Steaks
All Steaks include a House Salad & Baked or Mashed Potato |
*Prime Rib
Dry Aged Beef, Slow-Roasted |
12oz. $22
18oz. $28 |
*Filet Mignon
Charbroiled |
8oz. $28
12oz. $35 |
*Rib-Eye
16 oz. Dry Aged Beef, Char-Broiled or Blackened |
$38 |
*New York Strip
Our Finest Cut of 14 oz. Dry-Aged Prime Beef |
$39 |
Entrees
All Entrees include a House Salad and Baked Or Mashed Potato |
*Chicken Milan
Parmesan-Breaded with Pressed Potato, Julienne Vegetables and Garlic Beurre Blanc |
$25 |
*Double Cut Pork Chop
With Caramelized Onions and Apple Brandy Demi |
$26 |
*Grilled Salmon
Line Caught King Salmon with Julienne Vegetables, Pressed Potato & Garlic Butter Sauce |
$28 |
*Braised Short Ribs
Served on Mashed Potatoes with Demi |
$28 |
*Filet Trio
Three Filet Mignon Medallions with Bearnaise, Roasted Garlic & Mushroom Sauces |
$29 |
*Sautéed Shrimp Scampi
Shrimp Sautéed in Garlic Butter |
$30 |
*Halibut Francaise
Egg Dipped and Pan Fried with White Wine and Lemon Butter |
$34 |
*Crab-Stuffed Shrimp
Prepared Oreganata with Lemon Butter Sauce |
$37 |
*Lamb Silverado
Colorado Lamb Chops with Port Demi Glace |
$39 |
*Veal Oscar
Veal Scallopini Sautéed and Topped with Crab, Bearnaise Sauce & Asparagus |
$39 |
*Surf & Turf
8 oz. Filet with Australian Lobster Tail |
market price |
*Lobster Tails or Crab Legs
Twin Australian Tails or One Pound Alaskan Crab Legs with Drawn Butter |
market price |
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| Please Ask Your Server for the Chef's Special Entree of the Day |
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| Sides - $7 |
| Asparagus with Hollandaise |
| Creamed or Sautéed Spinach |
| Sautéed Mushrooms & Onions |
| Steamed Broccoli |
| Creamed Corn |
| Shoestring Potatoes |
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*Southern Nevada Health District Regulations governing the sanitation of food establishments - 96.03.0800.2: "Thoroughly cooking foods of animal origin such as eggs, fish, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked |
We reserve the right to refuse service to anyone. Menu prices and items are subject to change.
Menu Last updated 10/28/11
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