DINNER MENU
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APPETIZERS |
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Spinach,
Shrimp and Artichoke Dip
Diced Spinach and artichoke
hearts served with toasted
baguettes
Alaskan King Crab Cakes
Two large crab cakes
Shrimp Cocktail
Jumbo gulf shrimp and coldwater
prawns served with our classic
cocktail sauce
Bacon Wrapped Shrimp
Jumbo gulf shrimp wrapped in
bacon
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Spicy Tuna Tartar
Soy reduction,wasabi, avocado,
toasted sesame and chefs blend
sauce
Oysters on the ½ Shell
( 3 )
kumamotos ( 3 ) blue point
Prime Cheeseburger Sliders
( 3 )
Seafood Tower
( per person min 3 )
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MEAT |
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Petite Filet Mignon with
Béarnaise
8
oz
Filet Mignon with
Béarnaise
12 oz
New York Strip Steak
with Peppercorn –
16 oz
Kansas City Steak
20 oz Bone in
Larsen’s Marinated Rib Eye
16 oz
Rib Eye Steak
16 oz
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Prime Rib
16 oz
Bone-In Prime Rib
24-26 oz
Porterhouse
20 oz
KOBE New York Strip
Steak
16 oz
Domestic Roasted Lamb
Chops
Pork French Cut Chop
16 oz
Veal Porterhouse
16 oz
Stuffed Free Range
Chicken
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FISH |
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Halibut
Grilled
halibut with lemon caper white
wine sauce
Salmon
Topped with lobster sauce
Swordfish
Grilled with a light Cajun spice
Lobster Tail
10-12 ounce Australian lobster
tail
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Lobster Tail
16-20 ounce Australian lobster
tail
Jumbo Seared Diver
Scallops
Pan seared in a sugar soy glaze
Chilean Sea Bass
Pan seared in a sugar soy glaze
reduction
Alaskan King Crab Legs |
SIDES
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Creamy Garlic Mashed Potatoes
Grilled Asparagus
Jumbo Idaho Potato
Steamed Broccoli
Au Gratin Potatoes
Creamed Spinach
Macaroni & Cheese
Creamed Corn
Mashed Sweet Potatoes |
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Blue Wedge Salad
Shoelace French Fries
Classic Caesar Salad
Steak Cut Fries
Beef Steak Tomato
Salad
Rice Pilaf
Flemming’s House Salad
Sautéed Mushrooms
Sautéed Onions |
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Consuming raw or
undercooked meats, poultry,
seafood or shellfish may
increase
your risk of food borne
illness, especially if your
have certain medical conditions.
General Manager: Michael
Schanafelt
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