Entrees
The Steaks
All of our beef is strictly U.S.D.A Prime, from mid-western cattle, corn fed and dry-aged. all steaks are served with garlic mashed potatoes, today’s vegetable, fresh baked bread and imported butter.
Top Sirloin Steak - 10 oz |
38 |
Rib-Eye Steak - 14 oz |
54 |
Cowboy Rib Steak - 24 oz |
65 |
Beef Rib Chop - 30 oz |
69 |
New York Strip Steak - 16 oz |
59 |
Porterhouse Steak - 28 oz |
65 |
Bone-In Tenderloin Steak - 16 oz |
69 |
Filet Mignon - 12 oz |
59 |
Filet Mignon - 8 oz |
49 |
Crisp Onion Straws and Churchill's Finishing Butter are served on all Steaks
Steak ToppingsCARMELIZED SWEET ONIONS - 5 PEPPERCORN CREAM SAUCE - 5 SAUCE BÉARNAISE - 5 BACON - 5 CRUMBLED BLEU CHEESE - 5 OSCAR - 18 SEARED FOIE GRAS - 24 Steak TemperaturesRARE: Light Crust, Red Throughout, Cool Center MEDIUM RARE: Crisp Crust, Mostly Pink with Warm Red Center MEDIUM: Extra Crisp Crust, Pink Center MEDIUM WELL: Charred Crust, Mostly Tan with Slight Pink Center WELL DONE: Extra Charred Crust, Tan Throughout |
Side DishesCOUGAR GOLD MAC AND CHEESE - 9 BAKED IDAHO POTATO - 8 BAKED STUFFED POTATO - 9 POTATOES AU GRATIN - 8 CREAMED SPINACH - 7 BROCCOLINI - 8 SAUTÉED ASPARAGUS WITH BALSAMIC SYRUP - 8 SAUTÉED ASPARAGUS WITH HOLLANDAISE SAUCE - 8 SAUTÉED MUSHROOMS IN MADEIRA CREAM - 8 SAUTÉED BUTTERED MUSHROOMS WITH SHERRY - 8 CREAMED CORN - 7 BRAISED SPINACH WITH SHALLOTS AND BUTTER - 7 |
Entrées
Steaks are served with garlic mashed potatoes, today's vegetable, fresh baked bread and imported butter.
*Braised Beef Tips with Mushroom RisottoSautéed Prime Beef Tips finished in Demi-Glace |
29 |
Veal Rib ChopPan-seared, Oven Finished with Sause Perigourdine |
42 |
Veal Osso BuccoBraised, slow roasted Veal Shank served with Root Vegetables and Natural Jus |
39 |
*Double Cut Colorado Lamb ChopsPort and Currant Reduction |
59 |
*Duroc Pork Rib ChopA single double-cut, frenched Rib Chop (14-16 oz) with Brandy Mushrooms and a rich Demi-Glace |
42 |
Stuffed Free Range Chicken with Herbes de ProvencePan Seared Free Range Chicken Breast stuffed with Farmer's Cheese and Sun Dried Tomato Served over Blanched Spinach with Natural Jus |
32 |
Alaskan King Crab Legs and Claws |
89 |
Jumbo Garlic Shrimp Scampi served over Rice |
41 |
Seared Sea Scallops with Butter Sauce |
45 |
Fresh, Troll Caught, Pacific King Salmon |
38 |
Pan Seared Chilean Sea Bass |
45 |
Soufflé of Maryland Blue Crab Cakes |
36 |
Maine Lobster Tail (10-12 oz) |
69 |
Maine Lobster Tail (8-10 oz) |
59 |
* NOTICE: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness especially if you have certain medical conditions