The West End Grill Menu

brussels sprouts sautéed with sweet potatoes, tossed with balsamic and garlic infused olive oil

burrata filled ravioli served with a sherry marinara saucetopped with crispy pancetta

cauliflower roasted with olive oil, turmeric, salt and cracked pepper

shrimp wrapped in applewood smoked bacon and marinated in honey mustard served with honey and spicy mustard dipping sauces

lobster, shrimp and scallops wrapped in a phyllo shell topped with béchamel sauce

jumbo lump crab meat with corn, onion, red & yellow peppers, parsley and cracker crumbs, topped with a tequila lime cream sauce

fresh hawaiian ahi tuna diced with tomatoes, scallions, avocado and yuzu vinaigrette served with crispy wontons

a blend of ground veal, roasted corn, fresh spinach and oyster sauce wrapped in wonton skins, and sautéed with a southwest salsa

artichoke hearts, dredged in parmesan batter and fried, served with mustard aioli

panko battered and flash fried with lemon zest, served with chipotle aioli

topped with sea salt, brown sugar and herbs then slow roasted, bedded with a special mango and ginger chutney

halibut dredged in a sherry cream and encrusted with crispy potatoes and herbs served over a bed of sautéed spinach

salmon topped with a spicy dill crema

tender sea bass, steamed in soy and ginger, and topped with julienned vegetables

half of a chicken rubbed with olive oil, lemon juice, garlic, herbs and seared to perfection

a blend of ground wagyu, short rib and ribeyetopped with pimento cheese, avocado, fried egg and crispy onions served with our parmesan-truffle fries

beef short rib braised in red wine, beef stock and fresh herbs topped with a demi-glaze

delmonico steak grilled and encrusted with sea salt, cracked black pepper, garlic, parsley and toasted sesame seeds

new zealand spring lamb rack, grilled and finished with an apricot marmalade, teriyaki, toasted sesame seeds and a hint of cayenne

sautéed with wild mushroom and asparagus, tossed in a parmesan cream sauce

eggplant, onion, red peppers, carrots, mushrooms, and tofu, sautéed in a teriyaki plum sauce, served on a bed of rice (vegan)

grilled Berkshire pork chop, blackened with cajun seasoning, topped with fig chutney

filet grilled and topped with our house made brandy, cream, and peppercorn sauce

marinated in a basil infused olive oil, chargrilled and topped with a lemon, caper, and balsamic reduction