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Porter House Bar and Grill

This document appears to be a menu from a restaurant. It lists appetizers, salads, seafood, pasta, main courses including beef, pork and lamb options. It also lists sides such as onion rings, mushrooms, carrots, spinach and potato sides. The main courses range in price from $32 to $185 for various cuts of beef including prime steaks, duck, natural veal chop and Colorado lamb.

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ZagatBlog
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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103 views1 page

Porter House Bar and Grill

This document appears to be a menu from a restaurant. It lists appetizers, salads, seafood, pasta, main courses including beef, pork and lamb options. It also lists sides such as onion rings, mushrooms, carrots, spinach and potato sides. The main courses range in price from $32 to $185 for various cuts of beef including prime steaks, duck, natural veal chop and Colorado lamb.

Uploaded by

ZagatBlog
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
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usa siberian sturgeon caviar

28

r aw ba r & a ppe tize rs

grams

sea scallops

95

Buckwheat Blini, Creme Frache, Accompaniments

23

Hazelnuts, Chives, Uni Sea Foam

chilled seafood plateau

salumi

85 / 120

Lobster, Oysters, Clams, Shrimp, King Crab

26

Prosciutto, Finochietta, Sopressata Piccante

oysters - east & west coast

jumbo lump crab cake

21

Bluepoint, Wellfleet, Quilcene, Steamboat

22

Horseradish-Mustard Sauce, Asian Pear Slaw

shrimp cocktail - u 7 size

filet mignon steak tartare

25

White Shrimp, Vodka Cocktail Sauce

24

Hand-Cut Filet, Chives, Cooked Egg, Capers

hamachi crudo

slab bacon

21

Meyer Lemon, Calabrian Chilies, Olive, Lemon Oil

14

New York Cured

marrow bones & morels

asparagus, truffle, lardo, poached egg 25

19

Herb Salad, Country Bread

salad

tomatoes, burrata & basil


mls caesar salad

s e a fo od

18

chopped salad

16

Iceberg, Celery, Carrot, Tomato, Peppers, Cucumber

bibb lettuce, bacon, blue cheese

butter poached two-pound lobster

17

pa s ta & ris ot to

garganelli bolognese

59

Caviar, Lobster Coral

16

25 / 18

Veal, Beef, Prosciutto, Tomatoes, White Wine

faroe islands salmon

risotto

38

Spring Vegetable, Basil Nage, Smoked Trout Roe

27 / 18

Fava Beans, English Peas, Pine Nuts, Parmesan, Truffle

dover sole

64

Lemon - Caper Brown Butter

m a ins

roast lancaster chicken

prime & age d be e f

porterhouse

32

Mushrooms & Tarragon Pan Juices

124

USDA Prime Dry Aged Beef

magret duck steak

new york strip

38

Five Spice, Orange-Kumquat a lorange

59

Cut On or Off The Bone

natural veal chop

cowboy rib

59

Sage Gnocchi, Cippolini, Thyme

63

Cut On The Bone

colorado lamb t-bones

cote du boeuf

53

Rosemary & Extra Virgin Olive Oil

145

Double Cut Cowboy

niman ranch porterhouse pork chop

42

Vinegar Peppers, Broccoli Rabe, Pine Nuts

filet mignonmatre d

54

prime skirt steak

32

ac c o m pa n i m e nt s
1/2

lobster

32

grilled shrimp

true japanese

100%

24

king crab

wagy u be e f

foie gras

36

21

wagyu, miyazaki prefecture, ny strip steak, grade a 5 ,

oz.

185

imperial wagyu beef, nebraska, ny strip steak,

oz.

75
Renowned for its deep flavor, marble and tenderness we recommend sharing Wagyu steaks & savor the differences.

sauces :

XO Cognac Peppercorn Cabernet Chimichurri Bearnaise

sides
buttermilk onion rings
12
pan roasted mushrooms
14
honey-thyme roasted carrots
12
fresh leaf spinach, garlic & oil
12
creamed spinach
12
(or Mr. Petes way, with Bacon) 14

4. each

p otato e s
black truffle mashed potatoes
buttery mashed yukon golds
crispy hash browns
baked jumbo idaho potato
hand cut french fries

michael lomonaco Chef & Managing Partner michael ammir ati Executive Chef

14
10
12
10
10

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