The Sycamore Inn Prime Steak House

Broiled mushroom caps with bleu cheese stuffing.

With lemon butter and tri-color pepper.

Broiled on the half shell with spinach, smoked bacon, bread crumbs and parmesan cheese.

With traditional cocktail sauce and tartar sauce.

With traditional horseradish-cocktail sauce and lemon wedge.

With creme fraiche, wood smoked bacon, gruyere and caramelized onion.

Wrapped in bacon, with jalapenos and bleu-cheese dressing.

Pan blackened, wasabi, soy sauce and fresh Asian slaw.

With soft goat cheese and bruschetta.

Served with seasonal fruit, graber olives, candied walnuts and mini toasts.

Baby field greens, tossed in a balsamic vinaigrette with crumbled gorgonzola cheese and candied walnuts.

Iceberg, romaine and baby field greens with tomato wedges, sliced red onion and garlic croutons, choice of dressing.

Creamy gruyere cheese, baked over a savory crouton and rich broth.

Romaine tossed in creamy garlic-anchovy dressing with garlic croutons and freshly grated parmesan cheese.

Tossed with crisp bacon, mushrooms, egg and a warm bacon dressing.

Iceberg lettuce with bacon, tomato, red onions and bleu cheese dressing.

Beefsteak tomato with fresh mozzarella, basil pesto, Kalamata olives, red onion, balsamic glace and E.V.O.

A sycamore favorite for generations.

Julienne of iceburg lettuce and baby field greens, tomato, cucumber, chickpeas, orzo rice, gruyere cheese, Italian vinaigrette, hard cooked egg.

The most tender of Midwestern corn-fed beef.

Midwestern corn-fed USDA prime, the New York and filet mignon in 1 great steak.

A smaller portion.

Midwestern corn-fed USDA prime, flavorful and juicy.

Served with classic mashed potatoes and seasonal vegetables.

Midwestern corn-fed USDA prime, cut from the prime rib.

Prime New York strip, cracked peppercorns, green peppercorn sauce.

With lemon butter, tomato jamand slivered green onions.

Frenched lamb shank, slow roasted with fresh herbs and garden vegetables, rich natural gravy, classic mashed russet potatoes.

Pan-seared and roasted with a wild mushroom tarragon demi-glaze.

Create the perfect vegetarian entree by choosing 3 of your favorite sycamore side items.

Sauteed scampi style with fresh lemon and lime juice, fresh basil and chopped tomato.

Charbroiled, lemon-dill sauce.

12 ounces of prime colorado lamb, pan-seared and roasted, with dijon crust and cabernet reduction.