HOT
APPETIZERS
Portabella
Steak Fries
House
Steak Sauce
Salt
and Pepper Fried Oysters
Sweet
Garlic Chile Sauce
Shellfish
Tamale
Scallops,
Shrimp & Ancho Chile Cream
Baked
Escargot
Parsley
Garlic Butter, Crispy Shallots
Risotto,
Winter Squash
Sage,
Grana Padano
Asian
Style Meatballs
Mushroom
Soy Jus, Scallion
BBQ
Pork Shoulder
Big
Green Egg Smoked, High Life BBQ Sauce
Asparagus,
Serrano Ham
Wrapped
& Pan Roasted
Jumbo
Crab Cake
Sundried
Tomato, Caper Aioli
Lobster
Fritters
Lemon
Zest Honey Mustard
COLD
APPETIZERS
Ahi
Tuna Poke
Soy
Syrup, Pine Nuts, Wasabi Mayo
Creole
Georgia Shrimp
Creole
Remoulade
Ahi
Sashimi
Wasabi,
Soy, Pickled Ginger
Heart
of the Ribeye Carpaccio
Horseradish
Paint, Arugula, E.V.O.O.
Prime
Beef Tartare (5
oz)
Onion
Crostini
|
CHILLED
SEAFOOD ALTERNATIVES
Jumbo
Lump Crab
Jumbo
Shrimp Cocktail
Oysters
on the ½ Shell
Half
Cold Water Lobster Tail
Stone
Crab Claws
Full Monty Tower
SALADS
& SOUPS
Local
Mixed Greens
Citrus
Vinaigrette,
Toasted Pumpkin Seeds
Spinach
Salad
Green
Goddess Dressing,
Shaved Egg,
Crispy Bacon
Chopped
Salad
Crispy
Onion Ring,
Blue Cheese, Chayote,
Heart of Palm,
Radicchio, Cucumber,
Red Pepper
Priscilla’s
Caesar
Romaine,
Parmesan Reggiano
Garlic
Croutons
The
Wedge
Iceberg
Lettuce,
Point Reyes Bleu,
Bacon Plank
, Sweet
Peppers
Roasted
Mixed Beet Salad
Sweet
Grass Dairy
Goat Cheese, Candied Pecans
Seafood
Corn Chowder
New
England Style
Beltline Soup of the
Day
|
|
U.S.D.A
PRIME MEATS
Dry
Aged Steak for 2
Dry
Aged Steak for 3
Dry
Aged Cowboy Ribeye 22
ounce
Ribeye 10,
20 ounce
Filet
Mignon 6,
12 ounce
NY
Strip 8,
16 ounce
Lamb
Porterhouse 2-8 ounce
Veal
Chop 14 ounce
STEAK
TEMPERATURES
Blue
Very Red, Cold Center
Rare
Red, Cool Center
Medium
Rare
Red,
Warm Center
Medium
Pink,
Hot Center
Medium
Well
Dull
Pink Center
Well
Done
Not
Recommended
STEAK
ACCOMPANIMENTS
Roasted
Garlic Butter
Point
Reyes Bleu Cheese Butter
Black
Truffle Butter
House
Steak Sauce
Béarnaise/Hollandaise
Peppercorn
Sauce
Dijon Mustard
FISH AND
SHELLFISH
Broiled
Maine Lobster Tail 14 oz
Drawn
Butter, Lemon
Tasmanian
Salmon
French
Green Beans, Lemon Beurre Blanc
Black
Grouper
Heirloom
Grains, Risotto Style, Paprika Aioli
Ahi
Tuna Slab
Garlic
Spinach, Sherry-Soy Broth, Ginger
Bramlett
Farms Rainbow Trou
Parsley,
Almond Brown Butter
Seared
Scallop Rockefeller
Pernod,
Spinach, Parmesan, Bacon
 |
ALTERNATIVE
SELECTIONS
Japanese
Wagyu Beef
(5
oz)
Grade
A-5, 8-10 BMS
Prime
8 oz Ribeye Burger
Griddled Onions,
Tillamook Cheddar, House Pickle
Roasted
Duck Breast
Sonoma Mushrooms,
Madeira Wine Sauce
12
ounce Pork Chop
Local Silver Queen Cheese Grits
House Apple Sauce
Bone-In
Smoked Beef Rib
Balsamic Butter
Prime
10 oz Ribeye Steak Diane
Brandy, Mushrooms, Shallots
SIDE
SELECTIONS
Steak
House O-Rings,
House
Steak
Sauce
Garlic
Spinach,
Cold
Press Olive Oil
Traditional
Creamed Spinach
No
Nutmeg
Zucchini
Piccata
Parsley,
Lemon
Garlicky
Green Beans
Sonoma
Mushrooms
Caramelized Onions
Jalapeno
Creamed Corn Scallions
Elbow
Mac & Cheese Tart Truffle
Crumbs
Steamed
Broccoli, Government
Cheese
Herb
Steak Fries
Bleu
Cheese Fondue
Local
Silver Queen Grits Parmesan
Creamy
Mashed Potatoes Vermont
Butter
Scalloped
Sweet Potatoes, Gruyere
Twice
Baked
Potato of the Day
Chef’s
Daily Local Vegetable
|
|
Dessert Menu
Farmhouse Artisanal Cheese Selection
Vanilla Ice Cream Sundae
Heath Bar Brownie Croutons, Chantilly Cream
Dark Chocolate Mousse Cake
Chocolate Sauce
Roasted Banana Crepes
Caramel, Candied Pecans
Black Currant Sorbet
Krog Street Lemon Bar
Deep Dish Gala Apple Pie
Sour Cream Ice Cream
Black Bottom Crème Brulee
Berry Sugar Glaze
Cinnamon Toast Crunch Cake
Toasted Pecan Ice Cream
Chocolate Peanut Butter Ice Cream Cake
Peanut Butter Cup Crumble |
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- Sultan of Steak
