Dinner Menu
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S STTA AR RTTE ER RS S LA MB CHOP FONDUE
14
50
CRAB COCK TA IL
Lamb Rib Chops, Green Chile Cheese Sauce, and
Chilled jumbo lump crab meat, shredded iceberg lettuce,
roasted sweet potatoes
Horseradish cocktail sauce
RHOD E ISLA ND STYLE CA LAMAR I
10
50
CO LD SHEL LF ISH TOW ER
Tossed with stuffed olives, baby corn, pepperoncini
Sampler of our cold appetizers:
peppers, and pepper cherries
Oysters, Lobster cocktail, and Shrimp cocktail
S T EAK T A C O S
9
50
H O T A PP ET I Z ER TOW ER
Prime beef tacos with warm flour tortillas, guacamole
Sampler of our hot appetizers:
and fresh tomato salsa
Lamb Chop Fondue, Chicken and Black Bean Empanada,
18
48
50
37
50
and Rhode Island Style Calamari
GR ILLED AR TICHOKE
10
Whole grilled artichoke, served with warm drawn butter
50
FR ESH BURRA TA MOZZAR ELLA
14
Steamed green beans, lemon vinaigrette, smoked rock salt
and a garlic aioli
CH ICK EN AND B LACK B EAN EMPANADA
12
16
Cilantro vinaigrette, crispy malanga
Crispy, served with watercress and tomato vinaigrette
L OB ST ER C OC K TA IL
TU NA ³ Ceviche, Tataki, Carpacio
19
SHR IMP COCK TA IL
Three Canadian lobster tails, with your choice of
Three large Mexican white shrimp. Your choice of cocktail,
cocktail, remoulade, or mustards sauce
remoulade, or mustard sauce
F R E SH O YS T ER S ½ d ozen
18
Fresh Daily Selection
16
CA VIAR SER VICE * Wild Sturgeon Osetra, o
Served with cocktail and mignonette sauces
Uruguay, 30 grams,
MP
Served with traditional accompaniments
P R IM E B EE F T A R T A R E Hand chopped USDA prime beef tenderloin mixed with red onions, lemon zest and caper Dijon mustard.
17
CH ILLED PEEKYTOE CRAB roasted beets, spicy crème fresh, crispy shallots
Served with toast points
2/15/2008
20
S SO OU UP PS S& &S SA ALLA AD DS S ROA STED CORN & CH ICK EN CHOWD ER
8
Sweet corn and roasted chicken with bacon, peppers, potatoes and rich cream
9
H EARTY LENTIL SOU P Smoked bacon, Root vegetables, Aromatic broth
8
ROA STED BU TTERNUT SQUASH Shiitake mushroom, Colorado goat cheese crostini, Tarragon oil
9
CA ESAR SALAD , Small
7
50
10 Chopped iceberg lettuce with cherry tomatoes, yellow
CA ESAR SALAD , Large
peppers, cucumbers, red onions, celery, hearts of palm, cheddar cheese and our own zesty green goddess
The whole heart of romaine lettuce,
dressing
presented tableside
HOUSE SALAD Baby mixed lettuces, yellow peppers, red onions, olives and cherry tomatoes, Aged sherry vinaigrette dressing
7
50
IC EB ERG W EDG E SAL AD With blue cheese crumbles, bacon, red onions, chives, and blue cheese dressing
2/15/2008
7
U US SD DA AP PR RIIM ME EH HA AN ND DC CU UTT S STTE EA AK KS S
NEW YORK STRIP
8 oz
30
BONE-IN RIB-EYE
2 2 oz
42
NEW YORK STRIP
1 6 oz
40
PORTERHOUSE
2 2 oz
42
FILET
8 oz
34
PRIME RIB
1 0 oz
28
FILET
1 2 oz
40
PRIME RIB
1 5 oz
31
BONE-IN FILET
1 3 oz
42
PRIME RIB
2 2 oz
42
VEAL CHOP
1 2 oz
42
RIBEYE
1 6 oz
39
50
ALL STEAKS CAN SURF ADD 7 oz LOBSTER TAIL
30
TASTE OF WAGYU Australian River Ranch Clear Creek Farm American Kobe Kaikishi Farm
Oscar ELWAY’S Style Béarnaise Sauce Peppercorn Sauce
9 4 5
55 55 65
4oz 4oz 4oz
Black Pepper-Horseradish Aioli Smoked Pearl Onion Jam
4 4
W WIITTH H… ….... Sa uté ed As pa ra gus
7
Mac ar on i & Ch ee se
8
Sa uté ed Br oc co li
7
Au Gr at in Pot ato es
7
Ro ast ed Ca u lif low er
7
Baked Potato
7
C rea me d Co rn
7
Yukon Gold Mashed Potato
7
Sa uté ed Fr en ch G ree n Be ans
8
50
C rea me d Sp i na ch
7
F re nc h F r ie s
4
50
Sa uté ed Su ga r Sna p Pe as
8
S a uté ed C r e m in i Mus hr oo ms
8
50
2/15/2008
50
50
E ELLW WA AY Y’’S S FFA AV VO OR RIITTE ES S ROASTED ½ CHICKEN
21
SMASH BURGER
13
RACK OF LAMB
42
SHORT RIB “off the bone”
21
FFR RE ES SH H FFIIN N FFIIS SH H& &C CR RU US STTA AC CE EA AN NS S BLUE NOSE SEA BASS
40
FARM RAISED SALMON
22
ELWAY’S SALMON
31
AUSTRALIAN LOBSTER TAIL 53 74
1 0 oz 1 6 oz
ALASKAN CRAB LEGS 32 50 50
8 oz 1 6 oz
BRAISED COD
38
Truffled Napa Cabbage, Roasted Butternut Squash
ROASTED MONKFISH
40
Porcini dust, smoked bacon rapini, mushroom cream
2/15/2008
14
50
CRAB COCK TA IL
Lamb Rib Chops, Green Chile Cheese Sauce, and
Chilled jumbo lump crab meat, shredded iceberg lettuce,
roasted sweet potatoes
Horseradish cocktail sauce
RHOD E ISLA ND STYLE CA LAMAR I
10
50
CO LD SHEL LF ISH TOW ER
Tossed with stuffed olives, baby corn, pepperoncini
Sampler of our cold appetizers:
peppers, and pepper cherries
Oysters, Lobster cocktail, and Shrimp cocktail
S T EAK T A C O S
9
50
H O T A PP ET I Z ER TOW ER
Prime beef tacos with warm flour tortillas, guacamole
Sampler of our hot appetizers:
and fresh tomato salsa
Lamb Chop Fondue, Chicken and Black Bean Empanada,
18
48
50
37
50
and Rhode Island Style Calamari
GR ILLED AR TICHOKE
10
Whole grilled artichoke, served with warm drawn butter
50
FR ESH BURRA TA MOZZAR ELLA
14
Steamed green beans, lemon vinaigrette, smoked rock salt
and a garlic aioli
CH ICK EN AND B LACK B EAN EMPANADA
12
16
Cilantro vinaigrette, crispy malanga
Crispy, served with watercress and tomato vinaigrette
L OB ST ER C OC K TA IL
TU NA ³ Ceviche, Tataki, Carpacio
19
SHR IMP COCK TA IL
Three Canadian lobster tails, with your choice of
Three large Mexican white shrimp. Your choice of cocktail,
cocktail, remoulade, or mustards sauce
remoulade, or mustard sauce
F R E SH O YS T ER S ½ d ozen
18
Fresh Daily Selection
16
CA VIAR SER VICE * Wild Sturgeon Osetra, o
Served with cocktail and mignonette sauces
Uruguay, 30 grams,
MP
Served with traditional accompaniments
P R IM E B EE F T A R T A R E Hand chopped USDA prime beef tenderloin mixed with red onions, lemon zest and caper Dijon mustard.
17
CH ILLED PEEKYTOE CRAB roasted beets, spicy crème fresh, crispy shallots
Served with toast points
2/15/2008
20
S SO OU UP PS S& &S SA ALLA AD DS S ROA STED CORN & CH ICK EN CHOWD ER
8
Sweet corn and roasted chicken with bacon, peppers, potatoes and rich cream
9
H EARTY LENTIL SOU P Smoked bacon, Root vegetables, Aromatic broth
8
ROA STED BU TTERNUT SQUASH Shiitake mushroom, Colorado goat cheese crostini, Tarragon oil
9
CA ESAR SALAD , Small
7
50
10 Chopped iceberg lettuce with cherry tomatoes, yellow
CA ESAR SALAD , Large
peppers, cucumbers, red onions, celery, hearts of palm, cheddar cheese and our own zesty green goddess
The whole heart of romaine lettuce,
dressing
presented tableside
HOUSE SALAD Baby mixed lettuces, yellow peppers, red onions, olives and cherry tomatoes, Aged sherry vinaigrette dressing
7
50
IC EB ERG W EDG E SAL AD With blue cheese crumbles, bacon, red onions, chives, and blue cheese dressing
2/15/2008
7
U US SD DA AP PR RIIM ME EH HA AN ND DC CU UTT S STTE EA AK KS S
NEW YORK STRIP
8 oz
30
BONE-IN RIB-EYE
2 2 oz
42
NEW YORK STRIP
1 6 oz
40
PORTERHOUSE
2 2 oz
42
FILET
8 oz
34
PRIME RIB
1 0 oz
28
FILET
1 2 oz
40
PRIME RIB
1 5 oz
31
BONE-IN FILET
1 3 oz
42
PRIME RIB
2 2 oz
42
VEAL CHOP
1 2 oz
42
RIBEYE
1 6 oz
39
50
ALL STEAKS CAN SURF ADD 7 oz LOBSTER TAIL
30
TASTE OF WAGYU Australian River Ranch Clear Creek Farm American Kobe Kaikishi Farm
Oscar ELWAY’S Style Béarnaise Sauce Peppercorn Sauce
9 4 5
55 55 65
4oz 4oz 4oz
Black Pepper-Horseradish Aioli Smoked Pearl Onion Jam
4 4
W WIITTH H… ….... Sa uté ed As pa ra gus
7
Mac ar on i & Ch ee se
8
Sa uté ed Br oc co li
7
Au Gr at in Pot ato es
7
Ro ast ed Ca u lif low er
7
Baked Potato
7
C rea me d Co rn
7
Yukon Gold Mashed Potato
7
Sa uté ed Fr en ch G ree n Be ans
8
50
C rea me d Sp i na ch
7
F re nc h F r ie s
4
50
Sa uté ed Su ga r Sna p Pe as
8
S a uté ed C r e m in i Mus hr oo ms
8
50
2/15/2008
50
50
E ELLW WA AY Y’’S S FFA AV VO OR RIITTE ES S ROASTED ½ CHICKEN
21
SMASH BURGER
13
RACK OF LAMB
42
SHORT RIB “off the bone”
21
FFR RE ES SH H FFIIN N FFIIS SH H& &C CR RU US STTA AC CE EA AN NS S BLUE NOSE SEA BASS
40
FARM RAISED SALMON
22
ELWAY’S SALMON
31
AUSTRALIAN LOBSTER TAIL 53 74
1 0 oz 1 6 oz
ALASKAN CRAB LEGS 32 50 50
8 oz 1 6 oz
BRAISED COD
38
Truffled Napa Cabbage, Roasted Butternut Squash
ROASTED MONKFISH
40
Porcini dust, smoked bacon rapini, mushroom cream
2/15/2008
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