The American Grand

From the Grill

• Dry-Aged Ribeye

  Char-grilled dry-aged ribeye, deeply marbled and beefy

• Filet Mignon with Bordelaise

  Tender filet finished with a rich red wine bordelaise

• New York Strip au Poivre

  Peppercorn-crusted strip steak in a brandy cream sauce

• Porterhouse for Two

  Grilled porterhouse steak, carved tableside for sharing

• Surf & Turf

  Filet with butter-poached lobster tail

• Herb-Roasted Prime Rib

  Slow-roasted prime rib with garlic and fresh herbs

• Lamb Chops with Mint Chimichurri

  Grilled lamb chops with a bright herb chimichurri

• Cedar Plank Salmon

  Salmon roasted on cedar plank for smoky depth

• Seared Ahi Tuna

  Peppercorn crust, rare center, soy-butter reduction

House Classics

The dishes guests ask for by name.

• Braised Short Ribs

  Red wine braised until they fall apart, over whipped potato

• Chicken Marsala

  Wild mushrooms, marsala pan sauce

• Salmon with Herb Butter or Lemon Sauce

  Your choice of drawn herb butter or bright lemon beurre blanc

• Prime Rib Carving Station

  Au jus, horseradish cream, popovers

• Lentil Soup

  Slow-simmered with carrot, cumin, and lemon

• Risotto

  Parmesan, wild mushroom, or saffron

• Wild Rice Pilaf

  Toasted almond, herbs, and sweet onion

Steakhouse Sides

• Creamed Spinach

  Rich spinach in a velvety cream sauce

• Loaded Baked Potatoes

  Baked potato topped with cheese, bacon, and sour cream

• Truffle Whipped Potatoes

  Whipped potatoes finished with truffle oil

• Grilled Asparagus with Hollandaise

  Char-grilled asparagus with rich hollandaise sauce

• Wild Mushroom Sauté

  Mixed wild mushrooms sauteed in garlic butter

• Lobster Mac & Cheese

  Creamy baked mac and cheese loaded with lobster meat

• Roasted Garlic Brussels Sprouts

  Crispy roasted Brussels sprouts with garlic and balsamic

• Crisp Wedge Salad

  Iceberg wedge with blue cheese, bacon, and tomato

Starters

• Jumbo Shrimp Cocktail

  Chilled poached jumbo shrimp with cocktail sauce

• Crab Cakes with Remoulade

  Pan-seared crab cakes with tangy remoulade

• French Onion Soup Gratinée

  Caramelized onion soup topped with melted gruyere

• Bacon-Wrapped Scallops

  Seared scallops wrapped in crisp smoky bacon

• Caesar Salad, Tableside

  Classic Caesar tossed fresh with parmesan and croutons

Desserts

• New York Cheesecake

  Rich, creamy classic New York style cheesecake

• Warm Chocolate Lava Cake

  Warm chocolate cake with a molten center

• Key Lime Pie

  Tart key lime custard in a graham cracker crust

• Bourbon Bread Pudding

  Warm bread pudding soaked in a bourbon caramel sauce

Vegan Grand

Steakhouse presentation, plant-based center of the plate.

• Roasted Cauliflower Steak

  Thick-cut cauliflower with romesco and herb oil

• Wild Mushroom Wellington

  Mushroom duxelles in flaky vegan pastry

• Vegan Truffle Mashed Potatoes

  Whipped potatoes with truffle oil

• Grilled Asparagus

  Charred asparagus with vegan bearnaise

• Vegan Wedge Salad

  Iceberg with cashew blue cheese and coconut bacon