19 Steak and Seafood at Belterra Casino Resort

Flash fried and served with a roasted red pepper romesco

Jumbo lump crab, crispy fried capers with spicy remoulade

Crispy shrimp nestled in an asian spiced slaw, with fragrant plum sauce

North atlantic cold water lobster, hand crafted fresh pasta, lemon butter sauce

Onion-basil marmalade on grilled artisan olive bread

Selection of wild forest mushrooms, baked in a flaky crust with basil-tomato chutney

Caramelized onions, rich aromatic beef broth, melted gruyere on a challah crouton, finished with sherry

Handcrafted artisan sausage, cannellini beans, rich chicken broth, cold pressed extra virgin olive oil

North atlantic, cold water lobster, finished with hennessey cognac and crème fraiche

Roasted chiaoga beets and fingerling potatoes escabeche with pommery mustard vinaigrette

Cherrywood smoked bacon, salemville bleu cheese, bermuda onion and yellow grape tomatoes

Romaine hearts tossed in traditional caesar dressing with white anchovies, shaved reggiano parmesan and garlic croutons

House cured bacon, crisp iceberg lettuce, and roma tomatoes tossed in 19's signature dressing

Celery root mashed potatoes, grilled baby fennel, white wine butter sauce

Brother devil's lobster with oregano and toasted red pepper over housemade linguini

Oven roasted with spaghetti squash and butter beans in a savory pan sauce

Pan seared diver scallops and fennel salad with roasted shallot cream

North atlantic, cold water lobster tail finished with herbed sweet butter

With hollandaise

Fresh grated horseradish

Six grilled east or west coast oysters topped with reggiano parmesan, whole butter and roasted elephant garlic

9 oz. tenderloin of beef and 16 oz. north atlantic, cold water lobster tail finished with herbed sweet butter

Chef's hand cut 9-oz. beef tenderloin crowned with alaskan king crab, fresh asparagus and bearnaise

Creamy polenta with fire roasted corn, braised rainbow swiss chard and aromatic jus

Thinly pounded crispy chicken breast, topped with fresh mozzarella, grilled zucchini and finished with san marzano tomato marinara

Hand selected and aged 28 days

Our thickest center cut steak

Hand cut and dusted with our signature spice blend

Aged 30 days and seasoned with our signature blend

Italian sausage, crispy red vesuvio-style potatoes, tomatoes, steak jus and garlic butter

Salemville bleu cheese, grilled portabella steak jus and garlic butter

USDA prime chicago beef dry-aged for a minimum of 45 days

USDA prime chicago beef, dusted with our signature spice blend

USDA prime chicago beef aged for a minimum 30 days

USDA prime chicago beef

Large plump meat, crisp flavor

Full and crisp, light salt finish

Ultra clean and mildly sweet flavor

Tangy fresh lemon curd, served chilled in a flaky butter-pastry crust, and flamed with limoncello

Light and creamy peanut butter mousse, with salted caramel sauce

Vanilla custard with caramelized sugar and fresh seasonal berries

Roasted green apples, buttery puff pastry, housemade caramel gelato

Smoked vanilla creme fraiche ice cream, finished with a warm ghirardelli chocolate sauce

Grand marnier and macerated berries in a hazelnut-graham crust