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STK Dinner Menu

This document is a menu from a steakhouse and seafood restaurant. It lists appetizers such as beef tartar, crab salad, lobster tails, and foie gras. It also lists salads, raw bar items including oysters and shrimp cocktail, and entrees including chicken, fish, lamb chops, steak, and lobster. Sides include potatoes, corn pudding, mac and cheese. Sauces and toppings include peppercorn crust, truffle butter, and foie gras butter.

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MatthewKang
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20K views2 pages

STK Dinner Menu

This document is a menu from a steakhouse and seafood restaurant. It lists appetizers such as beef tartar, crab salad, lobster tails, and foie gras. It also lists salads, raw bar items including oysters and shrimp cocktail, and entrees including chicken, fish, lamb chops, steak, and lobster. Sides include potatoes, corn pudding, mac and cheese. Sauces and toppings include peppercorn crust, truffle butter, and foie gras butter.

Uploaded by

MatthewKang
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
  • Shellfish Platters for the Table: Describes different shellfish platter options available for sharing.
  • Market Salads: Lists various types of market salads with ingredients and prices.
  • Appetizers: Offers a selection of appetizers with detailed descriptions and pricing.
  • Raw Bar: Includes offerings from the raw bar like oysters and lobsters, with details about preparation and pricing.
  • Entrees: Includes various entree options with cooking styles and prices.
  • Toppings: Offers topping options for customizing entrees, including prices.
  • Sauces: Presents a variety of sauces to accompany meals, created by the Executive Chef.
  • Sides: Lists side dishes available to complement main courses, with prices.
  • Grilled: Details grilled menu items categorized by size and type of steak.

Market Salads

Appetizers

hearts of romaine

beef tartar

garlic crouton parmesan lemon dressing 13

yuzukosho pickled mushrooms papadums 18

jumbo lump crab salad

lil BRGs

grapefruit melon hearts of palm 17

wagyu beef special sauce sesame seed bun 20


add truffles mp

add foie gras 10

little gem lettuces


market vegetables avocado green goddess 14

diver scallops
sunchoke maitaki charred onion 19

heirloom salad
heirloom tomato beets gorgonzola white balsamic 15

crispy lobster tails


green chili aioli pickled chilies papaya slaw 18

blue iceberg
smoked bacon maytag blue cherry tomato 14

seared foie gras


huckleberry pancakes kumquat jam spiced rum 20

burrata salad
whipped burrata pistachio truffle pesto arugula 14

chopped vegetable salad

tuna tartar
avocado soy honey emulsion taro chips 18

hearts of palm feta lemon emulsion 15

lobster ravioli
c h e r r y t om a t o p e c or i n o c r e m a t r u f f l e 1 9

shellfish platters for the table


c o c k t a i l s a u c e m i g n on e t t e le m on d i j o n n a i se

oysters / shrimp / king crab / cevich


2 9 p e r p e r s o n ( m i n f or 2 )

Raw Bar*
oysters on a half shell

mignonette - cocktail sauce lemon


18 - half dozen / 36 - dozen

shrimp cocktail
c o c k t a i l sa u c e le m o n 1 8

alaskan king crab


le m on d i j o n n a i se 22

local fish crudo


green apple pickled fennel lemon grain mustard 17

chilled maine lobter


spicy remoulade tabasco aioli green goddess 22

Executive Chef: Robert Liberato


*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have a medical condition

*Entrees

*Grilled
/

Small

free range chicken


scarlet quinoa pea shoots grain mustard jus 27

market fish

p e t i t f i l e t 6 oz. 36

mp

n e w y o r k s t r i p 10 oz. 35
s k i r t s t e a k 8 oz. 27

grilled lamb chops


smoked carrot puree spring onion rosemary jus 44

medium

glazed beef short rib

b o n e - i n f i l e t 14 oz.

green apple confit horseradish cream 29

51

b o n e - i n r i b e y e 20 oz.

seared ahi tuna

f i l e t 10 oz.

green garlic radiccio shitake ponzu 32

39

n e w y o r k s t r i p 16 oz.

wild caught striped bass

48

43

fregola arugula preserved lemon-caper oil 36

large

spiced duck breast


confit red cabbage apricot pistachio chutney 32

maine lobster

89

p o r t e r h o u s e 24 oz.

60

c o w b o y r i b s t e a k 34 oz.

herb butter lobster bisque lemon 65

Sides

p o r t e r h o u s e 32 oz.

A5 japanese wagyu

10

cr e a my y u ko n p ot a t oes

selection

swe e t co r n p u dd i ng
m a c & c h e es e

~mp

mp

Toppings

pa r m es a n tr uf f l e f r i es
h a ri co t v e rts

peppercorn crusted 6

c aul if l ow e r g r a ti n

jalapeno onions 6
truffle butter 10
foie gras butter 8
shrimp 6 each
king crab 10
king crab "oscar" 15
lobster 36

k al e s p r ou ts
b ro cc ol i n i
as p a r ag us
cr e a m e d s p i n a c h
w il d mus h ro o ms
jal ap e no c h ed d ar g r its

foie gras ~15

Sauces
STK
blue butter

au poivre
barnaise

horseradish
red wine

75

chimichurri
STK bold

Executive Chef: Robert Liberato


*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have a medical condition

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