| Sterling's Crab Cakes |
$13.00 |
jumbo lump crab with pepper jewels, scallions, cilantro, formed into patties and sauteed until golden |
| Fried Green Tomatoes |
$10.00 |
green tomato slices, beer battered and sauteed to a golden brown, topped with spicy hollandaise and finished with montrachet goat cheese |
| Crispy Calamari |
$11.00 |
seasoned calamari, flash fried, served with simbol, miso and sweet & sour sauces |
| Tuscana Mozzarella |
$13.00 |
buffalo mozzarella with sliced tomato, pesto, balsamic red onion, drizzled with olive oil and balsamic vinaigrette |
| Spicy Barbecue Shrimp |
$13.00 |
jumbo shrimp brushed with a homemade glaze, char-grilled, served on garlic crostini and topped with a spicy barbecue sauce |
| Caesar Salad |
$9.00 |
romaine lettuce with homemade croutons, served with our own famous caesar dressing and parmesan cheese |
| Pasta Milano |
$24.00 |
fresh tomato, artichoke, spinach, basil and garlic, tossed with angel hair pasta, white wine and topped with parmesan cheese |
| Shrimp Diane |
$28.00 |
large shrimp sauteed in cajun spices with mushrooms, shallots, green onion and tossed with angel hair |
| Chicken Alfredo |
$26.00 |
chicken breast sauteed with fresh spinach, garlic and cream over linguini finished with parmesan cheese |
| Sterlings Shrimp Pasta |
$28.00 |
large shrimp sauteed with fresh basil, tomato, garlic, white wine and lemon, tossed with fettuccini |
| Bleu Cheese Crusted New York Strip Steak |
$32.00 |
12 oz strip steak, grilled and topped with bleu cheese crumbles and finished in the oven. |
| Filet Sterlings |
$36.00 |
8 oz filet grilled then sauteed with jumbo shrimp and asparagus, topped with bernaise |
| Filet Au Poive |
$33.00 |
8 oz filet pan-seared with peppercorns in a rich burgundy wine demi-glace reduction |
| Filet Victor |
$33.00 |
8 oz filet pan-seared and glazed in a red wine reduction and topped with horseradish cream, accompanied with a mushroom duxelle and a sweet onion puree |
| Filet Tosca |
$33.00 |
8 oz filet pan-seared with shallots, mushrooms and brandy, reduced and infused with hollandaise |
| Grilled Szechwan Tuna |
$31.00 |
fresh tuna marinated in a mild szechwan sauce, grilled and served over angel hair pasta, topped with cilantro and a ginger lime butter |
| Grilled Salmon |
$29.00 |
creole mustard crusted salmon served on a bed of garlic spinach, drizzled with a saffron tomato coulis and mustard seed oil. mixed grille |
| Chef's Choice Of Fresh Grilled Seafood : |
|
fish filet, shrimp and scallops, your server will present today's preparation. |
| Horseradish |
$28.00 |
crusted in fresh horseradish, pan-seared and finished in the oven then placed in a pool of scallion infused olive oil |
| Japanese |
$28.00 |
pan-seared with tomatoes, fermented black beans, fresh ginger, cilantro, garlic and scallions infused with chinese-chili garlic, fresh fume then finished with butter |
| Hemmingway |
$28.00 |
parmesan sesame crusted, sauteed and served in a pool of roasted red pepper cream, topped with peppercorn butter |
| Asian |
$28.00 |
marinated in an asian soy reduction with garlic and cilantro, grilled and served with chinese slaw. |
| Corn-Meal Crusted |
$28.00 |
sauteed and oven baked, served with an okra and tomato ragout. |
| Sterlings House Salad |
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mix of seasonal greens drizzled with roasted-shallot sherry vinaigrette dressing. |
| N. Y. Strip |
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10 oz new york strip grilled and topped with sauteed mushrooms, onions and garlic butter, note: all steaks are cooked "medium", individual temperature orders not allowed on group menus. |
| Half - Roasted Herb Chicken |
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half chicken crusted with fresh herbs, pan seared with a lemon butter sauce |
| Blackened Tilapia |
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fresh farm raised tilapia coated with cajun spices, pan-blackened and served with a fruit salsa. |
| Chef's Choice Of Dessert |
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| Sterlings House Salad 1 |
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mix of fresh greens drizzled with roasted-sherry shallot vinaigrette dressing. |
| Steak Toska |
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8 oz filet pan seared with shallots and a brandy sauce, finished with bernaise, note: all steaks are cooked "medium", individual temperature orders not allowed on group menus. |
| Grilled Salmon With orange Hollandaise |
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fresh atlantic salmon char-grilled and served in a pool of fresh citrus orange hollandaise. |
| Chicken Provencal |
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chicken breast sauteed with shallots, tomatoes, mushrooms and green onions, white wine and finished with garlic. |
| Japanese Grouper |
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fresh local grey grouper, pan seared and served with a spicy chinese-chili tomato salsa |
| Shrimp And Asparagus Pasta |
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jumbo shrimp and fresh asparagus sauteed with mushrooms, garlic, fresh herbs, sherry, wine and butter, served on a bed of pasta. |
| Chef's Choice Of Dessert 1 |
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| Sterling House Salad 2 |
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mix of seasonal, fresh greens drizzled with roasted - shallot sherry vinaigrette dressing |
| Grouper In Potato Crust |
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fresh gulf grouper wrapped in shredded white potato and pan seared to a golden crust then placed on a pool of fresh marinara, topped with garlic aioli. |
| Filet Sterlings |
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8 oz filet mignon pan seared and finished in the oven, topped with grilled gulf shrimp, asparagus and bernaise. note: all steaks are cooked "medium", individual temperature orders not allow |
| Mixed Grill |
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chef's two fresh fish selections, scallops and gulf shrimp, char-grilled and served with a tomato basil butter. |
| Chef's Choice Of Desert 2 |
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| Sterling's House Salad 3 |
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mix of seasonal fresh greens drizzled with roasted-shallot sherry vinaigrette dressing |
| Rack Of Lamb |
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pan seared new zealand lamb rack rubbed in fresh rosemary and garlic, served with a rosemary cabernet sauce. |
| Surf And Turf |
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4 oz filet mignon pan seared, finished in the oven and topped with fresh hollandaise, accompanied with a char-grilled fish selection, topped with a tomato-basil butter, note: all steaks are cooked &q |
| Kalamata Crusted Grouper |
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fresh gulf grouper coated in a kalamata olive and garlic crust, pan seared and topped with jumbo gulf shrimp and garlic aioli. |
| Chef's Choice Of Dessert 3 |
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