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Brussels sprouts sauteed in honey butter, topped with bacon and crispy onions.
Cauliflower roasted with olive oil, turmeric, salt and cracked pepper.
A whole artichoke steamed with white wine and herbs, brushed with olive oil and grilled served with mustard aioli.
Oyster, shiitake and portobello mushrooms sautéed in a delicate fresh thyme and truffle cream served over a savory polenta cake.
Mussels steamed in a coconut milk and green curry broth.
Pan-seared halibut served in a soft flour tortilla with cilantro, lettuce and tomatoes topped with baja cream and roasted tomatillo salsa.
Shrimp wrapped in applewood smoked bacon and marinated in honey mustard served with honey and spicy mustard dipping sauces.
Lobster, shrimp and scallops wrapped in a phyllo shell topped with béchamel sauce.
Pan seared lump crab cakes with roasted corn seared and topped with a tequila-lime-jalapeno cream sauce.
Fresh hawaiian ahi tuna diced with tomatoes, scallions, avocado and yuzu vinaigrette served with crispy wontons.
Wagyu marinated in chili, vinegar, soy and ginger layered with pickled julienne vegetables and cilantro, in a steamed bun.
A blend of ground veal, roasted corn, fresh spinach and oyster sauce wrapped in wonton skins, and sauteed with a southwest salsa.
House-made gnocchi, sauteed with wild mushrooms and asparagus tossed in a parmesan cream sauce.
Tender chilean sea bass, steamed in soy and ginger, and topped with julienned vegetables.
Fresh tuna steak seared and served with pickled ginger topped with an orange soy sauce.
South african lobster tail, broiled and topped with a beurre blanc sauce.
Salmon filet topped with a roasted corn and avocado salsa.
Halibut fillet, dredged in a sherry cream and encrusted with crispy potatoes and herbs served over a bed of sauteed spinach.
Seared jumbo sea scallops marinated in olive oil and garlic topped with morel cream sauce, served with coconut risotto and asparagus.
Half of a chicken rubbed with olive oil, lemon juice, garlic, herbs and seared to perfection.
Pan-seared duck breast with dried cherries, topped with a port wine reduction.
Beef short rib braised in red wine, beef stock and fresh herbs topped with a demi-glaze.
Filet mignon stuffed with lobster, grilled and served with bearnaise sauce.
Delmonico steak grilled and topped with a bordelaise sauce.
Served with our parmesan-truffle fries.
New zealand spring lamb rack, grilled and finished with an apricot marmalade, teriyaki, toasted sesame seeds and a hint of cayenne.
Menu for West End Grill provided by Allmenus.com
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