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PORTERHOUSE Steak & Seafood Restaurant
Latest Updates
Classic Steak and Seafood in a Relaxed Setting
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Menu
Vanilla vodka, White Creme de Cacao and Frangelico.
Tanqueray No. 10 neat, with olives, and a wave of dry vermouth
Ketel One vodka, Sour Apple schnapps, and a splash of sweet-n-sour.
Ketel One Citroen, Cointreau, sugar and lemon.
1800 Tequila, lime and Cointreau with a salted rim.
Ketel One Citroen, Cointreau and a dash of cranberry juice.
Chambord Raspberry liqueur and Frangelico, shaken with cream and strained.
Vanilla vodka, pineapple juice, Triple Sec and lime juice.
Opulent vodka (made in MN) and olive juice, with hand-stuffed bleu cheese olives.
Beefeater Gin, Luxardo Liqueur, Giffard Creme De Violette, and lemon juice
Gosling's Bermuda Black Rum, Disaronno Amaretto, mango nectar and lime juice
Vanilla vodka, Godiva White Chocolate Liqueur, Bailey's and espresso
Woodford Reserve Bourbon, Averna Amaro
Four Roses Bourbon, Tattersall Rye, orange and cherry
1800 Curevo, agave, and fresh lime juice
Belvedere Ginger Zest Vodka, ginger beer and a squeeze of lime
Korbel brandy, Cointreau and sour, with a sugared rim.
Bacardi, lychee liquor, lychee syrup, and mint
Seared rare and chilled Ahi filet with wasabi aioli and pickled ginger.
Half-pound of tenderloin tips blackened with Cajun seasonings. Served with Bearnaise.
Canadian Walleye pan-seared with our own blend of Cajun seasonings. Served with lemon and tartar sauce.
Rich, creamy and piping hot. Served with a toasted baguette
Half-dozen jumbo shrimp; plump and chilled.
New England Clam Chowder or Baked French Onion Soup.
A generous amount of lump crab perfectly seasoned and served with remoulade sauce
Fresh Italian cheese made from mozzarella and cream served on toasted artisan bread with oven roasted tomatoes and basil, drizzled with olive oil and balsamic glaze
Four bacon-wrapped shrimp basted with barbeque sauce. Over a million served since we first opened
Bacon-wrapped scallops served with chipotle aioli
Tender as Mother's Love. Our most popular cut.
Well-aged and thick cut for full beef flavor
Premium heritage pork known for excellent marbling, flavor and tenderness. Served blackened with melted blue cheese sauce and caramelized onions
Six bacon-wrapped shrimp basted with barbecue sauce
Fresh Atlantic salmon, trimmed in-house. Served grilled or blackened
Mixed greens, bleu cheese crumbles, bacon, egg, shredded Swiss and Parmesan cheeses, tomatoes, cucumbers, red onion and croutons with vinaigrette dressing. (No side or salad)
Portabella Mushrooms, Caramelized Onions and Bearnaise Sauce.
The steak house classic. Best balance of tenderness and full-flavor.
Fully marbled for exceptional flavor and juiciness.
Tender as Mother's love, our most popular cut
A hand-cut ribeye, cast-iron blackened, topped with melted bleu cheese
Fully Marbled with nutty flavor undertones and an unparalleled richness. Spoil yourself, you deserve it.
New York strip and tenderloin in one
Pan-seared sea scallops with blue cheese and Balsamic drizzle
Traditional pan-fried or oven-broiled served with butter, lemon and almonds
Twin tails (6-7 oz. each) split and oven-broiled with melted butter and lemon.
Six jumbo prawns oven-broiled. Served with lemon and clarified butter
Portabella Mushrooms, Caramelized Onions and Bearnaise Sauce.
Sustainably sourced, served with sweet chili lime sauce and seasonal fruit salsa
Fresh Atlantic salmon stuffed with a generous portion of lump crab meat and topped with Bernaise. Voted dish most people wish they had ordered when it comes to the table
Vanilla vodka, White Creme de Cacao and Frangelico.
Tanqueray No. 10 neat, with olives, and a wave of dry vermouth
Ketel One vodka, Sour Apple schnapps, and a splash of sweet-n-sour.
Ketel One Citroen, Cointreau, sugar and lemon.
1800 Tequila, lime and Cointreau with a salted rim.
Ketel One Citroen, Cointreau and a dash of cranberry juice.
Chambord Raspberry liqueur and Frangelico, shaken with cream and strained.
Vanilla vodka, pineapple juice, Triple Sec and lime juice.
Opulent vodka (made in MN) and olive juice, with hand-stuffed bleu cheese olives.
Beefeater Gin, Luxardo Liqueur, Giffard Creme De Violette, and lemon juice
Gosling's Bermuda Black Rum, Disaronno Amaretto, mango nectar and lime juice
Vanilla vodka, Godiva White Chocolate Liqueur, Bailey's and espresso
Woodford Reserve Bourbon, Averna Amaro
Four Roses Bourbon, Tattersall Rye, orange and cherry
1800 Curevo, agave, and fresh lime juice
Belvedere Ginger Zest Vodka, ginger beer and a squeeze of lime
Korbel brandy, Cointreau and sour, with a sugared rim.
Bacardi, lychee liquor, lychee syrup, and mint
Half-pound of tenderloin tips blackened with Cajun seasonings, served with Bearnaise
Ask server for today's selection. They go great with a martini!
New England Clam Chowder or Baked French Onion Soup.
Canadian Walleye pan-seared with our own blend of Cajun seasonings, served with lemon and tartar sauce
Rich, creamy and piping hot, served with a toasted baguette
Half-dozen jumbo shrimp; plump and chilled.
A generous amount of lump crab perfectly seasoned and served with remoulade sauce
Fresh Italian cheese made from mozzarella and cream served on toasted artisan bread with oven roasted tomatoes and basil, drizzled with olive oil and balsamic glaze
Four bacon-wrapped shrimp basted with barbeque sauce. Over a million served since we first opened
Bacon-wrapped scallops served with chipotle aioli
Tender as Mother's love, our most popular cut.
Well-aged and thick cut for full beef flavor
Premium heritage pork known for excellent marbling, flavor and tenderness. Served blackened with melted blue cheese sauce and caramelized onions
Six bacon-wrapped shrimp basted with barbecue sauce
Fresh Atlantic salmon, trimmed in-house. Served grilled or blackened
Mixed greens, bleu cheese crumbles, bacon, egg, shredded Swiss and Parmesan cheeses, tomatoes, cucumbers, red onion and croutons with vinaigrette dressing. (No side or salad)
Portabella Mushrooms, Caramelized Onions and Bearnaise Sauce
New York strip and tenderloin in one
Marbled to perfection
1.5 lbs of sweet succulent crab legs steamed with creole seasoning and served with drawn butter
The steak house classic. Best balance of tenderness and full-flavor
Fully marbled for exceptional flavor and juiciness
Tender as Mother's love, our most popular cut
A hand-cut ribeye, cast-iron blackened, topped with melted bleu cheese
Pan-seared sea scallops with bleu cheese and balsamic drizzle
Traditional pan-fried or oven-broiled served with butter, lemon and almonds
Twin tails (6-7 oz. each) split and oven-broiled with melted butter and lemon
Six jumbo prawns oven-broiled. Served with lemon and clarified butter
Sustainably sourced, served with sweet chili lime sauce and seasonal fruit salsa
Fresh Atlantic salmon stuffed with a generous portion of lump crab meat and topped with Bernaise. Voted dish most people wish they had ordered when it comes to the table
Vanilla vodka, White Creme de Cacao and Frangelico.
Tanqueray No. 10 neat, with olives, and a wave of dry vermouth
Ketel One vodka, Sour Apple schnapps, and a splash of sweet-n-sour.
Ketel One Citroen, Cointreau, sugar and lemon.
1800 Tequila, lime and Cointreau with a salted rim.
Ketel One Citroen, Cointreau and a dash of cranberry juice.
Chambord Raspberry liqueur and Frangelico, shaken with cream and strained.
Vanilla vodka, pineapple juice, Triple Sec and lime juice.
Opulent vodka (made in MN) and olive juice, with hand-stuffed bleu cheese olives.
Beefeater Gin, Luxardo Liqueur, Giffard Creme De Violette, and lemon juice
Gosling's Bermuda Black Rum, Disaronno Amaretto, mango nectar and lime juice
Vanilla vodka, Godiva White Chocolate Liqueur, Bailey's and espresso
Woodford Reserve Bourbon, Averna Amaro
Four Roses Bourbon, Tattersall Rye, orange and cherry
1800 Curevo, agave, and fresh lime juice
Belvedere Ginger Zest Vodka, ginger beer and a squeeze of lime
Korbel brandy, Cointreau and sour, with a sugared rim.
Bacardi, lychee liquor, lychee syrup, and mint
Half-pound of tenderloin tips blackened with Cajun seasonings, served with Bearnaise
Ask server for today's selection. They go great with a martini!
New England Clam Chowder or Baked French Onion Soup.
Canadian Walleye pan-seared with our own blend of Cajun seasonings, served with lemon and tartar sauce
Rich, creamy and piping hot, served with a toasted baguette
Half-dozen jumbo shrimp; plump and chilled.
A generous amount of lump crab perfectly seasoned and served with remoulade sauce
Fresh Italian cheese made from mozzarella and cream served on toasted artisan bread with oven roasted tomatoes and basil, drizzled with olive oil and balsamic glaze
Four bacon-wrapped shrimp basted with barbeque sauce. Over a million served since we first opened
Bacon-wrapped scallops served with chipotle aioli
Tender as Mother's love, our most popular cut.
Well-aged and thick cut for full beef flavor
Premium heritage pork known for excellent marbling, flavor and tenderness. Served blackened with melted blue cheese sauce and caramelized onions
Six bacon-wrapped shrimp basted with barbecue sauce
Fresh Atlantic salmon, trimmed in-house. Served grilled or blackened
Mixed greens, bleu cheese crumbles, bacon, egg, shredded Swiss and Parmesan cheeses, tomatoes, cucumbers, red onion and croutons with vinaigrette dressing. (No side or salad)
Portabella Mushrooms, Caramelized Onions and Bearnaise Sauce
New York strip and tenderloin in one
Marbled to perfection
1.5 lbs of sweet succulent crab legs steamed with creole seasoning and served with drawn butter
The steak house classic. Best balance of tenderness and full-flavor
Fully marbled for exceptional flavor and juiciness
Tender as Mother's love, our most popular cut
A hand-cut ribeye, cast-iron blackened, topped with melted bleu cheese
Pan-seared sea scallops with bleu cheese and balsamic drizzle
Traditional pan-fried or oven-broiled served with butter, lemon and almonds
Twin tails (6-7 oz. each) split and oven-broiled with melted butter and lemon
Six jumbo prawns oven-broiled. Served with lemon and clarified butter
Sustainably sourced, served with sweet chili lime sauce and seasonal fruit salsa
Fresh Atlantic salmon stuffed with a generous portion of lump crab meat and topped with Bernaise. Voted dish most people wish they had ordered when it comes to the table
Vanilla vodka, White Creme de Cacao and Frangelico.
Tanqueray No. 10 neat, with olives, and a wave of dry vermouth
Ketel One vodka, Sour Apple schnapps, and a splash of sweet-n-sour.
Ketel One Citroen, Cointreau, sugar and lemon.
1800 Tequila, lime and Cointreau with a salted rim.
Ketel One Citroen, Cointreau and a dash of cranberry juice.
Chambord Raspberry liqueur and Frangelico, shaken with cream and strained.
Vanilla vodka, pineapple juice, Triple Sec and lime juice.
Opulent vodka (made in MN) and olive juice, with hand-stuffed bleu cheese olives.
Beefeater Gin, Luxardo Liqueur, Giffard Creme De Violette, and lemon juice
Gosling's Bermuda Black Rum, Disaronno Amaretto, mango nectar and lime juice
Vanilla vodka, Godiva White Chocolate Liqueur, Bailey's and espresso
Woodford Reserve Bourbon, Averna Amaro
Four Roses Bourbon, Tattersall Rye, orange and cherry
1800 Curevo, agave, and fresh lime juice
Belvedere Ginger Zest Vodka, ginger beer and a squeeze of lime
Korbel brandy, Cointreau and sour, with a sugared rim.
Bacardi, lychee liquor, lychee syrup, and mint
Half-pound of tenderloin tips blackened with Cajun seasonings, served with Bearnaise
Ask server for today's selection. They go great with a martini!
New England Clam Chowder or Baked French Onion Soup.
Canadian Walleye pan-seared with our own blend of Cajun seasonings, served with lemon and tartar sauce
Rich, creamy and piping hot, served with a toasted baguette
Half-dozen jumbo shrimp; plump and chilled.
A generous amount of lump crab perfectly seasoned and served with remoulade sauce
Fresh Italian cheese made from mozzarella and cream served on toasted artisan bread with oven roasted tomatoes and basil, drizzled with olive oil and balsamic glaze
Four bacon-wrapped shrimp basted with barbeque sauce. Over a million served since we first opened
Bacon-wrapped scallops served with chipotle aioli
Tender as Mother's love, our most popular cut.
Well-aged and thick cut for full beef flavor
Premium heritage pork known for excellent marbling, flavor and tenderness. Served blackened with melted blue cheese sauce and caramelized onions
Six bacon-wrapped shrimp basted with barbecue sauce
Fresh Atlantic salmon, trimmed in-house. Served grilled or blackened
Mixed greens, bleu cheese crumbles, bacon, egg, shredded Swiss and Parmesan cheeses, tomatoes, cucumbers, red onion and croutons with vinaigrette dressing. (No side or salad)
Portabella Mushrooms, Caramelized Onions and Bearnaise Sauce
New York strip and tenderloin in one
Marbled to perfection
1.5 lbs of sweet succulent crab legs steamed with creole seasoning and served with drawn butter
The steak house classic. Best balance of tenderness and full-flavor
Fully marbled for exceptional flavor and juiciness
Tender as Mother's love, our most popular cut
A hand-cut ribeye, cast-iron blackened, topped with melted bleu cheese
Pan-seared sea scallops with bleu cheese and balsamic drizzle
Traditional pan-fried or oven-broiled served with butter, lemon and almonds
Twin tails (6-7 oz. each) split and oven-broiled with melted butter and lemon
Six jumbo prawns oven-broiled. Served with lemon and clarified butter
Sustainably sourced, served with sweet chili lime sauce and seasonal fruit salsa
Fresh Atlantic salmon stuffed with a generous portion of lump crab meat and topped with Bernaise. Voted dish most people wish they had ordered when it comes to the table
Vanilla vodka, White Creme de Cacao and Frangelico.
Tanqueray No. 10 neat, with olives, and a wave of dry vermouth
Ketel One vodka, Sour Apple schnapps, and a splash of sweet-n-sour.
Ketel One Citroen, Cointreau, sugar and lemon.
1800 Tequila, lime and Cointreau with a salted rim.
Ketel One Citroen, Cointreau and a dash of cranberry juice.
Chambord Raspberry liqueur and Frangelico, shaken with cream and strained.
Vanilla vodka, pineapple juice, Triple Sec and lime juice.
Opulent vodka (made in MN) and olive juice, with hand-stuffed bleu cheese olives.
Beefeater Gin, Luxardo Liqueur, Giffard Creme De Violette, and lemon juice
Gosling's Bermuda Black Rum, Disaronno Amaretto, mango nectar and lime juice
Vanilla vodka, Godiva White Chocolate Liqueur, Bailey's and espresso
Woodford Reserve Bourbon, Averna Amaro
Four Roses Bourbon, Tattersall Rye, orange and cherry
1800 Curevo, agave, and fresh lime juice
Belvedere Ginger Zest Vodka, ginger beer and a squeeze of lime
Korbel brandy, Cointreau and sour, with a sugared rim.
Bacardi, lychee liquor, lychee syrup, and mint
Ask server for today's selection.
New England Clam Chowder or Baked French Onion Soup.
Bacon-wrapped scallops served with chipotle aioli
Canadian Walleye pan-seared with our own blend of Cajun seasonings, served with lemon and tartar sauce
Rich, creamy and piping hot, served with a toasted baguette
Half-dozen jumbo shrimp; plump and chilled.
A generous amount of lump crab perfectly seasoned and served with remoulade sauce
Half-pound of tenderloin tips blackened with Cajun seasonings, served with Béarnaise
Fresh Italian cheese made from Mozzarella and cream served on toasted artisan bread with oven roasted tomatoes and basil, drizzled with olive oil and balsamic glaze
Four bacon-wrapped shrimp basted with barbeque sauce. Over a million served since we first opened
Marinated rare Ahi Tuna with yuzu and gochujang. Served with a cucumber and carrot salad and wonton crisps
Tender as Mother's love, our most popular cut.
Premium heritage pork known for excellent marbling, flavor and tenderness. Served blackened with melted blue cheese sauce and caramelized onions
A 16 oz grilled Coulotte and served with chimichurri
Six bacon-wrapped shrimp basted with barbeque sauce
Sea scallops with bleu cheese and balsamic drizzle, topped with toasted almonds
Fresh Atlantic salmon, trimmed in-house. Served grilled or blackened
Mixed greens, bleu cheese crumbles, bacon, egg, shredded Swiss and Parmesan cheeses, tomatoes, cucumbers, red onion and croutons with vinaigrette dressing. (No side or salad)
Twin tails (7 oz each) split and oven-broiled with melted butter and lemon
7 oz filet topped with a crab cake and sautéed shrimp. Served with Béarnaise and asparagus
1.5lbs of sweet succulent crab legs steamed with creole seasoning and served with drawn butter
The steak house classic, best balance of tenderness and full-flavor
Fully marbled for exceptional flavor and juiciness
Tender as Mother's love, our most popular cut
A hand-cut ribeye, cast-iron blackened, topped with melted bleu cheese
New York strip and tenderloin in one
Lightly Cajuned scallops on a bed of roasted corn and pepper mix with a queso fresco sauce
Traditional pan-fried or oven-broiled served with butter, lemon and almonds
Six jumbo prawns oven-broiled, served with lemon and clarified butter
8 oz miso-marinated sea bass, baked and served with a cucumber carrot salad and a yuzu ponzu sauce
Portabella Mushrooms, Caramelized Onions and Bearnaise Sauce
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