Steak House Menu

*Menu items and pricing subject to change

Appetizers
Soup & Salad
The Grill
Harvest of the Sea
Steak House Specialties
Steak House Dessert Menu

Appetizers

Chilled Jumbo Prawns on Ice
with Brandied Cocktail Sauce, Key Lime Mustard Sauce and Basil Pesto Mayo  
14

Carpaccio of USDA PRIME Beef
Fire charred rare Prime Filet Mignon served with Organic Watercress Salad, Stone Ground Mustard and White Truffle Oil
15

Deep Fried Artichoke Hearts
Fried Artichoke Hearts with Spicy Red Pepper Rémoulade 
11

Crispy Coconut Shrimp
served with Orange-Grand Marnier Dipping Sauce
16

Seafood Mirage
Our spectacular presentation of Jumbo Shrimp, King Crab, freshly shucked Oysters, Lobster Claw and Grey Goose Vodka Oyster Shooter served on ice with dipping sauces and Citrus 
26

Oven baked "Srooms"
Dungeness and King Crabmeat filled Mushrooms finished with Lobster Cream, Hollandaise and fresh Chives
14

Oysters on the Half Shell
Freshly shucked demi dozen served on ice with Cabernet Mignonette, Cocktail Sauce, Tabasco and Citrus
14

Napa Valley Escargot
braised in Garlic Butter and Herbs with Champagne spritz
14

Pan Seared Crab Cake
with Red and Green Cocktail Sauce
16

Oysters Rockefeller
freshly shucked, topped with Pernod - Creamed Spinach, Hollandaise and Parmesan Gratinee 
16

Top of the Menu

Soup & Salad

Lobster Bisque
served with Maine Lobster, Chive Crème Fraiche and Dry Sack Sherry 
8

Baked French Onion Soup
gratineed with Gruyere, Parmesan Cheese and Sourdough Crouton
8

Chef's Soup Creation of the Day
4

Steak House Wedge Salad
Tossed with Blue Cheese or Thousand Island Dressing, Chopped Eggs, Tomatoes, Feta Cheese, Cucumber, Red Onion & Crispy Bacon
8

Tomato Stack
Beefsteak Tomato layered with Buffalo Mozzarella, Fresh Basil, aged Balsamic, and Pesto Oil
9

Caesar Salad (for two or more)
prepared tableside with Hearts of Romaine, Parmesan and Croutons
9 per person

Pacific Seafood Salad
King Crabmeat, Jumbo Shrimp, Avocado, Eggs, Vine ripened Tomatoes, Louis Dressing or Vinaigrette
21

Winter Butter Lettuce Salad
tossed with Blue Cheese, Sweet Onions, Toasted Walnuts and Walnut Oil Vinaigrette
9

Steak House Dinner Salad
Tossed Greens with Tomatoes, Cucumbers, Radish and Croutons, choice of Dressing
4

Top of the Menu

The Grill

Our meats are the finest Midwestern beef, wet aged for at least four weeks for the best flavor and texture. Steaks are served with a choice of our house sauces and the Chef's Specialty starches or Baked Potato. 

New York Striploin
36

Petite Filet Mignon
32

Grand Filet Mignon
38

T-Bone
36

Bone in Ribeye**
37

Petite Filet and King Crab
42

Petite Filet and Australian Lobster Tail . . . Market Price

**requires extra cooking time

Rare - red, cool center
Medium rare - red, warm center
Medium - pink center
Medium well - slightly pink center
Well - cooked throughout

Steak House Sauces

Béarnaise
Forest Mushroom
Madagascar Green Peppercorn
Bleu Cheese
Roasted Shallot
Cabernet Sauvignon

Top of the Menu

Harvest of the Sea

Butter based Australian Lobster Tail
served with Drawn Butter and Citrus
Market Price

Lemon grass steamed King Crab Legs
served with Drawn Butter and Citrus
40

Smoked Grilled Salmon
Over an Avocado Pesto topped with Caramelized Shiitake Mushrooms and Onion 
28

Pan sautéed Morro Bay Abalone
served Picatta style with Lemon Butter and toasted Almonds
Market Price

Chili Glazed Chilean Sea Bass
Topped with an Asparagus, Red Pepper and Scallions Salad in a Truffle Vin
30

Blackened Ahi Tuna
Topped with Lump Crabmeat - Micro Green Salad, Asian Pear Cream
28

Market Catch of the Evening
from the lakes and oceans of the world
Market Price

Top of the Menu

Steak House Specialties

Roast Rack of Colorado Lamb
basted with Dijon Mustard and Clover Honey, topped with Basil-Garlic crust, Port Wine Jus
40

Pan Seared Veal Chop
topped with Crabmeat, Asparagus, Béarnaise Sauce and Maine Lobster Claw
39 

Pepper Prosciutto Wrapped Seared Halibut
Over a Yuzu Beurre Blanc topped with an Asian Pear, Red Onion, Daikon Sprout Salad with a Champagne Vin 
33

Baked Chicken
Stuffed with sautéed Spinach, Garlic, Shallots and Asiago Cheese over a Sundried Tomato Basil Sauce
28

Steak Diane (prepared tableside)
Classic presentation of Filet Mignon, Garlic, Dijon Mustard, Mushrooms Beef Essence and Cognac Flambé
38

Blackened Prime Rib with Whiskey Butter Shrimp
Flambéed with Jack Daniels
30

Rock Salt crusted Prime Rib of Beef
Wet aged 28 days or more for flavor and texture and roasted in Rock Salt served with creamy Horseradish sauce and Beef Jus 
26 (16 oz.) 33 (20 oz.)

Top of the Menu

Steak House Dessert Menu

Selections from Executive Pastry Chef, Joseph Agustin and our Award Winning Pastry Team

Vanilla Bean Crème Brulee
Creamy Tahitian Vanilla Bean infused Custard topped with molten Sugar Basket and seasonal Berries
8

White and Dark Chocolate Mousse Dome
with White and Dark Chocolate Sauces and seasonal Berries
8

Raspberry Swirl Mascarpone Cheesecake
Creamy Italian Mascarpone Cheesecake served with fresh Berries and Phyllo Cookie
8

Warm Pumpkin Walnut Tart
Apple Caramel Filo Basket with Ginger Snap Cookie and Honey Ice Cream
8

Sorbet Trio
A refreshing combination of icy sorbets including Lemon Vodka, Apricot Brandy and Fresh Raspberry served in a pastry Tulip with Berries and Brandy Snap Cookie
8

Steak House Chocolate Sampler
Chocolate Toffee Crème Brulee, Orange Chocolate Truffle Ice Cream, Macadamia Chocolate Crunch Bars, and Bailey’s Chocolate Malt Shooter
12

Cherries Jubilee (Presented Tableside for Two or more)
Dark Oregon Cherries tossed with Sugar and Orange, flambéed with Kirshwasser, Grand Marnier and served over Vanilla Bean Ice Cream
11 per person

Bananas Foster (Presented Tableside for Two or more)
Rich, ripe Bananas tossed in Butter and Brown Sugar, kissed with Cinnamon and flambéed with Banana Liqueur and Meyers Dark Rum, served over Vanilla Bean Ice Cream
11 per person

Dark Chocolate Fondue (for Two or more)
Deep, Dark, Warm Godiva Chocolate Fondue accompanied with seasonal fruits, Vanilla Pound Cake and Marshmallows
14

Top of the Menu

Please no cigar or pipe smoking.
An 18% gratuity will be added to parties of 8 or more.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.