 |
|
Our Regular Dinner menu is not offered on Valentine's Day, St. Patrick's Day, Easter, Mother's Day, Father's Day, Thanksgiving Day, Christmas Eve and New Year's Eve. Please call (323) 664-0228 for special holiday menu offerings. |
|
|
|
|
|
|
|
| Appetizers |
|
|
Golden Fried Calamari
Served with chipotle aioli and lemon aioli |
|
|
Grilled Artichoke
Served with lemon aioli |
|
|
Spinach and Artichoke Dip
Spinach and artichokes seasoned with spices, roasted shallots, Monterey jack and parmesan cheese |
|
|
Scotch Rarebit
An authentic Scottish recipe of cheddar cheese, beer, cayenne and nutmeg. Served with herbed toast points |
|
|
Fresh Jumbo Lump Crab Cakes
Golden brown with grapefruit salsa, topped with horseradish creme fraich and served with mixed greens |
|
|
Shrimp Cocktail
Chilled jumbo shrimp served with our tangy housemade cocktail sauce |
|
|
Corn Fritters
Golden brown and served with chipotle aioli |
|
|
|
| Entrees |
|
|
Roasted Prime Ribs of Beef
Served with mashed potatoes, Yorkshire pudding, horseradish and your choice of salad or cup of soup, creamed spinach or creamed corn
California Cut - For smaller appetites
English Cut - Thinly sliced to bring out the full flavor
Tam O'Shanter Cut - Our traditional and most popular cut
Prince Charlie Cut - An extra-thick portion, always with the bone
|
|
|
Lobster Tail Combo
Add one or two 4 ounce Nova Scotia lobster tails to any entree. Served with drawn butter and lemon |
|
|
Toad in the Hole
Yorkshire pudding filled with filet mignon, pearl onions and a medley of mushrooms in a rich Burgundy wine sauce |
|
|
Fish and Chips
Hand dipped Alaskan halibut in beer batter, served with malt vinegar, French fries and our famous peanut coleslaw |
|
|
Rotisserie Chicken
Sonoma Ranch free range chicken in a roasted shallot and garlic marinade, mashed potatoes and confetti vegetables |
|
|
Signature Ribeye
12 oz. grilled ribeye seasoned to perfection. Topped with crispy onions, served with horseradish mashed potatoes and seasonal vegetables |
|
|
Braised Beef Short Ribs
Certified Angus beef so tender it cuts with a fork. Served with horseradish mashed potatoes and sauteed spinach |
|
|
Filet Mignon
A thick center-cut portion served with roast red potatoes, seasonal vegetables and bleu cheese or bearnaise sauce |
|
|
Canadian Salmon
Salmon seared then baked with a white fava bean beurre blanc. Served with seasonal vegetables and roasted red potatoes |
|
|
Turkey Platter
Served with dressing, cranberry pear relish, mashed potatoes and seasonal vegetables |
|
|
|
|
|
|
|
|
| Soup and Salads |
|
|
Soup of the Day
Made fresh daily |
|
|
French Onion Soup
Topped with melted Gruyere cheese |
|
|
Tam O'Shanter Salad
Mixed greens, diced tomato, chopped egg, herbed croutons and Tam O'Shanter vinaigrette |
|
|
Classic Caesar Salad
Crisp romaine, Parmesan cheese and garlic croutons. Anchovies by request |
|
|
Pear and Candied Walnut Salad
Spinach, red onion, dried cranberries and bleu cheese with honey mustard dressing |
|
|
|
|
|
|
|
|
