APPETIZERS
STERLING’S CRAB CAKES
JUMBO LUMP CRAB WITH PEPPER JEWELS,
SCALLIONS, CILANTRO, FORMED INTO PATTIES AND
SAUTEED UNTIL GOLDEN. 13
FRIED GREEN TOMATOES
GREEN TOMATO SLICES, BEER BATTERED AND
SAUTEED TO A GOLDEN BROWN, TOPPED WITH SPICY
HOLLANDAISE AND FINISHED WITH MONTRACHET
GOAT CHEESE. 10.
CRISPY CALAMARI
SEASONED CALAMARI, FLASH FRIED, SERVED WITH
SIMBOL, MISO AND SWEET & SOUR SAUCES. 11.
TUSCANA MOZZARELLA
BUFFALO MOZZARELLA WITH SLICED TOMATO,
PESTO, BALSAMIC RED ONION, DRIZZLED WITH
OLIVE OIL AND BALSAMIC VINAGRETTE. 13.
SPICY BARBECUE SHRIMP
JUMBO SHRIMP BRUSHED WITH A HOMEMADE
GLAZE, CHAR-GRILLED, SERVED ON GARLIC CROSTINI
AND TOPPED WITH A SPICY BARBECUE SAUCE. 13.
CAESAR SALAD
ROMAINE LETTUCE WITH HOMEMADE CRUTONS,
SERVED WITH OUR OWN FAMOUS CAESAR DRESSING
AND PARMESAN CHEESE. 9.
PASTA
PASTA MILANO
FRESH TOMATO, ARTICHOKE, SPINACH, BASIL AND
GARLIC, TOSSED WITH ANGEL HAIR PASTA, WHITE
WINE AND TOPPED WITH PARMESAN CHEESE. 24.
SHRIMP DIANE
LARGE SHRIMP SAUTEED IN CAJUN SPICES WITH
MUSHROOMS, SHALLOTS, GREEN ONION AND TOSSED
WITH ANGEL HAIR. 28.
CHICKEN ALFREDO
CHICKEN BREAST SAUTEED WITH FRESH SPINACH,
GARLIC AND CREAM OVER LINGUINI, FINISHED WITH
PARMESAN CHEESE. 26.
STERLINGS SHRIMP PASTA
LARGE SHRIMP SAUTEED WITH FRESH BASIL,
TOMATO, GARLIC, WHITE WINE AND LEMON, TOSSED
WITH FETTUCCINI. 28
ENTREES
VEAL OF THE DAY
YOUR SERVED WILL PRESENT TODAY’S PREPARATION.
MARKET PRICE
LAMB OF THE DAY
YOUR SERVER WILL PRESENT TODAY’S PREPATATION.
36.
CHICKEN OF THE DAY
YOUR SERVER WILL PRESENT TODAY’S PREPARATION.
24.
BLEU CHEESE CRUSTED NEW YORK STRIP STEAK
14 OZ STRIP STEAK, GRILLED AND TOPPED WITH BLEU
CHEESE CRUMBLES AND FINISHED IN THE OVEN. 32.
STERLINGS AGED FILET MIGNON
PLEASE CHOOSE FROM THE FOLLOWING
PREPARATIONS
FILET STERLINGS
8 OZ FILET GRILLED THEN SAUTEED WITH JUMBO
SHRIMP AND ASPARAGUS, TOPPED WITH BERNAISE.
36.
FILET AU POIVE
8 OZ FILET PAN-SEARED WITH PEPPERCORNS IN A
RICH BURGUNDY WINE DEMI-GLACE REDUCTION. 33
FILET VICTOR
8OZ 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. 33.
FILET TOSCA
8OZ FILET PAN-SEARED WITH SHALLOTS,
MUSHROOMS AND BRANDY, REDUCED AND INFUSED
WITH HOLLANDAISE. 33.
GRILLED SZECHWAN TUNA
FRESH TUNA MARINATED IN A MILD SZECHWAN
SAUCE, GRILLED AND SERVED OVER ANGEL HAIR
PASTA, TOPPED WITH CILANTRO AND A GINGER LIME
BUTTER. 31.
.
GRILLED SALMON
CREOLE MUSTARD CRUSTED SALMON SERVED ON A
BED OF GARLIC SPINACH, DRIZZLED WITH A
SAFFRON TOMATO COULIS AND MUSTARD SEED OIL.
29MIXED GRILLE
CHEF’S CHOICE OF FRESH GRILLED SEAFOOD: FISH
FILET, SHRIMP AND SCALLOPS. YOUR SERVER WILL
PRESENT TODAY’S PREPARATION. MARKET PRICE
FRESH CATCH 28.
YOUR SERVER WILL PRESENT TODAY’S CHOICES OF
FRESH FISH. CHOOSE ONE OF THE FOLLOWING
PREPARATIONS
HORSERADISH
CRUSTED IN FRESH HORSERADISH, PAN-SEARED AND
FINISHED IN THE OVEN THEN PLACED IN A POOL OF
SCALLION INFUSED OLIVE OIL.
JAPANESE
PAN-SEARED WITH TOMATOES, FERMENTED BLACK
BEANS, FRESH GINGER, CILANTRO, GARLIC AND
SCALLIONS INFUSED WITH CHINESE-CHILI GARLIC,
FISH FUME THEN FINISHED WITH BUTTER.
HEMMINGWAY
PARMESAN SESAME CRUSTED, SAUTEED AND
SERVED IN A POOL OF ROASTED RED PEPPER CREAM,
TOPPED WITH PEPPERCORN BUTTER.
ASIAN
MARINATED IN AN ASIAN SOY REDUCTION WITH
GARLIC AND CILANTRO, GRILLED AND SERVED WITH
CHINESE SLAW.
CORN-MEAL CRUSTED
SAUTEED AND OVEN BAKED, SERVED WITH AN OKRA
AND TOMATO RAGOUT.
PICATTA
SAUTEED WITH BUTTER, LEMON AND WHITE WINE
THEN FINISHED WITH CAPERS.
18% GRATITUITY ADDED TO ALL TABLES OF 5 OR
MORE
SEPERATION OF CHECKS MUST BE MADE PRIOR TO
ORDERING
VISIT US ONLINE AT
[Link]