Larsens Steak House

Lunch

Dinner

Gift Card

LUNCH MENU
APPETIZERS
	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 out classic cocktail sauce Bacon Wrapped Shrimp Jumbo gulf shrimp wrapped in bacon	Spicy Tuna Tartar Soy reduction, wasabi, avocado, toasted sesame and chefs blend sauce Oysters on the ½ shell ( 2 ) kumamotos ( 2 ) blue point Prime Cheeseburger sliders Seafood Tower ( per person min 3 )

SOUPS and SALADS
	Lobster Bisque Finished with heavy cream and brandy Larsen’s French Onion Topped with garlic crouton and gruyere cheese Chop Chicken Salad Mixed greens chopped with tomatoes, cheese, avocado, corn, fried onion, cilantro, black beans, ranch	Flemming’s Steak Salad Mixed Greens, candied pecans, tomatoes, blue cheese crumble, red onion, raspberry vinaigrette, steak Spinach Salad Tomatoes, candied pecans, sautéed mushrooms, bacon in bleu cheese vinaigrette Larsen’s Seafood Salad Eggs, tomatoes, avocado, bacon, onions topped with shrimp, scallops and crab
LUNCH SPECIALTIES
	Prime Rib French Dip Sandwich Served with Au jus and thin cut French Fries Prime Cheese Burger Served with French Fries New York Steak Sandwich Served open face with caramelized onions and avocado with garlic-mashed potatoes Ahi Tuna Burger – Wasabi mayonnaise, sprouts and avocado on a classic wheat bun served with Cole slaw Crab Cake Po Boy Miniature crab cakes on a French Baguette with bacon and remoulade served with Cole slaw Filet Mignon 6 oz Served with Cole slaw	Rib Eye 8 oz Served with mashed potatoes New York 10 oz Served with thin cut French fries Pan Seared Prime Rib Served with mashed potatoes Grilled Salmon Lemon grilled served with asparagus Chicken Piccata Served with steamed spinach Larsen’s Chicken Breaded chicken with broccoli cheese stuffing served with asparagus.
LARSEN’S SIGNATURE ENTREES
	Filet Mignon 12 oz Porterhouse 20 oz Kansas City Steak 20 oz Larsen’s Marinated Rib Eye 16 oz Lamb Chops Domestic Pork Chop French cut	Veal Porterhouse 16 oz Halibut Grilled, topped with lemon caped white wine sauce Chilean Sea Bass Brown sugar soy glaze Alaskan King Crab Legs Jumbo Seared Diver Scallops Pan seared in a sugar soy glaze reduction

SIDES
	Creamy Garlic Mashed Potatoes Grilled Asparagus Jumbo Idaho Potato Steamed Broccoli Au Gratin Potatoes Creamed Spinach Macaroni & Cheese Creamed Corn Mashed Sweet Potatoes	Bleu Wedge Salad Shoelace French Fries Classic Caesar Salad Steak Cut Fries Beef Steak Tomato Salad Rice Pilaf Flemming’s House Salad Sautéed Mushrooms Sautéed Onion
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