Strip Steakhouse Menu

PEI mussels steamed in fennel herb broth with Italian sausage; rosemary bread on the side

Sushi grade tuna, cream cheese, red pepper coulis, spring onion chimichurri

Seafood cake, corn relish, summer mustard

Steak and vegetable dumplings, pan seared with tea sauce and crushed cashews

Stuffed with blue cheese and bacon, with whole grain mustard sauce

Half pound of breaded scallops with dipping sauces

Crispy tortillas with steak, onions, mushrooms, and white cheese with a horseradish cream sauce

Ground Italian sausage and blue cheese stuffed dates wrapped in bacon, on couscous kaya

Crispy large almond-coated prawns on hearts of palm slaw, with a sriracha remoulade

Breaded and deep-fried alligator sirloin chunks served with a Comanche tartar sauce

Spring greens, blueberries, mozzarella, cucumbers, carrots, pumpernickel croutons, pecans, raspberry vinaigrette dressing

Cold lobster salad with carrots, celery, onion, Caesardressed romaine, shaved romano, diced hard-boiled egg, olives and roasted red bell pepper

Grilled romaine, blue cheese, cherry tomatoes, bacon, red onion with blue cheese vinaigrette

Baby spinach, candy walnuts, bacon pieces, goat cheese and tomato wedges with a warm bacon vinaigrette

12 oz. butcher-trimmed strip steak topped with sautéed onions and mushrooms

24 oz. porterhouse rubbed in sea salt, fresh garlic, and lemon

22 oz. bone-in ribeye

10 oz. center cut ribeye rubbed with sugar and spice, then blackened in a cast iron skillet with a touch of Irish whiskey

Chef's beef selection

Gypsy rice, filet tips, potato scallops, vegetable étouffée and fried egg

Breaded chicken breast, creamy lemon and parsley sauce, warm Mediterranean orzo with haricot verts

Chef's pasta selection

Bay of Funday salmon, lobster whipped potatoes, cheddar broccoli

Chef's fish selection