APPETIZERS STEAKS & SPECIALTIES
We Serve USDA Prime, Dry-Aged Beef
GRILLED CHICKEN SATE 8
Julienne breast of chicken laced with a spicy peanut sauce, FILET MIGNON 8oz 32 12oz 36
served with a chilled cucumber salad A perennial favorite, seasoned and cooked to perfection
FILET SKEWERS 10 SC PRIME MIXED GRILL 42
Tender filet mignon marinated in a soy ginger sauce, Petite filet mignon, grilled shrimp with asparagus hollandaise,
then broiled and served with sautéed mushrooms veal medallion with chanterelle mushroom sauce and pork tenderloin
and crisp sweet potato fries medallion with cherry port wine reduction, all cooked to perfection
BARBEQUE SHRIMP 11 OVEN ROASTED PRIME RIB Queen 26 King 32
Cold water prawns flame broiled and served with a Slow roasted, dry aged and served with au jus
spicy chipotle sauce and toast points
NEW YORK STRIP 38
LOUISIANA CRAB CAKE 10 Broiled and topped with Maître d’hôtel butter
Pan fried and served with sweet red pepper sauce
BONE-IN RIB EYE 36
FRIED CALAMARI RINGS 12 Prime, dry aged, char-broiled or blackened style, served with shaved fried onions
Tender rings of calamari breaded and deep fried,
tossed in a Thai sweet chili sauce PORTERHOUSE 42
Bone-in 24oz steak offers the best of both strip and filet
CHEESE TRIO 7
House combination of domestic and imported cheeses and seasonal VEAL MEDALLIONS FORESTIERE 28
fresh fruit, served with an assortment of crackers and breads Medallions of veal sautéed and set atop wild mushrooms with au jus
SHRIMP COCKTAIL 12 MARINATED GRILLED SHORT RIBS 25
Five large shrimp, served with tangy cocktail sauce Tender beef short ribs marinated then grilled to perfection
CRAB COCKTAIL 12 PAN SHEARED PORK TENDERLOIN MEDALLIONS 22
Succulent lump crab meat served with a house remoulade sauce Medallions of pork tenderloin pan seared, with sundried
cherry chutney and a cherry port wine reduction
COCONUT SHRIMP 13
Four cold water prawns, lightly coated with shredded coconut, fried and RACK OF LAMB 34
served with Thai peanut sauce, ginger remoulade, Macadamia nut New Zealand rack of lamb frenched and rolled in a light Dijon bread
mustard and a sweet chile lime sauce crumb topping baked and served with mint jelly
OYSTERS ROCKEFELLER 11
Baked with fresh spinach hollandaise and seasoned bread crumbs
OYSTERS ON THE HALF SHELL Seasonal • Market Price POULTRY & SEAFOOD
Fresh shucked and served with our
House Sauce Sampler Selection
CHICKEN MILANAISE 19
Sliced chicken breast, lightly breaded with Parmesan cheese,
sautéed spinach, pressed potatoes and garlic beurre blanc
SOUP & SALADS PORTOBELLO STUFFED BREAST OF CHICKEN 22
Pan roasted breast of chicken with portobello mushroom
DAILY SOUP CREATION stuffing in natural pan jus
Ask your server for today’s creation
ALASKAN SALMON 26
LOBSTER BISQUE 9 Delivered fresh daily, the most flavorful of all salmon is broiled
Rich creamy bisque with tender pieces of cold water lobster, on a cedar plank and served with a warm cream dill sauce
served in a puff pastry topped terrine
FRESH CATCH OF THE DAY Market Price
FRENCH ONION 7 Your server will describe today’s selection
This classic is topped with imported Swiss and
Gruyère cheeses, baked golden brown SHRIMP SCAMPI 24
Large prawns sautéed in a lemon butter garlic sauce,
HOUSE CHOPPED SALAD 8 topped with capers, served on a bed of angel hair pasta
Mixed greens, roasted corn, carrots, olives, tomato, cucumber,
Roquefort cheese, candied walnuts and choice of dressing BACON WRAPPED DIVER SCALLOPS 30
Large diver scallops wrapped in smoked bacon, sautéed to perfection,
THE ROMAINE WEDGE 8 laced with a sweet corn butter sauce and roasted corn relish
Center cut crisp romaine, topped with Maytag bleu cheese dressing,
bacon and cherry tomatoes KING CRAB LEGS 44
Pound and a half of Alaskan king crab served hot or cold
CAESAR SALAD 7 with drawn butter or cocktail sauce
Hearts of romaine tossed with a classic Caesar dressing,
croutons and Parmesan cheese AUSTRALIAN LOBSTER TAIL Market Price
Large cold water tail, baked, steamed or served thermador style
CAPRESE 8
Thick slices of a ripe beefsteak tomato,
imported Buffalo Mozzarella cheese, extra virgin olive oil,
balsamic vinaigrette and fresh chopped basil ADD A LOBSTER TAIL OR KING CRAB LEGS 22
SPINACH SALAD 8 SHRIMP SCAMPI 18
Baby spinach leaves served with a traditional warm TO ANY ENTRÉE
bacon vinaigrette dressing and chopped egg
3-COURSE DINNER
Choice of One
SOUP OF THE DAY OR HOUSE CHOPPED SALAD
Choice of One
10oz PRIME RIB, 6oz FILET MIGNON,
PORTOBELLO STUFFED CHICKEN BREAST, SHRIMP SCAMPI OR
SAUTÉED ORANGE ROUGHY WITH TOMATO BASIL RELISH
Entrées Include Choice of One Side:
Four Cheese Mashed Potatoes, Baked Potato, Creamed Spinach or Sautéed Mushrooms
Choice of One
NEW YORK STYLE CHEESECAKE OR CHOCOLATE CAKE
36 per person
SIDES 7
Sweet Potato Fries Steak Fries Baked Potato
Four Cheese Mashed Potatoes Potatoes Au Gratin Carmelized Onion Potato
Sautéed Mushrooms Sharp Cheddar Cheese and Macaroni Green Beans Amandine
Creamed Corn Garlic Pencil Asparagus Crispy Haystack Onions
Brussel Sprouts with Pancetta Steamed or Cream Style Spinach
An automatic gratuity of 18% will be added to parties of 8 or larger
No substitutions • $5 Split plate charge
Clark County Health District Consumer Advisory 96.03.038: Thoroughly cooking foods of animal origin such as beef, eggs, lamb, milk, poultry or shellfish
reduces the risk of food Bourne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.