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Hugo's
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All entrees
include Hugo's Salad Cart
and Intermezzo ..
Salad
Hugo's Salad Cart
Create your own salad from our table-sized salad cart. Includes: crisp
romaine leaves, fresh peeled tomato wedges, bay shrimp, chopped eggs,
sliced fresh mushrooms, marinated artichoke and hearts of palm, blue
cheese cubes, roasted pine nuts, croutons and grated parmesan cheese.
Choice of Caesar dressing, honey-orange-walnut vinegarette or our own
pepper dressing.
Ala Carte 14
Intermezzo
Pure, fresh, bottled mountain water.
Baked lavosh 'n' cheese, assorted breads.
Selected seasoned fresh vegetables.
Choice of wild rice, red parsley potatoes or chef's selection.
A finishing touch of light and dark chocolate-dipped fruits served with
fresh whipped cream.
Appetizers
Lobster Bisque 12
A rich lobster stock finished with cream.
A traditional Favorite
Hugo's Hot Rock Specialty 24 (min order for two)
You're the chef! With a sizzling slab of granite, we provide tenderloin
medallions, marinated swordfish, breast of chicken and jumbo shrimp.
All accompanied with a selection of herbs, seasonings and special sauces.
You do the cooking - right at your table.
Seafood on Ice M/P (min order for two)
Delicately poached lobster medallions, sea scallops, jumbo shrimp and
king crab served over ice with lemon and our own cocktal sauce.
Scampi "Hugo" 12
Sautéed jumbo prawns with garlic, shallots, green peppers, sundried tomatoes, white wine and
fine herbs.
Escargot Borguignonne en Croute 12
Escargots sautéed in shallots, garlic, burgundy wine and fine
herbs. Topped with a light flaky crust.
Crab and Portebellini 12
Citrus infused crab meat sauteed with petite portobella mushrooms with a boursin cheese sauce.
Jumbo Shrimp Cocktail 12
Delicately poached jumbo shrimp served over ice with lemon and our own
cocktail sauce.
Cellar's Choice
Queen's Lobster M/P
Sautéed medallions complimented with garlic, white wine, lemon
juice, crushed red pepper, sun-dried tomatoes and mushrooms.
Broiled Australian Lobster Tails M/P
Traditionally prepared single or double tail. Served with drawn butter.
Alaskan King Crab-au Buerre M/P
Needs no introduction. full or half order. Served with drawn butter.
Sea Scallops – Celebration 36
Sea scallops with julienne of vegetables, lemon butter and a splash
of Chablis.
Sea Scallops with Saffron Cream Sauce 36
Pan seared scallops with a mild saffron cream sauce.
Stuffed Jumbo Shrimp 38
Stuffed with crab meat, Old Bay seasoning, white wine,
lemon juice, parsley, savory and bread crumbs.
Shrimp Scampi 36
Sauteed jumbo shrimp with garlic, green peppers, sundried tomatoes, white wine and fine herbs.
Selected Fresh Fish
Your choice of four delicious preparations:
Grilled au Naturel with herb butter
Grilled New England style with highly seasoned bread crumbs
Sauce Nantua (crab meat topped with luscious shrimp sauce)
E
n Papillote served with shallots, white wine, julienne carrots, julienne leeks, mushrooms and butter.
Salmon 33
Chilean Sea Bass 36
Swordfish 33
The Best of Hugo's
Veal T-Bone au Naturel 42
Marinated and broiled to perfection. Served with Bordelaise sauce
and mushroon ragout.
Veal Dijonaise 40
Sautéed with shallots, dijon mustard, brandy and cream.
Veal Oscar 42
Sauteed veal scaloppini topped with tender white asparagus, king crab and bearnaise sauce.
Rack of Lamb Indonesian 38
Marinated in fine herbs and Indonesian spices, then carefully roasted.
Roast Duckling Flambe Anise 32
Rubbed with licorice spices and herbs, then seared crisp to preserve
its flavor and juices. Flambéed at your table.
Breast of Chicken
Three delicious preparations:
Raspberry Chicken 29
Sautéed chicken breast served with delicate raspberry sauce garnished
with whole berries.
Cellar Chicken 29
Boneless breast of chicken stuffed with sun dried tomato pesto served
with roasted garlic sauce.
Chicken Chamigion 29
Pan roasted chicken breast with select wild mushrooms (morsels, shitaki and portobellini) with a port wine sauce.
Beef Wellington 50
Tender filet with fois gras and mushroom ragout wrapped in delicate puff pastry.
Chateau Briand and Lobster for Two 115
Roasted tenderloin of beef and butter poached lobster tail carved table side.
Char-Broiled Steaks
We serve meat aged a full 21 days. Each tender steak is subtly seasoned, served with mushroom ragout. Crushed red peppercorns will be pounded into your steak at your request.
Blue cheese crust. Horseradish crust and Sauce en Polvre available.
3 each
Add crab to your dinner. 27
Ribeye Steak 42
One pound - tender and juicy, it's prime grade !
New York Strip
Prime grade center cut.
Thin 39, Thick 49
Filet Mignon 44
Thick and tender, served with Béarnaise sauce.
Filet de Boeuf – Atlantis 48
A tender filet stuffed with crab meat, wrapped in bacon with sauce Béarnaise sauce.
Filet and Shrimp au Poivre 48
Broiled tenderloin of beef and jumbo shrimp quickly seared and finished with a green peppercorn sauce.
Tournedos – Hugo 42
Two tenderloin medallions - Bordelaise, topped with a slice of pate
foie gras, artichoke hearts and sauce Béarnaise sauce.
Roast “Prime” Ribs of Beef
With its natural juices, it's prime grade!
Hugo's Cut 49
Extra thick and served on the rib bone.
Cellar Cut 36
Our regular Cut, smaller, but just as good !
Desserts
A selection of desserts will be presented at your table displaying
sumptuous pastries and luscious cakes 5
Hugo's Specialty Desserts 12 (min order for two)
Prepared tableside - Bananas Foster or Cherries Jubilee.
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