Menu Date: February 2009

Starters

Chilled Smoked Ahi, Cucumber Relish, Wasabi vinaigrette $11

Broiled Portobello Mushroom, Humboldt Fog Cheese, Port Wine Reduction $9

Dungeness Crab Cake with Saffron Sauce $11

Popcorn-style Rock Shrimp and Aioli sauce $11

Chilled Shrimp with Cocktail Sauce $12

Soup and Salads

"Steakhouse 55" Seven Onion Soup, Parmesan Crisp $9

"Wedge" Iceberg Lettuce, Vine-Ripened Tomato and Gorgonzola dressing $8

Caesar Salad with Olive Tapenade Crouton $9

Spring Greens with Candied Pecans and Raspberry Vinaigrette $8

Baby Spinach with Warm Applewood Smoked Bacon Vinaigrette $10

Entrees

Selected cuts Certified Angus Beef
Add Bearnaise, Peppercorn Demi or Blue Cheese to any selection $4

New York Steak 14 oz. $35

Porterhouse Steak 18 oz. $29

Roasted Prime Rib 12 oz./16 oz. $29/$31

Herb-Crusted Rack of Lamb $35

Filet Mignon 7 oz./10 oz. $30/$35

Bone-in Ribeye with our Signature "Steakhouse 55" Rub 18 oz. $36

Pork Ribeye with our Signature "Steakhouse 55" Rub 10 oz. $27

Shelton Free-Range Double Breast of Chicken 14 oz. $26

Broiled Atlantic Salmon 8 oz. $25.00

Halibut Steak 9 oz. $28

Australian Lobster Tail Market Price

Prix Fixe Menu

Caesar Salad with Olive Tapenade Crouton
Petite New York Steak with Garlic and Herb Smashed Potatoes
Seasonal Tart a La Mode
$35

Sides

Sauteed Green Beans with Applewood-Smoked Bacon $7
Steamed Asparagus Spears, Hollandaise $7
Sauteed Spinach Leaves with Roasted Garlic Cloves $7
Broccoli Crown with Brown Butter and Herb Crust $7
This Season's Mushroom Sauteed with Madeira $9
Roasted Heirloom Potatoes with Rosemary, Shallots and Garlic $7
Yukon Gold, Garlic and Herb Smashed Potatoes $7
Chef's Potato Stack Au Gratin $7
Classic Baked Potato $7

Desserts

"Bonita" Velvet Chocolate Bar - Flourless Chocolate Cake with Port Wine Reduction. $9.00

Classic Grand Marnier Souffle - With Grand Marnier Creme Anglaise. $10.00

Vanilla Bean Creme Brulee - With Demerara Sugar and Chocolate, Orange Lace Cookie. $8.00

Seasonal Berries Marinated in Chambord - With Mascarpone Sorbet and Brittany Cookie. $10.00

Free-Form Seasonal Tart - Topped with Haagen-Dazs Vanilla Bean Ice Cream. $8.00

Split Plate Charge - $5.00

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