Steakhouse at the Spa

Spring salad mixed with hearts of palm, tossed with cinnamon pecans in a date and pecan vinaigrette.

Extra virgin olive oil, balsamic vinegar and fresh basil.

Imported reggiano curls with our house croutons.

Iceberg lettuce with maytag bleu cheese dressing, bacon bits, Diced tomato and bleu cheese crumbles.

Butter lettuce & maytag bleu cheese in our brown derby dressing.

With remmoulade and cocktail sauces.

With tequila lime sauce and served with papaya avocado salsa.

Horseradish & cocktail sauce.

Served hot or cold. Giant king crab, shrimp, lobster and oysters.

Riesling poached pear wrapped shaved duck prosciutto.

Steamed

Pan seared with lemon mustard butter.

Grilled asparagus, herb & red pepper pesto, chevre' crustini.

Baby lamb chops in a dijon & shallots essence with a balsamic glaze.

Traditional garlic butter and sourdough bread.

Yorkshire pudding with au jus and horseradish cream.

Smoked chicken, artichokes, sun dried tomatoes and goat cheese With pappardelle pasta.

Crusted in peppercorns finished with a cognac demi.

Finished with a mushroom & marsala sauce.

Herb encrusted lamb with a rosemary demi-glaze.

Double veal chop topped with a italian tomato salsa.

Local organically farm-raised, tempura style with capers, chardonnay and lemon.

With citrus beurre blanc.

Seasoned with curry orange butter & served with drawn butter.

Sauteed in butter & garlic served with pappardelle pasta.

10 oz filet mignon and 12 oz australian lobster tail.

With garlic butter

The best fish the Chef could buy