Renaissance Steakhouse

tossed in fresh herb fried with garlic and rosemary served with marinara.

rubbed with fresh pesto and grilled.

prince edward island mussels sauteed with fresh herbs in a champagne sauce.

prime filet mignon served with horseradish cream and topped with crispy quail eggs.

fresh tiger shrimp served chilled with our special cocktail sauces.

jumbo lump crabmeat with fresh mango and oranges, served atop avocado with a roasted red pepper aioli.

prepared tableside with colorada lamb, perfectly seasoned and served with a roasted red pepper aioli.

prepared tableside with grilled garlic crostini.

sushi grade tuna hand-diced with watermelon and avocado served with crispy wasabi shoestring fries and tobiko.

market peas with mint and creme fraiche.

romaine hearts topped with jumbo croutons, white anchovies and parmigiano reggiano shavings.

crisp fiji apples, dried currants, red grapes and toasted walnuts and mixed baby greens.

avocado, blue cheese, tomatoes, bacon, grilled steak, olives and mixed baby greens.

mixed baby greens, cherry tomatoes, cucumbers and carrots.

mixed baby greens with watercress, mango, oranges, asian pear with a mango dressing.

blue cheese, balsamic vinaigrette, champagne herb, citrus vinaigrette, tropical mango.

saffron risotto served with chorizo, scallops, clams, shrimp, cherry, tomatoes and fried sage.

home made mascarpone gnudi served with morels, white & green asparagus, finished with white truffle oil.

soft and creamy risotto served with buratta cheese and black truffles.

a generous cut roasted to perfection and served with bordelaise sauce.

an entire back of lamb crusted with a mix of fresh herbs and roasted with fresh cherries and rosemary.

grilled and finished in the broiled, topped with truffle butter.

grilled and finished in the broiler with renaissance steak sauce.

extra large, marinated in fresh herbs, grilled and finished in the broiler.

14 oz of prime filet mignon, wrapped in bacon, topped with blue cheese served with caramelized and crispy onions.

sterling skirt steak marinated and grilled. served on a sizzling platter with chimachurri sauce.

slowly roasted, tossed in fresh herbs, served with sweet potato gratin & spring vegetables.

marinated and grilled served over carrot puree with spring vegetables.

sushi grade tuna covered with sesame seeds and seared rare. served with tempura asparagus, a tropical salad and hollandaise sauce.

oysters, clams, stone crab sea urchin, shrimp & lobster served on a tower of crushed ice.