The Grotto

Four large shrimp marinated in mogia, seared to perfection, topped with gorgonzola butter and herb-infused breadcrumbs

Marinated and grilled mushroom, served over a timbale of herbed risotto with a red wine demi-glace and toasted pine nuts

Pan seared, served with a basil honey corn cake and apple syrup.

Sliced to order. Served with griddled croutons, grated red onions and cooked egg yolks

Applewood smoked bacon wrapped scallop, served atop a portobello mushroom with a boursin cream sauce

12 oz. new york strip, grilled to order, topped with roasted garlic and our famous butter sauce atop croutons

Salerno's famous texas blue crab fingers, fresh from the gulf. Sauteed with butter, garlic, white wine and fresh herbs and topped with Sicilian breadcrumbs

Two crispy crab cakes on a spicy lobster tarragon cream

Peppered pan seared tuna, served on fried wonton dumplings topped with spicy sesame citrus butter and wasabi caviar

Served on the shell. A half dozen or a dozen, all served with chef salerno endorsed roasted onion crackers

A heaping bowl of fresh farm raised black mussels, sauteed with white wine, garlic and fresh herbs, topped with Sicilian breadcrumbs

Shrimp, scallops, clams and mussels sauteed with wild mushrooms, and finished with a touch of cream. Served over angel hair pasta.

Button, portobello and shiitake mushrooms sauteed with garlic and applewood smoked bacon, served over angel hair pasta and herb cream sauce.

Fresh pecan crusted and pan seared snapper fillet, topped with jumbo shrimp,served over angel hair pasta with an orange basil cream sauce.

Four tender jumbo scallops, all of which are pan seared, drizzled with an apple, cranberry and rosemary syrup, and served with asiago polenta and grilled asparagus.

The best lobster tail in the world, served on a bed of shoestring potatoes with grilled asparagus.

Fresh fillet, lightly marinated in garlic and fresh herbs, flat top griddled, served over julienne vegetables and fresh asparagus in a saffron and tarragon broth.

Fresh salmon medallions wrapped in bacon, herb crusted and pan roasted, drizzled with a sundried tomato infused olive oil, resting on an asiago crostini in a pool of roasted lobster crab cream.

Texas gulf fillet, pan seared and topped with lump crab and a citrus butter sauce. Served with garlic mashed potatoes and sauteed spinach or asparagus.

Tender slices of veal pan seared with Texas jumbo shrimp, garlic and fresh herbs, finished with marsala and a touch of cream, served with herb risotto.

8 oz. marinated and grilled beef filet

12 oz. sirloin marinated in garlic, shallots and fresh herbs.

12 oz. strip steak crusted with peppercorns and pan sauteed, served in a brandy cream sauce with garlic mashed potatoes and cashew buttered asparagus.

Tenderloin filet, topped with lump crab meat and hollandaise sauce, served with garlic mashed potatoes and cashew buttered asparagus.

Lamb lightly bathed in creole mustard and sicilian breadcrumbs, served with a red wine demi-glace.

Australian lobster tail and beef tenderloin filet grilled to order. Served with double house potato and vegetables.

A Texas sized chop, grilled and resting on mashed potatoes and served with grilled asparagus.

A Grotto classic veal dish. Served on roasted garlic mashed potatoes with a rich red wine demi-glace.

Dry aged, grilled and served with crispy garlic mashed potatoes, homemade applesauce and grilled asparagus.

Two chops, pan seared, served with polenta, sauteed spinach and a cabernet demi-glace.

Soy and honey marinated pan seared duck breast and red plum demi-glace, served with portobello red pepper fried rice and ragout of duck in a crepe pouch.

12 oz. hand trimmed steak, topped with gorgonzola butter.