Seven Rivers Steaks Seafood And Spirits - Pełne menu

Crisp hearts of romaine tossed in our own housemade caesar dressing.

A crisp wedge of iceberg lettuce topped with bleu cheese dressing and paired with grape tomatoes sweet red onion hickory smoked bacon kalamata olives and bleu cheese crumbles.

Seasoned poached jumbo prawns chilled then paired with cajun spiced chili cocktail sauce.

Portabella topped with spinach zucchini tomato and parmesan cheese.

Rack of lamb coated in fresh bread crumbs and garlic roasted to perfection.

A pan seared bone-in chop stuffed with cure 81 ham fontina cheese and basil glazed with a port wine reduction.

Tender breast of chicken pan seared and topped with mushrooms sun-dried tomatoes and provolone.

U.S.D.A. choice 32 ounce signature cut t-bone.

U.S.D.A. choice 6 ounce tenderloin grilled to perfection.

Pan seared diver scallops wrapped in hickory bacon topped with a mirren reduction.

Layers of flaky phyllo dough filled with a blend of shrimp scallops crab bacon sun-dried tomatoes caramelized onions spinach and a creamy herbed cheese. Deep fried until golden brown and paired with an orange ginger aioli.

Lump crab folded into our house blend of italian bread crumbs dijon mustard garlic and red pepper. Pan seared and served with a chipotle remoulade.

Prince edward island blue mussels steeped in white wine and lobster stock with fresh chopped garlic shallots and herbs. Finished with a pernod compound butter.

Fresh buffalo mozzarella plum tomato and basil tossed in a light balsamic blend.

Twin cold water lobster tails seasoned with butter and roasted garlic.

U.S.D.A. choice 19 ounce bone-in rib eye.

Jumbo lump crab served with remoulade and cajun spiced chili cocktail sauce.

Fresh field greens roma tomatoes cucumber red onion and seasoned croutons

Alaskan halibut stuffed with our crab italian bread crumbs and dijon pan seared in a white wine butter sauce.

Baked jumbo prawns stuffed with our crab and lobster mix served with a lemon-herb garlic sauce.

Fresh sea bass topped with crushed pecans pan seared and served with a frangelico sauce.

Breast of chicken cutlets dipped in tempura batter and a blend of almond and shredded sweet coconut fried till golden brown and paired with an amaretto butter sauce.

Three jumbo shrimp sauteed in a light wine sauce

Sea scallops seasoned and pan seared in olive oil served with a jicama slaw and ginger sesame dressing.

U.S.D.A. choice 10 ounce new york strip steak flame broiled to your taste.