Top of Binion's Steakhouse

Tender Slow Roasted Shredded Short Rib, Fresh Sautéed Spinach and Cavatappi Pasta; Paired with Velvety Cheese Sauce of Sharp Cheddar, Gouda, Parmesan, Garlic and Spices

Poached in White Wine and Lemon Court Bouillon; Served with Savory Cocktail Sauce

Broiled Canoe Cut Marrowbone, Caramelized Bacon-Almond Marmalade and Gremolata; Served with Parmesan Crusted Crostini

Imported from France, Sautéed with Herbed Garlic Butter and White Wine; Baked Under a Buttery Puff Pastry Blanket

Baked with Fresh Sautéed Spinach and Bacon Lardons; Finished with Hollandaise Sauce

Two Butterflied Petite North Atlantic Tails Breaded and Fried Golden Brown; Served with Caper Remoulade and Hollandaise Sauce

House Smoked, Seared and Glazed with Honey Maple Bourbon Sauce; Served with Dijon Mustard and Droplet of Taffer’s Browned Butter Bourbon

Thick Cut Portabella Mushrooms Marinated in Buttermilk Egg Wash, Hand Breaded in Seasoned Flour, Fried to a Delicate Tenderness and Tossed Lightly in Grated Parmesan Cheese; Served with a Jalapeno-Cilantro Aioli and a Dill Aioli

Jumbo Lump Crab, Sweet Red Peppers, Celery Hearts, Bread Crumbs, Mayonnaise and Fresh Herbs; Served with Caper Remoulade

Jumbo Shrimp Sautéed in Olive Oil with Garlic, Sun-Dried Tomatoes, Herbs, Green and Red Peppers; Finished with Reduction of White Wine, Cream, Fresh-Squeezed Lemon Juice and Butter

Poached Lobster Medallions on Baked Crostini, Finished with Lobster Stock and Cream; Presented Table-Side with Crème Fraîche

Caramelized Onion Medley Deglazed with Brandy, Sherry Wine, Chicken and Beef Stock; Crowned with Crusted Crostini, Mozzarella and Parmesan Cheese Blend

Heirloom Tomatoes, Burrata, Basil, Arugula, Olive Oil and Balsamic Reduction; Served with Parmesan Crusted Crostini

Chopped Romaine or Char-Broiled Heart of Romaine with Shaved Parmesan Cheese, White Anchovies, House-Made Croutons and Creamy Caesar Dressing; Served with Parmesan Crisp

Iceberg Lettuce, Bleu Cheese Crumbles, Diced Heirloom Tomatoes, Bacon Bits and Red Onions

Fresh Tender Leaves of Baby Spinach, Baby Heirloom Tomatoes, Toasted Walnuts, Sliced Hard Boiled Egg, Chopped Bacon and Sliced Red Onions; Served Table-Side with Warm Bacon Dressing

Slow Roasted in a Rock Salt Crust with Fresh Garlic, Rosemary, Thyme, Basil and Black Pepper; Served with Au Jus and Horseradish

Marinated with Fresh Garlic, Thyme, Rosemary and Olive Oil; Served with House-Made Mint Chutney and Carved Table-Side

Sautéed with Jalapeños, Red Bell Peppers, Green Bell Peppers, Garlic and Cayenne Pepper; Deglazed with White Wine and Finished with Herb Butter

Broiled Ten Ounce Lobster Tail; Served with Hot Drawn Butter and Lemon Wrap

Half Pound; Served with Hot Drawn Butter and Lemon Wrap

Sautéed with Butter, Shallots and Fresh Garlic; Flambéed with Brandy

Sweet Onions Sautéed in Butter and White Wine

Sea Salt, Black Pepper and Garlic; Served with Tomato Remoulade

Broiled Ten Ounce Lobster Tail; Served with Hot Drawn Butter and Lemon Wrap

One and a Half Pounds; Served with Hot Drawn Butter and Lemon Wrap

Served with Shallots, Basil, Julienne Leeks, Julienne Carrots, Mushrooms, Chardonnay and Butter

Seared and Basted with Brown Butter; Served with Béarnaise Sauce

Two Sautéed Breasts, with Portabellini Mushrooms, Shallots, Chardonnay, Thyme, Whole Grain Mustard, Cream, Chicken Stock and Splash of Worcestershire Sauce

Tender Cutlets Lightly Dusted in Seasoned Flour, Sautéed in Olive Oil and Finished with Reduction of White Wine, Fresh-Squeezed Lemon Juice, Capers, and Light Cream; Served on a Bed of Sautéed Spinach with Garlic and White Wine

Steakhouse Classic, Five Ounce Filet or Ten Ounce New York Steak with Half Order of Alaskan King Crab Legs or Broiled Ten Ounce Lobster Tail, Served with Hot Drawn Butter and Lemon Wrap

Cavatappi Pasta Tossed with Sautéed Garlic, Herbs, Broccoli, Asparagus Tips, Yellow Squash, Zucchini, Heirloom Tomatoes, Red Bell Peppers, Carrots, Red Onions and Basil Pesto Sauce; Finished with Roasted Pinenuts, Parmesan Cheese, Lemon Zest and Served with Parmesan Crusted Crostini

Marble Sponge Cake Layered with Strawberry and Black Cherry Ice Cream; Flambéed Table-Side Under a Blanket of Meringue

Fresh Baked French Bread Soaked with Vanilla Spice Custard and Finished with Brandy Brown Sugar Glaze; Served Table-Side with Vanilla Ice Cream

Flambéed Table-Side; Served over Ice Cream | Ask your server for selection of the day

Sliced Fresh Strawberries Marinated in Grand Mariner over Vanilla Ice Cream; Served with Sweetened Whipped Sour Cream, Sponge Cake and Orange Zest

Smooth and Rich Vanilla Custard, Caramelized Sugar Crust; Topped with Seasonal Fruit

Served with Topping of the Day; Please ask your Server