Shrimp Cocktail
Tender Jumbo Shrimp, Lightly Steamed and Served with a Spicy Cocktail Sauce

Lobster Croquette
A Pyramid of Lobster Mousse, Baked in a Bread Crumb Crust, Served with a Spicy Aioli

Chilled King Crab Legs
Split Jumbo King Crab Legs Served Over Ice, Accompanied with a Remoulade Sauce and Spicy Cocktail Sauce

Oysters Rockefeller
Baked Oyster on the Half Shell with Anisette Flavored Creamed Spinach, Topped with Hollandaise Sauce

Seared Ahi Tuna
Fresh Loin of Tuna Charred on the Outside, Served with a Warm Wasabi Butter Sauce

Shiitake Napoleon
Fresh Shiitake Mushrooms, Grilled and Layered Between Delicate Puff Pastry, with a Light Garlic Cream Sauce

Caesar Salad
This Classical Salad will be Prepared Tableside for Parties of Two or More

Fresh Tomato and Mozzarella Salad
Sliced Beefsteak Tomatoes are Layered with Fresh Buffalo Mozzarella, Garnished with Fresh Basil and a Drizzling of Organic Olive Oil and Cracked Black Pepper

Soup du Jour

Entrées

All Steaks Served with Choice of Sauce, Béarnaise, Roasted Garlic Demi Glace or Green Peppercorn Entrees Served with Choice of Starch, Baked Potato, Potatoes Au Gratin, Roasted Garlic Mashed Potatoes or Wild Rice

New York
Char-grilled 12 Ounce New York Steak, Accompanied with Garden Fresh Vegetables

Filet Mignon
A Center Cut Angus Filet, Pan Seared and Oven Roasted, Served with Seasonal Vegetables
Petite (6 Ounce) Regular (8 Ounce)

Porterhouse
A Char-grilled 22 Ounce Porterhouse Steak, Accompanied with Seasonal Vegetables

Ribeye
12 Ounce Full Flavored Angus Steak, Served with Garden Fresh Vegetables

Prime Rib
Available Friday and Saturday Only
Slowly Roasted Angus Prime Rib of Beef, Served with Au Jus and Creamy Horseradish,
Accompanied with Seasonal Vegetables
English CutBaron CutKing Cut

Beef Wellington
Filet Tender Mignon, Layered with Foie Gras and Wild Mushrooms Wrapped in a Puff Pastry Shell, Served with Fresh Asparagus

Veal Chop
Marinated Center Cut Veal Chop Pan Seared and Oven Roasted,
Served a Natural Reduction with Fresh Basil, Accompanied with Seasonal Vegetables

Surf and Turf
Pan Roasted Petite Filet is Paired with an Oven Roasted Cold Water Lobster Tail Resting in a Pool of Lemon Butter Sauce, Garnished with Garden Fresh Vegetables

Halibut
Fillet of Alaskan Halibut, Gently Poached and Served a on Sautéed Spinach with a Shellfish Champagne Sauce, Accompanied with Seasonal Vegetables

Seafood Platter
Pan Seared Sweet Sea Scallops, Jumbo Shrimp and Poached Fillet of Halibut, Served with a Lemon Garlic Sauce, Garnished Seasonal Vegetables

Green Tea Chicken
Green Tea Marinated Semi-Boneless Breast of Chicken, Lightly Smoked and Baked, Served with Natural Sauce Flavored with White Peach Puree, Accompanied with Vanilla Scented Jasmine Rice and Seasonal Vegetables

Limited rooms are available on Fridays and Saturdays
for guests who dine in Wellington on the evening of their reservation.