Cortez Room

Sauteed chicken, seasoned and served with a spicy peanut sauce

Marinated in minced garlic, ginger, crushed red peppers, soy sauce and sherry wine with a chambord reduction

Marinated in minced garlic, crushed red peppers and marsala wine

Jumbo shrimp served with lemon and cocktail sauce

Artichoke, fresh spinach, mozzarella, provolone, cheddar and parmesan cheeses. Baked and served with crostini

Jumbo shrimp wrapped with bacon served with a mild chili sauce

Spinach sauteed with bacon, baked and topped with bearnaise sauce

Lump crab meat, lightly dusted in seasoned bread crumbs, served with a mild mango chili sauce

Topped with a saffron beurre blanc, served on a bed of fried leeks

Caramelized onions in a rich broth, topped with a homemade crouton and melted swiss cheese

Wedge of crisp iceberg lettuce with red onion, bacon, hardboiled egg and blue cheese crumbles, served with blue cheese dressing

Crispy romaine lettuce tossed with homemade croutons, grated romano cheese and our homemade caesar dressing

Beefsteak tomato served with fresh mozzarella and basil, drizzled with a tangy balsamic reduction

Jumbo shrimp sauteed with white wine, garlic, shallots, cream and the chef's secret spices

Grilled and served with a zesty lemon buerre blanc

Marinated in citrus juices, pan seared in butter and served with a soy citrus sauce

Filet of orange roughy coated with a mixture of seasoned bread crumbs, the chef's special herbs, oven baked and topped with a creamy garlic sauce

Two pounds of alaskan king crab legs steamed to perfection, served with drawn butter and lemon

Twin cold water lobster tails lightly spiced and cooked to perfection, served with drawn butter and lemon

Perfectly seasoned, slow roasted and carved as ordered. 10 oz. queen cut, 14 oz. prince cut, 22 oz. bone-in cut

Tenderloin, the most desirable cut of beef

Add scampi or bacon wrapped

One cold water australian lobster tail

One pound of our sweet alaskan king crab legs

Sauteed breast of chicken topped with tomatoes, avocado and jack cheese

Broiled breast of chicken with crab meat and asparagus, topped with bearnaise sauce

Medallions of beef filet saueed in butter with shallots, mushrooms, garlic, chives, dijon mustard and heavy cream, finished with a splash of brandy

A saute of salmon, scallops and shrimp, folded in a creamy tomato-basil sauce and served on a bed of angel hair pasta

Served with whipped butter and brown sugar

Lightly steamed and seasoned

Tender spears sauteed in butter and garlic

Cauliflower, carrots and asparagus