Vault Seafood & Steakhouse

Feeds Two.

Tiger Shrimp poached in Chef's Cajun Spice Blend, served with an Absolut Citron Cocktail Sauce and Remoulade.

Six Duck Drumettes, seasoned, fried, and tossed in Black Truffle Oil.

North Atlantic Lobster Tail sautéed with Penne Pasta, Chardonnay, Herbs, and a trio of Cheeses.

Smoked Pork Belly over Cheddar Cheese Grits and topped with a toasted Jalapeño and Peach Chutney.

Two French Cut Lamb Chops, lightly smoked, seasoned with a Mild Rub, and finished with a Teriyaki Whiskey Glaze.

Sautéed in a Garlic Butter Sauce.

Four Grilled Lamb Chops, Quail & Grits, Lobster Mac & Cheese, Snow Crab Claws, and Shrimp Cocktail. * Feeds Four *

Two Grilled Quail served over Cheddar Cheese Grits.

Blackened Tuna served with Wasabi, Ginger, and Seaweed Salad.

North-Atlantic Lobster sautéed in Garlic Butter, Parsley, and Chef's Cajun Spice Blend. Topped with Parmesan Cheese.

North-Atlantic Lobster, Jumbo Crab Meat, Fresh Herbs, and Italian Bread Crumbs, pan seared and served with Lemon Beurre Blanc Sauce.

Charbroiled Oysters topped with Spinach, Onions, Garlic, Parmesan Cheese, and a White Wine Butter Sauce. * Half Dozen ... 26 *

Four Cajun-Style Sautéed Shrimp and Chicken Andouille Sausage served over Cheddar Cheese Grits.

Tiger Shrimp, Charbroiled Oysters, Crab Claws sautéed in a White Wine Butter Sauce, and a Whole North-Atlantic Lobster Tail. * Feeds Four *

Half Cornish Hen served with Mashed Potatoes and Shaved Asparagus. Topped with a Mushroom Cream Sauce.

Whole North-Atlantic Lobster Tail, four Jumbo Shrimp, and Jumbo Crab Meat, steamed in Chef's Cajun Spice Blend. Served over Fettuccine Alfredo and Sautéed Spinach.

Tiger Shrimp sautéed over Penne Pasta with a Garlic, Butter, Spinach, Tomatoes, Parmesan Cheese, and a Caper Chardonnay Butter Cream Sauce.

Grilled Whole Pineapple Half, seasoned with Black Truffle Oil, Garlic, and Chef's Seasoned Blend. Stuffed with Sautéed Spinach, Mushrooms, and Rice Pilaf.

Herb Crusted Duck Breast, pan seared, over Rice Pilaf and finished with a Grilled Jalapeño and Raspberry Gastrique.

Blackened Red Snapper topped with Jumbo Shrimp over Rice Pilaf, finished with a Brown Butter Sauce.

Salmon seasoned with Chef's Cajun Spice Blend, over Confetti Rice, and topped with a Crawfish Cream Sauce.

Two Elk Chops in a Mild Chili Rub. Served with Mashed Potatoes and Sautéed Vegetables. Finished in a Buffalo Trace Bourbon Glaze.

32oz Tomahawk Ribeye served with Sautéed Fingerling Potatoes and Asparagus. Carved Tableside.

Four French Cut Lamb Chops marinated in Chef's Seasoned Blend, prepared medium rare. Served over Mushroom Risotto and topped with a Teriyaki Bourbon Glaze.

Pan Seared Sea Bass, on a bed of Rice Pilaf sautéed with Crab Meat. Finished with a Burgundy Cream Sauce.

18oz Ribeye Steak served with Sautéed Fingerling Potatoes and Asparagus.

16oz Bone-In Pork Chop finished with a Buffalo Trace Smoked Jalapeño and Peach Whiskey Glaze. Served with Sautéed Fingerling Potatoes and Carrots.

Prime Filet Medallions served with a Loaded Baked Potato and finished with a Béarnaise Sauce.

North-Atlantic Lobster Stuffed Ravioli sautéed in a Lemon Beurre Blanc. Topped with an Arugula Salad and drizzled with a Balsamic Glaze.

10oz Bison Ribeye served with Fingerling Potatoes, Caramelized Carrots, and topped with a Chimichurri on a Sizzle Platter.

16oz Strip Steak with Sautéed Fingerling Potatoes and Asparagus.

Wagyu Ground Beef, Caramelized Onions, Beefsteak Tomatoes, Pepper Jack & Smoked Cheddar Cheese on a Pretzel Bun with Vault Burger Sauce and Steak Fries.