Crow's Nest Steakhouse

Puréed cold-water lobster meat, celery, carrot and onion in a creamy lobster stock with saffron

Colossal Gulf shrimp, jumbo lump blue crab meat, tomato horseradish sauce (GF)

Sushi grade tuna, served chilled in a stemless Martini glass filled with a shot of iced saki (21 years), mixed with spicy mayo and scallions, served over wakame and topped with tobiko caviar (GF)

Toasted Arborio rice tossed with cold-water lobster meat, Parmesan cheese and a light cream broth

Beef tips sautéed with garlic, shallots, and wild mushrooms, finished with Marsala wine demi-glace, served over fresh spinach on a toasted French baguette (GF without bread)

White wine, baby Heirloom tomatoes and garlic-lime butter on an artichoke bottom (GF)

Chef-selected, on the half shell, ½ dozen with cocktail sauce and lemon wedge (GF)

½ dozen baked, Chef-selected oysters topped with spinach and shallots in a Parmigiano-Reggiano cheese sauce

Romaine hearts, tossed in a house-made Caesar dressing with shaved Parmigiano-Reggiano, garlic croutons, and lemon wedge. Add anchovies at no charge. (GF without croutons)

Beefsteak tomatoes, red onions, fresh mozzarella, pesto, Greek olives, arugula, lemon balsamic (GF)

Iceberg lettuce, sliced egg, bacon, Heirloom tomatoes, carrots, onions and croutons, with Moody Blue and Gorgonzola cheese dressing (GF)

Mixed greens, baby Heirloom tomatoes, carrots, red onion and cucumber with balsamic vinaigrette (V, VE, GF)

Brushed with dijon and Herbes de Provence, oven-roasted and served with garlic parmesan smashed potatoes, baby carrots and asparagus with peach ginger demi (GF) Full $58 | Half $32

Pulled breast, wild mushrooms, wilted spinach and pine nuts in a light broth, tossed with penne pasta and topped with duck confit

Toasted garlic and parmesan smashed potatoes, sautéed shaved Brussels sprouts, served with peach ginger demi-glace

6 oz. Filet of Beef topped with Jumbo Lump Blue Crab, served with asparagus and Béarnaise sauce, baby carrots and fingerling potatoes

Sautéed assorted vegetables, asparagus and baby carrots served over coconut jasmine rice, topped with arugula salad tossed in lemon-infused white balsamic

Pan seared Seabass served on Parmesan Lobster Risotto with asparagus, baby carrots and a citrus Buerre-Blanc

two tails topped with Blue Crab stuffing served with asparagus, vegetable risotto, and Béarnaise sauce

Scottish Salmon Filet topped with spinach and Parmigiano-Reggiano cheese sauce served with vegetable risotto and Cauliflower Au Gratin

Pan-seared sesame blackened Scottish salmon, coconut rice, crisp stir-fry veggies with red pepper jam and sweet soy | (GF-no soy)