Menu Guide
How to order at Annapolis' original USDA Prime steakhouse
Lewnes' was the first restaurant in Annapolis to feature U.S. Prime steaks, and four generations later the approach has not changed: buy the best beef available, cut it by hand, cook it simply, and serve it like family. This guide walks through what is on the menu and how to order it.
Prefer to go straight to prices? View the full menu.
What USDA Prime means
The USDA grades beef primarily on marbling — the flecks of intramuscular fat that melt during cooking. Prime is the top grade and represents a small share of all beef graded in the United States. That fat is what produces the flavor and the tenderness you notice in the first bite.
Because Prime beef is already doing the work, we keep the preparation restrained: high heat, salt, and careful timing. Sauces are offered on the side, never poured over the top.
The cuts, explained
Filet Mignon
The leanest and most tender cut on the menu, taken from the short loin. It carries less marbling than a ribeye, so it leans on texture rather than fat. Order it medium rare and let the beef speak; a side of béarnaise or a wine-forward sauce suits it well.
See this cut on our menuRibeye
The most marbled of the classic steaks. As the fat renders under the broiler it bastes the meat, which is why the ribeye reads richest on the palate. If you judge a steakhouse by one cut, this is usually it.
See this cut on our menuNew York Strip
A firmer chew than the filet with more beef flavor, and less fat than the ribeye. The strip is the balanced middle of the steakhouse menu and the cut most regulars settle on.
See this cut on our menuPorterhouse
Filet on one side of the bone, strip on the other, cooked on the bone so both stay juicy. It is generous by design — the traditional choice for two guests who want to try both cuts in one order.
See this cut on our menuLamb & Chops
Beyond beef, chops bring a different register: sweeter, more aromatic, and excellent with a bold red. Ask your server what is cut fresh that evening.
See this cut on our menuHow to order the temperature
- Rare
- Cool red center. Best on very lean cuts like filet.
- Medium Rare
- Warm red center. The house recommendation for nearly every cut.
- Medium
- Warm pink center, firmer bite. Still juicy on a marbled ribeye.
- Medium Well / Well
- Little to no pink. Ask for a fattier cut so it stays tender.
Chesapeake seafood
We are a steakhouse in a sailing town, so the seafood matters. Expect Maryland classics alongside the beef — a natural choice for guests who would rather eat from the bay, and a good way to start the meal before a Prime cut arrives.
Sides worth sharing
Sides at Lewnes' are served family style and built for the table. Two or three between a party of four is usually right: something starchy, something green, and something rich. Your server will tell you what is generous that night.
Wine pairing notes
- Filet mignon: medium-bodied reds — Pinot Noir, Merlot, or a softer Bordeaux blend.
- Ribeye: big Cabernet Sauvignon or Malbec; the tannins cut the fat.
- New York strip: Syrah, Zinfandel or a structured Cabernet.
- Seafood: crisp whites and rosés, or a lighter red if you are sharing a steak.
Tell your server what you ordered and what you usually drink — that is the fastest route to the right bottle.
Save room for dessert
Dessert here is the last act of a long dinner, meant to be shared with coffee while the table finishes the conversation it started two hours earlier.
Ready when you are
Dinner is served seven nights a week from 4:00 PM to 9:00 PM at 401 Fourth Street in Eastport.