Lunch Menu & Dinner Entree Menu
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FILET OSCAR – Lump crabmeat, asparagus and béarnaise sauce
PRIME STRIP – 16oz
FILET MIGNON – 10oz
FILET MIGNON – 8oz
PRIME RIBEYE – 16oz
ROASTED RACK OF LAMB – – Served with a warm Mint Sauce
TUNA STEAK – Broiled served with Lemon Butter and Capers
CHATEAUBRIAND FOR TWO – Served with a Vegetable and Potato
CHICKEN MARSALA – Served with Mushroom and Marsala Wine Sauce
FRIED JUMBO SHRIMP – Jumbo Gulf Shrimp
VEAL CHOP – 14oz Rib Chop with Bone In
LOBSTER TAIL – Australian Cold Water Lobster served with Clarified Butter
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| RARE |
MEDIUM RARE |
MEDIUM |
MED-WELL |
WELL |
| Cold Red Center |
Warm Red Center |
Pink Throughout |
Slightly Pink Center |
Cooked Throughout |
[info_box]*Sorry we do not guarantee Well Done steak[/info_box]
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Potatoes & Vegetables
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RACHEL’S AU GRATIN POTATOES
ASPARAUS SPEARS
LYONNAISE POTATOES
BROCCOLI & CAULIFLOWER
CHATEAU POTATOES
MONTI CARLO
BAKED POTATO
SAUTEED MUSHROOMS
BAKED SPINACH AU GRATIN
BEARNAISE SAUCE
ANGEL HAIR PASTA
STEAK AU POIVRE SAUCE
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