Selections – Steaks - First Courses - Desserts - Specialty Drinks

SIGNATURE STEAKS

SURF ‘N TURF ROYALE
Filet Mignon and Australian Rock Lobster Tail, 8 oz,
Sauce Béarnaise, Cabernet Reduction, drawn Butter and Salt crusted Baked Potato
 6oz Filet –56           8oz Filet –62

FILET MIGNON**
California Cabernet Reduction, Tobacco Onions
 6oz Filet –26           8oz Filet –32

ROAST PRIME RIB OF BEEF**
Rock salt crusted and slow roasted, Jack radish cream, natural juices
12oz Cut –31          16oz Cut –36

FILET OSCAR**
King Crab Meat, Asparagus, Béarnaise Sauce
 6oz Filet –30           8oz Filet –36

HUGE BONE-IN “RANCHERS” RIB EYE, 1 ½ POUND**
Bone-in Rib Eye Steak, Tobacco Onions, Garlic Butter
24oz - 36

NEW YORK STRIP**
Garlic Butter, Tobacco Onions
10oz—25          14oz - 34

RIBEYE CENTER CUT**
California Cabernet Reduction, Tobacco onions
12oz—28          16oz - 36

NEW YORK STRIP AU POIVRE**
The French classic, pan seared in a mélange of cracked Peppercorns,
 Cognac Cream Peppercorn Demi-Glace
10oz—27          14oz - 36

**All steaks are Aged Certified Angus Beef and served with
Baked Potato, Mash du Jour or Cornbread Pudding

Add Crab Meat, Asparagus and Béarnaise Sauce to any steak - 6
Top any steak with melted Maytag Blue Cheese – 3

 

SIDES TO COMPLEMENT

Sautéed Crimini & Button Mushrooms or Asparagus with Hollandaise
5

Corn Maque Choux Au Gratin or Yukon Gold Potatoes au Gratin
5

Beef Steak Tomatoes with Aged Sherry & Extra Virgin
5

 Savory Corn Bread Pudding or Herbed Gnocci
5

Idaho rock Salt Baked Potato or Special Mashers of the day
3

 

Return to Main Wendell’s Dining Page