Sterling's Seafood Steakhouse

Paired with zesty cucumber and bay shrimp salad

Fresh zesty salad with Basil Aioli and Fresh chives served on baby greens with Basil Pesto.

Served with rich garlic herb and while wine butter.

Pan - Seared and served over spicy coleslaw topped with a delicate basil crab salad.

Shiitake and Portobello mushrooms, melted Brie Cheese and a fine sherry wine sauce, served in a phyllo pastry shell

Fresh Yellow Fin Tuna with a slightly sweet and spicy dressing served over fresh spaghetti - cut cucumber salad with minted Sake vinaigrette, thick Indonesian soy and Sriracha.

Farm - raised from Cayucos, California Ask your server for tonight`s preparation.

Served with a ramekin of rich garlic white wine butter sauce.

Over white Truffle and Reggiano risotto and Balsamic reduction, basil and carrot - flavored oils.

Served with cocktail and mignonette sauces on a bed of crushed ice.

Served hot on creamy sauteed spinach with pernod and glazed with Hollandaise Sauce.

A petite Filet Mignon medallion, lightly crusted in cracked black pepper served with a reduction of aged Balsamic butter sauce and fresh strawberries

A Classic thick and Creamy recipe.

Finished with a fine sherry and topped with a gratin of Gruyere cheese.

Crisp cut Romaine Lettuce tossed with croutons, Parmiglano - Reggiano cheese and Ceasar dressing

Thin - sliced and served chilled over baby greens with our house red onion dressing and basil pesto sauce.

Chopped egg, sliced mushrooms, shaved red onion and crisp bacon bits with warm honey Dijon dressing.

Mixed field greens with a confetti of cucumber, radish, yellow and red tomatoes with homemade croutons. Your choice of dressing.

Tossed in a rich Porcini mushroom and Reggiano cream sauce with fettuccini noodles.

Pacific salmon together with fresh tomatoes, chives, cream, farfalle pasta and Parmigiano - Reggiano.

Over garlic mashed potatoes, Spinach - stuffed Portobello mushroom topped with melted Fontina cheese accompanied with natural jus.

Half semi - boneless Long Island Duck, Reggiano risotto, vegetables, fresh orange and lingonberry sauce.

Steamed and served with drawn butter and lemon

With Thai red rice, stir - fried vegetables and spicy Thai coconut sauce.

Three Tiger Prawns in a pernod scampi sauce, served over garlic mashed potatoes.

Filet of Chimichurri - crusted Alaskan Halibut over red quinoa, carrots and asparagus with citrus viniagrette.

Broiled fresh filet, Hawaiian purple yams with Edamame beans, mango butter sauce, sweet soy drizzle, fresh carrot and pea tendril salad.

Fabulous Dungeness crab risotto with a trinity of lobster sauce, Hollandaise and truffle vinaigrette.

Baked and served with a drawn butter and wrapped lemon.

Flown in fresh, poached and served with drawn butter and wrapped lemon.

Pinwheel of Pacific Salmon, over Bulghur wheat and sauteed spinach, with lemon butter sauce, basil pesto and red pepper coulis

Superbly tender and char - broiled for optimum flavor

22oz. of pure pleasure Char - Broiled to achieve uniquely distinct flavors

Bone on, richly marbled for a peak flavor and juiciness.

Black Angus strip lion choice of a bone on or bone off.

Slow Roasted fully aged tender sterling.

Petite Filet Mignon accompanied by a succulent lobster tail.

Tender tournedos of filet mignon paired with two jumbo Tiger prawns served with a zesty green peppercorn Cognac sauce.

Flame-brolled with our popular sun-dried tomato, mushroom and Cognac sauce

Double lamb chops, showcased with a wild minted berry demi sauce

With port wine demi

served With spicy Etouffee sauce

With creamy Cognac demi

Add to any Meat or fish entree one jumbo king crab leg removed from the shell, four pieces of fresh asparagus and Hollandaise Sauce.