Food specs Flashcards
Colossal Shrimp Cocktail
Abbrev: SHR CKTL X QUANTITY
Portion: Guest chooses
Recipe: 4-6 ct raised Tiger Shrimp boiled in a Seafood boil, served chilled in a dish on crushed ice with Cocktail sauce, Creamy Mustard, Atomic Horseradish, lemon & a cocktail fork.
SEAFOOD BOIL: Mustard seed, Coriander Seed, Cayenne Pepper, Bay Leaves, Dill Seed, and Allspice
- ratio: 4-6 shrimp to one Pound
Allergy: Shellfish
Iced Whole Maine Lobster
Abbrev: LOB CKTL
Portion: 1.25 lb
Recipe: Steamed Live Maine Chick lobster & served chilled on crushed ice, w/cocktail sauce, creamy mustard sauce, Atomic horseradish, clarified butter, lemon & a cocktail fork. This app consists of tail, knuckle, & claw meat.
Allergy: Shellfish
Dungeness Crab Cocktail
Abbrev: DUNGE
Portion: 4 oz
Recipe: Dungeness crab served chilled w/cocktail sauce, creamy mustard sauce, atomic horseradish, lemon & a cocktail fork.
Garnish: Parsley
Allergy: Shellfish
Oysters Half Shell
Abbrev: W1, W2, E1, E2 X QUANTITY
Portion: Guest chooses
Recipe: Shucked per order and placed on a bed of crushed ice w/cracked black pepper. Served w/cocktail sauce, creamy mustard sauce, atomic horseradish, mignonette, cucumber mignonette, champagne mignonette, red & green Tabasco, lemon & a cocktail fork topped w/parsley
Allergy: Shellfish
Iced Alaskan King Crab Legs
Abbrev: CHILL AKC
Portion: 8 oz
Recipe: Served chilled, split down the middle, on crushed ice w/lemon, creamy mustard sauce, cocktail sauce, atomic horseradish, clarified butter, cocktail fork, & topped w/parsley.
Allergy: Shellfish
Iced Seafood Tower
Abbrev: TOWER
Portion: Guest chooses
Recipe: Guest’s selection of chilled seafood from our raw bar served on crushed ice w/creamy mustard sauce, cocktail sauce, atomic horseradish, clarified butter, lemon, & a cocktail fork. Topped w/ chopped parsley.
Available items: Jumbo Chilled Shrimp, Iced Maine Lobster, Chilled Alaskan Crab Legs, Chilled Crab Cocktail, Oysters on the Half Shell, Stone Crab Claws (when in season)
- If Oysters are selected: served w/Cucumber mignonette & Champagne mignonette
Allergy: Shellfish
Pacific Yellowtail Hamachi
Abbrev: HAMA
Portion: 1 each
Recipe: 6 thin slices of Hamachi, lightly dusted w/Togarashi, rolled over Hearts of Palm & drizzled w/Chive Oil & finished w/a Yuzu Ponzu & Crispy Shallots.
Allergy: Fish, Soy, Gluten, Onion, Sesame
Stone Crab Claws (Seasonal)
Abbrev: LG CLAW, JBO CLAW, COL CLAW X QUANTITY
Portion: Various claw sizes when in season
Recipe: Fresh Florida stone crab claws cracked
Served over crushed ice, w/lemon, cocktail fork, clarified butter, cocktail sauce, creamy mustard sauce, atomic horseradish, & parsley
Allergy: Shellfish
Sasanian Imperial Osetra
Abbrev: IMP CAV
Portion: 1 oz
Recipe: Our most elite selection of Caviar. Hand selected by Sasanian caviar processing experts & comes from 100% pure Russian Sturgeon, primarliy raised in Poland & Italy. Only 10% of all Sasanian production reaches the “Imperial” grading. A large, firm pearl that will always be golden in tone w/a clean finish & offers a smooth, buttery taste w/hint of hazelnut, & the fresh, crisp aroma of the sea.
Please note: May also come from China (Do not share w/guest unless guest inquires)
Served in a crystal dish w/crushed ice & a mother of pearl serving spoon. Accompanied by plain toasted baguettes, warm French Blinis, and crème fresh, chopped capers, chopped egg yolk, chopped egg white, chopped red onion, & chopped Italian parsley
Allergy: Dairy, Egg, Fish, Onion
Sasanian Royal Osetra
Abbrev: ROY CAV
Portion: 1 oz
Recipe: One of the highest grades of caviar. This selection comes from 100% pure Russian Sturgeon, primarily raised in Poland & Italy & packed fresh to order. This absolute delight consists of Malossol (largest bead) amber pearls, w/velvety smooth texture & a nutty taste.
Please note: May also occasionally come from China (do not share w/guest unless they inquire)
Served in a crystal dish w/crushed ice & mother of pearl serving spoon. Accompanied by plain toasted baguettes, warm French Blinis, crème fresh, chopped capers, chopped egg yolk, chopped egg white, chopped red onion, & chopped Italian parsley.
Allergy: Dairy, Egg, Fish, Onion
Sasanian Siberian Osetra
Abbrev: SIB CAV
Portion: 1 oz
Recipe: 100% pure bred Siberian Sturgeon raised primarily in Poland & Italy (Acipenser Baerii, lat)
This fantastic selection has medium, dark pearls that are creamy in texture, w/a clean, crisp taste and hint of nutty flavor.
Please note: May occasionally come from China (Do not share w/guest unless they inquire)
Served in a crystal dish w/crushed ice and mother of pearl serving spoon. Accompanied by plain toasted baguettes, warm French Blinis, crème fresh, chopped capers, chopped egg yolk, chopped egg whites, chopped red onion, & chopped Italian parsley.
Allergy: Dairy, Egg, Fish, Onion
Caviar Cones
Abbrev: CONES
Portion: 2 or 4 mini cones, 1/2 oz of caviar total per order of 2
Recipe: Mini sesame cones filled w/a horseradish crème fraiche, topped w/Siberian Osetra Caviar & garnished w/smoked salt, chive oil, & chives
Horseradish crème fraiche: atomic horseradish mixed w/creme fraiche.
Garnish: Gold Leaf
Allergy: Sesame, Fish, Dairy, Onion, Treenut, Gluten
Torched Scallops
Abbrev: TORCH SCALL
Portion: 6 slices
Recipe: 6 thin slices of New Bedford sea scallop, seasoned w/togarashi & sea salt, rolled & torch seared. Finished w/Siberian Osetra caviar & soy truffle aioli.
Garnish: Chives, yuzu ponzu, seasoned breadcrumbs
Soy truffle aioli: Truffle carpaccio, soy sauce, mayonnaise.
Allergy: Soy, Sesame, Shellfish, Fish, Gluten, Onion, Egg, Dairy, Garlic
Sautéed Shrimp Vince
Abbrev: SAUT SHR
Portion: 4 each
Recipe: 4-U6 Skull Island, tiger prawn shrimp, pan seared from raw state, lightly cooked in sauce of sautéed red onion, garlic, lemon juice, white wine, butter, cayenne, paprika, & rosemary. Served w/2 pieces of Semolina cheese bread, scallion curls, & chopped parsley.
- Cooking from raw state incorporated more flavor while rendering a larger presentation & better overall flavor.
Skull Island is part of the Sir Edward Pellew group of island in King Ash Bay at the mouth of McCarther river in the Gulf of Carpentaria in Australia. Shrimp grown in natural waters.
Seminole cheese bread topped w/parmesan & romano cheese blend.
Allergy: Dairy, Shellfish, Fish, Gluten, Garlic, Onion
Chef’s Cut Hanging Bacon
Abbrev: BACON
Portion: 4 each
Recipe: 1/4” Center cut, sugar cured, strips of bacon. Roasted w/togarashi, drizzled w/truffle honey.
Served to guest w/tongs from hanging rack.
Togarashi can not be removed.
Allergy: Sesame
Chicken Fried Lobster
Abbrev: FRD LOB
Portion: 1/2 lb
Recipe: 1/2 lb of cold-water lobster meat dipped in buttermilk & lightly coated in Chesapeake Bay seasoned flour & served crispy.
Served in shell w/a house-made green chile aioli.
Allergy: Soy, Egg, Gluten, Shellfish, Garlic, Onion, Dairy
Prime Steakhouse Meatballs
Abbrev: SM MTBALL / LG MTBALL
Portion: 3 oz each 3 pieces of 5 pieces
Recipe: Meatballs made w/Prime beef and pork, grounded & mixed w/milk-soaked bread, Italian seasoned breadcrumbs, Parmesan, Pecorino-Romano, parsley, Basil, minced garlic, sautéed onions, salt, pepper, & egg. Rolled, baked, & fried to finish.
Served w/a side of homemade tomato sauce.
Topped w/parmesan cheese & chopped parsley.
Allergy: Dairy, Egg, Gluten, Garlic, Onion
Crispy Shrimp
Abbrev: LG CR SHRIMP
Portion: 12 oz (41/50)
Recipe: Shrimp tossed in buttermilk & seasoned flour, deep-fried & tossed in chili aioli which includes garlic paste, mayonnaise, & lemon juice. Topped w/chives.
Allergy: Dairy, Soy, Egg, Shellfish, Gluten, Garlic, Onion
Braised Pork Belly
Abbrev: P BELLY
Portion: 4 oz
Recipe: Seasoned pork belly braised & then fried to order until golden brown. Topped in a Thai chili & local honey sauce, & served over a bed of sautéed spinach.
Allergy: Dairy, Garlic, Onion
New England Lobster Rolls
Abbrev: LOB ROLLS
Portion: 3 each
Recipe: 4 oz of meat from 1.25 chick lobster. Mixed w/butter & Old Bay seasoning.
Rolls are toasted golden brown, then filled w/lobster mix.
Allergy: Dairy, Shellfish, Gluten
Rhode Island Calamari & Shrimp
Abbrev: CALA
Portion: 8 oz Calamari, 3 oz Shrimp
Recipe: Rhode Island Town Dock Calamari (tubes only) Approximately one dozen 41/50 count shrimp are tossed in buttermilk, drained, then tossed in seasoned flour & lightly deep fried w/sliced green & red cherry peppers. Served w/a side of green chile aioli, cocktail sauce, & a lemon.
Allergy: Dairy, Soy, Egg, Shellfish, Gluten, Garlic, Onion
Maine Lobster Escargot
Abbrev: CARGOT
Portion: 6 pieces
Recipe: 2 oz Chick lobster meat, tossed in lemon, garlic, butter, shallots, & white wine. Divided into escargot dish topped w/truffle mornay cheese sauce & baked. Finished off w/caviar.
Allergy: Dairy, Egg, Shellfish, Fish, Gluten, Garlic, Onion
Heirloom Tomato & Alaskan King Crab Stack
Abbrev: HEIR STACK
Portion: 2 Tomato, 3 oz Crab Meat
Recipe: 2 heirloom tomato slices topped w/3 oz (total) of herb vinaigrette marinated crab meat & drizzled w/herb puree. Topped w/scallions & avocado.
Allergy: Dairy, Shellfish, Onion
Wagyu Beef Tartare
Abbrev: TARTARE
Portion: 5 oz
Recipe: Wagyu beef (filet) mixed w/chopped chives, sea salt, pepper, capers, EVOO, & our house Louie sauce. Topped w/boiled farm fresh egg yolk mixed w/mayonnaise, mustard & spices. Served w/triangles of our House Baked Bread, minced capers and minced red onions on the plate.
Allergy: Dairy, Soy, Egg; Fish, Gluten, Garlic, Onion
Crispy Shrimp Deviled Eggs
Abbrev: SHR DEVIL
Portion: 6 each
Recipe: 6 each egg halves filled w/deviled egg mix: mayo, onion, garlic, black pepper, cheddar cheese, & Dijon mustard. Each egg topped w/1 crispy shrimp & a Parmesan crisp.
Garnish: Micro Arugula
Allergy: Dairy, Soy, Egg, Shellfish, Gluten, Garlic, Onion
Kobe Wine Fed A5 Wagyu
Abbrev: A5 WAG
Portion: 3 oz
Recipe: Chef is featuring 3 oz of the world’s best Kobe Wine Fed Wagyu Beef, raised in the famous Hyogo district, in Kobe, Japan. Rare and sliced w/a variety of accompaniments on the side. While Kobe is famous for A5 Wagyu, it also boasts a booming wine industry. The farmers at Kobe Wine Beef Association partnered w/local wine producers to create a process in which the cows are fed biproduct from wine production. The fermented biproduct raises the polyphenol levels in the cows, creating very low stress levels in the cows and resulting in exceptional tender meat.
Please note: Due to the delicate nature of this beef & the small size, although the meat is cooked to a rare temp, it’s is served room temp.
Served w/black Cyprus Salt, Togarashi, Japanese spicy mustard & yuzu ponzu. Perfect size for an appetizer or to pair w/one of our seafood selections for the perfect surf and turf. Or you could also select our 6, 9, or 12 oz portions if you want to enjoy as your entree.
Served sliced on an olive wood board w// special non-serrated steak knife.
Allergy: Sesame, Gluten, Soy
Crab & Avocado Stack
Abbrev: STACK
Portion: 4 oz Avocado, 2.5 oz Crab
Recipe: Alaskan King Crab meat, crispy wontons, avocado, cilantro, sesame oil, yuzu, yuzu zest, rice wine, mirin, sliced grape tomatoes, red onions & crispy shallots.
Allergy: Soy, Egg, Shellfish, Gluten, Garlic, Sesame, Onion
Burrata
Abbrev: BUR
Portion: 8 oz
Recipe: 8 oz of creamy Burrata served in two 4 oz portions & topped w/pickled red onions & smoked sea salt. Burrata served w/tomato jam, micro arugula, & baguette crostini’s baked w/olive oil & sea salt.
Additional crostini’s available on request
Allergy: Dairy, Gluten, Onion
Heirloom Tomato Salad
Abbrev: HEIR
Portion: N/A
Recipe: Heirloom tomatoes topped w/smoked sea salt, feta, micro arugula, then placed on top of Prosecco vinaigrette.
Allergy: Dairy, Onion, Garlic
Caesar
Abbrev: CZR
Portion: N/A
Recipe: Fresh cut Romaine lettuce topped w/homemade Caesar dressing, warm croutons, & Parmesan & Pecorino Romano cheese blend. Topped w/poached egg (Egg may not be prepared any other way)
White anchovies available on request (packed in sunflower oil).
Allergy: Dairy, Soy, Egg, Fish, Gluten, Garlic
* Removing egg does not remove egg allergy.
Beat Salad
Abbrev: BEET
Portion: N/A
Recipe: Roasted red & golden beets diced & tossed w/toasted pistachios, fresh arugula, & goat cheese. Then lightly dressed w/our Prosecco vinaigrette.
Allergy: Dairy, Treenut, Garlic, Onion
BLT Wedge
Abbrev: BLT
Portion: N/A
Recipe: Full head of baby iceberg lettuce, topped with heirloom cherry tomatoes, Shaft’s bleu cheese crumbles, hardwood smoked bacon, & red win Dijon dressing.
Allergy: Dairy, Soy, Egg, Garlic
Superfood Salad
Abbrev: SUPER
Portion: N/A
Recipe: Baby arugula, baby spinach, & baby kale mixed w/Sriracha sunflower seeds, blueberries, & strawberries topped w/goat cheese & tossed w/a Prosecco fig dressing
Allergy: Dairy, Garlic, Onion
Napa Valley Summer Salad
Abbrev: NAPA
Portion: N/A
Recipe: Baby arugula, Napa cabbage, radicchio, radish sprouts, picked red onion, Persian cucumber, tricolored cherry tomatoes, hearts of palm, watermelon radish, tossed in a white balsamic dressing & topped w/toasted white sesame seeds.
Allergy: Soy, Onion, Sesame
Chilean Sea Bass
Abbrev: BASS
Portion: 10 oz
Recipe: Chilean Sea Bass has a rich, melt in your mouth flavor & a large flake. Seasoned w/our house fish seasoning, braised w/white wine & butter. Can be served Spiedini style by adding seasoned breadcrumbs & paprika as topper. Finished w/clarified butter & a hint of lemon oil. Plated w/1/2 lemon. Very tasty when done Oscar style.
Spiedini: Seasoned breadcrumbs and panko breadcrumbs.
Allergy: Dairy, Fish, Gluten, Garlic, Onion
Braised allergy: Dairy, Fish, (Rub: Garlic, Sesame, Onion)
Seared Ahi Tuna Filet
Abbrev: AHI
Portion: 10 oz
Recipe: #1 Grade Wild Yellow Fin Ahi Tuna.
Steak dusted in our house pepper rub & flash pan seared, then sliced thick in the kitchen. Served extra rare throughout (raw) with a cold center. Served on top of chili aioli w/poke sauce.
Garnish: Chives
Allergy: Dairy, Soy, Egg, Fish, Gluten, Sesame, (Rub: Garlic, Onion)
* House pepper rub is NOT Gluten free
Shetland Island Salmon
Abbrev: SALM
Portion: 10 oz
Recipe: Shetland Island Salmon is a firm, oily fish w/buttery sweet flavor. Seasoned with out house fish rub & braised w/white wine & butter. Can be served Spiedini style. Finished w/clarified butter & a hint of lemon oil. Plated w/1/2 lemon.
- Shetland Island: Farm raised in natural Scottish waters. No dyes.
Allergy: (Spiedini): Dairy, Fish, Gluten, Garlic, Onion
Braised allergy: Dairy, Fish, (Rub: Garlic, Sesame, Onion)
Hokkaido Sea Scallops
Abbrev: SCALL
Portion: 10 oz (6 each)
Recipe: Jumbo Sea Scallops, pan seared w/a lemon butter sauce on the side: butter, lemon juice, garlic, shallots, & white wine.
Topped w/chopped parsley. Served w/half lemon.
- Hokkaido Scallops are wild caught from the North Coast of Japan’s Hokkaido Island. Recognized as the finest scallops Japan has to offer. Live in super cold water which gives them amazing texture. Natural sugars also give them an exquisite, sweet flavor that contributes to their beautiful sear. Served on a hot plate.
Allergy: Dairy, Shellfish, Garlic, Onion
Norwegian Red King Crab Legs
Abbrev: HOT AKC/HOT AKC LEG
Portion: 2.25 lb
Recipe: The most delicious in the king crab family, grows slowly in cold Arctic waters and sustainably harvested w/respect and care by local fisherman on small coastal vessels. Harvested using special fishing pots, close to shore, allowing fishermen to select only highest quality crabs. Brought back to shore, cooked in fresh water, truly making it unlike anything else; truly luxurious taste. Process leads to higher meat to shell ratio, & crab is juicier & sweeter. Exquisite sweet & savory taste, rich in essential nutrients such as vitamin b12, zinc, & iron.
Each serving is 4 legs ( one leg being a claw)
All split down to shoulder. Can be deshelled but should not be offered.
Allergy: Dairy, Shellfish
Butter Poached Maine Lobster Tails
Abbrev: TAIL X QUANTITY
Portion: 2 x 10 oz each
Recipe: Two cold water North East Atlantic lobster tails broiled w/butter & paprika. Served on the shell w/a side of clarified butter, chopped parsley, & a hint of lemon oil.
- Single tails are available to sell as “surf & turf” option.
Removed from shell tableside.
Allergy: Dairy, Shellfish
Blue Crab Stuffed Sole
Abbrev: STUFFSOL
Portion: 3 x 2 oz filets
Recipe: 2 oz filets of sole stuffed w/2 oz crab imperial made w/creamy mustard, Chesapeake seasoning, fresh breadcrumbs, & chives. Then glazed w/vermouth butter sauce.
Allergy: Dairy, Soy, Egg, Shellfish, Gluten, Garlic, Onion
Maryland Style Lump Crab Cakes
Abbrev: CR CAKE X QUANTITY
Portion: 2 x 5 oz cakes
Recipe: Crab cake: Jumbo lump crab, onion, butter, Dijon mustard, Worcestershire sauce, panko breadcrumbs, cayenne pepper, Old Bay seasoning, mayo, parsley, & lobster butter reduction. Topping: Panko breadcrumbs, butter, EVOO, garlic, scallions, & paprika. Baked until golden brown, served w/Remoulade sauce.
Available as appetizer (15 minute firing) or as an entree.
Allergy: Dairy, Soy, Egg, Shellfish, Fish, Gluten, Garlic, Onion
Whole Branzino Filet
Abbrev: BRANZINO
Portion: N/A
Recipe: Skin on Mediterranean Sea Bass, firm & lean w/a small flake. Seasoned w/our house fish rub. Then broiled w/sliced lemon. Finished w/lemon butter, chopped parsley, & plated w/lemon wedge.
Allergy: Dairy, Fish, (Rub: Garlic, Sesame, & onion)
Prime Steak Concepts serves only:
The top 2% of USDA Prime corn-fed beef.
Beef is finished on corn for 300 days.
Most other cattle are only finished 180-220 days.
Average size of our cattle are 800-900 lbs, rather than 1000-1200 lbs on most other breeds.
Our cattle are the only breeds that go from milk to grain to yellow corn. Every other breed must have at least 2 months of grass feed.
USDA Grades
- Prime
- Choice
- Select
- Standard
- Commercial
Prime grade (internal grades)
Abundant Marbling: Prime yields 11% & above
Moderately Abundant Marbling: Prime yields 9.5-11%
Slightly Abundant Marbling: Prime yields 8-9.5%
Steak Temperatures
Black & Blue (Pittsburgh): Charred on the outside; cold center
Rare: Red throughout w/cold center
Medium Rare: Red throughout w/a warm center
Medium: Outer edges bright pink w/a warm red center
Medium Well: Pink throughout
Medium Well+: Broiled outer edge w/a thin pink center
Well: Broiled throughout w/no pink
Steak Varieties
Filet: Leanest & most tender
Bone-in Filet: identical cut as Filet, adds tenderness and flavor
NY strip: Firm texture, Full-bodied flavor
Bone-in KC Strip: Firm texture, Full-bodied flavor but bone-in adds tenderness & flavor
Bone-in Ribeye: Most marbled and flavorful.
Dry Aged Bone-in Ribeye: Dry aging process compresses the natural flavor & intensifies the flavor.
House Steak Rub
Salt, paprika, onion powder, garlic powder, sugar & secret spices.
Allergy: Garlic, Onion
House Fish Rub
Garlic, onion, lemon peel, celery seed, salt, pepper, sesame seeds, sugar, orange peel, cilantro, red pepper, chili pepper, liquid smoke flavor.
Allergy: Garlic, Onion, Sesame
Fish Variaties
Sea Bass: Rich, buttery, soft fish. Large flake, white fish, mild flavor.
Ahi Tuna: Steak-like fish, firm, solid fish
Shetland Island Salmon: Sustainably farm raised, rich flavor, buttery sweet fish.
Branzino: Mediterranean Sea Bass, firm & lean w/small flake, mild fish.
Hollandaise
Clarified butter, pasteurized egg yolks, Cholula, cayenne pepper, Worcestershire, & lemon juice
Allergy: Dairy, Egg, Fish, Garlic, Onion
Bearnaise
Hollandaise sauce base w/fresh tarragon & white wine vinegar
Allergy: Dairy, Egg, Fish, Garlic, Onion
Cocktail Sauce
Chili sauce, atomic horseradish, Worcestershire, & lemon juice
Allergy: Fish, Garlic, Onion
Louie Sauce
Mayo, chili sauce, atomic horseradish, lemon juice, capers, & tobasco
Allergy: Soy, Egg, Fish, Onion
Remoulade Sauce
Mayonnaise, Dijon mustard, Worcestershire, Tobasco, capers, shallots, salt & pepper
Allergy: Soy, Egg, Onion
Chili Aioli
Chili paste, garlic, sweet Thai chili, lemon juice, white vinegar, mayonnaise
Allergy: Soy, Egg, Garlic
Creamy Mustard Sauce
Mayonnaise, Coleman’s dry mustard, Worcestershire, A-1 steak sauce, & buttermilk
Allergy: Dairy, Onion
Homemade Tomato Sauce
San Marzano tomatoes, pork bones, garlic, parsley, basil, salt & pepper
Allergy: Garlic
Lemon Butter Sauce
Lemon juice, garlic, butter, shallots, & white wine
Allergy: Dairy, Garlic, Onion
Red Wine Dijon Dressing
Red wine vinegar, mayonnaise, sour cream, Dijon, salt, sugar, dry oregano, black pepper, canola, olive oil, & parsley
Allergy: Garlic, Dairy, Egg, Soy
White Balsamic Vinaigrette
White balsamic miso, Mirin, honey
Allergy: Soy, Alcohol
Ceasar Dressing
EVOO, capers, garlic, anchovies, red wine vinegar, mayonnaise, Dijon mustard, Parmesan, pecorino romano, salt & pepper
Allergy: Dairy, Soy, Egg, Fish, Garlic
Blue Cheese Dressing
Mayonnaise, Shaft’s bleu cheese crumbles, half & half
Allergy: Dairy, Soy, Egg
Thousand Island Dressing
Ketchup, mayonnaise, & pickle relish
Allergy: Soy, Egg
Prosecco Vinaigrette
Champagne vinegar, EVOO, garlic, shallots, basil, & thyme
Allergy: Garlic, Onion
Local Goat Cheese Buttermilk Sauce
House ranch blended w/local goat cheese, buttermilk, & black pepper
Allergy: Garlic, Dairy, Egg, Soy, Onion
Smoked Lemon Vinaigrette
Lemon peel, lemon juice, honey, white balsamic vinegar, brown sugar, smoked garlic, shallots, EVOO, Dijon mustard, sugar, salad oil
Allergy: Garlic, Onion
Prosecco Fig Vinaigrette
Champagne vinaigrette + fig preserve, champagne vinegar, EVOO, garlic, shallots, basil, thyme
Allergy: Garlic, Onion
Champagne Mignonette
Champagne vinegar, shallots, salt, black pepper, sugar
Allergy: Onion
Vermouth Butter Sauce
White wine reduction base w/shallots, garlic, & black peppercorns. Butter is then added to reduction & sauce is finished in dry vermouth
Allergy: Dairy, Garlic, Onion
Black Truffle Green Peppercorn Sauce
Combination of a Demi-glace based green pepper sauce w/addition of house truffle butter
Allergy: Dairy, Garlic, Onion
House Steak Sauce
Tomato-based purée blended w/Apple cider, honey, atomic horseradish, Tabasco sauce, Worcestershire w/fresh herbs & seasonings
Allergy: Fish, Garlic, Onion
Truffle Butter
Whipped compound butter made by combining whole butter with fresh chopped herbs, salt, cracked black pepper, truffle slices, & a small amount of truffle oil. Truffles add a very pronounced earthy flavor
Allergy: Dairy
Ranch Dressing
Hidden Valley ranch mix
Allergy: Dairy, Soy, Egg
Sautéed Bleu Cheese Sauce
3 oz melted Maytag’s bleu cheese
Allergies: Dairy, Egg
Cucumber Mignonette
English cucumber, rice vinegar, sake, shallots, dill sprigs, kosher salt, black pepper
Allergy: Onion
Peppercorn Crust
Only crushed black peppercorns
Tomato Herb Gremolata
Oven roasted tomato, parsley, chives, basil, capers, lemon zest, garlic, Pedro Ximenez vinegar, & Olio Verde olive oil
Allergy; Garlic
Chardonnay Butter w/Mint Sauce
White wine, vermouth, lemon, champagne vinegar, shallots, mint, butter
Allergy: Dairy, Garlic, Onion
Green Chili Aioli
Mayonnaise & green Tabasco
Allergy: Egg, Soy
Smoked Garlic & Basil Aioli
Smoked garlic, basil, mayonnaise, salt & pepper
Allergy: Garlic, Egg, Soy
Sriracha Mayo
Sriracha, mayonnaise, horseradish, & lemon juice
Allergy: Soy, Egg, Garlic
Thai Chili Sauce
Equal parts Thai chili & honey
Allergy: Soy, Egg, Garlic
Choron Sauce
Marinara & Hollandaise sauce
Allergy: Dairy, Egg, Fish, Garlic, Onion
Herb Vinaigrette
White balsamic vinegar, shallots, basil, olive oil
Allergy: Onion
Yuzu Ponzu
Seasoned rice wine vinegar, light soy sauce, mirin, yuzu juice
Allergy: Soy, Gluten
Petite Filet Mignon
Abbrev: 8FIL
Portion: 8 oz
Recipe: Leanest & most tender. Broiled to desired temp w/our in house steak rub seasoning. Finished w/clarified butter & fresh chopped parsley.
Allergy: Dairy (Rub: Garlic & Onion
Filet Mignon (Chef’s Cut)
Abbrev: 12FIL
Portion: 12 oz
Recipe: Leanest & most tender steak. Broiled to desired temp w/our in house steak rub seasoning. Finished w/clarified butter & fresh chopped parsley
Allergy: Dairy (Rub: Garlic & Onion)
Bone-in Filet
Abbrev: 128BIFIL / 18BIFIL
Portion: 12 oz or 18 oz
Recipe: Filet butchered w/bone attached. Extra rich & tender due to the bone. Broiled to desired temp in our house steak rub seasoning. Finished w/clarified butter & fresh chopped parsley
Allergy: Dairy (Rub: Garlic & Onion)
New York Strip
Abbrev: 12NY / 16NY
Portion: 12 oz or 16 oz
Recipe: Firm texture & full-bodied flavor. Broiled to desired temp in our house steak rub seasoning. Finished w/clarified butter and fresh chopped parsley
Allergy: Dairy (Rub: Garlic & Onion)
Bone-in Kansas City Strip
Abbrev: KC
Portion: 18 oz
Recipe: Aging & broiling on the bones increases flavor. Broiled to desired temp w/our in house steak rub seasoning. Finished w/clarified butter and fresh chopped parsley
Allergy: Dairy (Rub: Garlic & Onion)
Bone-in Ribeye
Abbrev: RIBEYE
Portion: 22 oz
Recipe: Most marbled & flavorful steak. Broiled to desired temp w/in house steak rub seasoning. Finished w/clarified butter & fresh chopped parsley
Allergy: Dairy (Rub: Garlic & Onion)
Wagyu Tomahawk
Abbrev: TOMMY
Portion: 46 oz Grade MB 8-12
Recipe: Snake River Farms, “gold” grade (top rated and most marbled cattle) from Black Wagyu cattle out of the Pacific Northwest. Chef selected for its quality over other types of Wagyu beef. Rubbed w/our house steak rub seasoning, broiled to desired temp & served w/clarified butter & fresh chopped parsley
Served sliced. Great option for two. This is a ribeye cut, on average 38 oz.
Allergy: Dairy (Rub: Garlic & Onion)
Butcher’s Cut (Wagyu Cap)
Abbrev: BUTCH
Portion: 12 oz
Recipe: Most marbled & flavorful cut of steak. Broiled to desired temp with house steak run seasoning. Finished w/clarified butter & fresh chopped parsley. Served sliced. Domestic Wagyu comes from Black Wagyu cattle out of the Pacific Northwest.
- If asked: This Wagyu is from Snake River Farms.
Allergy: Dairy (Rub: Garlic & Onion)
Dry Aged Bone-in Ribeye
Abbrev: DRYRIB
Portion: 22 oz
Recipe: Same USDA Prime, midwestern cornfed beef as the steak used for wet selections. Common why dry-aging to first wet-age the steaks. Wet aged for 7 days, and then dry aged for 45 days. Dry aging process compresses the natural flavor & intensifies the flavor of the steak
Allergy: Dairy (Rub: Garlic & Onion)
Australian Wagyu Filet
Abbrev: 8 WAGFIL / 12 WAGFIL
Portion: 8 oz or 12 oz
Recipe: Our Australian Wagyu beef comes from the Westholme Herd. Born & raised in pristine northern Australian rangelands, eating a diverse diet of grasses & legumes, w/their primary food being the nutritious native Mitchell grass. Cattle are finished on grain for a minimum 330 days which leads to unique flavor and tenderness. Broiled to desired temp with our house steak rub seasoning. Finished w/clarified butter and fresh chopped parsley.
- Halal
Allergy: Dairy (Rub: Garlic & Onions)
Kagoshima A5 Filet
Abbrev: 8 A5 FILET
Portion: 8 oz
Recipe: Rare & highly sought after Kagoshima A5 tenderloin. Raised in pristine environment of Kagoshima, the Japanese black cattle, known for its distinct quality, is carefully nurtured w/a special diet & attentive care, resulting in flavor that combines sweet, umami richness w/subtle notes of nuttiness. Has the highest possible marbling score, giving it a buttery texture that melts in your mouth & the even distribution of marbling intensifies the rich, beefy flavor. Seasoned w/our house steak rub & broiled to desired temp. Finished w/fresh chopped parsley.
Allergy: Dairy (Rub: Garlic & Onions)
Iberico Prok Chop
Abbrev: PORK
Portion: 2 x 8 oz
Recipe: Raised in Southern Spain and Portugal, & are fed a diet of acorns from October to March, which creates the multi-layered flavor & incredible marbling it is known for. Iberico pork is referred to as the “Wagyu of pork” due to the incredible marbling of this chop. Prepared w/our house steak rub seasoning, broiled through, & served with clarified butter & chopped parsley. Cooked through.
- Do not initiate discussion of temperature w/guest. If requested, ring “cooked more” or “cooked less”
Allergy: Dairy (Rub: Garlic & Onion)
Grass Fed NY Strip
Abbrev: GRASS
Portion: 12 oz
Recipe: Australian grass-fed NY strip, ranking the highest for overall quality regarding tenderness, juiciness, flavor, & overall liking on the Meat Scoring of Australian grading system. Seasoned w/our house steak rub & broiled to desired temp. Finished w/clarified butter and fresh chopped parsley.
- Halal
Allergy: Dairy (Rub: Garlic & Onion)
Gold Plus Wagyu NY Strip
Abbrev: WAG NY
Portio: 14 oz
Recipe: Snake River Farms, black Wagyu cattle out of the Pacific Northwest. “Gold Plus” grade, which is the top end of Snake Rivers top graded & most marbled cattle. Broiled to desire temp & seasoned with our house steak rub. Finished w/clarified butter & fresh chopped parsley.
Gold grade is a 8-12 BMS (beef marbling score) & Gold Plus grade is 11/12
Allergy: Dairy (Rub: Garlic & Onion)
Kosher Bone-in Ribeye
Abbrev: KOSHRIB
Portion: 22 oz
Recipe: Most marbled & flavorful steak. Butchered by a kosher butcher & broiled to desired temp using kosher guidelines. Seasoned w/our house steak rub. Finished w/parsley.
Allergy: (Rub: Garlic & Onion)
Meatloaf
Aabrev: LOAF
Portion: 12 oz
Recipe: Made w/Prime beef, pork all ground & mixed w/milk soaked bread, Italian seasoned breadcrumbs, Parmesan, Pecorino Romano, parsley, egg, basil, minced garlic, sautéed onions, salt, & pepper. Brushed w/cocktail sauce & baked in the oven. Finished w/green peppercorn sauce on the side
Allergy: Dairy, Egg, Fish, Gluten, Garlic, Onion
Bone-in Veal Chop
Abbrev: VEAL
Portion: 14 oz
Recipe: Milk fed veal, broiled to desired temp with out steak rub seasoning. Finished w/clarified butter.
Chef recommended temp is medium.
Allergy: Dairy (Rub: Garlic & Onion)
Australian Rack of Lamb
Abbrev: LAMB
Portion: 24 oz
Recipe: Full rack, rubbed w/our house steak rub, broiled to desired temp & served w/clarified butter. Hormone & antibiotic free & then finished on a naturally high protein feed, resulting in a tender, rich & flavorful product
- Halal
House-made mint + apples jelly available upon request.
Chef’s recommended temp is medium.
Allergy: Dairy, Garlic, Onion
Surf & Turf Options
Alaskan King Crab Legs: 1 or 2 each
Broiled Lobster Tail: 10 oz
Oscar Style: 3 oz crab cake, 3 asparagus spears, topped w/ Hollandaise sauce
Sautéed Shrimp: Per piece
Sautéed Scallop: Per piece
Combination Shrimp & Scallop: Per piece
Stuffed Sole: 1 each
Crab cake: 5 oz crab cake
Bleu Cheese Crust
Abbrev: BC CRUST TOP
Recipe: Crumbled bleu cheese on top & caramelized in the in the broiler
Allergy: Dairy
Oscar Style
Abbrev: OSCAR
Recipe: 3 oz seasoned crab cake meat, 3 asparagus spears, & topped w/Hollandaise sauce
Allergy: Dairy, Soy, Egg, Shellfish, Fish, Gluten, Garlic, Onion
Crispy Shrimp (Enhancement)
Abbrev: CR SHRIMP TOP
Recipe: 3 oz portion of Crispy Shrimp app
Allergy: Dairy, Soy, Egg, Shellfish, Gluten, Garlic, Onion
Black Truffle Maine Lobster (Enhancement)
Abbrev: LOB TOP
Recipe: 6 oz Maine lobster sautéed in black truffle butter & topped w/truffle slices, chopped chives, & smoked sea salt
Allergy: Dairy, Shellfish, Onion
Poached Butter Alaskan King Crab (Enhancement)
Abbrev: KK TOP
Recipe: 3 oz Alaskan King crab, poached w/whole butter & served w/lemon butter sauce
Allergy: Dairy, Shellfish
Bleu Cheese Sauce (Enhancement)
Abbrev: BC SAUCE TOP
Recipe: Melted Shaft’s bleu cheese sauce served in a gravy boat
Black Truffle Green Peppercorn Sauce (Enhancement)
Abbrev: SD GRN PEP
Recipe: Combination of demi-glace based green pepper sauce w/addition of house truffle butter
Allergy: Dairy, Garlic, Onion
Chef Style Burrata (Enhancement)
Abbrev: BUR-TOP
Recipe: 4 oz softened Burrata w/pickled red onion + smoked sea salt
Allergy: Dairy, Onion
Boursin Cheese Whipped Potatoes
Abbrev: WHIP
Portion: 10 oz
Recipe: Steamed Yukon & Russet potatoes mashed w/heavy cream, butter, Boursin cheese, salt & white pepper. Finished w/chives
Allergy: Dairy, Sunflower, Garlic, Onion
Roasted Brussels Sprouts w/Crispy Bacon
Abbrev: SPROUTS
Portion: 10 oz
Recipe: Brussels sprouts, cut in half & sautéed in butter w/hardwood smoked bacon, chicken stock, salt & pepper
Allergy: Dairy
Baked Potato
Abbrev: BP LOAD
BAC: BACON
BUT: BUTTER
SC: SOUR CREAM
C: CHIVES
CHZ: CHEESE
Portion: 1 baked potato
Recipe: Idaho Russet potato, cut almost fully through, laid open face. Salted, fluffed, & topped with choice of cheddar cheese, chives, hardwood smoked bacon, & butter.
Can be served loaded, or loaded on the side.
Sour cream always on side.
Butter only on side if requested.
Allergy: Dairy, Onion
Au Gratin Potato
Abbrev: GRATS
Portion: 10 oz
Recipe: layered thinly sliced potatoes w/garlic, butter, cream, smoked Gouda, mozzarella, provolone, minced onion, salt & pepper throughout
Allergy: Dairy, Garlic, Onion
Spinach
Abbrev: SAUT SPIN, STEAM SPIN
Portion: 12 oz
Recipe: Steamed then sautéed w/clarified butter & garlic. Seasoned w/salt & pepper. Finished w/finely shave Parmesan if sautéed
Allergy: Dairy, Garlic
Asparagus or Broccoli
Abbrev: SAUT/STEAM ASP, SAUT/STEAM BROC
Portion: 7 oz
Recipe: Plain steamed w/side of Hollandaise or sautéed w/butter, salt, pepper, & finished w/finely shaved Parmesan.
Allergy: Dairy
Broccoli also has Garlic
Creamed Spinach & Artichoke
Abbrev: CR SPIN
Portion: 10 oz
Recipe: Chopped spinach cooked w/artichoke hearts, smoked garlic, provel cheese, flour, butter, half & half, salt, pepper, & finished w/Parmesan & Romano cheese
Allergy: Dairy, Gluten, Garlic
Corn Crème Brûlée
Abbrev: BRULEE
Portion: 10 oz
Recipe: Corn, cream, flour, salt, white pepper, finished w/a turbinado sugar brûlée
Allergy: Dairy (Sauce: Garlic, Dairy, Soy, Egg, Onion)
French Fries
Abbrev: FF
Portion: 10 oz or 18 oz DOMS
Recipe: Hand cut russet potatoes, crisp on the outside, fluffy on the inside, dressed up steakhouse style w/shaved Parmesan, salt, & white wine truffle oil. Served w/goat cheese buttermilk sauce.
Can be modified to have no cheese or no oil.
Allergy: Dairy, Sunflower, Garlic, Onion
Sugar Snap Peas
Portion: 6 oz
Recipe: Sautéed w/butter, salt, & pepper
Allergy: Dairy
Double Baked Truffle Potato
Portion: 1 lb Russet Potato
Recipe: Baked & inside of potato is removed, and shell is fried, then loaded w/Boursin Cheese whipped potatoes mixed w/shaved black truffle, truffle noir, & prima Dona cheese. Topped w/truffle fontina cheese
Allergy: Dairy, Garlic, Onion
Crispy Hasselback Potato
Abbrev: HASSEL
Portion: 2 Yukon Gold
Recipe: Sliced thin & fried to order, served w/black truffle butter & white truffle oil, then generously tossed w/smoked sea salt. Accompanied w/2 oz of chive cream cheese sauce
Allergy: Dairy, Garlic, Onion
Asparagus Tempura
Portion: 7 oz
Recipe: Vanilla bean tempura & served w/tomato Hollandaise sauce on the side. Tempura: Corona, vanilla bean, soda water, flour, corn starch, egg, salt, pepper, seasonings
Allergy: Dairy, Egg, Fish, Gluten, Garlic, Onion
Blistered Shishito Peppers
Abbrev: SHISH
Portion: 8 oz
Recipe: Deep fried & tossed w/smoked lemon vinaigrette, lemon zest, & smoked maldon salt. Garnished w/lemon aioli, fried shallots, & charred lemon
Allergy: Gluten, Egg, Soy, Garlic, Onion
Shells & Cheese
Abbrev: MAC
Portion: 10 oz
Recipe: Medium pasta shells tossed w/creamy cheese sauce made w/Boursin cheese & a touch of Velveeta. Then mixed w/9 month Tillamook Cheddar & topped w/house seasoned breadcrumbs, grated Parmesan, & lightly broiled golden brown.
Garnish: Chives
Allergy: Dairy, Gluten, Garlic, Onion
Sautéed Sweet Corn
Abbrev: SAUT CORN
Portion: 8 oz
Recipe: Sweet, yellow corn sautéed in butter w/chopped parsley, cilantro, salt & pepper
Allergy: Dairy
Fire Roasted Cauliflower
Abbrev: CAULI
Portion: 9 oz
Recipe: Whole cauliflower, seasoned w/salt & pepper, brushed w/a smoked garlic & basil aioli, then roasted in wood burning oven. Topped w/pecorino cheese, & a side of smoke garlic & basil aioli.
Service notes: Cauliflower will be presented by food runner w/a steak knife & tongs. After it’s presented, server will cut cauliflower in either 4 pieces (2-top), 6 pieces (5-6 top), or 8 pieces (7 top or larger). Once cut, servers will use tongs to serve to remove individual pieces from serving dish & place on guest’s plate.
Allergy: Dairy, Soy, Egg, Garlic
Sweet Potato Pralines
Abbrev: PRALINE
Portion: 14 oz
Recipe: Roasted sweet potatoes w/mascarpone, egg, butter, light brown sugar, vanilla, & then topped w/oat streusel & baked. Finished w/bourbon maple syrup & salted pecans
Allergy: Dairy, Egg, Treenut, Gluten
Alaskan King Crab & Shrimp Boursin Whipped Potatoes
Abbrev: AKC WHIP
Portion: 10 oz
3 oz Alaskan King crab
6 oz of 41/50 Shrimp
Recipe: Steamed Yukon & russet potatoes, mashed w/heavy cream, butter, Boursin cheese, salt, white pepper & topped w/prima Gouda & a combo of Alaskan king crab & white shrimp, sautéed in lemon juice, garlic, butter, shallots, & white wine
Garnish: Chives
Allergy: Dairy, Gluten, Garlic, Onion, Shellfish
Alaskan King Crab & Shrimp Macaroni & Cheese
Abbrev: AKC MAC
Portion: 10 oz
3 oz Alaskan King Crab
6 oz of 41/50 Shrimp
Recipe: Medium pasta shells tossed w/a cream cheese sauce made w/Boursin cheese & a touch of Velveeta. Then mixed w/mozzarella cheese & topped w/a combo of Alaskan king crab & Rock Shrimp, sautéed in lemon juice, garlic, butter, paprika, shallots, & white wine.
Garnish: Chives
Allergy: Dairy, Gluten, Garlic, Onion, Shellfish
Fried Banana Split
Abbrev: SPLIT
Recipe: Cornflake encrusted banana pieces fried & tossed in cinnamon & sugar. Served aside 3 scoops of salted caramel gelato, topped w/cherry whip cream & garnished w/a drizzle of honey, candied pecan pieces, & a big cherry.
Allergy: Dairy, Egg, Treenut, Gluten
Cookies & Cream Popcorn Sundae
Abbrev: SUNDAE
Recipe: Layered hot fudge & vanilla bean gelato w/oreo cookies & cream popcorn topped w/vanilla bean whipped cream & more popcorn
Allergy: Gluten, Dairy, Soy
Key Lime Pie
Abbrev: KLIME
Recipe: 3 layer key lime w/a baked key lime custard, a layer of key lime mousse, & a layer of key lime whipped cream.
Garnish: Lime Zest, House-made Key Lime Caviar, & a Pomegranate Glaze. Graham Cracker Almond Crust
Allergy: Dairy, Soy, Egg, Treenut, Gluten
Very Chocolate Cake
Abbrev: CHOC CAKE
Recipe: Layered w/a chocolate American butter cream & covered w/a chocolate ganache. Served w/Bada Bing cherry sauce & 2 chocolate & white chocolate sticks.
Allergy: Dairy, Soy, Egg, Gluten
Ultimate Warm Vanilla Caramel Cake
Abbrev: VAN CAKE
Recipe: Yellow cake mix w/eggs, butter, sugar, & cream cheese. Baked golden brown w/a moist gooey center. Served w/vanilla bean gelato, whipped cream, & cinnamon sugar pecans. Caramel sauce on top
Allergy: Dairy, Soy, Egg, Treenut, Gluten
Sorbet
Abbrev: SORB
Recipe: Local sorbet selections will vary. Mango, Raspberry, Blood Orange
Gelato
Abbrev: GEL
Recipe: Local gelato selections will vary. Vanilla, Chocolate, Sea Salt, Caramel, Strawberry, Nutella, Chocolate Crunch
Allergy: Dairy (chocolate gelato contains egg)
Triple Chocolate Bombe
Abbrev: CBOMB
Recipe: Chocolate Mousse Bombe, w/a white chocolate ganache center, Bing cherries & toasted almonds, coated w/a chocolate shell, topped w/house-made toasted marshmallows.
Garnish: Drizzle of Hot Fudge Sauce, Almond Brittle Sand, Edible Gold Leaf
Allergy: Dairy, Soy, Egg, Treenut
Lou Lou’s Homemade Cookies & Cream Ice Cream Cake
Abbrev: LOU CAKE
Recipe: Cookies & cream gelato over a layer of homemade chocolate sauce, served on an Oreo cookie crust & topped w/whipped frosting
Allergy: Dairy, Egg, Gluten
Red Velvet Bread Pudding
Abbrev: VELVET
Recipe: Red velvet cake, cream, egg yolk, vanilla bean, cream cheese & white chocolate anglaise topped w/crispy pearls
Allergy: Dairy, Soy, Egg, Gluten
Beignets
Abbrev: SM TREE / LG TREE
Portion: Small: 5 / Large: 10
Recipe: House-made dough, fried, & rolled in cinnamon sugar. Served w/vanilla creme anglaise, Nutella ganache, & finished w/a generous amount of powdered sugar.
Allergy: Dairy, Soy, Egg, Treenut, Gluten
Peanut Butter Salted Caramel Brownie
Abbrev: BROWNIE
Recipe: Gluten free, fudge brownie, topped w/salted caramel & peanut glaze. Finished w/peanut butter mousse. Served w/a sprinkle of Black Sea salt & chocolate ganache & edible gold rings.
Allergy: Dairy, Soy, Egg, Peanut
Peanut Butter Pie
Abbrev: PB PIE
Recipe: Chocolate peanut butter mousse, chocolate ganache, and crushed peanut butter brittle on a peanut crust. Served on almond brittle sand & garnished with 3 molded dark chocolate circles flacked with edible gold.
- Gluten Free
Allergy: Dairy, Soy, Egg, Peanuts, Tree Nuts, Peanut Butter
Berries & Cream
Abbrev: BERRY
Recipe: Mixture of fresh seasoned berries tossed in acacia honey & EVOO, & then sprinkled w/a light dusting of ground grains of paradise. Served w/house made whipped cream.
Confirmation statement: “You will love our new presentation tossed with our Pastry Chef’s honey & oil dressing!”
Our olive oil is a family owned, small batch oil that is very light & and has an underlying fruit flavor that doesn’t overpower the berries.
Acacia honey is a very mild honey.
Grains of paradise is similar to a peppercorn but without the bite.
Allergy: Dairy
