Russell's

Slightly blackened, with marinated cabbage, ginger and wasabi.

Wrapped in puff pastry with wild mushroom sauce.

Served with toast points, capers, horseradish, onion, dill cream cheese and diced egg.

Wrapped in bacon and baked with garlic butter.

Sauteed in herb, garlic and cognac butter.

With spicy cocktail sauce.

Topped with onion, pine nuts, blue cheese and basil vinaigrette on a bed of bibb lettuce.

Romaine lettuce tossed in a light caesar dressing, sprinkled with parmesan cheese and croutons.

Served with fresh tarragon dressing.

Fresh baby spinach with sesame seed vinaigrette dressing served with diced egg, onions and bacon.

Full rack marinated in barbeque sauce.

Sauteed golden brown and served with a side of jus.

Served with a wild mushroom sauce.

Grilled and basted with herb sauce. Served with lemon tarragon.

By the half or full pound. The best in the valley, may be in the world. Steamed and cracked, served with drawn butter.

Marinated in ginger, garlic and soy sauce.

Served with peppercorn sauce.

Served with bearnaise.

Our house specialty, grilled filet served with a mild shallot, mustard brandy cream sauce.

The ultimate steak.

With horseradish sauce and au jus.

Grilled or blackened, served with peppercorn sauce well marbled with fat, a very flavorful cut of beef.