4 YEARS IN A ROW, VOTED BEST STEAKHOUSE !
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Petit filet with onion straws and asparagus
New! Lobster deviled eggs
Tomahawk Pittsburgh style
Pistachio crusted grouper
Porterhouse
Wedge salad
Appetizer selection
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INFORMATION
THURSDAY, FRIDAY & SATURDAY @THE UPSTAIRS LOUNGE
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Prepare for gracious service from knowledgeable wait staff at white tables and comfortable seating. While we are an upscale, casual restaurant, our service and ambiance is as incomparable as the food you will enjoy.
“What's not to like?
Food is absolutely amazing.
Drinks are so so good!
Please have the Bascom martini!!! Whattt???
Service was five star. Loved it”
“Beautiful restaurant. delicious food. priced well for the quality of food and service. .
The food was exceptional, delicious and picture perfect. The service was very friendly
and made a great experience."
”
“The food itself was unreal.
The garlic shrimp appetizer was the best garlic sauce I’ve had,
and to pair that with sweet, local Florida shrimp was unreal.”
APPETIZERS
Chilled/Raw Appetizers
Shrimp Cocktail
five jumbo shrimp with our zingy cocktail sauce and mini Tabasco. 19.9
Wagyu Carpaccio
thin slices of highly marbled strip loin, aged
Parmesan, arugula, cracked pepper, fried capers, truffle aioli, toast points. 17
Fresh Shucked Oysters
served on the half shell with cucumber mignonette, mini Tabasco, lemon, cocktail sauce and saltine
crackers. half 17 / full 32
Blackened Seared Ahi
Asian slaw, candied soy, toasted sesame, Cajun wonton, pickled ginger, fried capers. 21
INSPIRED
Spicy Tuna Tartare
sushi grade tuna, spicy soy vinaigrette, avocado, red quinoa, jalapeno, crispy taro chips and watermelon radish.
19.9
Lobster Deviled Eggs
creamy Cajun filling, lobster claw chunks, quinoa and spicy sriracha aioli.
16.6
Hot Appetizers
Garlic Shrimp
served in a rich creamy paprika sauce with garlic and chardonnay. 15.6
Crab Cake
our perfect blend of spices and panko mixed with fresh lump crab, house made remoulade, paprika with tomato and arugula salad . 18.8
Crispy Calamari
fresh domestic squid lightly dusted, flash fried, tossed with Parmesan cheese and served with banana peppers, cocktail sauce, remoulade, lemon. 17.7
Billionaire’s Bacon
It’s Famous For A Reason!! center cut Applewood smoked pork belly slow roasted with sweet and hot things. 7 per slice
Buffalo Cauliflower
“drumettes” of cauliflower flash fried with hot butter, bleu crumbles and ranch dressing. 12.5
Fried Lobster
chunks of warm water lobster flash fried with
orange pepper glaze and zesty garlic cream. 34.3
Firecracker Shrimp
hand breaded shrimp. flash fried with kalamata
olives, feta cheese, scallion, tomato and spicy sauce. 18.8
SOUP & SALAD
Bascom’s House Salad
spring mix and iceberg lettuce tossed with julienned ham and Swiss, chopped green olives, heirloom tomatoes and Parmesan vinaigrette. 10
Classic Caesar
crisp romaine lettuce tossed with our classic dressing, garlic croûtons, Parmesan crisp. 10
add white anchovies 3
The Wedge
iceberg lettuce, crisp bacon, red onion, smoky herbed tomatoes, shredded carrot, bleu crumbles, ranch dressing. 13
substitute billionaire bacon 7
Lobster Bisque
rich lobster stock, sherry wine, cream and chopped lobster. 12.2
French Onion Gratinée
beefy and herbaceous broth with garlic croûtons, Swiss and Parmesan cheeses and green onion. 11.2
Seafood Cobb
fresh greens with Parmesan vinaigrette, cocktail shrimp, jumbo lump crab, avocado, smoky herbed heirloom tomatoes, hard egg, gorgonzola crumbles, bacon and lobster salad. .
small 18 / entrée 33
SIDES
mushrooms & onions 9
grilled asparagus 9
creamed spinach 8
smoked gouda mac 10
scalloped potatoes 11
roasted garlic mashed potatoes 7
broccolini with smoked Gouda 10
baked potato 7
mushroom medley 11
tri-colored carrots 10
entréeS
Half Chicken
super tender slow roasted bone in chicken with crispy skin, hot honey, pan jus, black beans, heirloom carrots & rice. 29
Atlantic Salmon
pan seared verlasso salmon, spaghetti squash, spinach, nutmeg and chardonnay mustard reduction. 32
Baked Grouper
local black grouper chunks, sherry wine
cracker crust, lemon thyme beurre blanc, rice pilaf, broccolini and charred lemon.
37
add 2oz of lobster or crab meat for +9
Seared Diver Scallops
mascarpone corn cake, lemon butter, asparagus, roasted corn, red pepper, prosciutto and brown butter vinaigrette. 43
White Truffle Bolognese
house made sausage and ground beef, mushrooms, garlic, onion, celery, Parmesan and a touch of cream with pillows of cheesy cappellacci, a touch of cream with pappardelle. 25
Harissa Shrimp Pasta
pappardelle egg noodles sautéed with garlic, cream, Parmesan and savory harissa pepper butter. 27
Chicken Marsala
organic farm raised chicken breast, mushroom Marsala wine reduction, roasted garlic mashed potatoes and asparagus. 26
Chilean Sea Bass
pan seared with potato hash, creamy melted leeks and Cabernet butter sauce. 45
Cauliflower Steak
Thick cut cauliflower steak grilled with celeriac purée, cucumber salad and chimichurri. 27
CHEF'S PRIME CUTS
steaks and chops served a la carte with onion straws
Filet Mignon
very tender with little marbling.
6oz 36 / 10oz 49.9
Ribeye
USDA Prime, highly marbled. 14oz 45.9 / 18oz 54.9
New York Strip
USDA Prime, medium marbling with firmer texture
12oz 39.9 / 16oz 49.9
Porterhouse
best of both worlds….prime tenderloin and strip steak on a bone. 26oz 59.9
Creekstone Farms Bone-In Ribeye
all natural 22oz of well marbled beef. 49.9
Pork Chop
delicious double cut chop. 16oz 29
add bleu cheese crust +3
Veal Chop
16oz formula fed veal marinated in garlic, thyme and evoo
14oz 59
Lamb Chops
domestic double cut chops with Dijon mustard & rosemary crust. 64
Add third chop +29
BUTCHER’S RESERVE
served a la carte with onion straw garnish
Wagyu New York Strip
Japanese beef raised in Australia
high quality A5 with a minimum BMS of 7.
14oz 68
Tomahawk Ribeye
USDA Prime, 38oz average, special fixins 125
Wagyu Ribeye
our most highly marbled beef A5
and BMS minimum of 7.
14oz 76
Slow Roasted Prime Rib
our house specialty. we rub each loin with house spices and roast them a minimum of 12 hours for maximum tenderness.
12 oz queen cut 39 .9 / 16 oz king cut 44.9
ENHANCEMENTS
SO WORTH IT
Sauces 3ea
hollandaise / bernaise / cabernet reduction / sherry pepper cream
chimichurri / bone marrow truffle butter
Add This
½ pound lobster tail 31
½ pound king crab MKT
crab Oscar style 12
diver scallop 8
OMG Sides
Truffle Parmesan Fries
with sherry pepper cream 12
Grilled Asparagus Oscar
with lump crab and hollandaise 19
Lobster Mac & Cheese
with Parmesan and Ritz cracker crust 22
HOUSE MADE DESSERTS
Blueberry Cheesecake
pecan crust / whipped cream
candied pecans 9
Key Lime Pie
meringue cookies / citrus coulis / whipped cream / Oreo cookie crust 9
Flourless Chocolate Torte
caramel sauce / sea salt / candied walnuts
whipped cream 9
Creme Brulee
sweet cream custard / brown sugar crust
strawberries / whipped cream 9
Berries & Cream
house made vanilla bean sweet cream
seasonal berries / whipped cream 9
CHEF'S SIGNATURE DESSERTS
Root Beer Float
vanilla bean ice cream / Hank's root beer house made caramel / hot candied bacon whipped cream / candied pecans 12
Plantain Foster
rum caramel ice cream / vanilla bean or cinnamon brown sugar ice cream, candied pecans, whipped cream 12
Brioche Fried Bread Pudding
cream custard, vanilla Ice cream, Amaretto caramel sauce. 13
Consuming raw or under cooked oysters, meats, poultry, seafood, shellfish or eggs may increase
your risk of food borne illnesses, especially if you have a medical condition.
20% Gratuity will be added to parties of six or more. Limit 2 separate checks per table.
(Near the St Pete/Clearwater Airport)
LUNCH
Monday - Friday 11:30-2:30
DINNER
Monday - Thursday 5-9pm
Friday & Saturday 5-9:30pm
Sunday 4-9pm
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