Carvers Steaks & Chops

shrimp and spinach stuffing, topped with monterey jack cheese

toasted bread topped with a goat cheese butter, roasted tomato, basil and garlic

sauteed with cajun butter and served with garlic bread

classic presentation with cocktail sauce

with chili aioli

with buttery roasted garlic and a spicy sweet pepper relish

served ruby rare with ginger-cilantro aioli, wasabi and ginger

lightly fried with sweet red peppers and onions, drizzled with chili mayonnaise

four chops dusted with cajun spice and grilled

thinly sliced norwegian salmon drizzled with olive oil, capers and red onions

a classic sauce flavored with fresh tarragon

port wine reduction, with sauteed shallots, and classic brown sauce

green peppercorns in a creamed brown sauce finished with bourbon

sweet onions sauteed with red wine and butter or dredged in flour and fried

simmered in sherry and stock, then sauteed in a creamy garlic butter sauce

for two with hollandaise sauce

prepare any steak or fish with crab meat, asparagus and bearnaise sauce

chili oil-cajun spice rubbed, with a sweet and spicy pepper relish

top any steak with bleu cheese

penne pasta, shrimp, diced tomatoes and asparagus in a classic alfredo sauce

jumbo prawns prepared either scampi, tempura or coconut style

roasted salmon filet basted with a fresh basil and mustard seed marinade

two lump crab cakes with hollandaise

3/4 pound lobster tail brushed with butter and steamed

1 1/4 lb. steamed and served with clarified butter

11oz cracked black peppercorns and whiskey peppercorn sauce

6oz bacon wrapped and stuffed with a blue cheese mushroom duxelle, finished with sauteed mushrooms

12 oz center cut chop boldly seasoned

12 oz basted with a maple syrup-cider glaze, with apple-onion chutney

a full pound and a half of the best angus beef; the filet mignon and new york strip

12 oz center cut chop grilled and boldly seasoned

double cut, marinated with mediterranean herbs, garlic and olive oil

a whole, oven roasted six chop rack, served with rosemary mint glaze

two 4oz filet medallions topped with fresh asparagus, crab meat bearnaise

18 oz classic bone in cut angus beef strip

one full pound of well marbled steak

16oz chili oil-cajun spice rubbed, with a sweet and spicy pepper relish

20oz served with the bone

boneless breast with sauteed tomatoes and garlic in a white butter sauce

boneless breast, with a caramelized onion mushroom sauce

stuffed with black forest ham, provolone cheese. served with mornay sauce

slow roasted, fall off the bone tender ribs, glazed with our classic bbq

prawns prepared either scampi, tempura or coconut style

one large lump crab cake with hollandaise sauce

1/2 salmon filet basted with a fresh basil and mustard seed marinade

steamed and served with clarified butter

3/4 pound lobster tail brushed with butter and steamed

shrimp and spinach stuffing, topped with monterey jack cheese

toasted bread topped with a goat cheese butter, roasted tomato, basil and garlic

sauteed with cajun butter and served with garlic bread

classic presentation with cocktail sauce

with chili aioli

with buttery roasted garlic and a spicy sweet pepper relish

served ruby rare with ginger-cilantro aioli, wasabi and ginger

lightly fried with sweet red peppers and onions, drizzled with chili mayonnaise

four chops dusted with cajun spice and grilled

thinly sliced norwegian salmon drizzled with olive oil, capers and red onions

a classic sauce flavored with fresh tarragon

port wine reduction, with sauteed shallots, and classic brown sauce

green peppercorns in a creamed brown sauce finished with bourbon

sweet onions sauteed with red wine and butter or dredged in flour and fried

simmered in sherry and stock, then sauteed in a creamy garlic butter sauce

for two with hollandaise sauce

prepare any steak or fish with crab meat, asparagus and bearnaise sauce

chili oil-cajun spice rubbed, with a sweet and spicy pepper relish

top any steak with bleu cheese

penne pasta, shrimp, diced tomatoes and asparagus in a classic alfredo sauce

jumbo prawns prepared either scampi, tempura or coconut style

roasted salmon filet basted with a fresh basil and mustard seed marinade

two lump crab cakes with hollandaise

3/4 pound lobster tail brushed with butter and steamed

1 1/4 lb. steamed and served with clarified butter

11oz cracked black peppercorns and whiskey peppercorn sauce

6oz bacon wrapped and stuffed with a blue cheese mushroom duxelle, finished with sauteed mushrooms

12 oz center cut chop boldly seasoned

12 oz basted with a maple syrup-cider glaze, with apple-onion chutney

a full pound and a half of the best angus beef; the filet mignon and new york strip

12 oz center cut chop grilled and boldly seasoned

double cut, marinated with mediterranean herbs, garlic and olive oil

a whole, oven roasted six chop rack, served with rosemary mint glaze

two 4oz filet medallions topped with fresh asparagus, crab meat & bearnaise

18 oz classic bone in cut angus beef strip

one full pound of well marbled steak

16oz chili oil-cajun spice rubbed, with a sweet and spicy pepper relish

20oz served with the bone

boneless breast with sauteed tomatoes and garlic in a white butter sauce

boneless breast, with a caramelized onion mushroom sauce

stuffed with black forest ham, provolone cheese. served with mornay sauce

slow roasted, fall off the bone tender ribs, glazed with our classic bbq

prawns prepared either scampi, tempura or coconut style

one large lump crab cake with hollandaise sauce

1/2 salmon filet basted with a fresh basil and mustard seed marinade

steamed and served with clarified butter

3/4 pound lobster tail brushed with butter and steamed