Ruperts On The Top

marinated and seared sirloin, lemon oil, capers, parmesan, and romano cheese

shrimp sauteed with dijon butter and topped with breadcrumbs.

jumbo gulf shrimp cocktail with citrus cocktail sauce.

remoulade sauce.

thinly sliced salmon with traditional garnish and toast points.

baked brie cheese with toasted almonds and raspberry plum sauce.

bluepoint oysters, onions, and spinach with a touch of pernod. topped with hollandaise.

with remoulade sauce.

crisp romaine lettuce, croutons, poached egg, and caesar dressing.

tossed hearty greens with tomato, blue cheese, crispy proscuitto, and house dressing.

beef steak tomato and red onion.

eggs, mushroom, bacon and red wine vinegar.

holandaise sauce

olive oil and shallots

hollandaise sauce

cream sauce

served with horseradish sauce.

cooked to your liking.

generously cut, tender, and expertly broiled.

double frenched.

extra fine grained and flavorful. served with escalloped apples.

perfectly broiled to melt in your mouth.

three tenderloin medallions with sauteed peppers, mushrooms, and london sauce.

the best of both worlds.

marinated chicken breast with vesuvio style potatoes.

moist and tender with bearnaise sauce.

filet and lobster served with drawn butter.

with blue cheese

grilled corn and garlic