Bobby Van’s Steakhouse Menu

Served with a Balsamic Reduction

Baby Spinach, strawberries, red onions, candied walnuts, goat cheese and Balsamic vinaigrette

Baby Mixed Greens tossed with Shallot Vinaigrette and topped with Sliced Tomatoes, Red Onions and Crumbled Blue Cheese

Bacon, Diced Tomatoes, Red Endive and Roquefort Dressing

Burrata Cheese with Heirloom Tomatoes, Basil Pesto and a Balsamic Vinegar

Baby Arugula with Asian Pears, Roasted Walnuts, Gorgonzola Crumbles, and a Champagne Vinaigrette

Served with Little Neck Clams and Tomatoes in a White Wine Garlic Sauce

Over Rice Pilaf with a White Wine Garlic Sauce

Served with Penne Pasta

Over Basmati Rice and Sauteed Broccolini

Pounded Herb Breaded Chicken Breast, Topped with a Fennel, and Arugula Salad in a Champagne Vinaigrette

Served over Roasted Fingerling Potatoes, topped with arugula and fennel with a champagne vinaigrette and demi glaze.

Chopped Asparagus, Roasted Red Peppers, Shitake Mushrooms in a Beurre Rouge Sauce

5 oz Filet Mignon with Two Grilled Jumbo Shrimp in a Spicy Diablo Sauce (10 oz Filet Substitute is an additional $22)

Two 5 oz Petite Filet’s one served Oscar Style one served with a Gorgonzola Butter Spread

Sliced 16 oz NY Strip with Sauteed Red and Green Bell Peppers, Sweet Onions and Mushrooms

Loaded with Bacon and Cheddar Cheese and Chives (Additional $5)

With Prosciutto, Parmesan Cheese, and Caesar Dressing