센트 엘모 스테이크 하우스

New York style, graham cracker crust, raspberry puree

Chef Jeremy's double chocolate mousse pie with raspberry purée, espresso cream anglaise and candied toffee crumbs

Traditional French recipe, prepared with Madagascar vanilla beans

Served with bourbon cream sauce & vanilla ice cream

Premium ice cream, handcrafted in small batches

House-made bourbon butter cake with crème anglaise and caramel sauce served with Madagascar bourbon vanilla bean ice cream

Created in 1885, the recipe for this classic Amaro has never changed. Sweet on the palate and then mildly bitter as its long finish lingers

Offering a deep vanilla bouquet matched by notes of spices, dried fruit, majestic layers of botanicals and orange peel, this centuries-old recipe offers a unique option

Hand harvested from a 25 acre estate in Grand Champagne and made with zero manipulation, Jacky Navarre hand bottles this extremely rare Cognac when it's 50 years old. Truly a unique and pure expression of cognac by one of France's master distillers

Pear brandy made using the highest quality Williams pears from south Tyrol in north-east Italy. Poli's "Pere" offers pronounced gentle flavors of ripe pears, apples, and fresh white flowers that finish dry and long

Distilled of 60% Merlot and 40% Cabernet Sauvignon grapes, this grappa flavors of fresh mint, rose petals, and dried red berries. Firm and full-flavored, this grappa has an old soul and modern ties

Distilled of 100% white Muscat and aged in French oak for 12 months, this grappa offers intense flavors of peaches, apricot, honey, and marzipan coupled with a long and dry finish

Distilled from 100% Nebbiolo sourced from all estate vineyards in the famous Barolo zone of Piemonte, this bold grappa explodes with flavors of range zest, black tea, and truffles. A persistent dry finish underscores the quality and character of this grappa

Distilled from 100% Moscato sourced from all estate vineyards around the Piemonte region, this highly aromatic grappa exudes aromas of quince, nectarine, and peach blossoms that finishes quite generously and dry

Mix a glass-bottled Coke or Diet Coke with our very own St. Elmo whiskey. Traditionally distilled straight bourbon, infused with natural dark cherry and bourbon vanilla beans. Served with our famous drunken cherries

Another classic cocktail made with our very own St. Elmo Private Selection Journeyman Rye. Coupled with a bit of sweet Vermouth and a dash of Regan's orange bitters

Rare Saint Rye is at the core of this drink combined with Jerry Thomas bitters giving this cocktail a taste of dried fruit with a finish of orange peel and a light hint of Angostura bark

Noble Oak Double Oaked Rye, 8th Day Distillery Absinthe, simple syrup, Peychaud's bitters, lemon peel

Made with our own St. Elmo Whiskey

Traditional, with Reyka Vodka, lime

black raspberry vodka mule

Diplomatico Manutano rum, pineapple, lime

The classic French cocktail first made famous in Paris' "Harry's Bar"

Infuse Spirits lemon vodka, 8th Day Distillery Lemoncello and lemon

Stoli Vanilla, passionfruit and pineapple, topped with a splash of champagne

Tart and refreshing, Hiatus blanco, elderflower, grapefruit soda, lime

Hiatus blanco, Grand Marnier, lime over crushed ice

fresh basil, blueberry, lemon, soda

fresh mint, pineapple, lime, soda

4 jumbo shrimp served with our spicy, signature cocktail sauce

Joseph Decuis Waygu patty & creamy Brie cheese on a buttered brioche bun

Filet or fried shrimp

Root beer maple glazed bacon.

Filet with king crab, asparagus and béarnaise

#1 grade ahi tuna, served with traditional accoutrements

Five-cheese mac & cheese topped with Alaskan king crab

Served with parmesan crisps and bourbon peppercorn sauce

Applewood smoked bacon, Gorgonzola, tomatoes, crispy fried, onions, house vinaigrette

Served with house-made tortilla chips, salsa, and sour cream

Lightly hand-breaded, served with sweet chili sauce

Selection varies from our finest local meat mongers and creameries

Freshly shucked, topped with steamed spinach and a creamy Rockefeller sauce

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