Sebastian's Menu

blackened tenderloin and chicken skewered, served with honey-mustard butter sauce.

fresh mozzarella, evoo, garden tomatoes, spinach, roasted peppers and garlic.

fresh oysters grilled with garlic butter and parmesan. (available raw)

large sauteed scallops served on a bed of thin crisp vegetables with peanut sauce.

ground tenderloin trimmings, bleu cheese and caramelized onions.

seared rare and served with mango poblano slaw, pickled ginger, soy glaze and wasabi.

lobster tail, shrimp, crab claws and oysters on the half shell. served with mignonette, cocktail and louis sauces.

daily selection of domestic and imported meats and cheeses.

mixed greens, radish, carrot, red onions, parmesan, house french or basil vinaigrette.

mixed greens, walnuts, pears and goat cheese, tossed with balsamic vinaigrette.

romaine, nueskes bacon, garden tomatoes, red onions and bleu cheese dressing.

sous vide style. slow cooked for 18 hours then seasoned and grilled. served with maple- pineapple chutney and pilau rice.

choice, 8 oz. barrel cut steer tenderloin, grilled and served with demi-glace, bearnaise and dauphinoise potatoes.

16 oz. served with red wine-herb compound butter, demi-glace and cheddar-chive mashed potatoes.

the marbled outer layer of the ribeye, rolled, grilled, served with bearnaise, demi-glace and dauphinoise potatoes.

encrusted with dijon, garlic and panko, served with rosemary scented demi-glace and dauphinoise potatoes.

slowly cooked for eight hours, sliced and served with a port laced dried cherry demi-glace and pilau rice.

crisp medallions, phyllo pastry and sauteed spinach. served with pilau rice and lemon hollandaise.

grilled gulf shrimp and day boat scallops, brushed with garlic and herbs. served with a drizzle of tomato beurre blanc, grilled potatoes and sauteed organic vegetables.

encased in crisp shredded potatoes, champagne-chive beurre blanc, fresh vegetable.

sashimi grade, wrapped with nori and ginger, tempura fried, sliced and served with mango- pepper slaw and organic vegetable saute.

tossed with garlic olive oil, tomatoes and fresh thyme. served with roasted red pepper coulis and parmesan.

sauteed spinach, dauphinoise sauteed mushrooms onion strings pomme frites cheddar-chive mashed