Stakeout Grill & Bar

Thinly sliced, served with arugula, shaved parmesan and virgin olive oil

Lightly fried, served with citrus aioli and spicy pomodoro sauce

Rustic bread, tomato basil salsa, sliced prosciutto di parma and assorted olives

Baked oyster, rockefeller style topped with bearnaise sauce

Honey glazed brie garnished with toasted almonds and apple

Sauteed in olive oil, served with lemon aioli and chile oil

Vine ripe tomatoes, fresh mozzarella, basil and virgin olive oil

Fresh romaine hearts, stakeout dressing, toast points and shaved parmesan

Grilled duck breast, candied pecans, green apples, endive and raspberry vinaigrette

Vine riped tomatoes and balsamic vinaigrette. Add gorgonzola cheese and pecans

Served with pancetta, porcini mushroom, fresh herbs and parmesan

Served with pancetta, porcini mushroom, fresh herbs and parmesan

With red snapper, shrimp, shell fish, fresh herbs in a light seafood broth

With red snapper, shrimp, shell fish, fresh herbs in a light seafood broth

Filled with ricotta cheese, spinach, parmesan with tuscan sage and amber butter sauce

Filled with ricotta cheese, spinach, parmesan with tuscan sage and amber butter sauce

Prepared with house cured salmon, black caviar, shallots, light cream and chives

Prepared with house cured salmon, black caviar, shallots, light cream and chives

Our most tender cut, served with bearnaise flambe' with brandy peppercorn sauce

Our most tender cut, served with bearnaise flambe' with brandy peppercorn sauce

Topped with melted fresh herb butter n.y. Cut with brandy peppercorn sauce

Topped with melted fresh herb butter n.y. Cut with brandy peppercorn sauce

15oz. Bone-in with a chipotle cilantro butter served with wild mushroom sauce

15oz. Bone-in with a chipotle cilantro butter served with wild mushroom sauce

4oz. Filet & 4oz. Cold water lobster tail with drawn butter and bearnaise sauce

Garnished with a bouquet of vegetables, sauteed mushroom and bearnaise sauce

Pan seared and roasted, served over a fennel, apples raisin and port wine sauce

Fresh herb and garlic crust, served over a red wine demi-glace

Sauteed with green onions, assorted wild mushroom, in a marsala wine sauce

With apple or nopales stuffing and red currant glaze

Free range veal medallions, with prosciutto, eggplant, fontina cheese and plum tomatoes

Free range scaloppine of veal, sauteed with capers, lemon in a chardonnay reduction

Salmon crusted, over organic greens, shaved fennel, tomatoes, cranberries and citronette

Sauteed with garlic, tomatoes, red onions in a cipotle cilantro sauce and goat cheese

Steamed to order and served with drawn butter

Australian 12oz. Cold-water tail, steamed and served with drawn butter and lemon