Shearn's

Fresh spinach tossed with grated parmigiano reggiano, bacon bits, crisp croutons and our own house dressing garnished with sliced cucumber, mushroom, egg and purple onion.

Fresh mixed field greens, apples, pears, strawberries and hearts of palm tossed with a balsamic vinaigrette and topped with pecan encrusted goat cheese .

The? freshest salad greens and garnishes in season.

Crisp romaine lettuce tossed with shaved parmigiano reggiano, herbed croutons and our own caesar dressing.

Tossed with walnut vinaigrette and garnished with port wine poached pear.

This creamy bisque is made with fresh Maine lobster delicately seasoned and garnished with jumbo lump crabmeat and a touch of sherry.

Chef Urs' personal Cajun recipe with a hint of louisiana spice.

A classic onion soup topped with baguette croutons and gruyere cheese .

Classic potato and leek soup with fresh chives .

Grilled and steamed seasonal vegetables served with a marinara angel hair pasta .

Served in classic alfredo sauce.

Tossed in summer tomato and topped with kale chips and parmigiano reggiano.

An eight-ounce prime filet, grilled and served with bearnaise sauce.

Ten ounces per person of angus tenderloin served with cremini mushrooms and bearnaise sauce. Carved tableside for two or more guests. $ 42.00 per person.

A sixteen-ounce prime ribeye, grilled and topped with chefs delectable herb butter.

With cremini mushrooms in brandy demi. A sixteen-ounce prime New York sirloin grilled and served with cremini mushroom sauce and rosemary fingerling potatoes.

Topped with sauteed mushrooms. Served with vegetables and rosemary fingerling potatoes.

Two double rib chops of Colorado lamb garnished with fresh rosemary and served over tomato basil-kalamata olive relish.

Served with french green beans, cherry tomatoes and kalamata olives.

Panko crusted veal served with spinach fettuccine alfredo.

Sixteen-ounce rack of colorado lamb seasoned with garlic and herbs de provence, baked to your liking and carved tableside served with pinot noir rosemary au jus. $44.00 per person.

even to eight ounce cold water lobster tail served with a lemon and EVOO vinaigrette, jasmine rice and garden fresh vegetables.

Topped? with sauteed lump crab. Served on a bed of grilled asparagus and saffron rice.

With sherry beurre blanc. Served over fennel-tomato concise and jasmine rice .

Topped with lemon butter and served with parslied potato and garden fresh vegetable. Add: golden brown almond slices in butter, three grilled jumbo gulf shrimp, three shrimp fines herbes, fresh sauteed jumbo lump crabmeat

Seven jumbo shrimp baked in a light marsala cream sauce and topped with Chef Urs' delectable of herb butter served with jasmine rice and garden fresh vegetables.

Seven flame-grilled jumbo shrimp served on a bed of jasmine rice with lemon butter and garden fresh vegetables.

Served with julienne squash. Served with smoked tomato-bacon compote, jasmine rice and fresh vegetables.

Prepared in your choice of two classic styles sauteed with chopped green onions, butter and fresh lemon juice or Au gratin served in a light cream sauce topped with grated reggiano. Both styles served with parslied potatoes and fresh garden vegetables.

Chilled jumbo shrimp presented in a martini glass and served with Shearn's special cocktail and remoulade sauces.

Norwegian smoked salmon garnished with lemon, capers, red onion horseradish creme and toast points.

Jumbo lump crabmeat served over vine-ripened tomatoes and avocados, served with Shearn's special cocktail and remoulade sauce.

Served over mixed greens and drizzled with sesame garlic emulsion and wasabi.

Three jumbo shrimp baked in a light marsala sauce and topped with chef delectable herb butter.

Asparagus topped with jumbo lump crabmeat in a tomato-lemon butter.

Mixture of crabmeat, bell pepper, celery, bread crumbs and seasonings served with Shearn's special cocktail and tartar sauces.

One half dozen escargots prepared in classic burgundian style and served in a garlic herb butter.