Kreis' Steakhouse & Bar Menu

Cooked in a court bouillon with sea salt, served with classic cocktail sauce

Sauteed jumbo shrimp, topped with Kreis' signature garlic butter sauce and served with crusty French bread

Bacon wrapped and broiled, with an orange-horseradish glaze and red onion marmalade

Sesame seed encrusted, seared rare, with pickled ginger, seaweed salad, wasabi and soy

Golden and pan-fried, served with classic remoulade sauce

Tender squid lightly breaded, served with choice of sauces

St. Louis classic, served with Roma tomato sauce and dusted with Parmesan cheese

Hand breaded with seasoned flour, served golden brown with our creamy whipped horseradish sauce

Garden-fresh lettuce, tomatoes, red onion, Kalamata olives (with stone) in a feta vinaigrette

Hearts of romaine, fresh shaved Parmesan, and seasoned croutons, tossed with our signature creamy Caesar dressing

Topped with chopped tomatoes, red onion, bacon and your choice of dressing

Baby spinach tossed in a strawberry poppyseed vinaigrette, with sun dried cherries, spiced walnuts & red onion, topped with a warm goat cheese fritter

Slices of vine-ripened tomatoes, fresh mozzarella cheese, and basil, drizzled with balsamic vinaigrette on a bed of mixed greens

Broccoli, green beans, mushrooms, creamed spinach and your choice of any potato

Lightly breaded filet, served with mushrooms, capers and lemon butter

Golden and pan-fried, served with classic remoulade sauce

Broiled, fried or pan-seared

South African lobster tail, shrimp, scallops and Atlantic salmon

Steamed with drawn butter

Broiled with drawn butter

Richly marbled

South African lobster tail and 8 oz filet

Served with a red wine mushroom sauce

Crabmeat and asparagus with Kreis' Oscar sauce or béarnaise sauce

Double boned and served with mint jelly

Charbroiled or breaded

With tomato sauce

With tomato sauce topped with fried egg, anchovies and olives

Charbroiled. Lemon, butter and capers optional

No Splitting of King Cut

No Splitting of Extra Cut

served with remoulade

Crabmeat & asparagus with béarnaise sauce

with blue cheese crumbles

pan sautéed with sliced onion

with garlic

with applesauce

with lemon butter

prepared fresh daily

On a buttery Lorna Doone crust, straw russe cookie, fresh berry and whipped cream

Our recipe with fresh key limes for just the right tartness on a graham cracker crust with a dollop of whip cream

With Chocolate Ganache Icing

Fresh grated carrots, black walnuts, butter pecan filling and rich cream cheese frosting

French vanilla ice cream, Ghirardelli dark chocolate and caramel sauces topped with whipped cream