Truluck's

Served chilled and Pre-Cracked with a specialty mustard.

5 jumbo shrimp with atomic cocktail sauce.

Sushi-Grade tuna, avocado, seaweed salad, forbidden rice, dynamite sauce, and honey wasabi aioli. Available for Dinner only.

With sesame crisps, grated egg, red onion, and créme fraîche. Available for Dinner only.

With dilled tartar sauce.

Tossed with Stir-Fry vegetables and served with specialty mustard and a sweet Vietnamese chili sauce.

Prime chuck, brisket and short rib.

Classic preparation of middleneck clams stuffed with bacon, bread crumbs and lemon butter.

With bordelaise and arugula.

With lemon butter, garlic and herbs.

Rich, velvety soup finished with lobster morsels and horseradish goat cheese.

Butter and romaine lettuce with shrimp, tomato, and cucumber in a creamy horseradish dressing.

Spicy pecans, local goat cheese, apples, kalamata olives, and honey vinaigrette.

Iceberg, blue cheese, warm bacon, and cherry tomatoes.

With buttermilk dressing, warm bacon, and dill.

White anchovies, shaved pecorino, and fresh lemon.

Butter and romaine lettuce with shrimp, sliced beef tenderloin and hearts of palm in a creamy horseradish dressing.

Rock crab, shrimp, and calamari with tomato, olives, cucumbers, and feta cheese.

Sliced seasoned tenderloin with spinach and arugula, blue cheese, capers and pickled onions in a creamy herb vinaigrette.

Broiled Scottish salmon fillet on a bed of spring mix tossed in a honey vinaigrette with pickled onions, goat cheese, spicy pecans, and olives.

Crisp romaine lettuce with caesar dressing and freshly shaved pecorino, topped with your choice of chicken or shrimp.

Braised pork, sauteed shrimp, foie gras butter and pickled cucumber slaw with dynamite mango sauce on a toasted baguette.

Seared, seasoned tenderloin with roasted mushrooms, gruyere cheese sauce, arugula and tomato jam on a toasted baguette.

Chunks of Maine lobster with rock shrimp and gruyere on a telera bun with lobster aioli.

Chunks of king crab in a creamy dressing with fresh dill on a buttered roll.

Broiled thick cut swordfish steak with pickled red onion, arugula and blue cheese dressing on a telera bun.

Jumbo lump crab cake with chilled tartar sauce, Tillamook cheddar and broiled tomato on a toasted brioche bun.

Broiled chuck, brisket and short rib patty topped with melted gorgonzola and served with housemade steak sauce and onion rings.

Broiled chuck, brisket and short rib patty topped with Tillamook cheddar smoked bacon, pickled onion, and a fried egg.

Prime chuck, brisket and short rib meatballs with housemade steak sauce and ricotta cheese.

Broiled Atlantic bass fillet topped with crab, avocado, and tomatoes dressed with Thai chili and served with rice pilaf.

6 chilled medium claws served with parmesan mashed potatoes and asparagus.

Angus strip served with parmesan mashed potatoes.

Topped with rock shrimp, hearts of palm, blue crab and bearnaise.

Thick, prime Center-Cut strip.

Center-Cut of beef tenderloin broiled to perfection on the bone.

Small eye, prime ribeye.

Chilled claws served with parmesan mashed potatoes.

Served with asparagus.

Sesame-seared and served with parmesan mashed potatoes and tamari wine sauce.

With roasted mushrooms, asparagus, spinach and cherry tomatoes in white wine, lemon butter sauce.

Natural breast of chicken in a rich pan sauce with parmesan mashed potatoes.

With bordelaise, arugula and parmesan mashed potatoes.

With bordelaise cream gravy and parmesan mashed potatoes.

Filet topped with roasted mushrooms, tomato jam and parmesan mashed potatoes.

Filet topped with melted gorgonzola and served with housemade steak sauce, onion rings, and parmesan mashed potatoes.

With bearnaise sauce.

For two.

Filet topped with caviar, king crab, asparagus and bearnaise.

Filet of All-Natural beef served with parmesan mashed potatoes.

Filet of All-Natural beef topped with shrimp, lump crab meat and rich bearnaise. Served with parmesan mashed potatoes.

Filet topped with crab and rock shrimp in a sriracha cream sauce. Served with parmesan mashed potatoes.

Filet of beef with a 6 Ounces South african lobster tail.

Ribeye topped with melted gorgonzola cheese and served with housemade steak sauce and onion rings.

Center-Cut of beef tenderloin broiled to perfection on the bone.

Small eye, prime ribeye.

Thick, prime Center-Cut strip.

Red wine, bone marrow, roasted mushroom.

Gorgonzola, housemade steak sauce, onion rings.

Caviar, king crab, asparagus, bearnaise.

Chilled claws.

Broiled Atlantic bass fillet topped with crab, avocado and heirloom tomatoes dressed with Thai chili and served with rice pilaf.

A seafood extravaganza of clams, mussels, crab, squid, shrimp and fresh fish in a tomato stew.

Topped with rock shrimp, hearts of palm, blue crab and bearnaise. Served with parmesan mashed potatoes.

Sesame seared and served with parmesan mashed potatoes and tamari wine sauce.

Smothered with crawfish tails, shrimp and blue crab in a spicy piquant Creole sauce. Served with rice pilaf.

Thick cut steak broiled with steak seasoning. Served with parmesan mashed potatoes.

Oven-Roasted with crab fried rice and chilled cucumber slaw.

Lobster tail topped with a jumbo lump blue crab cake and served with parmesan mashed potatoes and Lemon-Garlic butter.

Rich, velvety soup finished with lobster morsels and horseradish goat cheese.

Butter and romaine lettuce with shrimp, tomato, and cucumber in a creamy horseradish dressing.

Spicy pecans, local goat cheese, apples, kalamata olives, and honey vinaigrette.

Iceberg, blue cheese, warm bacon, and cherry tomatoes.

With buttermilk dressing, warm bacon, and dill.

White anchovies, shaved pecorino, and fresh lemon.