Spa Cafe & Bar
valutazione
Recensioni
menù
Cucumber, Bay Shrimp Cocktail
Cilantro Lime Tzatziki, Red Pepper Coulis
Garlic Herb Butter, White Wine
Wild Mushrooms, Asparagus-Pea Shoot Salad, Fresh Asparagus Coulis
Toasted Brioche, Blueberry Port Reduction, Fresh Berrie, Mango Mint Salad
Premium Tuna with Capers, Red Onion, Tomato, Olives, Shaved Fennel Salad, Whole Grain Mustard Vinaigrette
Gulf White Prawns, Garlic, Red Chili Flake, Lemon Parsley and Butter, Crisp Potato Straws
Grilled Halloumi Cheese, Valencia Orange, Watermelon, Fresh Minted Lemon Lime Orange Vinaigrette
Creamed Baby Spinach, Pernod, Hollandaise Sauce
Cocktail Sauce, Mignonette, Lemon
Firm Textured Cyprus Cheese, Zesty Romanesco Sauce, Tomato Olive Relish
Served with Crème Fraîche
Clams, Potato, Onions, Cream, Bacon
Croutons, Gruyere Cheese, Sherry
Romaine, Croutons, Parmigiano Reggiano Cheese, Caesar Dressing
Fresh Baby Spinach Salad with Pecan Crusted Goat Cheese Cake, Fresh Strawberries, Enoki Mushrooms, Champagne Vinaigrette
Mixed Greens, Tuile Ring, Kalamata Olives, Cherry Tomatoes, Chives and Choice of Dressings
Classic Chop House Salad with Iceberg Lettuce, Red Onion, Diced Cucumber, Diced Tomatoes, Fresh Homemade Bacon Bits, Bleu Cheese Crumbles, Chopped Hard Boiled Egg and Choice of Dressing
Seasoned, Rubbed and Slow Roasted
A pair of Double Cut Lamb Chops with Homemade Minted Berry Demi
Petite Filet Mignon and North Atlantic Lobster Tail
Steamed, Drawn Butter and Lemon
Cold Water Tail Served with Drawn Butter and Lemon
Summer Pea Shoot and Peach Salad, Buttered Fingerling Potatoes, Peach Butter Sauce, Grilled Peaches
Cajun Spiced Pacific Swordfish with Fresh Pineapple Salsa, Dirty Rice, House Vegetables
Seared Dry Packed Diver Scallops with Sweet Red Pepper Coulis, Reggiano Flavored Soft Polenta, Purple Belgium Endive, Shaved Asparagus Salad
Sautéed Medallions of Deer Loin, Creamy Herb Späetzle, Fried Kale, Baby Turnips, Zinfandel Cherry Syrup
Chicken Breast Cipollini Onions, Grape Tomatoes, Portabella Mushrooms, Fresh Spinach, Baby Purple Potato Mélange with Natural Juices, Madeira Wine
Tomato Basil, Portobella Mushrooms, Vin Blanc, Reggiano Parmesan Cheese, Fresh Seasonal Vegetables
Layers of Fresh Vegetables including Spinach, Asparagus, Portobella, Purple Yams, Quinoa Buffalo Mozzarella, Red Pepper and Basil Pesto's, Curry Oil
Chicken Breast, Portabella Mushrooms, Asparagus, Tomato, Toasted Pine Nuts, Homemade Fettuccini, Creamy Pesto Sauce, Reggiano Parmesan
Center Cut Certified Angus Beef Tenderloin
20 oz. Certified Angus Beef
12 oz. Certified Angus Beef
20 oz. Certified Angus Beef
Sterling's Broiled Cauliflower Steak with Citrus Za'atar Spice and Cilantro Drizzle, Purple Yams, Seasonal Vegetables
18 oz. Tenderloin of Beef, Served With Mélange of Vegetables, Potato, Cognac Reduction and Béarnaise
Sun Dried Tomato and Fresh Basil Sauce
with Port Wine Sauce
Blackened and Served with Spicy Étouffée sauce
Chipotle Hollandaise
with Creamy Cognac Demi
Fresh Ditalini Pasta mixed with Fontina, Reggiano Cheeses with chunks of Alaskan King Crab
Truffle, Crisp Pancetta, Fontina and Parmesan in Creamy Alfredo Sauce
Add to any Meat or Fish Entrée. Jumbo King Crab Leg, Fresh Asparagus and Hollandaise Sauce
Sterling's recipe with Clams, Potato and Onion
Mixed Greens with Kalamata Olives and Cherry Tomatoes your choice of Dressing
Marinated hand harvested Sea Scallops and Pacific Swordfish, glazed with Teriyaki Sauce, served with Pineapple Jasmine Rice and Cilantro Pesto
Grilled Chicken Breast and fresh Asparagus, Sun Dried Tomatoes, Black Truffle and Tarragon,tossed with fresh made Pappardelle Pasta in a creamy Sherry Lobster Sauce
Tender slices of Beef Tenderloin sautéed with Wild Mushrooms and Pearl Onions, served with fresh homemade Fettuccini, Sour Cream and Chives
Moist Chocolate Cake and Sweet Fudge, Vanilla and Chocolate Sauce
The Pastry Chef's Monthly Creation. Please ask your server for this month's selection
Chocolate Chip Pecan Pie with a Splash of Blackjack Whiskey, Served Warm with Whipped Cream, Créme Anglaise, Chocolate Sauce and Housemade Salted Caramel Ice Cream
White Chocolate Shell, Coffee Chocolate Mousse, Vanilla Chiffon, Raspberries, Hot Raspberry Caramel Sauce and Crème Anglaise
Milk Chocolate Caramel Cake, Flourless Chocolate Cake, White Chocolate Cheese Cake and a traditional Bouchon
Ever Changing Threesome of Decadent Custards. Please ask your server for today's flavors
Served on Gluten Free Olive Oil Cake with Brandy Soaked Cherries
Mélange of Fresh Seasonal Berries and Whipped Cream
Moist Chocolate Cake and Sweet Fudge, Vanilla and Chocolate Sauce
The Pastry Chef's Monthly Creation. Please ask your server for this month's selection
An Exotic Fruit Mixture of Passion Fruit, Mango and Banana with layers of Chiffon and Strawberry Gelee
An Array of our Pastry Chef's Creations displayed on a platter to enjoy
Banana Foster, Cherries Jubilee or Strawberries Legacy. Prepared Tableside with Housemade Vanilla Ice Cream
Sterling's recipe with Clams, Potato and Onion
Mixed Greens with Kalamata Olives and Cherry Tomatoes your choice of Dressing
Marinated hand harvested Sea Scallops and Pacific Swordfish, glazed with Teriyaki Sauce, served with Pineapple Jasmine Rice and Cilantro Pesto
Grilled Chicken Breast and fresh Asparagus, Sun Dried Tomatoes, Black Truffle and Tarragon,tossed with fresh made Pappardelle Pasta in a creamy Sherry Lobster Sauce
Tender slices of Beef Tenderloin sautéed with Wild Mushrooms and Pearl Onions, served with fresh homemade Fettuccini, Sour Cream and Chives
Moist Chocolate Cake and Sweet Fudge, Vanilla and Chocolate Sauce
The Pastry Chef's Monthly Creation. Please ask your server for this month's selection
Chocolate Chip Pecan Pie with a Splash of Blackjack Whiskey, Served Warm with Whipped Cream, Créme Anglaise, Chocolate Sauce and Housemade Salted Caramel Ice Cream
White Chocolate Shell, Coffee Chocolate Mousse, Vanilla Chiffon, Raspberries, Hot Raspberry Caramel Sauce and Crème Anglaise
Milk Chocolate Caramel Cake, Flourless Chocolate Cake, White Chocolate Cheese Cake and a traditional Bouchon
Ever Changing Threesome of Decadent Custards. Please ask your server for today's flavors
Served on Gluten Free Olive Oil Cake with Brandy Soaked Cherries
Mélange of Fresh Seasonal Berries and Whipped Cream
Moist Chocolate Cake and Sweet Fudge, Vanilla and Chocolate Sauce
The Pastry Chef's Monthly Creation. Please ask your server for this month's selection
An Exotic Fruit Mixture of Passion Fruit, Mango and Banana with layers of Chiffon and Strawberry Gelee
An Array of our Pastry Chef's Creations displayed on a platter to enjoy
Banana Foster, Cherries Jubilee or Strawberries Legacy. Prepared Tableside with Housemade Vanilla Ice Cream
Cucumber, Bay Shrimp Cocktail
Cilantro Lime Tzatziki, Red Pepper Coulis
Garlic Herb Butter, White Wine
Wild Mushrooms, Asparagus-Pea Shoot Salad, Fresh Asparagus Coulis
Toasted Brioche, Blueberry Port Reduction, Fresh Berrie, Mango Mint Salad
Premium Tuna with Capers, Red Onion, Tomato, Olives, Shaved Fennel Salad, Whole Grain Mustard Vinaigrette
Gulf White Prawns, Garlic, Red Chili Flake, Lemon Parsley and Butter, Crisp Potato Straws
Grilled Halloumi Cheese, Valencia Orange, Watermelon, Fresh Minted Lemon Lime Orange Vinaigrette
Creamed Baby Spinach, Pernod, Hollandaise Sauce
Cocktail Sauce, Mignonette, Lemon
Firm Textured Cyprus Cheese, Zesty Romanesco Sauce, Tomato Olive Relish
Served with Crème Fraîche
Clams, Potato, Onions, Cream, Bacon
Croutons, Gruyere Cheese, Sherry
Romaine, Croutons, Parmigiano Reggiano Cheese, Caesar Dressing
Fresh Baby Spinach Salad with Pecan Crusted Goat Cheese Cake, Fresh Strawberries, Enoki Mushrooms, Champagne Vinaigrette
Mixed Greens, Tuile Ring, Kalamata Olives, Cherry Tomatoes, Chives and Choice of Dressings
Classic Chop House Salad with Iceberg Lettuce, Red Onion, Diced Cucumber, Diced Tomatoes, Fresh Homemade Bacon Bits, Bleu Cheese Crumbles, Chopped Hard Boiled Egg and Choice of Dressing
Seasoned, Rubbed and Slow Roasted
A pair of Double Cut Lamb Chops with Homemade Minted Berry Demi
Petite Filet Mignon and North Atlantic Lobster Tail
Steamed, Drawn Butter and Lemon
Cold Water Tail Served with Drawn Butter and Lemon
Summer Pea Shoot and Peach Salad, Buttered Fingerling Potatoes, Peach Butter Sauce, Grilled Peaches
Cajun Spiced Pacific Swordfish with Fresh Pineapple Salsa, Dirty Rice, House Vegetables
Seared Dry Packed Diver Scallops with Sweet Red Pepper Coulis, Reggiano Flavored Soft Polenta, Purple Belgium Endive, Shaved Asparagus Salad
Sautéed Medallions of Deer Loin, Creamy Herb Späetzle, Fried Kale, Baby Turnips, Zinfandel Cherry Syrup
Chicken Breast Cipollini Onions, Grape Tomatoes, Portabella Mushrooms, Fresh Spinach, Baby Purple Potato Mélange with Natural Juices, Madeira Wine
Tomato Basil, Portobella Mushrooms, Vin Blanc, Reggiano Parmesan Cheese, Fresh Seasonal Vegetables
Layers of Fresh Vegetables including Spinach, Asparagus, Portobella, Purple Yams, Quinoa Buffalo Mozzarella, Red Pepper and Basil Pesto's, Curry Oil
Chicken Breast, Portabella Mushrooms, Asparagus, Tomato, Toasted Pine Nuts, Homemade Fettuccini, Creamy Pesto Sauce, Reggiano Parmesan
Center Cut Certified Angus Beef Tenderloin
20 oz. Certified Angus Beef
12 oz. Certified Angus Beef
20 oz. Certified Angus Beef
Sterling's Broiled Cauliflower Steak with Citrus Za'atar Spice and Cilantro Drizzle, Purple Yams, Seasonal Vegetables
18 oz. Tenderloin of Beef, Served With Mélange of Vegetables, Potato, Cognac Reduction and Béarnaise
Sun Dried Tomato and Fresh Basil Sauce
with Port Wine Sauce
Blackened and Served with Spicy Étouffée sauce
Chipotle Hollandaise
with Creamy Cognac Demi
Fresh Ditalini Pasta mixed with Fontina, Reggiano Cheeses with chunks of Alaskan King Crab
Truffle, Crisp Pancetta, Fontina and Parmesan in Creamy Alfredo Sauce
Add to any Meat or Fish Entrée. Jumbo King Crab Leg, Fresh Asparagus and Hollandaise Sauce
Sterling's recipe with Clams, Potato and Onion
Mixed Greens with Kalamata Olives and Cherry Tomatoes your choice of Dressing
Marinated hand harvested Sea Scallops and Pacific Swordfish, glazed with Teriyaki Sauce, served with Pineapple Jasmine Rice and Cilantro Pesto
Grilled Chicken Breast and fresh Asparagus, Sun Dried Tomatoes, Black Truffle and Tarragon,tossed with fresh made Pappardelle Pasta in a creamy Sherry Lobster Sauce
Tender slices of Beef Tenderloin sautéed with Wild Mushrooms and Pearl Onions, served with fresh homemade Fettuccini, Sour Cream and Chives
Moist Chocolate Cake and Sweet Fudge, Vanilla and Chocolate Sauce
The Pastry Chef's Monthly Creation. Please ask your server for this month's selection
Chocolate Chip Pecan Pie with a Splash of Blackjack Whiskey, Served Warm with Whipped Cream, Créme Anglaise, Chocolate Sauce and Housemade Salted Caramel Ice Cream
White Chocolate Shell, Coffee Chocolate Mousse, Vanilla Chiffon, Raspberries, Hot Raspberry Caramel Sauce and Crème Anglaise
Milk Chocolate Caramel Cake, Flourless Chocolate Cake, White Chocolate Cheese Cake and a traditional Bouchon
Ever Changing Threesome of Decadent Custards. Please ask your server for today's flavors
Served on Gluten Free Olive Oil Cake with Brandy Soaked Cherries
Mélange of Fresh Seasonal Berries and Whipped Cream
Moist Chocolate Cake and Sweet Fudge, Vanilla and Chocolate Sauce
The Pastry Chef's Monthly Creation. Please ask your server for this month's selection
An Exotic Fruit Mixture of Passion Fruit, Mango and Banana with layers of Chiffon and Strawberry Gelee
An Array of our Pastry Chef's Creations displayed on a platter to enjoy
Banana Foster, Cherries Jubilee or Strawberries Legacy. Prepared Tableside with Housemade Vanilla Ice Cream
Cucumber, Bay Shrimp Cocktail
Cilantro Lime Tzatziki, Red Pepper Coulis
Garlic Herb Butter, White Wine
Wild Mushrooms, Asparagus-Pea Shoot Salad, Fresh Asparagus Coulis
Toasted Brioche, Blueberry Port Reduction, Fresh Berrie, Mango Mint Salad
Premium Tuna with Capers, Red Onion, Tomato, Olives, Shaved Fennel Salad, Whole Grain Mustard Vinaigrette
Gulf White Prawns, Garlic, Red Chili Flake, Lemon Parsley and Butter, Crisp Potato Straws
Grilled Halloumi Cheese, Valencia Orange, Watermelon, Fresh Minted Lemon Lime Orange Vinaigrette
Creamed Baby Spinach, Pernod, Hollandaise Sauce
Cocktail Sauce, Mignonette, Lemon
Firm Textured Cyprus Cheese, Zesty Romanesco Sauce, Tomato Olive Relish
Served with Crème Fraîche
Clams, Potato, Onions, Cream, Bacon
Croutons, Gruyere Cheese, Sherry
Romaine, Croutons, Parmigiano Reggiano Cheese, Caesar Dressing
Fresh Baby Spinach Salad with Pecan Crusted Goat Cheese Cake, Fresh Strawberries, Enoki Mushrooms, Champagne Vinaigrette
Mixed Greens, Tuile Ring, Kalamata Olives, Cherry Tomatoes, Chives and Choice of Dressings
Classic Chop House Salad with Iceberg Lettuce, Red Onion, Diced Cucumber, Diced Tomatoes, Fresh Homemade Bacon Bits, Bleu Cheese Crumbles, Chopped Hard Boiled Egg and Choice of Dressing
Seasoned, Rubbed and Slow Roasted
A pair of Double Cut Lamb Chops with Homemade Minted Berry Demi
Petite Filet Mignon and North Atlantic Lobster Tail
Steamed, Drawn Butter and Lemon
Cold Water Tail Served with Drawn Butter and Lemon
Summer Pea Shoot and Peach Salad, Buttered Fingerling Potatoes, Peach Butter Sauce, Grilled Peaches
Cajun Spiced Pacific Swordfish with Fresh Pineapple Salsa, Dirty Rice, House Vegetables
Seared Dry Packed Diver Scallops with Sweet Red Pepper Coulis, Reggiano Flavored Soft Polenta, Purple Belgium Endive, Shaved Asparagus Salad
Sautéed Medallions of Deer Loin, Creamy Herb Späetzle, Fried Kale, Baby Turnips, Zinfandel Cherry Syrup
Chicken Breast Cipollini Onions, Grape Tomatoes, Portabella Mushrooms, Fresh Spinach, Baby Purple Potato Mélange with Natural Juices, Madeira Wine
Tomato Basil, Portobella Mushrooms, Vin Blanc, Reggiano Parmesan Cheese, Fresh Seasonal Vegetables
Layers of Fresh Vegetables including Spinach, Asparagus, Portobella, Purple Yams, Quinoa Buffalo Mozzarella, Red Pepper and Basil Pesto's, Curry Oil
Chicken Breast, Portabella Mushrooms, Asparagus, Tomato, Toasted Pine Nuts, Homemade Fettuccini, Creamy Pesto Sauce, Reggiano Parmesan
Center Cut Certified Angus Beef Tenderloin
20 oz. Certified Angus Beef
12 oz. Certified Angus Beef
20 oz. Certified Angus Beef
Sterling's Broiled Cauliflower Steak with Citrus Za'atar Spice and Cilantro Drizzle, Purple Yams, Seasonal Vegetables
18 oz. Tenderloin of Beef, Served With Mélange of Vegetables, Potato, Cognac Reduction and Béarnaise
Sun Dried Tomato and Fresh Basil Sauce
with Port Wine Sauce
Blackened and Served with Spicy Étouffée sauce
Chipotle Hollandaise
with Creamy Cognac Demi
Fresh Ditalini Pasta mixed with Fontina, Reggiano Cheeses with chunks of Alaskan King Crab
Truffle, Crisp Pancetta, Fontina and Parmesan in Creamy Alfredo Sauce
Add to any Meat or Fish Entrée. Jumbo King Crab Leg, Fresh Asparagus and Hollandaise Sauce
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