Steak House Menu 

Appetizers

additional list upon request

Bacon wrapped scallops with chili lime aioli

Seared sea scallops with leeks and Oban whiskey cream sauce

Chilled prawns with Bloody Mary cocktail sauce

Crab cakes with Dungeness crab

Fresh Florida stone crab claws served with drawn butter (seasonal)

Oysters on the half shell with cocktail sauce or mignonette

Oysters Rockefeller with Pernod and spinach topped with hollandaise

Ahi tuna with fresh mint, avocado, lime and wasabi served with freshly made wonton chips

Ceviche with ahi and halibut, mango, red onion, jalapeno with lemon and avocado

Arancini – risotto balls rolled in panko and parmesan, fried and served with spicy arrabbiata sauce

Fried calamari with lemon 

Special occasion caviar display served with chopped egg, onion and toast points or with blini

Soups

French onion soup with a grilled baguette and melted Gruyere

Butternut squash soup with cider crème fraiche

Tomato basil bisque with grilled cheese toast

Chilled vichyssoise 

Chilled green garden gazpacho

Salads  

Baby wedge salad with applewood smoked bacon, heirloom tomatoes, chives & wet/dry house made blue cheese dressing 

Baby romaine whole leaf classic Caesar salad with Caesar dressing, Grana Padano shavings and rosemary focaccia crouton 

Olive oil poached cherry tomatoes, burrata, fresh basil and lemon zest with olive oil with a grilled baguette

English pea puree with burrata and Ad Astra grilled bread drizzled with Meyer lemon olive oil

Chopped salad with crisp greens, chickpeas, tomatoes, olives, red onion, golden beets, dates and crumbled feta with champagne Dijon vinaigrette

Roasted pear and bibb lettuces, radicchio, toasted almonds, feta and orange segments in a pear vinaigrette 

Bibb lettuces with English peas, fennel and fennel fronds with crème fraiche dressing

Mains

Beef

8-10-ounce filet mignon 

Tomahawk cut bone in rib eye – market price

8-ounce baseball cut top sirloin

12-ounce New York

Smoked prime rib au jus with horseradish crème fraiche

Topped with choice of compound butters or sauces

Pistachio butter or blue cheese butter

Red wine demiglace

Green peppercorn sauce

Steak Diane with mushroom cream sauce

Smoked sea salt and black pepper crusted ribeye 

Surf and Turf options with 6-8 ounce center cut filet

Add butter poached lobster tail, seared sea scallops or jumbo Canadian prawn

Add choice of lemon or orange beurre blanc, béarnaise sauce or hollandaise

Filet Oscar topped with Dungeness crab and asparagus drizzled with bearnaise

Beef Wellington with mushroom duxelles wrapped in puff pastry with demiglace

Boneless wine braised short ribs over white cheddar mashed potatoes served in braising jus

Pork tenderloin medallions with Calvados cream and fresh thyme

Greek style lamb shanks slowly braised with Mediterranean spices served over cream polenta, mashed potatoes or orzo

Herb crusted rack of lamb, pan seared and oven finished with fresh herbs

Chicken Wellington – chicken breast stuffed with a mushroom duxelle, wrapped in puff pastry with beurre blanc

Parmesan encrusted chicken breast with Dijon, fresh thyme and parmesan crust

Airline cut chicken breast with wing attached, pesto under the skin and pan seared drizzled with basil oil

Chicken piccata – chicken breast with white wine and lemon sauce

Chicken saltimbocca with prosciutto, sage and provolone

Chicken Milanese – breaded chicken cutlets, fried and served with lemon wedges

Chicken parmigiana, breads, fried and topped with fresh mozzarella then baked in marinara sauce served with pasta

Chicken Marsala with mushrooms and Marsala wine in a cream sauce over parpadelle pasta 

Shrimp Scampi with grilled jumbo prawns on top of linguine with olive oil, garlic, oven roasted tomatoes, basil and white wine

Champagne risotto with asparagus, shallots and topped with pistachio encrusted sea scallops

English pea and pancetta risotto with lobster medallions finished with mascarpone and pea tendrils and olive oil

Lobster Thermidor – lobster meat butter poached then tossed in a Cognac cream sauce with tarragon and chives, topped with Gruyere and baked in the shell

Pan seared salmon with tarragon-shallot butter

Salmon roulade stuffed with spinach and sundried tomatoes 

Pan seared or butter poached white fish (swordfish, halibut, sea bass) with oven roasted heirloom tomatoes, garlic, basil and olive oil

Calamari steak doré style, battered and sauteed in lemon and butter finished with capers 

Indoor clambake 

Steamed mussels, clams, lobster tails, prawns, grilled Boar’s Head kielbasa, grilled corn, baby red potatoes, parsley, garlic, lemon and butter poured out onto newspaper served with loaves of warmed baguettes and choices of salads

Roast and red wine lasagna with layers of chuck roast, red wine sauce, mozzarella, basil and a delicious 6-hour sauce

Bucatini carbonara with pancetta, mascarpone and black pepper topped with freshly grated Grana Padano and finished with a poached egg

Angel hair pasta pomodoro with oven roasted tomatoes, basil, garlic and olive oil

Eggplant Parmesan Stacks with Layers of Eggplant, Burrata Cheese, Pesto and homemade Marinara

Grilled Vegetable Lasagna with Eggplant, Zucchini, Roasted Red Peppers and Portobello Mushrooms with fresh Buffalo Mozzarella and Pesto Layers

Butternut squash lasagna with layers of pasta sheets, lemon scented ricotta and fried sage

Linguini with Pesto Sauce and Pecorino Romano

Sides

Baked potato with sour cream, butter and chives

Twice baked potatoes

White cheddar mashed potatoes

Lobster mac ‘n cheese 

Lobster mashed potatoes

Roasted fingerling potatoes with garlic and rosemary

Roasted vegetable pearl couscous

Wild rice

Savory bread pudding with rosemary and Gruyere (great with prime rib)

Oven roasted Brussels sprouts with bacon lardons

Roasted baby carrots

Oven roasted cauliflower with caper & parmesan cream sauce

French green beans with lemon-garlic butter

Creamed spinach or sautéed with caramelized shallots

Seasonal stuffed baby pumpkins with roasted root vegetables, thyme, fontina and a dash of cream

Desserts

Chocolate lava cakes

Individual cheese cakes – seasonal flavors

Fresh fruit tartlets – seasonal flavors

Lemon tarlets with blackberries

Layered French Verrines with lemon ricotta, blueberry coulis and lemon curd

Tiramisu

Bread pudding with bourbon sauce

Mini tarts

Mini eclairs

Macarons

Cookies