West End Grill Menu

puff pastry rounds layered with a mixture of bleu cheese, cream cheese and sun-dried tomatoes, topped with pesto, parmesan and chopped walnuts.

a mixture of louisiana lump crab, roasted corn and a blend of seasonings, seared and topped with a tequila lime jalapeno cream sauce.

a portobello mushroom marinated in balsamic vinegar, grilled and served over a bed of polenta and goat cheese.

a mixture of scallops, shrimp, & lobster meat baked in fillo pastry with a creamy bechamel sauce with fresh herbs.

five tiger shrimp wrapped in applewood-smoked bacon and marinated in honey mustard; grilled & served with a spicy mustard dipping sauce

a blend of ground veal, roasted corn, fresh spinach and chinese chili sauce wrapped in wonton skins, pan fried and served with a southwest salsa.

two crispy risotto cakes topped with seared sea scallops; finished with a white wine gravy made with applewood smoked bacon, little neck clams, shallots, & andouille

saffron risotto mixed with an assortment of roasted garden vegetables & fresh herbs; served in a crispy parmesan cheese basket

halibut pieces lightly coated in flour, pan-seared and served in a soft flour tortilla with cilantro, tomatoes, and a baja cream; served with roasted tomatillo salsa

a whole artichoke, steamed with white wine & herbs; brushed with olive oil, grilled and served with a mustard aioli

three giant prawns, marinated in garlic & ginger, served over a bed of sauteed udon noodles with a chili-lime sauce

a half-chicken rubbed with olive oil, lemon juice, garlic, rosemary & thyme; seared to perfection

an 8 oz. filet mignon stuffed with lobster meat, grilled and served with our bearnaise sauce

an 8 oz. halibut filet encrusted in a coating of crispy potatoes & herbs; baked and served on a bed of garlic-sauteed spinach with a sherry cream

an 8 oz. filet mignon stuffed with maytag bleu cheese and toasted pine nuts; grilled and finished with a red zinfandel & red-currant reduction

new zealand spring lamb rack rubbed with dijon and coated with rosemary & thyme; grilled and finished with a demi-glace sauce

a 14 oz. delmonico steak simply grilled and served with one edge encrusted in a mixture of sea salt, cracked black pepper, garlic, & toasted sesame seeds

a fresh tuna steak marinated in a soy dressing, seared and served with pickled ginger and topped with a szechuan peppercorn cream sauce

five giant prawns stuffed with a spicy crab mixture; baked and served with a curry-coconut cream sauce

jumbo sea scallops marinated in olive oil and garlic, seared and served on a bed of sauvignon blanc & lobster herb sauce

atlantic swordfish steak marinated with extra virgin olive oil & basil; grilled and topped with a white wine sauce made with black & green olives and roasted tomatoes

a 6 oz. beef tenderloin simply grilled and served with a maitre d butter; finished with a handful of parmesan-truffle french fries

a 12oz. veal chop simply grilled and drizzled with a white wine, olive oil, and lemon- caper sauce; finished with crispy pancetta

black grouper fillets, lightly dusted in flour and seasonings, pan fried, and served with a lemon-caper sauce with a hint of white wine

a tender chilean sea bass fillet steamed in soy and ginger, and topped with stir-fried julienned vegetables