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Cuisine
Steakhouse
Neighborhood
Luxor
Strip
Cross Street
Tropicana
Ambiance
Up-Scale Casual
Dress Code
Business Casual
Features
Full Bar
Reservations
Recommended
Parking
Hotel Parking
Payment Methods
AMEX
Mastercard
Visa
Private Rooms
please call
Hours
Daily
5:30 pm – 11 pm
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This is a sampling of a recent Dinner Menu
Menus and pricing are subject to change
rev 1-20-08
APPETIZERS
Marinated Imported Olives and Warm Pita
Sautéed Basil-Fed California Escargots
Roasted Hudson Valley Foie Gras
Sautéed Hawaiian Blue Prawns
Pan Roasted Maryland Crab Cake
Jumbo Shrimp Cocktail
Chilled Red King Crab (1/2 lb.)
Fresh Oysters on the Half Shell (Half Dozen)
Seafood Sampler (For Two)
SALADS
Seasonal Baby Greens
Iceberg Lettuce, Pears, Blue Cheese and Bacon
Arugula Salad with Candied Walnuts
& Roasted Shallot Vinaigrette
Fall Field Greens with Artichokes, Endive, Fennel & Radish
Duck Salad with Frisee, Feta Cheese,
and Pomegranate Dressing
Romaine with Garlic Anchovy Dressing,
Parmesan and Croutons
SEAFOOD ENTRÉES
Panko Seared Diver Maine Sea Scallops
Sautéed Hawaiian Blue Prawns
Braised 2 lb. Maine Lobster
Steamed Red King Crab Legs (1/2 lb. / 1lb.)
Roasted Australian Lobster Tail
See Market Menu for Special Fisherman’s
Selections of the Day
Chef De Cuisine Kenneth Fazel
Sous Chef Christopher Mahoney
General Manager Andrew Fanizzi
AGED BEEF
USDA Prime Hanger (12 oz.)
USDA Prime Flat Iron (12 oz.)
USDA Prime Outside Skirt (12 oz.)
True-Natural Beef Boneless Rib-Eye (16 oz.)
True-Natural Beef Boneless New York Strip (12 oz.)
Dry-Aged Certified Angus Beef Bone-in
Kansas City Strip (14 oz.) 39
Dry-Aged Certified Angus Beef Bone-in Rib-Eye (22 oz.)
Dry-Aged Certified Angus Beef Rib-Eye (10 oz.)
and Lobster Tail
Dry-Aged Certified Angus Beef Porterhouse (24 oz.)
Certified Angus Beef Petit Filet Mignon (8 oz.)
Certified Angus Beef Filet Mignon (12 oz.)
For Maximum Experience,The Recommended Cooking Temperature for Beef
Is Medium Rare and Medium.
SPECIALTY MEATS
Kurobuta Pork Chop with Apricot Chutney
Rosemary Garlic Colorado Lamb Chops and Apple Chutney
Veal Porterhouse, Red King Crab,
Asparagus and Tarragon Sauce
Oven Roasted Free-Range Half Chicken
with Natural Brown Jus
POTATOES AND VEGETABLES
Yukon Mashed Potatoes
Roasted Garlic Yukon Mashed Potatoes
Roasted Fingerling Potatoes
Steamed Basmati Rice Pilaf
Grilled Sweet Onion
Sautéed Organic Mushrooms
Roasted Baby Carrots
Grilled Asparagus
Creamed Spinach
ENTRÉE ENHANCEMENTS
Green Peppercorn Sauce
Hollandaise Sauce
Bordelaise Sauce
Béarnaise Sauce
Mushroom Sauce
Shaft’s Blue Cheese
18 % Gratuity will be added to parties of 6 or more
$10 entrée sharing charge
12/26/06
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