Katherine's Steakhouse

Clams or mussels steamed in a white wine clam broth

Fresh mozzarella and beef steak tomatoes with balsamic reduction

Pan fried served with pernod cream sauce

Mozzarella and prosciutto ham between french bread, dipped in egg and parmesan, pan fried

Traditional cocktail sauce

With marinara sauce

Baked in mushroom caps and garlic butter

Pan fried with creole mustard sauce

Three shrimp served with traditional cocktail sauce

Six oysters baked with spinach, bacon and creamed garlic

Three shrimp marinated then grilled and served with cannellini beans

Wedge of romaine lettuce, sliced beefsteak tomato, sauteed bacon and fried onion strings

Finished with lobster and a hint of sherry

Fresh mixed greens, tomato, cucumber and hearts of palm

Wedge of iceberg lettuce, slices of tomato and red onion

Chicken breast sauteed with marsala wine and mushrooms in a brown sauce

Chicken breast and mushrooms with parmesan cheese cream sauce

Lightly breaded, oven baked with marinara sauce and mozzarella cheese

Four large shrimp stuffed with crab meat served over sauteed spinach

Grilled served over julienne vegetables, topped with lemon butter sauce

Dipped in egg, pan fried in a white wine and lemon butter sauce

Capers and mushrooms in a white wine and lemon butter sauce

Lightly breaded, oven baked with marinara sauce and mozzarella cheese

Two beef medallions sauteed with shallots and mushrooms, flamed with brandy

Angel hair pasta with shrimp, lobster and scallops in a spicy red sauce

Fresh clams, lobster, mussels, scallops, shrimp and calamari, simmered in a light tomato broth

Two medallions topped with king crab and asparagus, served with bearnaise sauce

8 oz. filet in bordelaise sauce, served with three marinated grilled shrimp

Sauteed veal with king crab and asparagus, served with bearnaise sauce

8 oz. filet and a 10 oz. broiled australian tail

Three chops, cabernet plum sauce

Traditional caesar dressing with croutons and finished with parmesan

Fresh bananas sauteed in three liqueurs, served over vanilla ice cream

Our hot bacon dressing, flambeed with brandy and hard boiled eggs

A special blend of three liqueurs drizzled over a spice infused orange peel flambe with coffee

Bing cherries sauteed in three liqueurs, served over vanilla ice cream