| New England Clam Chowder |
|
Sterling's recipe with Clams, Potato and Onion |
| House Salad |
|
Mixed Greens with Kalamata Olives and Cherry Tomatoes your choice of Dressing |
| Individual Blackjack Pecan Tart |
$9.00 |
Chocolate Chip Pecan Pie with a Splash of Blackjack Whiskey, Served Warm with Whipped Cream, Créme Anglaise, Chocolate Sauce and Housemade Salted Caramel Ice Cream |
| Demolish the Dome |
$10.00 |
White Chocolate Shell, Coffee Chocolate Mousse, Vanilla Chiffon, Raspberries, Hot Raspberry Caramel Sauce and Crème Anglaise |
| Symphony of Chocolate |
$14.00 |
Milk Chocolate Caramel Cake, Flourless Chocolate Cake, White Chocolate Cheese Cake and a traditional Bouchon |
| Crème Brulee Flight |
$11.00 |
Ever Changing Threesome of Decadent Custards. Please ask your server for today's flavors |
| Cherry Pistachio Mousee Cake |
$8.00 |
Served on Gluten Free Olive Oil Cake with Brandy Soaked Cherries |
| Seasonal Berries in Glass |
$9.00 |
Mélange of Fresh Seasonal Berries and Whipped Cream |
| Chocolate Fudge Cake |
$10.00 |
Moist Chocolate Cake and Sweet Fudge, Vanilla and Chocolate Sauce |
| Chef's Whimsical Cheesecake |
$9.00 |
The Pastry Chef's Monthly Creation. Please ask your server for this month's selection |
| Pabana Cream Cake |
$9.00 |
An Exotic Fruit Mixture of Passion Fruit, Mango and Banana with layers of Chiffon and Strawberry Gelee |
| Dessert Selection |
$50.00 |
An Array of our Pastry Chef's Creations displayed on a platter to enjoy |
| Tableside Flambé |
$30.00 |
Banana Foster, Cherries Jubilee or Strawberries Legacy. Prepared Tableside with Housemade Vanilla Ice Cream |
| Diver Scallop and Swordfish Kabob |
|
Marinated hand harvested Sea Scallops and Pacific Swordfish, glazed with Teriyaki Sauce, served with Pineapple Jasmine Rice and Cilantro Pesto |
| Chicken and Asparagus Farfalle |
|
Grilled Chicken Breast and fresh Asparagus, Sun Dried Tomatoes, Black Truffle and Tarragon, tossed with fresh made Pappardelle Pasta in a creamy Sherry Lobster Sauce |
| Beef Tenderloin Stroganoff |
|
Tender slices of Beef Tenderloin sautéed with Wild Mushrooms and Pearl Onions, served with fresh homemade Fettuccini, Sour Cream and Chives |
| Chocolate Fudge Cake |
|
Moist Chocolate Cake and Sweet Fudge, Vanilla and Chocolate Sauce |
| Cheesecake |
|
The Pastry Chef's Monthly Creation. Please ask your server for this month's selection |
| Chilled Jumbo Gulf Prawns |
$15.00 |
Cucumber and Bay Shrimp Cocktail |
| Avocado and Dungeness Crab |
$18.00 |
Cilantro Lime Tzatziki and Red Pepper Coulis |
| Traditional Escargot |
$16.00 |
Garlic Herb Butter and White Wine |
| Dungeness Crab Cake |
$19.00 |
Wild Mushrooms, Asparagus-Pea Shoot Salad and Fresh Asparagus Coulis |
| Seared Duck Foie Gras |
$29.00 |
Toasted Brioche, Blueberry Port Reduction, Fresh Berries and Mango Mint Salad |
| Ahi Tuna |
$16.00 |
Seared Ahi Tuna with Pomegranate Nar and Baby Mache Salad |
| Shrimp Sauté |
$17.00 |
Sauté Shrimp with Harissa Spice, Couscous and Tzatziki Sauce |
| Beefsteak Tomato and Buffalo Mozzarella |
$12.00 |
Baby Greens, Basil Pesto and Red Onion Dressing |
| Oysters Rockefeller |
$18.00 |
Creamed Baby Spinach, Pernod and Hollandaise Sauce |
| Blue Point Oysters on the Half Shell |
$16.00 - $28.00 |
Cocktail Sauce, Mignonette and Lemon |
| Lobster Bisque |
$12.00 |
Crème Fraîche and Warm Pedro Ximenez Nectar "dolce" |
| New England Clam Chowder |
$7.00 |
Clams, Potato and Onions |
| Classic Housemade French Onion Soup |
$8.00 |
Croutons, Gruyere Cheese and Sherry |
| Classic Caesar Salad |
$10.00 |
Romaine, Croutons, Parmigiano Reggiano Cheese and Caesar Dressing |
| Baby Spinach Salad |
$9.00 |
Fresh Baby Spinach Salad with Pecan Crusted Goat Cheese Cake, Fresh Blueberries, Enoki Mushrooms and Champagne Vinaigrette |
| House Salad |
$8.00 |
Mixed Greens, Tuile Ring, Kalamata Olives, Cherry Tomatoes, Chives and Choice of Dressings |
| Chop House Salad |
$9.00 |
Classic Chop House Salad with Chopped Iceberg Lettuce, Red Onion, Diced Cucumber, Diced Tomatoes, Fresh Homemade Bacon Bits, Bleu Cheese Crumbles, Chopped Hard Boiled Egg and Choice of Dressing |
| Roast Prime Rib of Beef |
$42.00 - $48.00 |
Seasoned, Rubbed and Slow Roasted |
| Colorado Rack of Lamb |
$48.00 |
A pair of Double Cut Lamb Chops with Homemade Minted Berry Demi |
| Steak and Lobster |
$74.00 |
Petite Filet Mignon and North Atlantic Lobster Tail |
| Alaskan King Crab Legs |
$ |
Steamed, Drawn Butter and Lemon |
| North Atlantic Lobster Tail |
$55.00 - $98.00 |
Cold Water Tail Served with Drawn Butter and Lemon |
| Poached Salmon |
$33.00 |
Filet of Pacific Salmon poached in a Light Saffron Broth, served over Sliced Steamed Fingerling Potatoes, Julienne of Fresh Leeks and our House Vegetables |
| Pacific Swordfish |
$38.00 |
Cajun Spiced Pacific Swordfish with Fresh Pineapple Salsa, Dirty Rice and House Vegetables |
| Diver Scallops |
$38.00 |
Seared Dry Packed Diver Scallops with Sweet Yellow Pepper Coulis, Reggiano Flavored Soft Polenta, Purple Belgium Endive and Shaved Asparagus Salad |
| Medallions of New Zealand Red Deer |
$45.00 |
Medallions of Sauté Red Deer over a mélange of Forest Mushrooms with a Creamy Dijon Demi, Sautéed Pumpkin Dumplings and Baby Root Vegetables |
| Roasted Rosemary Breast of Chicken |
$28.00 |
Chicken Breast, Cipollini Onions, Grape Tomatoes, Portabella Mushrooms, Fresh Spinach, Baby Purple Potato Mélange with Natural Juices and Madeira Wine |
| Homemade Jumbo Lobster and Shrimp Raviolis |
$36.00 |
Tomato Basil, Portabella Mushrooms, Vin Blanc, Reggiano Parmesan Cheese and Fresh Seasonal Vegetables |
| Vegetarian Napoleon |
$26.00 |
Layers of Fresh Vegetables including Spinach, Asparagus, Portobella, Purple Yams, Quinoa Buffalo Mozzarella and Red Pepper, Basil and Curry Oils |
| Chicken Fettuccini |
$29.00 |
Chicken Breast, Portabella Mushrooms, Artichoke Hearts, Spinach, Tomato and Fresh Basil in Boursin Cheese Cream Sauce |
| Filet Mignon |
$40.00 - $46.00 |
Center Cut Certified Black Angus Tenderloin |
| Bone In Rib Eye Steak |
$48.00 |
20 oz. Certified Black Angus |
| New York Strip Steak |
$44.00 |
Certified Black Angus Bone On or Bone Off |
| Porterhouse Steak |
$49.00 |
20 oz. Certified Black Angus |
| Chateaubriand |
$82.00 |
18 oz. Tenderloin of Beef, Served With Mélange of Vegetables, Potato, Cognac Reduction and Béarnaise |
| King Crab Mac 'n' Cheese |
$18.00 |
Fresh Ditalini Pasta mixed with Fontina and Reggiano Cheeses with chunks of Alaskan King Crab |
| Truffle & Pancetta Mac 'n' Cheese |
$16.00 |
Truffle, Crisp Pancetta, Fontina and Parmesan in Creamy Alfredo Sauce |
| Oscar Style |
$34.00 |
Add to any Meat or Fish Entrée. Jumbo King Crab Leg, Fresh Asparagus and Hollandaise Sauce |
| Creamy Shiitake Mushroom |
$6.00 |
sun dried tomato and fresh basil sauce |
| English Stilton Bleu Cheese Crust |
$6.00 |
with port wine sauce |
| Green Peppercorn Sauce |
$6.00 |
|
| Morello Cherry BBQ Sauce |
$6.00 |
|
| Cajun Style |
$6.00 |
blackened and served with spicy Étouffée sauce |
| Béarnaise Sauce |
$6.00 |
|
| Red Chile Crusted |
$6.00 |
chipotle Hollandaise |
| Cracked Black Pepper Crust |
$6.00 |
with creamy Cognac demi |
| Hollandaise |
$6.00 |
|
| Seared Foie Gras |
$30.00 |
with perigourdine sauce |
| Steamed Asparagus |
|
|
| Sautéed Spinach |
|
|
| Crisp Fried Shaved Onions |
|
|
| Creamed Spinach |
|
|
| Fettuccini Alfredo |
|
|
| Steakhouse Fries |
|
|
| Sautéed Mushrooms |
|
|
| Creamy Bourbon Corn |
|
|
| Fettuccini Marinara |
|
|
| Baked Potato |
|
|
| Garlic Mashed Potatoes |
|
|
| Fontina Macaroni and Cheese |
|
|
| Parmigiano-Reggiano Risotto |
|
|
| Cipollini Onions |
|
|
| Fresh Ground Organic Coffee |
$5.00 |
|
| Organic Cappuccino or Latte |
$6.00 |
|
| Organic Espresso |
$5.00 |
|
