF)

Grilled and sliced Crostini

Traditional Caesar salad with avocado and cornbread croutons. (GF)

Quartered iceberg lettuce with Great Hill Blue Cheese drizzle, honey peppered bacon and tomato.

Entree size salad with sweet potatoes, avocado, fire-roasted corn, red bell peppers, tomato, tossed in a lime-cilantro dressing.

Fresh Spinach and Strawberries, Goat Cheese, Spiced Pecans, Grilled Lemon and Balsamic Vinaigrette

Generous cut of bone-in rib eye known for its Frenched bone served with fingerling potatoes. (GF) Tomahawk Steak is an impressive, bone-in ribeye steak known for its distinct long bone that resembles a tomahawk axe. This steak is cut from the rib section of the cow, typically from the 6th to 12th rib, with the rib bone left intact and trimmed (a technique called "Frenching") to create its iconic appearance. The long bone adds dramatic presentation while also imparting extra flavor during cooking.

Combination of tender filet mignon and flavorful New York strip. Perfect for 2 people. (GF)

14oz Prime Rib Eye is a rich, juicy, and flavorful cut of steak known for its exceptional marbling and tenderness. Cut from the rib section of the cow, this steak boasts a generous balance of fat and meat, contributing to its buttery texture and robust beefy flavor. The 14oz portion offers a hearty serving, perfect for steak lovers craving a substantial meal. (GF)

Filet Mignon (GF) is one of the most tender and luxurious cuts of beef, prized for its buttery texture and mild flavor. Cut from the tenderloin, a small, cylindrical muscle that runs along the cow's spine, this steak has very little connective tissue, making it exceptionally soft and lean. The name "Filet Mignon" is French, meaning "dainty filet", reflecting its smaller size and elegant presentation.

Filet Mignon (GF) is one of the most tender and luxurious cuts of beef, prized for its buttery texture and mild flavor. Cut from the tenderloin, a small, cylindrical muscle that runs along the cow's spine, this steak has very little connective tissue, making it exceptionally soft and lean. The name "Filet Mignon" is French, meaning "dainty filet", reflecting its smaller size and elegant presentation.

12oz grilled sirloin served over Pomme Puree with Roasted Brussel Sprouts. (GF) The New York Strip Steak is a perfect choice for steak lovers who want a rich, hearty meal with balanced marbling and a bold, beefy flavor. It offers just the right amount of fat and tenderness, making it satisfying without being too rich.

8 oz serving(GF) The Flat Iron Sirloin (often referred to as just Flat Iron Steak) is a well-marbled, tender, and flavorful cut of beef taken from the shoulder (or chuck) of the cow. Known for its rich, beefy taste, this steak is second in tenderness only to the filet mignon, making it a hidden gem among steak cuts. The name "Flat Iron" comes from the uniform, rectangular shape of the steak, resembling an old-fashioned flat iron.

Double bone-in pork chop stuffed with sweet potato, apple, pancetta with a cider demi. (GF)

Slow-cooked hind shank of lamb with roasted root vegetables. (GF)

Tender veal cutlets, crisp prosciutto and mozzarella served with white vinegar sage butter, fingerling potatoes and asparagus.

Served with coconut curry/wilted spinach/jasmine rice. Black Sea Bass is a highly prized saltwater fish known for its mild, sweet flavor, firm, flaky texture, and versatility in cooking. Found along the Atlantic coast of North America, this species thrives in rocky reefs, wrecks, and coastal waters, particularly from North Carolina to the Gulf of Maine. The fish is dark brown or black with hints of iridescent blue and green across its scales, giving it a striking appearance. Its flesh is white, delicate, and lean, making it a popular choice in both home kitchens and fine dining restaurants. Black Sea Bass is a sustainable seafood choice due to careful fishery management along the U.S. coast.

Traditional shrimp scampi in a white wine butter sauce, hint of lemon, tomato and fresh herbs. Served over angel hair pasta.

A House favorite! Seared scallops with smoked bacon jam and crab risotto with pan jus. (GF)

Served with fresh dill beurre blanc, wilted spinach and jasmine rice. (GF)

8oz grilled swordfish loin served with caperberry sauce, lobster saffron risotto and Brussel sprouts.

Lightly egg-battered chicken breast in caper and lemon white wine sauce served over fettuccine.

12-14oz bone-in Frenched chicken breast with caramelized shallot mustard sauce, pomme puree and asparagus.

8oz tender duck breast served with duck fat orange sauce and sesame glazed carrots.

Saute of Julienned Chicken, Sweet Italian Sausage, Capicola, Roasted Red Peppers and Cremini Mushrooms. Tossed in Alfredo Cream Sauce and served over Fettuccini.

Sauté of zucchini, summer squash, tomato, spinach, garlic in Chianti mushroom reduction, parmesan and herbs in a golden brown puff pastry.

House blend cheeses and spiral noodles

House blend cheeses and finished in house demi

House blend cheese with bits of lobster and lobster sherry sauce, spiral noodle.

Roasted with EVOO and sea salt

French version of mashed potatoes, but it's silkier, creamier, and more luxurious than traditional mashed potatoes.

Deep dish seasonal cheesecake- inquire with your server for our selection

Belgian chocolate with rich flavor and a smooth, creamy texture.

Join us Thursday May 21st for a Murder Mystery Dinner in The Roosevelt Room!