The Steakhouse

with brandied cocktail sauce, key lime mustard sauce and basil pesto mayo

fire charred rare prime filet mignon served with organic watercress salad, stone ground mustard and white truffle oil

hand dipped in beer batter and presented with sam adams ale cheese sauce

served with orange-grand marnier dipping sauce

our spectacular presentation of jumbo shrimp, king crab, freshly shucked oysters, lobster claw and grey goose vodka oyster shooter served on ice with dipping sauces and citrus

dungeness and king crabmeat filled mushrooms finished with lobster cream, hollandaise and fresh chives

freshly shucked demi dozen served on ice with cabernet mignonette, cocktail sauce, tabasco and citrus

braised in garlic butter and herbs with champagne spritz

seared dungeness crab cake with red and green cocktail sauce

freshly shucked, topped with pernod spinach, hollandaise and parmesan gratinee

served with maine lobster, chive creme fraiche and dry sack sherry

gratineed with gruyere, parmesan cheese and sourdough crouton

crisp iceberg tossed with blue cheese or thousand island dressing, chopped eggs, tomatoes, feta cheese, cucumber, red onion & crispy bacon

beefsteak tomato layered with buffalo mozzarella, fresh basil, aged balsamic, and pesto oil

prepared tableside with hearts of romaine, parmesan and croutons

king crabmeat, jumbo shrimp, avocado, eggs, vine ripened tomatoes, louis dressing or vinaigrette

tossed with blue cheese, sweet onions, toasted walnuts and walnut oil vinaigrette

tossed greens with tomatoes, cucumbers, radish and croutons, choice of dressing

served with drawn butter and citrus

served with drawn butter and citrus

served with a browned butter and maple emulsion

served picatta style with lemon butter and toasted almonds

roasted leeks and lobster butter sauce

topped with lump crabmeat - micro green salad, asian pear cream

from the lakes and oceans of the world

basted with dijon mustard and clover honey, topped with basil-garlic crust, port wine jus

topped with crabmeat, asparagus, béarnaise sauce and maine lobster claw

served with key lime butter and topped with toasted cashews

with sautéed button mushrooms and onions, white wine, pancetta and demi glace topped with fresh herbs

classic presentation of filet mignon, garlic, dijon mustard, mushrooms beef essence and cognac flambé

flambéed with jack daniels

wet aged 28 days or more for flavor and texture and roasted in rock salt served with creamy horseradish sauce and beef jus

creamy tahitian vanilla bean infused custard topped with molten sugar basket and seasonal berries

with white and dark chocolate sauces and seasonal berries

creamy italian mascarpone cheesecake served with fresh berries and phyllo cookie

apple caramel filo basket with ginger snap cookie and honey ice cream

a refreshing combination of icy sorbets including lemon vodka, apricot brandy and fresh raspberry served in a pastry tulip with berries and brandy snap cookie

chocolate toffee crème brulee, orange chocolate truffle ice cream, macadamia chocolate crunch bars, and baileyâ??s chocolate malt shooter

dark oregon cherries tossed with sugar and orange, flambéed with kirshwasser, grand marnier and served over vanilla bean ice cream

rich, ripe bananas tossed in butter and brown sugar, kissed with cinnamon and flambéed with banana liqueur and meyers dark rum, served over vanilla bean ice cream

deep, dark, warm godiva chocolate fondue accompanied with seasonal fruits, vanilla pound cake and marshmallows

dark godiva liqueur, brandy with coffee, topped with whipped cream

tuaca, bailey's irish cream and coffee

frangelico, bailey's irish cream

kahlua, grand marnier and coffee topped with whipped cream