St. Elmo Steak House Menu

Romaine, shaved Parmigiano-Reggiano, herb croutons.

Applewood smoked bacon, Maytag blue cheese, tomatoes, crispy fried onions, house vinaigrette.

Oranges, candied walnuts, Indiana goat cheese locally sourced from Caprini Creamery, crispy fried onions, Dijon-bacon vinaigrette.

Beefsteak tomatoes, Maytag blue cheese, onions, house vinaigrette.

Bourbon peppercorn sauce, redskin mashed potatoes

20 oz. ground ribeye with sautéed onions, smothered in Gorgonzola served with mushroom duxelle toast.*

Airline-cut, heirloom baby rainbow carrots, asparagus, and a wild mushroom demi-glace.

8 oz. succulent cold water lobster tail, drawn butter, served with roasted asparagus and redskin mashed potatoes. (Single Tail 70 / Twin Tails 105)

4 jumbo shrimp stuffed with lump crab meat and lemon beurre blanc.

Shrimp, bay scallops, calamari, PEI mussels, tomatoes, pesto-cream sauce.

18 oz. exceptional flavor, great balance of marbling.

14 oz. excellent marbling, loaded with flavor.

8 oz. / 12 oz. tender, center-cut. 56 / 74

14 oz. strip with abundant marbling resulting in superior tenderness and flavor.

12 oz. naturally lean, exclusively grass-fed.

Limited Availability. 14 oz. / 20 oz. of flavorful balanced marbling, slow roasted. 50 / 66

32 oz. 60 days.

16 oz. 45 days.

(Alaskan king crab, asparagus, béarnaise)

(with Maker's Mark bourbon)

(9 oz.)

Chef Jeremy’s double chocolate mousse pie with raspberry purée, espresso cream anglaise and candied toffee crumbs.

Traditional French recipe, prepared with Madagascar vanilla beans.

Served with bourbon cream sauce & vanilla ice cream.

Premium ice cream, handcrafted in small batches.

House-made bourbon butter cake with crème anglaise and caramel sauce served with Madagascar bourbon vanilla bean ice cream.