5/12 ©Disney09/08

Chilled Smoked Ahi, Cucumber Relish, Wasabi Vinaigrette 11Broiled Portobello Mushroom, Humboldt Fog cheese, Port Wine Reduction 9Dungeness Crab Cake with Saffron Sauce 11Popcorn-Style Rock Shrimp and Aioli Sauce 11Chilled Shrimp with Cocktail Sauce 12

Chef de Cuisine: Jason Martin

We will gladly split any entrée for a $5.00 plate charge.A 15% gratuity will be added to all parties of 8 or more.

“Steakhouse 55” Seven Onion Soup, Parmesan Crisp 9“Wedge” Iceberg Lettuce, Vine-Ripened Tomato and Gorgonzola Dressing 8Caesar Salad with Olive Tapenade Crouton 9Spring Greens with Candied Pecans and Raspberry Vinaigrette 8Baby Spinach with Warm Applewood-Smoked Bacon Vinaigrette 10

Soup and Salads

New York Steak 14 oz. 35Porterhouse Steak 18 oz. 29Roasted Prime Rib 12 oz. /16 oz. 29/31Herb-Crusted Rack of Lamb 35Filet Mignon 7 oz. /10 oz. 30/35Bone-in Rib Eye with our Signature “Steakhouse 55” Rub 18 oz. 36Pork Rib Eye with our Signature “Steakhouse 55” Rub 10 oz. 27Shelton Free-Range Double Breast of Chicken 14 oz. 26Broiled Atlantic Salmon 8 oz. 25Halibut Steak 9 oz. 28Australian Lobster Tail Market Price

Add Béarnaise, Peppercorn Demi or Blue Cheese to any selection 4 _

EntréesSelected cuts Certified Angus Bee f_

Prix-Fixe MenuCaesar Salad with Olive Tapenade Crouton

Petite New York Steak with Garlic-and-Herb Smashed PotatoesSeasonal Tart a la mode

35

Sautéed Green Beans with Applewood-Smoked Bacon 7Steamed Asparagus Spears, Hollandaise 7Sautéed Spinach Leaves with Roasted Garlic Cloves 7Broccoli Crown with Brown Butter and Herb Crust 7This Season’s Mushroom Sautéed with Madeira 8Roasted Heirloom Potatoes with Rosemary, Shallots and Garlic 7Yukon Gold, Garlic-and-Herb Smashed Potatoes 7Chef’s Potato Stack Au Gratin 7Classic Baked Potato 7

Sides

Starters

®

28689 Disney_55 Dinner r4.qxd:27189 DIS Steak55_Din#5EE95.qxd 9/17/08 1:23 PM Page 1

Starters Chilled Smoked Ahi, Cucumber Relish, Wasabi Vinaigrette 12 Lump Crab Cakes with Remoulade 16 Seared Scallops with Citrus Wasabi Soy Glaze and Scallion Cream 14 Calamari with Spicy Aioli Sauce 12 Chilled Shrimp with Cocktail Sauce Sautéed Spicy Shrimp with Blistered Tomatoes and Roasted Red Pepper Sauce

14 14

Soups and Salads “Steakhouse 55” Seven Onion Soup 10 “Wedge” Iceberg Lettuce, Vine-Ripened Tomato and Gorgonzola Dressing 11 Caesar Salad with Olive Tapenade and Parmesan Crisp 10 Spring Greens with Candied Pecans and Raspberry Vinaigrette 10 Steakhouse Salad: Bacon, Cucumber, Tomato, Red Onion, Tillamook Cheddar 12

Entrées New York Strip 14 oz. 37 Filet Mignon 8 oz. 35 Bone-in Rib Eye with our Signature “Steakhouse 55” Rub 18 oz. 39 Porterhouse Steak 20 oz. 41 Roasted Prime Rib 12 oz. 30 Pistachio Crusted Rack of Lamb 36 Double Cut Pork Chop with Roasted Apple Sauce 14 oz. 28 Free-Range Double Breast of Chicken 27 Broiled Salmon 27 Sustainable Fish 29 Cold Water Lobster Tail Market Price

Complement your entrée Béarnaise, Peppercorn sauce, Blue Cheese, or 55 Butter 4

Oscar Style with Crab Cake and Béarnaise , Seared Scallops, or Shrimp Scampi 10

Prix-Fixe Menu

Caesar Salad with Olive Tapenade Flat Iron Steak with 55 Fries and Vegetable

Crème Brûlée 40

Sides Chef’s Potato Stack Au Grati Yukon Gold Garlic Mashed Potatoes Classic Baked Potato Macaroni and Cheese, 4 cheeses and bacon Sautéed Green Beans with Apple Wood-Smoked Bacon Broccoli with Roasted Garlic Asparagus with Hollandaise 10 Sautéed or Creamed Spinach Sautéed Mushrooms with Madeira

We will gladly split any entrée for a $5.00 plate charge 18% service charge will be added for parties 8 or more

Chef de Cuisine: Jason Martin Manager/Sommelier: James Towning

888

88

9

99

n

Starters Chilled Smoked Ahi, Cucumber Relish, Wasabi Vinaigrette 12 Lump Crab Cakes with Remoulade 16 Seared Scallops with Citrus Wasabi Soy Glaze and Scallion Cream 14 Calamari with Spicy Aioli Sauce 12 Chilled Shrimp with Cocktail Sauce Sautéed Spicy Shrimp with Blistered Tomatoes and Roasted Red Pepper Sauce

14 14

Soups and Salads “Steakhouse 55” Seven Onion Soup 10 “Wedge” Iceberg Lettuce, Vine-Ripened Tomato and Gorgonzola Dressing 11 Caesar Salad with Olive Tapenade and Parmesan Crisp 10 Spring Greens with Candied Pecans and Raspberry Vinaigrette 10 Steakhouse Salad: Bacon, Cucumber, Tomato, Red Onion, Tillamook Cheddar 12

Entrées New York Strip 14 oz. 37 Filet Mignon 8 oz. 35 Bone-in Rib Eye with our Signature “Steakhouse 55” Rub 18 oz. 39 Porterhouse Steak 20 oz. 41 Roasted Prime Rib 12 oz. 30 Pistachio Crusted Rack of Lamb 36 Double Cut Pork Chop with Roasted Apple Sauce 14 oz. 28 Free-Range Double Breast of Chicken 27 Broiled Salmon 27 Sustainable Fish 29 Cold Water Lobster Tail Market Price

Complement your entrée Béarnaise, Peppercorn sauce, Blue Cheese, or 55 Butter 4

Oscar Style with Crab Cake and Béarnaise , Seared Scallops, or Shrimp Scampi 10

Prix-Fixe Menu

Caesar Salad with Olive Tapenade Flat Iron Steak with 55 Fries and Vegetable

Crème Brûlée 40

Sides Chef’s Potato Stack Au Grati Yukon Gold Garlic Mashed Potatoes Classic Baked Potato Macaroni and Cheese, 4 cheeses and bacon Sautéed Green Beans with Apple Wood-Smoked Bacon Broccoli with Roasted Garlic Asparagus with Hollandaise 10 Sautéed or Creamed Spinach Sautéed Mushrooms with Madeira

We will gladly split any entrée for a $5.00 plate charge 18% service charge will be added for parties 8 or more

Chef de Cuisine: Jason Martin Manager/Sommelier: James Towning

888

88

9

99

n

Starters Chilled Smoked Ahi, Cucumber Relish, Wasabi Vinaigrette 12 Lump Crab Cakes with Remoulade 16 Seared Scallops with Citrus Wasabi Soy Glaze and Scallion Cream 14 Calamari with Spicy Aioli Sauce 12 Chilled Shrimp with Cocktail Sauce Sautéed Spicy Shrimp with Blistered Tomatoes and Roasted Red Pepper Sauce

14 14

Soups and Salads “Steakhouse 55” Seven Onion Soup 10 “Wedge” Iceberg Lettuce, Vine-Ripened Tomato and Gorgonzola Dressing 11 Caesar Salad with Olive Tapenade and Parmesan Crisp 10 Spring Greens with Candied Pecans and Raspberry Vinaigrette 10 Steakhouse Salad: Bacon, Cucumber, Tomato, Red Onion, Tillamook Cheddar 12

Entrées New York Strip 14 oz. 37 Filet Mignon 8 oz. 35 Bone-in Rib Eye with our Signature “Steakhouse 55” Rub 18 oz. 39 Porterhouse Steak 20 oz. 41 Roasted Prime Rib 12 oz. 30 Pistachio Crusted Rack of Lamb 36 Double Cut Pork Chop with Roasted Apple Sauce 14 oz. 28 Free-Range Double Breast of Chicken 27 Broiled Salmon 27 Sustainable Fish 29 Cold Water Lobster Tail Market Price

Complement your entrée Béarnaise, Peppercorn sauce, Blue Cheese, or 55 Butter 4

Oscar Style with Crab Cake and Béarnaise , Seared Scallops, or Shrimp Scampi 10

Prix-Fixe Menu

Caesar Salad with Olive Tapenade Flat Iron Steak with 55 Fries and Vegetable

Crème Brûlée 40

Sides Chef’s Potato Stack Au Grati Yukon Gold Garlic Mashed Potatoes Classic Baked Potato Macaroni and Cheese, 4 cheeses and bacon Sautéed Green Beans with Apple Wood-Smoked Bacon Broccoli with Roasted Garlic Asparagus with Hollandaise 10 Sautéed or Creamed Spinach Sautéed Mushrooms with Madeira

We will gladly split any entrée for a $5.00 plate charge 18% service charge will be added for parties 8 or more

Chef de Cuisine: Jason Martin Manager/Sommelier: James Towning

888

88

9

99

n

Starters Chilled Smoked Ahi, Cucumber Relish, Wasabi Vinaigrette 12 Lump Crab Cakes with Remoulade 16 Seared Scallops with Citrus Wasabi Soy Glaze and Scallion Cream 14 Calamari with Spicy Aioli Sauce 12 Chilled Shrimp with Cocktail Sauce Sautéed Spicy Shrimp with Blistered Tomatoes and Roasted Red Pepper Sauce

14 14

Soups and Salads “Steakhouse 55” Seven Onion Soup 10 “Wedge” Iceberg Lettuce, Vine-Ripened Tomato and Gorgonzola Dressing 11 Caesar Salad with Olive Tapenade and Parmesan Crisp 10 Spring Greens with Candied Pecans and Raspberry Vinaigrette 10 Steakhouse Salad: Bacon, Cucumber, Tomato, Red Onion, Tillamook Cheddar 12

Entrées New York Strip 14 oz. 37 Filet Mignon 8 oz. 35 Bone-in Rib Eye with our Signature “Steakhouse 55” Rub 18 oz. 39 Porterhouse Steak 20 oz. 41 Roasted Prime Rib 12 oz. 30 Pistachio Crusted Rack of Lamb 36 Double Cut Pork Chop with Roasted Apple Sauce 14 oz. 28 Free-Range Double Breast of Chicken 27 Broiled Salmon 27 Sustainable Fish 29 Cold Water Lobster Tail Market Price

Complement your entrée Béarnaise, Peppercorn sauce, Blue Cheese, or 55 Butter 4

Oscar Style with Crab Cake and Béarnaise , Seared Scallops, or Shrimp Scampi 10

Prix-Fixe Menu

Caesar Salad with Olive Tapenade Flat Iron Steak with 55 Fries and Vegetable

Crème Brûlée 40

Sides Chef’s Potato Stack Au Grati Yukon Gold Garlic Mashed Potatoes Classic Baked Potato Macaroni and Cheese, 4 cheeses and bacon Sautéed Green Beans with Apple Wood-Smoked Bacon Broccoli with Roasted Garlic Asparagus with Hollandaise 10 Sautéed or Creamed Spinach Sautéed Mushrooms with Madeira

We will gladly split any entrée for a $5.00 plate charge 18% service charge will be added for parties 8 or more

Chef de Cuisine: Jason Martin Manager/Sommelier: James Towning

888

88

9

99

n

Starters Chilled Smoked Ahi, Cucumber Relish, Wasabi Vinaigrette 12 Lump Crab Cakes with Remoulade 16 Seared Scallops with Citrus Wasabi Soy Glaze and Scallion Cream 14 Calamari with Spicy Aioli Sauce 12 Chilled Shrimp with Cocktail Sauce Sautéed Spicy Shrimp with Blistered Tomatoes and Roasted Red Pepper Sauce

14 14

Soups and Salads “Steakhouse 55” Seven Onion Soup 10 “Wedge” Iceberg Lettuce, Vine-Ripened Tomato and Gorgonzola Dressing 11 Caesar Salad with Olive Tapenade and Parmesan Crisp 10 Spring Greens with Candied Pecans and Raspberry Vinaigrette 10 Steakhouse Salad: Bacon, Cucumber, Tomato, Red Onion, Tillamook Cheddar 12

Entrées New York Strip 14 oz. 37 Filet Mignon 8 oz. 35 Bone-in Rib Eye with our Signature “Steakhouse 55” Rub 18 oz. 39 Porterhouse Steak 20 oz. 41 Roasted Prime Rib 12 oz. 30 Pistachio Crusted Rack of Lamb 36 Double Cut Pork Chop with Roasted Apple Sauce 14 oz. 28 Free-Range Double Breast of Chicken 27 Broiled Salmon 27 Sustainable Fish 29 Cold Water Lobster Tail Market Price

Complement your entrée Béarnaise, Peppercorn sauce, Blue Cheese, or 55 Butter 4

Oscar Style with Crab Cake and Béarnaise , Seared Scallops, or Shrimp Scampi 10

Prix-Fixe Menu

Caesar Salad with Olive Tapenade Flat Iron Steak with 55 Fries and Vegetable

Crème Brûlée 40

Sides Chef’s Potato Stack Au Grati Yukon Gold Garlic Mashed Potatoes Classic Baked Potato Macaroni and Cheese, 4 cheeses and bacon Sautéed Green Beans with Apple Wood-Smoked Bacon Broccoli with Roasted Garlic Asparagus with Hollandaise 10 Sautéed or Creamed Spinach Sautéed Mushrooms with Madeira

We will gladly split any entrée for a $5.00 plate charge 18% service charge will be added for parties 8 or more

Chef de Cuisine: Jason Martin Manager/Sommelier: James Towning

888

88

9

99

n

Starters Chilled Smoked Ahi, Cucumber Relish, Wasabi Vinaigrette 12 Lump Crab Cakes with Remoulade 16 Seared Scallops with Citrus Wasabi Soy Glaze and Scallion Cream 14 Calamari with Spicy Aioli Sauce 12 Chilled Shrimp with Cocktail Sauce Sautéed Spicy Shrimp with Blistered Tomatoes and Roasted Red Pepper Sauce

14 14

Soups and Salads “Steakhouse 55” Seven Onion Soup 10 “Wedge” Iceberg Lettuce, Vine-Ripened Tomato and Gorgonzola Dressing 11 Caesar Salad with Olive Tapenade and Parmesan Crisp 10 Spring Greens with Candied Pecans and Raspberry Vinaigrette 10 Steakhouse Salad: Bacon, Cucumber, Tomato, Red Onion, Tillamook Cheddar 12

Entrées New York Strip 14 oz. 37 Filet Mignon 8 oz. 35 Bone-in Rib Eye with our Signature “Steakhouse 55” Rub 18 oz. 39 Porterhouse Steak 20 oz. 41 Roasted Prime Rib 12 oz. 30 Pistachio Crusted Rack of Lamb 36 Double Cut Pork Chop with Roasted Apple Sauce 14 oz. 28 Free-Range Double Breast of Chicken 27 Broiled Salmon 27 Sustainable Fish 29 Cold Water Lobster Tail Market Price

Complement your entrée Béarnaise, Peppercorn sauce, Blue Cheese, or 55 Butter 4

Oscar Style with Crab Cake and Béarnaise , Seared Scallops, or Shrimp Scampi 10

Prix-Fixe Menu

Caesar Salad with Olive Tapenade Flat Iron Steak with 55 Fries and Vegetable

Crème Brûlée 40

Sides Chef’s Potato Stack Au Grati Yukon Gold Garlic Mashed Potatoes Classic Baked Potato Macaroni and Cheese, 4 cheeses and bacon Sautéed Green Beans with Apple Wood-Smoked Bacon Broccoli with Roasted Garlic Asparagus with Hollandaise 10 Sautéed or Creamed Spinach Sautéed Mushrooms with Madeira

We will gladly split any entrée for a $5.00 plate charge 18% service charge will be added for parties 8 or more

Chef de Cuisine: Jason Martin Manager/Sommelier: James Towning

888

88

9

99

n

Starters Chilled Smoked Ahi, Cucumber Relish, Wasabi Vinaigrette 12 Lump Crab Cakes with Remoulade 16 Seared Scallops with Citrus Wasabi Soy Glaze and Scallion Cream 14 Calamari with Spicy Aioli Sauce 12 Chilled Shrimp with Cocktail Sauce Sautéed Spicy Shrimp with Blistered Tomatoes and Roasted Red Pepper Sauce

14 14

Soups and Salads “Steakhouse 55” Seven Onion Soup 10 “Wedge” Iceberg Lettuce, Vine-Ripened Tomato and Gorgonzola Dressing 11 Caesar Salad with Olive Tapenade and Parmesan Crisp 10 Spring Greens with Candied Pecans and Raspberry Vinaigrette 10 Steakhouse Salad: Bacon, Cucumber, Tomato, Red Onion, Tillamook Cheddar 12

Entrées New York Strip 14 oz. 37 Filet Mignon 8 oz. 35 Bone-in Rib Eye with our Signature “Steakhouse 55” Rub 18 oz. 39 Porterhouse Steak 20 oz. 41 Roasted Prime Rib 12 oz. 30 Pistachio Crusted Rack of Lamb 36 Double Cut Pork Chop with Roasted Apple Sauce 14 oz. 28 Free-Range Double Breast of Chicken 27 Broiled Salmon 27 Sustainable Fish 29 Cold Water Lobster Tail Market Price

Complement your entrée Béarnaise, Peppercorn sauce, Blue Cheese, or 55 Butter 4

Oscar Style with Crab Cake and Béarnaise , Seared Scallops, or Shrimp Scampi 10

Prix-Fixe Menu

Caesar Salad with Olive Tapenade Flat Iron Steak with 55 Fries and Vegetable

Crème Brûlée 40

Sides Chef’s Potato Stack Au Grati Yukon Gold Garlic Mashed Potatoes Classic Baked Potato Macaroni and Cheese, 4 cheeses and bacon Sautéed Green Beans with Apple Wood-Smoked Bacon Broccoli with Roasted Garlic Asparagus with Hollandaise 10 Sautéed or Creamed Spinach Sautéed Mushrooms with Madeira

We will gladly split any entrée for a $5.00 plate charge 18% service charge will be added for parties 8 or more

Chef de Cuisine: Jason Martin Manager/Sommelier: James Towning

888

88

9

99

n

Starters Chilled Smoked Ahi, Cucumber Relish, Wasabi Vinaigrette 12 Lump Crab Cakes with Remoulade 16 Seared Scallops with Citrus Wasabi Soy Glaze and Scallion Cream 14 Calamari with Spicy Aioli Sauce 12 Chilled Shrimp with Cocktail Sauce Sautéed Spicy Shrimp with Blistered Tomatoes and Roasted Red Pepper Sauce

14 14

Soups and Salads “Steakhouse 55” Seven Onion Soup 10 “Wedge” Iceberg Lettuce, Vine-Ripened Tomato and Gorgonzola Dressing 11 Caesar Salad with Olive Tapenade and Parmesan Crisp 10 Spring Greens with Candied Pecans and Raspberry Vinaigrette 10 Steakhouse Salad: Bacon, Cucumber, Tomato, Red Onion, Tillamook Cheddar 12

Entrées New York Strip 14 oz. 37 Filet Mignon 8 oz. 35 Bone-in Rib Eye with our Signature “Steakhouse 55” Rub 18 oz. 39 Porterhouse Steak 20 oz. 41 Roasted Prime Rib 12 oz. 30 Pistachio Crusted Rack of Lamb 36 Double Cut Pork Chop with Roasted Apple Sauce 14 oz. 28 Free-Range Double Breast of Chicken 27 Broiled Salmon 27 Sustainable Fish 29 Cold Water Lobster Tail Market Price

Complement your entrée Béarnaise, Peppercorn sauce, Blue Cheese, or 55 Butter 4

Oscar Style with Crab Cake and Béarnaise , Seared Scallops, or Shrimp Scampi 10

Prix-Fixe Menu

Caesar Salad with Olive Tapenade Flat Iron Steak with 55 Fries and Vegetable

Crème Brûlée 40

Sides Chef’s Potato Stack Au Grati Yukon Gold Garlic Mashed Potatoes Classic Baked Potato Macaroni and Cheese, 4 cheeses and bacon Sautéed Green Beans with Apple Wood-Smoked Bacon Broccoli with Roasted Garlic Asparagus with Hollandaise 10 Sautéed or Creamed Spinach Sautéed Mushrooms with Madeira

We will gladly split any entrée for a $5.00 plate charge 18% service charge will be added for parties 8 or more

Chef de Cuisine: Jason Martin Manager/Sommelier: James Towning

888

88

9

99

n

Starters Chilled Smoked Ahi, Cucumber Relish, Wasabi Vinaigrette 12 Lump Crab Cakes with Remoulade 16 Seared Scallops with Citrus Wasabi Soy Glaze and Scallion Cream 14 Calamari with Spicy Aioli Sauce 12 Chilled Shrimp with Cocktail Sauce Sautéed Spicy Shrimp with Blistered Tomatoes and Roasted Red Pepper Sauce

14 14

Soups and Salads “Steakhouse 55” Seven Onion Soup 10 “Wedge” Iceberg Lettuce, Vine-Ripened Tomato and Gorgonzola Dressing 11 Caesar Salad with Olive Tapenade and Parmesan Crisp 10 Spring Greens with Candied Pecans and Raspberry Vinaigrette 10 Steakhouse Salad: Bacon, Cucumber, Tomato, Red Onion, Tillamook Cheddar 12

Entrées New York Strip 14 oz. 37 Filet Mignon 8 oz. 35 Bone-in Rib Eye with our Signature “Steakhouse 55” Rub 18 oz. 39 Porterhouse Steak 20 oz. 41 Roasted Prime Rib 12 oz. 30 Pistachio Crusted Rack of Lamb 36 Double Cut Pork Chop with Roasted Apple Sauce 14 oz. 28 Free-Range Double Breast of Chicken 27 Broiled Salmon 27 Sustainable Fish 29 Cold Water Lobster Tail Market Price

Complement your entrée Béarnaise, Peppercorn sauce, Blue Cheese, or 55 Butter 4

Oscar Style with Crab Cake and Béarnaise , Seared Scallops, or Shrimp Scampi 10

Prix-Fixe Menu

Caesar Salad with Olive Tapenade Flat Iron Steak with 55 Fries and Vegetable

Crème Brûlée 40

Sides Chef’s Potato Stack Au Grati Yukon Gold Garlic Mashed Potatoes Classic Baked Potato Macaroni and Cheese, 4 cheeses and bacon Sautéed Green Beans with Apple Wood-Smoked Bacon Broccoli with Roasted Garlic Asparagus with Hollandaise 10 Sautéed or Creamed Spinach Sautéed Mushrooms with Madeira

We will gladly split any entrée for a $5.00 plate charge 18% service charge will be added for parties 8 or more

Chef de Cuisine: Jason Martin Manager/Sommelier: James Towning

888

88

9

99

n

Starters Chilled Smoked Ahi, Cucumber Relish, Wasabi Vinaigrette 12 Lump Crab Cakes with Remoulade 16 Seared Scallops with Citrus Wasabi Soy Glaze and Scallion Cream 14 Calamari with Spicy Aioli Sauce 12 Chilled Shrimp with Cocktail Sauce Sautéed Spicy Shrimp with Blistered Tomatoes and Roasted Red Pepper Sauce

14 14

Soups and Salads “Steakhouse 55” Seven Onion Soup 10 “Wedge” Iceberg Lettuce, Vine-Ripened Tomato and Gorgonzola Dressing 11 Caesar Salad with Olive Tapenade and Parmesan Crisp 10 Spring Greens with Candied Pecans and Raspberry Vinaigrette 10 Steakhouse Salad: Bacon, Cucumber, Tomato, Red Onion, Tillamook Cheddar 12

Entrées New York Strip 14 oz. 37 Filet Mignon 8 oz. 35 Bone-in Rib Eye with our Signature “Steakhouse 55” Rub 18 oz. 39 Porterhouse Steak 20 oz. 41 Roasted Prime Rib 12 oz. 30 Pistachio Crusted Rack of Lamb 36 Double Cut Pork Chop with Roasted Apple Sauce 14 oz. 28 Free-Range Double Breast of Chicken 27 Broiled Salmon 27 Sustainable Fish 29 Cold Water Lobster Tail Market Price

Complement your entrée Béarnaise, Peppercorn sauce, Blue Cheese, or 55 Butter 4

Oscar Style with Crab Cake and Béarnaise , Seared Scallops, or Shrimp Scampi 10

Prix-Fixe Menu

Caesar Salad with Olive Tapenade Flat Iron Steak with 55 Fries and Vegetable

Crème Brûlée 40

Sides Chef’s Potato Stack Au Grati Yukon Gold Garlic Mashed Potatoes Classic Baked Potato Macaroni and Cheese, 4 cheeses and bacon Sautéed Green Beans with Apple Wood-Smoked Bacon Broccoli with Roasted Garlic Asparagus with Hollandaise 10 Sautéed or Creamed Spinach Sautéed Mushrooms with Madeira

We will gladly split any entrée for a $5.00 plate charge 18% service charge will be added for parties 8 or more

Chef de Cuisine: Jason Martin Manager/Sommelier: James Towning

888

88

9

99

n

Alle Thiam