The Rookery Steakhouse

Baked with gruyere, swiss and parmesan cheeses.

Sushi grade tuna with citrus, soy, sesame and avocado chutney and housemade chips.

With crispy rice noodles, lemon aioli and Yazu dipping sauce.

Grilled and finished with our homemade cabernet BBQ sauce.

Over california greens with jack daniel's cocktail sauce.

Iceberg lettuce with grape tomatoes, red onions, crumbled blue cheese and bacon bits with our house made gorgonzola blue cheese dressing.

Drizzled with extra virgin olive oil and aged balsamic.

Hearts of romaine with grana padana and our roasted elephant garlic, port wine caesar dressing.

Baby spinach, neuske's bacon, chopped egg and button mushrooms tossed in our honey balsamic dressing.

Grilled 8 oz. filet and jumbo shrimp scampi.

Grilled 8 oz. filet and blackened scallops with mango honeydew salsa.

Carved to order with sour cream horseradish and natural au jus.

Hunter style with pear tomatoes, wild mushrooms, eggplant and fresh tarragon.

Jumbo scallops and shrimp with citrus, ginger beurre blanc atop lemon risotto.

Garlic, capers, kalamata olives and tomatoes in a white wine butter sauce.

Pistachio crusted and served over sweet potato hash.

Pan seared crispy style with wilted spinach, artichoke hearts, roasted tomatoes & caviar cream.

Steamed or Oven Broiled. Served with red skin potatoes, asparagus and drawn butter.

With Vermont white cheddar.

Sour cream, butter, chives, bacon or cheese.

Steakhouse hash browns with bacon & onions.

with Cajun aioli.

With sherry and red onion.

Sauteed or creamed.