Martyrs Steakhouse

With 6 oz. Filet and Lobster Tail

very red and cold

cold red center; soft

warm red center; firmer

pink and firm

Little to no pink and firm

gray-brown throughout; firm

Lobster, Garlic, Smoked Gouda and Cheddar Cheese

Two 4 oz. Filet Medallions with Béarnaise Sauce and Cabernet Demi-Glace

With Prickly Pear-Agave Reduction, Black Bean Salsa, Cumin Roasted Fingerlings, Garnished With Cilantro Microgreens

Two 4oz. T-Bones Topped With Grilled Peaches and Gorgonzola, Served Over Roasted Vegetable Quinoa, Finished With Saffron Honey

Maple - Tamari Brined Chicken Legs, Slow Cooked and Crisped To Perfection - Served with Shiitake Sticky Rice and Sweet Chili Sauce

Black Angus Patty with Green Chile, Applewood Bacon, Crispy Fried Onions and Pepper Jack Cheese

Piñon Crusted, Topped with Smoked Jalapeño Remoulade or Cilantro Pesto, Served Over Herbed Basmati Rice

Seasonal Fresh Fish, Your Sever Will Describe Today's Presentation

Oven Roasted on a Cedar Plank Topped With Grilled Artichoke Hearts, Sundried Tomatoes and Feta Crumbles, Finished With Meyer Lemon Vinaigrette and Micro greens Served Over Brown Rice

8 oz. Cold Water Canadian Lobster Tail, Grilled With Citrus Butter, Served Over Spanish Chorizo

With Grilled Seasonal Vegetables and Red Miso Vinaigrette, Served Over Andean Quinoa

With Fresh Cut Filet Mignon and Bacon Aioli

Rice Flour Tempura Served With Tamari Vinaigrette and Chipotle Aioli

Avocado Stuffed with Crab and Topped with a Pomegranate Reduction

Served with Chimayo Red Chili Cocktail Sauce

Jumbo Shrimp (5) with Chimayo Red Chili Cocktail Sauce

Served with Basil Mignonette Sauce

With Fresh Lobster Bits

"Soup of the Day"

Mixed Green Garden Salad, Purple Onion, Bacon, Cherry Tomatoes, Green Olives And a Crispy Baguette Crouton

With Garlic Croutons, Fried Capers, Lemon Anchovy Caesar Dressing

With Tamari Sesame Vinaigrette, Toasted Almonds and Dried Apricots

With Applewood Smoked Bacon, Red Onion, Cherry Tomatoes, and House Made Herb Bleu Cheese Dressing

With Sundried Tomatoes, Beets, Pion, Feta, Balsamic Reduction, Topped With Toasted Quinoa, Kalamata Olives

ask your server

With Raspberries and Chantilly Cream

Served A La Mode With Chantilly Cream

With Fresh Berries and Chantilly Cream

Served with Fresh Berries

ask your server

With Raspberries and Chantilly Cream

Served A La Mode With Chantilly Cream

With Fresh Berries and Chantilly Cream

Served with Fresh Berries

With Fresh Lobster Bits

"Soup of the Day"

Mesclun Garden Salad, Purple Onion, Bacon, Cherry Tomatoes, Green Olives And a Crispy Baguette Crouton

Romaine Lettuce With Garlic Croutons, Fried Capers, Lemon Anchovy Caesar Dressing

With Sundried Tomatoes, Beets, Pion, Feta, Balsamic Reduction, Topped With Toasted Quinoa, Kalamata Olives

With Tamari Sesame Vinaigrette, Toasted Almonds, Dried Apricots, Strawberries, Fresh Fennel

With Applewood Smoked Bacon, Cherry Tomatoes, Red Onion, and House Made Herb Bleu Cheese Dressing

Maine Lobster Claw Meat, Garlic, Smoked Gouda and Cheddar Cheese

Served With Small House Salad and Fries, Finished With Spiced Butter

With Horseradish Garlic Butter, Parmesan Truffle Fries, and Small Spring Mix Salad

Served Over Basmati Green Rice (Garnished with Cilantro, Mint, Basil)

Black Angus Patty with Green Chile, Applewood Smoked Bacon, Crispy Fried Onions, Pepper Jack Cheese

Avocado, Applewood Smoked Bacon, Lettuce and Tomato with Our House Made Tartar Sauce

Portabella, Onion, Bell Peppers, Tomato, Provolone Cheese with Pesto Sauce

Thinly Sliced Prime Rib With Roasted Red Bell Peppers, Marinated Onions and Cucumbers, Served Over Artisan Baguette With Wasabi Mayo

With Black Bean Salsa and Lime Crème Fraiche, Over Saffron Basmati Rice

With Fresh Cut Filet Mignon with Bacon Aioli and sliced crostini

Rice Flour Tempura Served With Tamari Vinaigrette and Chipotle Aioli

Jumbo Shrimp (5) With Chimayo Red Chili Cocktail Sauce

Avocado Stuffed with Crab with a Pomegranate Reduction

Served with Chimayo Red Chili Cocktail Sauce

Served with Basil Mignonette Sauce

With 6 oz. Filet and Lobster Tail

very red and cold

cold red center; soft

warm red center; firmer

pink and firm

Little to no pink and firm

gray-brown throughout; firm

Lobster, Garlic, Smoked Gouda and Cheddar Cheese

Two 4 oz. Filet Medallions with Béarnaise Sauce and Cabernet Demi-Glace

With Prickly Pear-Agave Reduction, Black Bean Salsa, Cumin Roasted Fingerlings, Garnished With Cilantro Microgreens

Two 4oz. T-Bones Topped With Grilled Peaches and Gorgonzola, Served Over Roasted Vegetable Quinoa, Finished With Saffron Honey

Maple - Tamari Brined Chicken Legs, Slow Cooked and Crisped To Perfection - Served with Shiitake Sticky Rice and Sweet Chili Sauce

Black Angus Patty with Green Chile, Applewood Bacon, Crispy Fried Onions and Pepper Jack Cheese

Piñon Crusted, Topped with Smoked Jalapeño Remoulade or Cilantro Pesto, Served Over Herbed Basmati Rice

Seasonal Fresh Fish, Your Sever Will Describe Today's Presentation

Oven Roasted on a Cedar Plank Topped With Grilled Artichoke Hearts, Sundried Tomatoes and Feta Crumbles, Finished With Meyer Lemon Vinaigrette and Micro greens Served Over Brown Rice

8 oz. Cold Water Canadian Lobster Tail, Grilled With Citrus Butter, Served Over Spanish Chorizo

With Grilled Seasonal Vegetables and Red Miso Vinaigrette, Served Over Andean Quinoa

With Fresh Cut Filet Mignon and Bacon Aioli

Rice Flour Tempura Served With Tamari Vinaigrette and Chipotle Aioli

Avocado Stuffed with Crab and Topped with a Pomegranate Reduction

Served with Chimayo Red Chili Cocktail Sauce

Jumbo Shrimp (5) with Chimayo Red Chili Cocktail Sauce

Served with Basil Mignonette Sauce

With Fresh Lobster Bits

"Soup of the Day"

Mixed Green Garden Salad, Purple Onion, Bacon, Cherry Tomatoes, Green Olives And a Crispy Baguette Crouton

With Garlic Croutons, Fried Capers, Lemon Anchovy Caesar Dressing

With Tamari Sesame Vinaigrette, Toasted Almonds and Dried Apricots

With Applewood Smoked Bacon, Red Onion, Cherry Tomatoes, and House Made Herb Bleu Cheese Dressing

With Sundried Tomatoes, Beets, Pion, Feta, Balsamic Reduction, Topped With Toasted Quinoa, Kalamata Olives

ask your server

With Raspberries and Chantilly Cream

Served A La Mode With Chantilly Cream

With Fresh Berries and Chantilly Cream

Served with Fresh Berries

With Fresh Lobster Bits

"Soup of the Day"

Mesclun Garden Salad, Purple Onion, Bacon, Cherry Tomatoes, Green Olives And a Crispy Baguette Crouton

Romaine Lettuce With Garlic Croutons, Fried Capers, Lemon Anchovy Caesar Dressing

With Sundried Tomatoes, Beets, Pion, Feta, Balsamic Reduction, Topped With Toasted Quinoa, Kalamata Olives

With Tamari Sesame Vinaigrette, Toasted Almonds, Dried Apricots, Strawberries, Fresh Fennel

With Applewood Smoked Bacon, Cherry Tomatoes, Red Onion, and House Made Herb Bleu Cheese Dressing

Maine Lobster Claw Meat, Garlic, Smoked Gouda and Cheddar Cheese

Served With Small House Salad and Fries, Finished With Spiced Butter

With Horseradish Garlic Butter, Parmesan Truffle Fries, and Small Spring Mix Salad

Served Over Basmati Green Rice (Garnished with Cilantro, Mint, Basil)

Black Angus Patty with Green Chile, Applewood Smoked Bacon, Crispy Fried Onions, Pepper Jack Cheese

Avocado, Applewood Smoked Bacon, Lettuce and Tomato with Our House Made Tartar Sauce

Portabella, Onion, Bell Peppers, Tomato, Provolone Cheese with Pesto Sauce

Thinly Sliced Prime Rib With Roasted Red Bell Peppers, Marinated Onions and Cucumbers, Served Over Artisan Baguette With Wasabi Mayo

With Black Bean Salsa and Lime Crème Fraiche, Over Saffron Basmati Rice

With Fresh Cut Filet Mignon with Bacon Aioli and sliced crostini

Rice Flour Tempura Served With Tamari Vinaigrette and Chipotle Aioli

Jumbo Shrimp (5) With Chimayo Red Chili Cocktail Sauce

Avocado Stuffed with Crab with a Pomegranate Reduction

Served with Chimayo Red Chili Cocktail Sauce

Served with Basil Mignonette Sauce

With 6 oz. Filet and Lobster Tail

very red and cold

cold red center; soft

warm red center; firmer

pink and firm

Little to no pink and firm

gray-brown throughout; firm

Lobster, Garlic, Smoked Gouda and Cheddar Cheese

Two 4 oz. Filet Medallions with Béarnaise Sauce and Cabernet Demi-Glace

With Prickly Pear-Agave Reduction, Black Bean Salsa, Cumin Roasted Fingerlings, Garnished With Cilantro Microgreens

Two 4oz. T-Bones Topped With Grilled Peaches and Gorgonzola, Served Over Roasted Vegetable Quinoa, Finished With Saffron Honey

Maple - Tamari Brined Chicken Legs, Slow Cooked and Crisped To Perfection - Served with Shiitake Sticky Rice and Sweet Chili Sauce

Black Angus Patty with Green Chile, Applewood Bacon, Crispy Fried Onions and Pepper Jack Cheese

Piñon Crusted, Topped with Smoked Jalapeño Remoulade or Cilantro Pesto, Served Over Herbed Basmati Rice

Seasonal Fresh Fish, Your Sever Will Describe Today's Presentation

Oven Roasted on a Cedar Plank Topped With Grilled Artichoke Hearts, Sundried Tomatoes and Feta Crumbles, Finished With Meyer Lemon Vinaigrette and Micro greens Served Over Brown Rice

8 oz. Cold Water Canadian Lobster Tail, Grilled With Citrus Butter, Served Over Spanish Chorizo

With Grilled Seasonal Vegetables and Red Miso Vinaigrette, Served Over Andean Quinoa

With Fresh Cut Filet Mignon and Bacon Aioli

Rice Flour Tempura Served With Tamari Vinaigrette and Chipotle Aioli

Avocado Stuffed with Crab and Topped with a Pomegranate Reduction

Served with Chimayo Red Chili Cocktail Sauce

Jumbo Shrimp (5) with Chimayo Red Chili Cocktail Sauce

Served with Basil Mignonette Sauce

With Fresh Lobster Bits

"Soup of the Day"

Mixed Green Garden Salad, Purple Onion, Bacon, Cherry Tomatoes, Green Olives And a Crispy Baguette Crouton

With Garlic Croutons, Fried Capers, Lemon Anchovy Caesar Dressing

With Tamari Sesame Vinaigrette, Toasted Almonds and Dried Apricots

With Applewood Smoked Bacon, Red Onion, Cherry Tomatoes, and House Made Herb Bleu Cheese Dressing

With Sundried Tomatoes, Beets, Pion, Feta, Balsamic Reduction, Topped With Toasted Quinoa, Kalamata Olives