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STEAK HOUSE MENU

Entrées starting at $45 per/person plus 18% service fee and local sales tax
Additional catering equipment, rentals, staffing, delivery and other service fees may apply

APPETIZERS

Appetizers - Choose 2 to 4 - starting at $4 per/person

Bacon wrapped scallops with chili lime aioli

 

Seared sea scallops with leeks and whiskey cream sauce

 

Chilled prawns with Bloody Mary cocktail sauce

 

Crab cakes with Dungeness crab

 

Oysters on the half shell with cocktail sauce or mignonette

 

Oysters Rockefeller with Pernod and spinach topped with hollandaise

 

Ahi tuna poke stack with mango and avocado

 

Lobster mac ‘n cheese

 

SALADS 

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

Roll & Butter

 

Baby romaine leaves with classic Caesar dressing and rosemary foccacia croutons 

And parmesan shavings

 

Caprese salad with burrata, olive oil poached cherry tomatoes, fresh basil and lemon zest

 

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 

 

 

MAIN ENTREE

Other cuts available upon request

 

 

10-ounce filet mignon 

8-ounce filet Wellington with mushroom duxelle in puff pastry

 

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

 

SURF AND TURF OPTIONS

 

Add to any cut of beef butter poached lobster tail, seared sea scallops, jumbo prawns or salmon

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

 

Filet Oscar topped crab and bearnaise served with asparagus

Beef Wellington with mushroom duxelles wrapped in puff pastry with demi glace

 

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

 

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

 

Parmesan enrusted 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 marsala – chicken breast with mushrooms and marsala wine sauce

 

Chicken saltimbocca with prosciutto, sage and provolone

 

Shrimp Scampi

 

Pan seared jumbo sea scallops over roasted vegetable couscous

Pan seared salmon with tarragon-shallot butter

Salmon roulade stuffed with spinach and sundried tomatoes

STARCH, VEGETABLES AND SIDES

 

Baked potato with sour cream, butter and chives

Twice baked potatoes

White cheddar mashed potatoes

Roasted fingerling potatoes with garlic and rosemary

Roasted vegetable pearl couscous

Wild rice

 

Oven roasted Brussels sprouts with spiced pecans and bacon

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

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