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The Reserve Steakhouse
Horseradish cocktail sauce, lemon.
Spicy crust, soy ginger glaze, sriracha sauce, Asian salad.
Delaware bay oysters, creamed spinach, hollandaise glacage, bacon.
Fresh lobster tail, sundried tomatoes, garlic parsley crumbs, parmesan cream sauce.
Fresh lump crab, twin sauces, petit salad.
Tenderloin tips topped with boursin and garlic crust, trio of sauces.
Double smoked slab bacon grilled, spicy sugar crust, maple whisky glaze.
Caramelized onions with madeira, croutons, gruyere cheese gratin.
Shrimp, lobster, crab, sherry cream.
Daily chef creation.
Chopped tomatoes, cucumbers, bacon, shaved red onion, blue cheese dressing.
Romaine hearts, grana padano cheese, garlic croutons, anchovy.
Farmers mix topped with fresh berries, candied, pecans, manchego cheese, raspberry vinaigrette.
Mixed greens, bleu cheese, pear, cranberries, candied walnut, balsalmic dressing.
Arugula, tossed in lemon, thyme, and honey dressing.
24oz.
24oz.
16oz .
16oz .
16oz.
Lamb chops, wild mushroom ragout, rainbow carrots, fig balsamic reduction.
Marinated with garlic rosemary, forest mushrooms, honey mustard sauce.
Pressed and roasted, herb infused, carrot parsonage.
Ground tenderloin & striploin, aged cheddar cheese, crispy bacon, tomato relish, steak house fries.
Parsley butter sauce, arugula tomato salad, lemon dressing.
Shrimp, scallops, crab, lobster, saffron tomato broth.
Glazed with honey mustard rosemary, garlic swiss chard.
Parmesan herb crusted, sauteed spinach, red pepper cream sauce.
Braised in a celery tomato broth, green olive, garlic crouton.
Seared and on a mango relish, crispy phylo threads.
Fresh tomato, peas, asparagus, brussel sprouts, parmesan, olive oil.
Menu for The Reserve Steakhouse provided by Allmenus.com
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