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jumbo lump crab with pepper jewels, scallions, cilantro, formed into patties and sauteed until golden
green tomato slices, beer battered and sauteed to a golden brown, topped with spicy hollandaise and finished with montrachet goat cheese
seasoned calamari, flash fried, served with simbol, miso and sweet & sour sauces
buffalo mozzarella with sliced tomato, pesto, balsamic red onion, drizzled with olive oil and balsamic vinaigrette
jumbo shrimp brushed with a homemade glaze, char-grilled, served on garlic crostini and topped with a spicy barbecue sauce
romaine lettuce with homemade croutons, served with our own famous caesar dressing and parmesan cheese
fresh tomato, artichoke, spinach, basil and garlic, tossed with angel hair pasta, white wine and topped with parmesan cheese
large shrimp sauteed in cajun spices with mushrooms, shallots, green onion and tossed with angel hair
chicken breast sauteed with fresh spinach, garlic and cream over linguini finished with parmesan cheese
large shrimp sauteed with fresh basil, tomato, garlic, white wine and lemon, tossed with fettuccini
12 oz strip steak, grilled and topped with bleu cheese crumbles and finished in the oven.
8 oz filet grilled then sauteed with jumbo shrimp and asparagus, topped with bernaise
8 oz filet pan-seared with peppercorns in a rich burgundy wine demi-glace reduction
8 oz filet pan-seared and glazed in a red wine reduction and topped with horseradish cream, accompanied with a mushroom duxelle and a sweet onion puree
8 oz filet pan-seared with shallots, mushrooms and brandy, reduced and infused with hollandaise
fresh tuna marinated in a mild szechwan sauce, grilled and served over angel hair pasta, topped with cilantro and a ginger lime butter
creole mustard crusted salmon served on a bed of garlic spinach, drizzled with a saffron tomato coulis and mustard seed oil. mixed grille
fish filet, shrimp and scallops, your server will present today's preparation.
crusted in fresh horseradish, pan-seared and finished in the oven then placed in a pool of scallion infused olive oil
pan-seared with tomatoes, fermented black beans, fresh ginger, cilantro, garlic and scallions infused with chinese-chili garlic, fresh fume then finished with butter
parmesan sesame crusted, sauteed and served in a pool of roasted red pepper cream, topped with peppercorn butter
marinated in an asian soy reduction with garlic and cilantro, grilled and served with chinese slaw.
sauteed and oven baked, served with an okra and tomato ragout.
mix of seasonal greens drizzled with roasted-shallot sherry vinaigrette dressing.
10 oz new york strip grilled and topped with sauteed mushrooms, onions and garlic butter, note: all steaks are cooked "medium" , individual temperature orders not allowed on group menus.
half chicken crusted with fresh herbs, pan seared with a lemon butter sauce
fresh farm raised tilapia coated with cajun spices, pan-blackened and served with a fruit salsa.
mix of fresh greens drizzled with roasted-sherry shallot vinaigrette dressing.
8 oz filet pan seared with shallots and a brandy sauce, finished with bernaise, note: all steaks are cooked "medium" , individual temperature orders not allowed on group menus.
fresh atlantic salmon char-grilled and served in a pool of fresh citrus orange hollandaise.
chicken breast sauteed with shallots, tomatoes, mushrooms and green onions, white wine and finished with garlic.
fresh local grey grouper, pan seared and served with a spicy chinese-chili tomato salsa
jumbo shrimp and fresh asparagus sauteed with mushrooms, garlic, fresh herbs, sherry, wine and butter, served on a bed of pasta.
mix of seasonal, fresh greens drizzled with roasted - shallot sherry vinaigrette dressing
fresh gulf grouper wrapped in shredded white potato and pan seared to a golden crust then placed on a pool of fresh marinara, topped with garlic aioli.
8 oz filet mignon pan seared and finished in the oven, topped with grilled gulf shrimp, asparagus and bernaise. note: all steaks are cooked "medium" , individual temperature orders not allowed on group menus.
chef's two fresh fish selections, scallops and gulf shrimp, char-grilled and served with a tomato basil butter.
mix of seasonal fresh greens drizzled with roasted-shallot sherry vinaigrette dressing
pan seared new zealand lamb rack rubbed in fresh rosemary and garlic, served with a rosemary cabernet sauce.
4 oz filet mignon pan seared, finished in the oven and topped with fresh hollandaise, accompanied with a char-grilled fish selection, topped with a tomato-basil butter, note: all steaks are cooked "medium" , individual temperature orders not allowed on group menus.
fresh gulf grouper coated in a kalamata olive and garlic crust, pan seared and topped with jumbo gulf shrimp and garlic aioli.
boneless breast of chicken sauteed with mushrooms, green onions, shallots and garlic, tossed with cajun cream sauce and angel hair pasta.
fresh atlantic salmon grilled and served with a roasted red pepper cream sauce
with tomatoes, basil, mushrooms, garlic and parmesan cheese
seasoned pork loin served on a kaiser roll accompanied with onions rings
this fresh catch is coated in southwestern spices, baked and served with a spicy fruit salsa
on a baguette with mustard and mayo, served with sweet potato chips and fresh fruit.
slow roasted flank steak marinated in herbs and spices served with rice and seasonal vegetables
mixed greens and toasted pecans, sun-dried tomatoes, sauteed goat cheese rounds and balsamic dressing
sterling's famous chicken salad served with fresh seasonal fruit and a homemade muffin
angel hair pasta tossed with tomatoes, garlic, basil, olive oil, white wine and artichokes
two english muffins topped with canadian bacon, poached eggs and hollandaise
three egg omelet filled with beef tenderloin, mushrooms, onion and cheddar cheese. served with bernaise sauce
with asparagus, tomato, crab and goat cheese
served on a mushroom crab sherry cream sauce, with roasted potatoes and winter vegetables
fresh tilapia dusted with cajun spices, sauteed with white wine and finished with butter
chef victor's two eggs cooked any style, served with cheese grits, homemade hash browns, toast, choice of bacon or sausage
served with warm syrup, bacon or sausage
grilled boneless chicken breast topped with a pecan cilantro butter, served with roasted potatoes and winter vegetables
ask your server for today's soup selection
with parmesan croutons
battered, deep fried and topped with spicy hollandaise.
corn meal crusted and served with a trio of dipping sauces
stuffed with garlic, rolled in herbs and bread crumbs, served with fruit and toasted points.
fresh romaine lettuce with our own caesar dressing, with fresh croutons and parmesan cheese
mixed lettuce with baby bok choy, watercress, carrots, sliced red onion and mushrooms, topped with a soy-ginger and lime vinaigrette
mixed greens with toasted pecans, cilantro, sun-dried tomatoes, sauteed goat cheese rounds, topped with a balsamic vinaigrette
sterling's famous chicken salad served with fresh fruit and a homemade muffin
mixed baby greens with cucumber, tomato, onion, turkey, ham, grated cheddar cheese, bacon and served with a homemade ranch dressing
mixed greens with turkey, avocado, tomato, alfalfa sprouts and bleu cheese crumbles and topped with your choice of dressing
fresh baby spinach with mushrooms, bacon, red onions, eggs and bean sprouts, served with a tarragon vinaigrette dressing
tender chicken strips deep fried and served on a bed of mixed greens with green onion, tomato, choice of dressing
cup of soup and half sandwich with choice of chicken salad or cuban sandwich
sterling's traditional chicken salad with lettuce, tomato and mayo
10 oz burger with your choice of toppings, cheddar or swiss cheese
corn beef, thousand island dressing, swiss cheese, sauerkraut and served on swirl rye.
with pork, ham, swiss cheese, mustard and pickle, served on grilled cuban bread
fresh chicken sauteed with mushrooms, green onion, shallots, white wine and finished with cajun butter, served over angel hair pasta
baked salmon with coconut milk, brown sugar and chinese chili garlic glaze
fresh catch coated with horseradish and bread crumbs, pan-seared with scallion oil.
classic preparation with potatoes, peas, chicken breast and puff pastry
tender flank steak marinated in worstershire sauce, honey, garlic, fresh herbs and shallots, grilled and served with starch and vegetable du jour