Entree Menu
Lunch Menu & Dinner Entree Menu
- 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 – Five lightly breaded Jumbo Shrimp
- VEAL CHOP – 14oz Rib Chop with Bone In
- LOBSTER TAIL – Australian Cold Water Lobster served with Clarified Butter
| RARE |
MEDIUM RARE |
MEDIUM |
MED-WELL |
WELL |
| Cold Red Center |
Warm Red Center |
Pink Throughout |
Slightly Pink Center |
Cooked Throughout |
*Sorry, we do not guarantee Well Done Steak
Potatoes & Vegetables
- 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
