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Starters: For For For An Additional An Additional An Additional An Additional

This document lists appetizers, soups, salads, dinner specialties, tableside options, sides, steaks and sauces available at a restaurant. Some highlights include Dungeness crab cakes, oysters Rockefeller, beef tartare, lobster tails, center cut pork chop, chateaubriand for two, rack of lamb, filet mignon, New York strip steak and sauces like béarnaise and cognac green peppercorn. The document provides detailed descriptions and pricing for these menu items.

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170 views3 pages

Starters: For For For An Additional An Additional An Additional An Additional

This document lists appetizers, soups, salads, dinner specialties, tableside options, sides, steaks and sauces available at a restaurant. Some highlights include Dungeness crab cakes, oysters Rockefeller, beef tartare, lobster tails, center cut pork chop, chateaubriand for two, rack of lamb, filet mignon, New York strip steak and sauces like béarnaise and cognac green peppercorn. The document provides detailed descriptions and pricing for these menu items.

Uploaded by

Menuism
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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STARTERS

Bites navel orange supreme’s, chives, teriyaki ................................. 15


Prime Tenderloin Bites,

Cakes sweet-n-sour beurre blanc sauce ............................................. 16


Dungeness Crab Cakes,

Rockefeller Pernod spinach, Meyer lemon hollandaise.................................. 17


* Oysters Rockefeller,

Escargot Cremini mushroom caps,


½ Dozen Escargot,
Parmigiano Reggiano, pesto-garlic butter ............................................................................. 12

Tartare herb aioli, Guinness stone ground mustard ............................... 18


* Waygu Beef Tartare,

* ½ Dozen Oysters on the ½ Shell,classic


Shell cocktail sauce,
champagne mignonette granita, lemon ................................................................................ 15
Add Crème Fraiché and American Caviar for an additional ............................ 12

Artichokes roasted garlic-lemon aioli ................................... 12


Fried Calamari and Baby Artichokes,

Martini spicy cocktail sauce, lemon .......................................... 19


Grilled Jumbo Shrimp Martini,

Legs wild mushrooms, gnocchi, cognac cream, truffle oil .............. 19


Dungeness Crab Legs,

Carpaccio arugula salad, caramelized sweet onion jam,


* Beef Tenderloin Carpaccio,
Parmigiano Reggiano, preserved lemon-truffle vinaigrette ............................................... 12

Plate duck prosciutto, Jamon Serrano ham, chicken liver mousse,


Charcuterie Plate,
huckleberry reduction, gherkins, pickled shallots, grilled ciabatta .................................... 15

SOUPS

Chowder asparagus, corn, cream sherry ................ 7 / 11


Dungeness Crab and Shrimp Chowder,

Onion ciabatta crouton, Gruyere and


French Onion,
Parmigiano Reggiano cheeses.................................................................................................... 8

SALADS

Wedge crispy Kurabuta bacon, Cerignola black olives, grape tomatoes,


Iceberg Wedge,
DuChilly hazelnuts, blue cheese dressing, crispy shallots, Rouge River blue cheese ...... 9

Salad Warm maple-sherry vinaigrette,


Tableside Wilted Spinach Salad,
Kurobuta bacon, sweet onion, Marcona almonds, cremini mushrooms,
sunnyside quail eggs (Minimum Tableside for Two) .................................................. 10 each

Caesar romaine hearts, garlic croutons, Parmigiano


Tableside Caesar,
Reggiano, egg yolk, lemon, anchovy, olive oil, Dijon mustard, red wine
vinegar, Worcestershire (Minimum Tableside for Two).............................................. 10 each

Apple arugula, watercress, frisee,


Crispy Duck Proscuitto and Gala Apple,
charred red onions, candied walnuts, preserved apricot vinaigrette,
crispy warm Montegnola bleu cheese puff pastry parcel .................................................... 10
DINNER SPECIALTIES
Chop 14oz center-cut chop, lightly
* Cedar Plank Roasted Center Cut Pork Chop,
brined and rosemary rubbed, roasted garlic rosemary demi glace, .................................32
Salad prime sirloin steak, wild greens, Valdeon blue cheese,
* Steakhouse Salad,
marinated mushrooms, tomatoes, crispy sweet onions, white
balsamic vinaigrette, Roquefort fromage ..............................................................................28

Crab large merus sections,


Cedar Plank Roasted Barents Sea King Crab,
plank roasted vegetables, lemon and creamy butter sauce................................................56

Scampi pan seared and sautéed, fresh garlic, sweet butter,


Jumbo Garlic Scampi,
white wine and herbs .................................................................................................................36

Chicken chevre stuffing, fingerling potatoes,


Roasted Jidori Chicken,
braised spinach, sun-dried tomato-garlic cream sauce .....................................................30

Tails two ½ pound cold water tails, applewood grilled,


Australian Lobster Tails,
oven-roasted with almondine butter, lemon and creamy butter sauce ........................... 72

Ravioli ricotta, sage, roasted red bell peppers, orange,


Butternut Squash Ravioli,
cream, DuChilly hazelnuts, maple roasted butternut squash .............................................23

TABLESIDE
* 28 day aged USDA Prime Chateaubriand for Two, Two
oven roasted vegetables and maitre’d sauce. ..................................................................... 112

Lamb applewood smoked, garlic-Dijon crust, oven roasted vegetables


* Rack of Lamb,
and lamb demi-glace..................................................................................................................49

SIDES
Sautéed Wild Mushrooms, seasonal selection ....................................................................11
Potato bacon, scallions, sour cream ....................... 6
Five Cheese Twice Baked Stuffed Potato,

Maine Lobster Mashed Potatoes ........................................................................................ 16

Lasagna sour cream sauce,


Russet Potato, Sweet Onion & Fennel Lasagna,
Parmigiano Reggiano, and Beecher’s Flagship cheddar cheese .......................................... 8

Spears brown butter braised, Meyer lemon hollandaise ............................... 10


Asparagus Spears,

Creamed Spinach with Kurobuta bacon, sunny side up farm fresh organic egg ......... 10

Yukon Gold Potato Cakes with


Crème Fraiche................................................................................................................................ 5
Add American Caviar for an additional..................................................................
additional 7

Crispy Fried Potatoes ................................................................................................................. 6

Beecher’s Flagship Reserve Cheddar Mac & Cheese ........................................................ 9


Roasted Garlic Yukon Gold Mashed Potatoes .................................................................... 5
STEAKS
28 Day Custom-
Custom- Aged USDA Prime
Pri me Beef
Omaha, Nebraska, Grilled over Mesquite Coals

Steak Grilling Temperatures


Rare - Bright Red with a Cool Center
Medium Rare - Red Throughout with a Warm Center
Medium - Pink with a Warm Red Center
Medium-Well - Pink Throughout
Well - Light Pink Center
Very-Well - No Pink

* Filet Mignon ....................................................... 8 oz - 42 13oz - 54

* New York Strip .................................................14 oz - 49

* Top Sirloin ..........................................................14 oz - 30

Bone -In New York Strip ......... 21 oz - 56


* Delmonico, Bone-

* Porterhouse ..................................................... 24 oz - 58 40oz - 68

Bone -In Filet Mignon .................................... 16 oz - 60


* Bone-

* Long Bone Rib Eye Chop ............................. 36 oz - 70

* Pan Seared Prime Filet Mignon Medallions "Oscar Style"


Yukon gold potato cake, asparagus, Dungeness crab legs & Béarnaise sauce ........49

42 Day Custom-
Custom- Aged USDA Prime Beef
Omaha, Nebraska, Grilled over Mesquite Coals

* New York Strip .................................................12 oz - 48

* Rib Eye Steak .....................................................16 oz - 50

Add to any Steak


French Onion Style, caramelized onions, veal stock
brandy, Gruyere and Parmigiano Reggiano cheeses..... 7

Alaskan King Crab ........................................................ 30


"Oscar Style" Dungeness crab, asparagus
spears and béarnaise sauce ............................................ 12
"Peppercorn Style" Cracked black pepper,
cognac & green peppercorn sauce ................................6

Tail ½ pound tail, applewood


Australian Lobster Tail,
grilled, with almondine butter......................................... 38

SAUCES
Cognac and Green Peppercorn Sauce ........................4
Roquefort Fromage ...........................................................4

Béarnaise ..............................................................................3
John Howie Steak Sauce .................................................3

Shallot and Red Wine Bordelaise ..................................4

* Some of the menu items at John Howie Steak are served raw or undercooked to preserve flavor and
moisture. Raw or undercooked seafood’s and meats, having never been frozen, may be hazardous to your
health. Please notify your server if you would like them prepared differently.

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