Steakhouse 85 Restaurant

Lightly fried, marinara sauce

Served warm, with roasted tomatoes

House tomato gravy, ricotta, baby arugula

Thick cut & glazed with brown sugar

Horseradish truffle cream, onion straws

Steamed with garlic, white wine & lemon

Chargrilled shrimp tossed in a zesty marinade

Baby greens, horseradish cocktail

Broiled, served with ginger slaw & dijonnaise

Fire roasted tomatoes, balsamic reduction

Served on ice, horseradish cocktail

Broiled with Gruyere Swiss cheese

Kicked up with a touch of Remy XO

Our culinary team's creation of the day

Blue cheese, tomatoes, bacon

Baby arugula, toasted pine nuts, red wine vinaigrette

Vidalia vinaigrette, bacon, hard boiled eggs

Parmesan croutons, white anchovies

Cranberries, candied pecans, Manchego & honey

Classic, center cut, Angus tenderloin

A smaller version of our tender filet

A bone in, center cut, well marbled ribeye

Well marbled, flavorful cut, aged 35 days

Center cut strip, aged 28 days and hand cut

Bone in rib chop, dry aged 28 days, encrusted with a garlic blue cheese rub & a rich cabernet bordelaise

Charbroiled pork chop from Leidy's of Lancaster

Roasted eggplant ratatouille, tomato jus

Cast iron seared, shoestring fries, choice of cheese

Sliced, roasted garlic dipping sauce, fries

Aged 14 days, and presented sliced off the bone

A 8 oz Prime Angus filet mignon, paired with a 6 oz cold water lobster tail, lemon & drawn butter

A 26oz Tomahawk Chop, paired with twin 6 oz South African lobster tails

Broiled with ginger slaw, dijonnaise

Broiled, and draped with a lemon beurre blanc

Twin 6oz South African cold water tails