Dinner Menu

Since 1998, Tara Steak & Lobster House has been a favorite with locals and visitors alike for what Zagat respondents rate “the best porterhouse around” as well as our 200+ bottle of annually recognized Wine Spectator Award of Excellence wine list.

Famed for serving classic steakhouse fare, in casually sophisticated setting, one can expect to indulge in hand-cut dry-aged steaks, flown in fresh Maine lobster, seafood and chops complimented by comforting sides, decadent homemade desserts and a view to satiate the eyes.

APPETIZERS

CLASSIC JUMBO LUMP CRAB CAKE
A Specialty of the House. Mom’s Secret Recipe served on a bed of baby greens with vinaigrette dressing and homemade mustard sauce.

LOBSTER BISQUE SENEGALESE
Cognac infused lobster stock, chunks of fresh lobster made from scratch. Need we say more!

SHRIMP SCAMPI
With fresh garlic and spicy seasonings

COLOSSAL SHRIMP COCKTAIL
3 colossal shrimp with homemade cocktail sauce

AHI TUNA
Sesame encrusted, seared rare on baby greens, wasabi drizzle

STUFFED SHRIMP
Sautéed shrimp stuffed with seasoned crab meat

FRANK’S ONION STACKER
Thick Hand- Sliced Sweet Onions Fried Golden, Choice of Creamy Garlic or Bleu Cheese Dipping Sauce

SALADS

SLICED TOMATO & ONION
Served with Tara Shabang Sauce – Request Crumble Bleu Cheese

GARDEN SALAD
Mixed Field Greens, Red Onion & Tomato Choice of Bleu Cheese, Creamy Garlic, or Vinaigrette.

CAPRESE SALAD
Tomato, Mozzarella, Basil, Olive Oil, & Balsamic Vinegar.

STEAKHOUSE WEDGE OF LETTUCE
Creamy Bleu Cheese Dressing, Bleu Cheese Crumbles and Warm Bacon.

CEASAR SALAD
Whole Romaine Hearts Adorned with Aged Parmesan, Mom’s Dressing, and Homemade Herb Croutons. Request Anchovies.

CALIFORNIA SALAD
Mixed Greens, Raspberry Vinaigrette, Walnuts, Golden Raisins, Sliced Pears & Bleu Cheese.

THE TARA COLLECTION OF STEAKS

All of our steaks are hand-selected short loins, which are dry aged for tenderness.
They are served cut away from the bone, to your desired temperature, on a sizzling platter. Enjoy!

NEW YORK STRIP 16 OZ

PORTERHOUSE
for one 24 oz
for two 34 oz
for three 50 oz
for four 64 oz

CENTERCUT FILET MIGNON
Served with sautéed mushrooms 6 oz
Served with sautéed mushrooms 8 oz
Served with sautéed mushrooms 12 oz

BONE IN RIB EYE
Served uncut to your desired temperature. 18 oz.

BONE IN FILET MIGNON
Served uncut to your desired temperature. 12 oz.

TEMPERATURE GUIDELINES:
Rare – Cold Red Center

Medium Rare – Warm Red Center
Medium – Hot Red Center
Medium Well – Hot Pink Center
••Well Done Not Recommended

THE LOBSTERS

FLOWN-IN FRESH LIVE MAINE LOBSTER
Available Stuffed with Jumbo Lump Crabmeat for an additional charge

LOBSTER TAIL
Available Stuffed with Jumbo Lump Crabmeat for additional charge

THE TARA COLLECTION OF CHOPS

LOIN LAMB CHOPS
Four Loin Lamb Chops with Mint Jelly

VEAL CHOP
Broiled to Your Desired Temperature

PORK RIB CHOP
Broiled with Tara Shabang Sauce Upon Request

SEAFOOD

Available Topped with Mom’s Homemade Jumbo Lump Crab Stuffing for additional charge

CHILEAN SEABASS
Tarragon Shallot White Wine Sauce

ATLANTIC SALMON
Homemade Mustard Sauce

AHI TUNA
Black & White Sesame Seeds served with homemade Wasabi Sauce

CLASSIC JUMBO LUMP CRAB CAKES
Mom’s Secret Recipe – Bed of Baby Greens with Vinaigrette Dressing & Homemade Mustard Sauce

ACCOMPANIMENTS

STEAKHOUSE POTATO PLATTER
GARLIC MASHED
BAKED POTATO
FRENCH FRIES
SWEET POTATO FRIES
“DAMN GOOD” SPINACH
JEANNIE’S CREAMED CORN
BABY ASPARAGUS
STEAMED BROCCOLI WITH CHEESE SAUCE
SAUTÉED MUSHROOMS
SHOESTRING ONIONS
TARA’S MAC & CHEESE
LOBSTER MAC & CHEESE