Steak and Ale
52554 IN-933, South Bend, IN 46637 (574) 277-3766Main
Starters
brushed with butter and served in a warm iron skillet
filled with tender crabmeat stuffing and topped with melted provolone cheese
baked on mushroom caps in a garlic butter sauce and topped with shredded parmesan cheese
served with marinara sauce for dipping
chilled and served with traditional cocktail sauce
served in a warm iron skillet with lemon beurre blanc
topped with parmesan cheese and served bubbly hot with garlic buttered flat bread
Starter-Signature Soups
Steaks
we hand select only the finest grain-fed beef that is aged to perfection, all steaks are served with a baked potato and your choice of salad bar, caesar salad or a bleu cheese wedge
two 4 oz tenderloin medallions in our merlot demi-glace on a bed of mashed potatoes with a side of asparagus
our classic 12 oz sirloin marinated in our special house blend
hand-trimmed, seasoned and slow roasted for hours to achieve peak tenderness
seasoned with a nine pepper blend and served with a brandy peppercorn sauce
a hand-trimmed filet naturally aged and tender
butterflied with sauteed mushrooms
a center-cut sirloin full of flavor
a 14 oz thick cut perfectly aged and marbled ny strip
a 14 oz cut aged, seasoned, and grilled to perfection
12 oz new york strip in our sweet bourbon marinade
12 oz center-cut sirloin glazed in garlic butter
Create Your Own Surf & Turf
select either an 8 oz cut of prime rib or a 7 oz sirloin and add one of the following
Entrees
all of our entrees are served with choice of salad bar, caesar salad or a bleu cheese wedge
topped with sun-dried tomatoes, artichoke hearts, bleu cheese and a balsamic glaze over mashed potatoes
tilapia glazed with balsamic vinegar, topped with sweet cherry tomatoes and served on a bed of spinach
a half-rack of ribs and grilled chicken breast topped with onions and served with seasoned fries
choose from one of our 1/2 pound classic burgers: smoked cheddar, bbq or bleu cheese bacon burger
chicken breasts marinated in our special house blend, topped with pineapple slices and served with rice pilaf
penne pasta tossed in a garlic and bacon cream sauce with shrimp and tomatoes
grilled chicken breast with sauteed mushrooms, onions, bacon and cheddar cheese, served with mashed potatoes
three skewers marinated, grilled and served over rice pilaf
grilled on a cedar plank, brushed with lemon beurre blanc and served with asparagus
two slices of the ultimate comfort food served on a bed mashed potatoes with a side of baby carrots
two atlantic cold water tails broiled and served with drawn butter and a baked potato
five shrimp stuffed with crabmeat and topped with lemon beurre blanc. served with broccoli and rice pilaf
penne pasta tossed in a spicy cream sauce with a grilled chicken breast, tomatoes and green onions
a full rack of tender pork ribs glazed with a sweet sauce and served with seasoned fries
Sides
Wine-White Wines
light white and blush wines ranging from sweeter and fruit forward to less sweet and crisp
(california)
(napa)
(columbia valley)
(california) medium bodied wines
(italy) medium bodied wines
(california) a bit drier, fuller bodied whites listed from mildest to boldest.
(california) a bit drier, fuller bodied whites listed from mildest to boldest.
(sonoma) a bit drier, fuller bodied whites listed from mildest to boldest.
Wine-Red Wines
lighter, slightly more fruit forward reds
(australia)
(california), medium to full bodied reds with a nice balance of fruit and tannins, but getting slightly drier
(california)
(australia)
(napa)
(california)
(sonoma)
(napa)
(sonoma)
Wine-Champagne
for all of these special occasions
(sonoma)
