Kreis' Steakhouse
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valutazione
Recensioni
menù
served with Au Jus, Creamy Horseradish, and Choice of Side; Asparagus not included
Cooked in a court bouillon with sea salt, served with classic cocktail sauce
Sauteed jumbo shrimp, topped with Kreis' signature garlic butter sauce and served with crusty French bread
Bacon wrapped and broiled, with an orange-horseradish glaze and red onion marmalade
Sesame seed encrusted, seared rare, with pickled ginger, seaweed salad, wasabi and soy
Golden and pan-fried, served with classic remoulade sauce
St. Louis classic, served with Roma tomato sauce and dusted with Parmesan cheese
Hand breaded with seasoned flour, served golden brown with our creamy whipped horseradish sauce
Iceberg and mixed field greens, tomato wedge, and sliced red onion, tossed with our Mayfair dressing or topped with you choice of dressing
Garden-fresh lettuce, tomatoes, red onion, Kalamata olives (with stone) in a feta vinaigrette
Hearts of romaine, fresh shaved Parmesan, and seasoned croutons, tossed with our signature creamy Caesar dressing
Topped with chopped tomatoes, red onion, bacon and your choice of dressing
Baby spinach tossed in a strawberry poppyseed vinaigrette, with sun dried cherries, spiced walnuts red onion, topped with a warm goat cheese fritter
Slices of vine-ripened tomatoes, fresh mozzarella cheese, and basil, drizzled with balsamic vinaigrette on a bed of mixed greens
Sliced tomato, onion, lettuce on a toasted bun with steak fries
Broccoli, green beans, mushrooms, creamed spinach and your choice of any potato
Lightly breaded filet, served with mushrooms, capers and lemon butter
Golden and pan-fried, served with classic remoulade sauce
Broiled, fried or pan-seared
South African lobster tail, shrimp, scallops and Atlantic salmon
Steamed with drawn butter
Broiled with drawn butter
Richly marbled
South African lobster tail and 8 oz filet
Served with a red wine mushroom sauce
Crabmeat and asparagus with Kreis' Oscar sauce or béarnaise sauce
Double boned and served with mint jelly
Charbroiled or breaded
With tomato sauce
With tomato sauce topped with fried egg, anchovies and olives
Charbroiled. Lemon, butter and capers optional
No Splitting of King Cut
No Splitting of Extra Cut
served with remoulade
Crabmeat asparagus with béarnaise sauce
with blue cheese crumbles
pan sautéed with sliced onion
with garlic
with applesauce
with lemon butter
prepared fresh daily
Granny Smith apples, cassia cinnamon, baked in flaky pastry served warm topped with a drizzle of brandy creme sauce
On a buttery Lorna Doone crust, straw russe cookie, fresh berry and whipped cream
Our recipe with fresh key limes for just the right tartness on a graham cracker crust with a dollop of whip cream
With Chocolate Ganache Icing
Fresh grated carrots, black walnuts, butter pecan filling and rich cream cheese frosting
French vanilla ice cream, Ghirardelli dark chocolate and caramel sauces topped with whipped cream
served with Au Jus, Creamy Horseradish, and Choice of Side; Asparagus not included
Cooked in a court bouillon with sea salt, served with classic cocktail sauce
Sauteed jumbo shrimp, topped with Kreis' signature garlic butter sauce and served with crusty French bread
Bacon wrapped and broiled, with an orange-horseradish glaze and red onion marmalade
Sesame seed encrusted, seared rare, with pickled ginger, seaweed salad, wasabi and soy
Golden and pan-fried, served with classic remoulade sauce
St. Louis classic, served with Roma tomato sauce and dusted with Parmesan cheese
Hand breaded with seasoned flour, served golden brown with our creamy whipped horseradish sauce
Iceberg and mixed field greens, tomato wedge, and sliced red onion, tossed with our Mayfair dressing or topped with you choice of dressing
Garden-fresh lettuce, tomatoes, red onion, Kalamata olives (with stone) in a feta vinaigrette
Hearts of romaine, fresh shaved Parmesan, and seasoned croutons, tossed with our signature creamy Caesar dressing
Topped with chopped tomatoes, red onion, bacon and your choice of dressing
Baby spinach tossed in a strawberry poppyseed vinaigrette, with sun dried cherries, spiced walnuts & red onion, topped with a warm goat cheese fritter
Slices of vine-ripened tomatoes, fresh mozzarella cheese, and basil, drizzled with balsamic vinaigrette on a bed of mixed greens
Sliced tomato, onion, lettuce on a toasted bun with steak fries
Broccoli, green beans, mushrooms, creamed spinach and your choice of any potato
Lightly breaded filet, served with mushrooms, capers and lemon butter
Golden and pan-fried, served with classic remoulade sauce
Broiled, fried or pan-seared
South African lobster tail, shrimp, scallops and Atlantic salmon
Steamed with drawn butter
Broiled with drawn butter
Richly marbled
South African lobster tail and 8 oz filet
Served with a red wine mushroom sauce
Crabmeat and asparagus with Kreis' Oscar sauce or béarnaise sauce
Double boned and served with mint jelly
Charbroiled or breaded
With tomato sauce
With tomato sauce topped with fried egg, anchovies and olives
Charbroiled. Lemon, butter and capers optional
No Splitting of King Cut
No Splitting of Extra Cut
served with remoulade
Crabmeat & asparagus with béarnaise sauce
with blue cheese crumbles
pan sautéed with sliced onion
with garlic
with applesauce
with lemon butter
prepared fresh daily
Granny Smith apples, cassia cinnamon, baked in flaky pastry served warm topped with a drizzle of brandy creme sauce
On a buttery Lorna Doone crust, straw russe cookie, fresh berry and whipped cream
Our recipe with fresh key limes for just the right tartness on a graham cracker crust with a dollop of whip cream
With Chocolate Ganache Icing
Fresh grated carrots, black walnuts, butter pecan filling and rich cream cheese frosting
French vanilla ice cream, Ghirardelli dark chocolate and caramel sauces topped with whipped cream
