Number 5 Menu & Reviews - Binghamton, NY 13903 (607) 723-0555

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Appetizers and Small Plates

Iced Jumbo Gulf Shrimp

Served with Horseradish Chili Sauce

Honey Horseradish Shrimp

Bacon wrapped Shrimp, stuffed with accented Horseradish, grilled & drizzled with Honey

Barbecue Shrimp

Bacon wrapped Shrimp, broiled in "Dinosaur" Barbeque Sauce

Coquille St. Jacques

A smalller portion of our popular Scallop Dish

Steamed Clams

One dozen, Over Pasta in Natural Broth

Fettucini Alfredo

Tossed in a Creamy Cheese Sauce

Fried Calamari

Dredged in Spiced Flour with Hot Cherry Peppers and Homemade Marinara

Fresh Oysters

On the half shell

Oysters Rockefeller

Delicate Oysters topped with Spinach and Hollandaise

Clams Casino

Fresh Clams Baked with Herbed Bread Crumbs, Onions, Pepper, & Crisp Bacon

Baked Brie

Encrusted with Almonds & served alongside Ginger Snaps & Fresh Fruit

Baby Crabcakes

with Grained Mustard Mayonnaise

Prosciutto Wrapped Scallops

Served with an Orange Glaze

Spanakopita

Unique hot appetizer Puff Pastry...filled with Spinach & Feta Cheese, brushed with Herbed Butter & served with Fresh Lemon

Stuffed Silver Dollar Mushrooms

Greek Style, Maryland Crab

Littleneck Clams

On the half shell

Soups-n-Salads

Classic Caesar

Crisp Romaine, Shredded Asiago Cheese, & Toasted Croutons tossed with Creamy Anchovy Dressing

Spinach

Fresh Spinach, Bean Sprouts, Bacon, Egg & Cheese topped with Hot Bacon Dressing

Mixed Greens

A green potpourri of Arugula, Dandelion, Frisee, Oakleaf, Mache & Radicchio, tossed with Goat Cheese, Glazed Walnuts, & Grape Tomatoes

Soup du Jour

Our chef's specialty, and always a treat

Baked French Onion Soup

Uniquely Number 5's. . . made with Applejack Brandy & topped with Provolone Cheese Substituted for your dinner salad

Cobb Salad

#5 Original Recipe...Chopped Lettuce, Avocado, Romaie, Watercress, Tomatoes, cold Chicken, Hard Boiled Egggs, Chives, Cheese, & Bacon topped with Oil & Vinegar

Market Salad

Mesculin, Spinach, Sprouts, Orange Sections, Apples, Cranberries, & Glazed Walnuts with your choice of Poppy-Seed Dressing or Raspberry Vinaigrette

Beefsteak Tomatoes, Roasted Peppers, & Fresh Mozzerella

Topped with either Peter Luger's Steak Sauce or drizzled with Aged Balsamic & Extra Virgin Olive Oil

Number 5 Specialties

Original "Greek" Tenderloin

"The Best Steak in Town" Broiled in Lemon Butter seasoned with Oregano & Garlic, "Petite Greek" also available

Stuffed Greek Tenderloin

Filet Medallions layered with Spinach & Feta Cheese Stuffing

Stuffed Lobster Tail

10 oz. Cold Water Tail broiled and topped with a mixture of Lump Crabmeat, Scallions, Spices, Herbed Bread Crumbs, & Hollandaise

Filet Mignon Oscar

Filet Mignon, Asparagus, Lump Crabmeat, & Béarnaise

Veal Chop Saltimbocca

Prime Veal Rib Chop sauteed in Butter, Rosemary, & Parmesan, Stuffed with Swedish Fontina Cheese & imported Prosciutto, Baked & finished in a velvety Marsala Wine Sauce with Silver Dollar Mushrooms

Number 5 Specialties - Surf-n-Turf

Shrimp Scampi

Turfs: Petite Filet, Petite Greek, or Prime Rib, Surfs: 10 oz. Cold Lobster Tail

Crab Cake

Turfs: Petite Filet, Petite Greek, or Prime Rib, Surfs: 10 oz. Cold Lobster Tail

Coquille St. Jacques

Turfs: Petite Filet, Petite Greek, or Prime Rib, Surfs: 10 oz. Cold Lobster Tail

All of our steaks are available in the following styles, Milanese - fresh chopped garlic, seasoned oil, & herbs, Greek - lemon, butter, garlic, & oil, Au poivre - crushed peppercorns & brandy cream, Béarnaise - tarragon, vinegar, eggs, & butter, Blackened

The King of Steaks

Half pound centercut, 13 oz. "steak lover's" cut

"Bone In" Filet

15 oz. tenderloin steak on the bone for fuller flavor

Chargrilled Top Sirloin

10 oz. Black Angus, Teriyaki sirloin

"Prime" Cowboy Steak

24 oz.(USDA Prime Rib) Delmonico steak on the bone, sided with Carmelized Red Onions

New York Strip

USDA "Prime" center cut over Onion Hay

Porterhouse

24 oz. Black Angus served with Sweet Potato Fries

Roast Prime Ribs of Beef

Rubbed with Fresh Garlic & Cracked Pepper, slow roasted, served with au jus & Horseradish Cream, House Cut, 32 oz. Rib Cut "on the bone"

Grilled Lambchops

Two jumbo 8 oz. chops chargrilled with Mint Jelly

White Meats

Veal Mersailles

Dredged Veal Tenderloin Escallops, pan sauteed with Wild Mushrooms, topped with jumbo Crabmeat, Garlic, Shallots, Asparagus, & Hollandaise

Veal Piccata

Veal Tenderloin Medallions sauteed in Lemon, Butter, & Capers

Veal Française

Breaded Veal sauteed in Lemon Butter

Veal Scallopini Marsala

Sauteed Veal Scallops in velvety Marsala Wine sauce with Mushrooms or Peppers

Grilled Prime Veal Rib Chop

Drizzled in Parsley Butter

Grilled Pork Tenderloin

Hand rubbed with 9 Herbs & Spices, grilled & served with Cranapple Chutney

Chicken Felix

Egg battered Chicken Breast, pan fried, topped with Crab, Asparagus, & Fontina Cheese, finished in a Tarragon Beurre Blanc

Chicken Cordon Bleu

Double Breast of Chicken stuffed with Honey Ham, & Swiss Cheese. Topped with Hollandaise

Greek Chicken

Double Breast of Chicken stuffed with a Spinach & Feta Cheese mixture, Finished in Garlic, Butter, Lemon, & Oregano

Seafood

Lobster Tails

10 oz. Australian Cold Water Tail, Twin 10 oz. Tails

Jumbo Lump Crab Cakes

With Grained Mustard Mayonnaise

Fresh Salmon

Grilled with Fruit Salsa

Fresh Salmon

Poached in Chardonnay & topped with Hollandaise

Pan Seared Jumbo Scallops

Set on sautéed Napa Cabbage & topped with Thai Citrus Vinaigrette

Shrimp Scampi

Jumbo shrimp and mushrooms sauteed in butter, white wine, garlic and lemon

Tuna

Grilled Sesame with Soy, Wasabi, & Ginger

Fillet of Sole

Meunière with Brown Butter

Fillet of Sole

Stuffed with Crab Imperial

Scallops & Shrimp Beurre Blanc

Sea Scallops & Jumbo Shrimp sauteed in Butter & White Wine with fresh julienned Vegetables

Fresh Salmon

Dijon Mustard Encrusted

Fillet of Sole

Egg-battered in Beurre Blanc

Chilean Sea Bass

Preparation du Jour

Coquille St. Jacques

Fresh Scallops & Mushrooms in clasic Wine Sauce, Baked with Cheddar & Swiss Cheese

Shrimp Marsala "Lampy Scampy"

A Lampy George original Battered Shrimp gently fried & topped with a Marsala Rosemary Sauce

Pasta

Garlic Shellfish

Shrimp, Clams, & Crab Sauteed in Garlic & Butter with Scallions, Onions, Sun-dried Tomatoes, & Shallots over Linguini

Linguini with White Clam Sauce

A sauce of fresh Clams, Garlic, Parsley, Olive Oil, & Crushed Red Pepper

Rigatoni with Grilled Chicken

Strips of marinated, grilled Chicken Breast & Sun-dried Tomatoes in a Red Pepper Cream Sauce over Rigatoni with Grated Reggiano

Rigatoni with Tomato Vodka Sauce

Prosciutto, Heavy Cream, Tomatoes, & Vodka. Available with Blackened Chicken or Shrimp

Vegetarian

Grilled Vegetable Strudel

Grilled Eggplant, Zucchini, Yellow Squash, Wild Mushrooms, Peppers, Onions, & Feta Cheese, wrapped in a Puff Pastry over Roasted Red Pepper Cream Sauce

Fetuccini Primavera

Assorted grilled seasonal vegetables sauteed with Fresh Herbs, Garlic, & Sun-dried Tomatoes in Olive Oil or Alfredo Style over Pasta

Binghamton, NY

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Number 5

Number 5

Appetizers and Small Plates

Soups-n-Salads

Number 5 Specialties

Number 5 Specialties - Surf-n-Turf

Red Meats - Filet Mignon

White Meats

Seafood

Pasta

Vegetarian

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