Larsen's Steakhouse Menu

Served with seafood Beurre blanc sauce.

Colossal shrimp sautéed in Cajun cream sauce.

Braised red cabbage with apple gastique.

Mixed greens, tomatoes, onions, candied pecans, blue cheese crumbles, raspberry vinaigrette.

Baby kale, beets, roasted grapes, goat cheese, balsamic dressing, Fresno chili.

With burrata cheese, basil pesto, and Balsamic glaze.

Romaine hearts, parmesan, garlic herb croutons.

Iceberg, tomatoes, egg, bacon, candied pecans and blue cheese crumbles topped with blue cheese dressing.

Brandy base, butter poached lobster claw.

Please call restaurant for today's selection.

Dry aged USDA prime.

Dry aged USDA prime.

Dry aged USDA prime.

Wet aged USDA prime.

Wet aged USDA prime.

Wet aged USDA prime.

Wet aged USDA prime.

Wet aged angus beef.

Wet aged angus beef.

Wet aged angus beef.

Wet aged angus beef.

Organic.

Served with apple chutney. Chef recommends medium.

Served with lobster cream sauce on the side.

Twin 8 oz lobster tails with drawn butter.

Steamed rice, beurre Blanc sauce, asparagus, miso glaze.

Champagne wild mushroom sauce on a bed of wild rice.

Jidori airline chicken breast, white beans, kale, tomato.

Miso glazed cauliflower steak, crispy pee wee potatoes, crispy garlic, romesco sauce.

Our famous Garlic Mashed Potatoes topped with lobster claw meat that is sautéed in butter, garlic, and white wine.

Served with butter, sour cream, and chives.

Served with ketchup, sour cream, and chives on the side.

Made with 5 cheeses - Cheddar, Jack, American, Parmesan, and Blue.

Topped with toasted marshmallows.

Made with our 5 Cheese Blend.

Grilled with salt and pepper, then drizzled with Balsamic glaze.

Tossed with Fig Vin Coto and topped with Manchego cheese.

Bunashimeji, Maitake, and Cremini mushrooms sautéed with garlic, white wine, butter, and fresh thyme.