Top Of Binion's Steakhouse Menu

Poached in White Wine and Lemon Court Bouillon; Served with Savory Cocktail Sauce

Broiled Canoe Cut Marrowbone, Caramelized Bacon Marmalade and Gremolata; Served with Parmesan Crusted Crostini

Imported from France, Sautéed with Herbed Garlic Butter and White Wine; Baked Under a Buttery Puff Pastry Blanket

Baked with Fresh Sautéed Spinach and Bacon Lardons; Finished with Hollandaise Sauce

Two Butterflied Petite North Atlantic Tails Breaded and Fried Golden Brown; Served with Caper Remoulade and Hollandaise Sauce

House Smoked, Seared and Glazed with Honey Maple Bourbon Sauce; Served with Dijon Mustard

Succulent Pacific Northwest Dungeness Crab, Sweet Red Peppers, Bread Crumbs, Fresh Aromatic Herbs and Vegetables; Served with Caper Remoulade

North Atlantic Lobster, Dungeness Crab, Shrimp, Celery, Garlic, Spices, Mayonnaise and Lemon Juice; Served on Parmesan Crusted Crostini

Caramelized Onion Medley Deglazed with Brandy, Sherry Wine, Chicken and Beef Stock; Crowned with Crusted Crostini, Mozzarella and Parmesan Cheese Blend

Heirloom Tomatoes, Burrata, Basil, Arugula, Olive Oil and Balsamic Reduction; Served with Parmesan Crusted Crostini

Chopped Romaine, Shaved Parmesan, White Anchovies, House-Made Croutons and Creamy Caesar Dressing; Served with Parmesan Crisp

Char-Broiled Heart of Romaine, Shaved Parmesan, White Anchovies, House-Made Croutons and Creamy Caesar Dressing; Served with Parmesan Crisp

Bleu Cheese Crumbles, Diced Heirloom Tomatoes, Bacon Bits and Red Onions

Broiled Ten Ounce Lobster Tail; Served with Hot Drawn Butter and Lemon Wrap

Half Pound; Served with Hot Drawn Butter and Lemon Wrap

Sautéed with Butter, Shallots and Fresh Garlic; Flambéed with Brandy

Sweet Onions Sautéed in Butter and White Wine

Sea Salt, Black Pepper and Garlic; Served with Tomato Remoulade

One and a Half Pound; Served with Hot Drawn Butter and Lemon Wrap

Served with Shallots, Basil, Julienne Leeks, Julienne Carrots, Mushrooms, Chardonnay and Butter

Seared and Basted with Brown Butter; Served with Béarnaise Sauce

Two Sautéed Breasts, with Portabellini Mushrooms, Shallots, Chardonnay, Thyme, Whole Grain Mustard, Cream, Chicken Stock and Splash of Worcestershire Sauce

Tender Cutlets Lightly Dusted in Seasoned Flour, Sautéed in Olive Oil; Served with Blackberry Port Wine Coulis

Gemelli Pasta Tossed with Sautéed Garlic, Herbs, Broccoli, Asparagus Tips, Yellow Squash, Zucchini, Heirloom Tomatoes, Red Bell Peppers, Carrots, Red Onions and Basil Pesto Sauce; Finished with Roasted Pinenuts, Parmesan Cheese, Lemon Zest and Served with Parmesan Crusted Crostini

Fresh Baked French Bread Soaked with Vanilla Spice Custard and Finished with Brandy Brown Sugar Glaze; Served Table-Side with Vanilla Ice Cream

Ice Cream Dessert for 2; Flambéed Table-Side

Sliced Fresh Strawberries Marinated in Grand Mariner over Vanilla Ice Cream; Served with Sweetened Whipped Sour Cream, Sponge Cake and Orange Zest

Smooth and Rich Vanilla Custard, Caramelized Sugar Crust; Topped with Seasonal Fruit

Fresh Baked French Bread Soaked with Vanilla Spice Custard and Finished with Brandy Brown Sugar Glaze; Served Table-Side with Vanilla Ice Cream

Ice Cream Dessert for 2; Flambéed Table-Side Ask your server for selection of the day

Sliced Fresh Strawberries Marinated in Grand Mariner over Vanilla Ice Cream; Served with Sweetened Whipped Sour Cream, Sponge Cake and Orange Zest

Smooth and Rich Vanilla Custard, Caramelized Sugar Crust; Topped with Seasonal Fruit