Macullen's Steak, Seafood & Spirit House
1516 Main St, Lewiston, ID 83501 (208) 746-3438Dinner
Appetizers
all dinners served with the choice of baked idaho potato, garlic mashed potato or rice macullens and a crock of french onion soup or fresh garden green salad. substitute a small caesar or spinach salad for 1.50
fresh button mushrooms battered and fried
almond-crusted feta cheese, sauteed in garlic and shallots served over mesclun greens with crostini toast
fresh oysters topped with a spinach cream sauce and flavored with a touch of ouzo
the classic appetizer like escargot jonathans but with shrimp
a lewiston tradition since 1980 oozing with garlic and served with fresh baked bread
thin-sliced prime rib, chicken breast and port tenderloin with three dipping sauces and crostini toast
five massive mexican prawns chilled and served with a refreshing mango cocktail sauce
Soup or Salads
an assortment of garden-fresh spring greens and veggies topped with tomato and cucumber. your choice of dressing
made fresh each morning monday-vegetable beef tuesday - lentil gumbo wednesday - tomato thursday - split pea friday - clam chowder
a crockful of hearty, spicy new orleans-style stew
a smooth tomato-based soup prepared with lots of fresh salmon
there isn't a better salad anywhere. fish spinach topped with bacon, hard-boiled eggs, mushrooms, nuts and pepper jack cheese. the dressing makes it
a caesar like non other, fresh romaine tossed with our secret dressing and sprinkled with bleu cheese crumbles
Steaks
macullen's proudly serves only 100% certified usda choice cuts of beef
a giant and we main giant fort worth style chicken fried steak resting in abed of country gravy
twin 5 oz char-broiled beef medallions resting on crostini toast and topped with mushrooms, bacon crumbles and sauce bearnaise
10 oz of juicy and delicious certified angus beef seasoned and grilled over an open flame
10 oz center-cut top sirloin affectionately referred to as the baseball cut. thicke and juicy, medium-well and above will be butterflied before grilling
a 7 oz bacon-wrapped tenderloin simply seasoned and char-broiled over an open flame medium-well and above will be butterflied before grilling
here they are our version of the lewis-clark valley original an 8 oz, portion and you'll be hooked
Chicken
a char -broiled chicken breast topped with sauteed spinach mushrooms, onions and tomatoes sprinkled with myzithra and feta cheese
dijon mustard and fresh garlic marinated chicken breast crusted in bread crumbs topped with hollandaise and parmesan a lou classic
soon to be a classic our version of the traditional cordon bleu uses prosciutto ham and smoked provolone cheese
Salmon and Seafood
a fresh salmon filet crusted with fresh herbs, seared and finished in the oven .a lemon caper beurre sauce completes the dish
a fresh salmon filet poached in white wine then topped with a saute of fresh tomatoes garlic shallots green peppers and bacon crumbles
if you like bleu cheese, this dish is for you the salmon filet is seared, topped with tomato slices and cornmeal, baked then drizzled with a rich roquefort sauce
sushi-grade ahi, sesame seed crusted, quickly seared and served rare. accompanied with wasabi, it may be lewiston, but this is one our most popular dishes
five of our massive mexican prawns sauteed in olive oil, garlic scallions and white wine
you've never seen fired shrimp this big before straight out of the snake river not really but the tell big-city folk that for laughs, lightly breaded, seasoned and fried. served with a refreshing cocktail sauce
Pasta
garden fresh veggies sauteed with olive, garlic and white wine tossed with fettuccini pasta
our jumbalaya and alfredo combined with shrimp and tossed with fettuccini. creamy and spicy
the best alfredo anywhere this dish should be illegal its so good chucks of chicken breast, mushrooms and alfredo sauce tossed with fettuccini
sirloin steak strips tossed in browned butter fettuccini with spinach, mushrooms, onion, tomato and myzithra cheese
