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| First Course |
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Farmer's Market Beet Napoleon
Goat cheese and arugula pesto |
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Portabella and Porcini Mushroom Raviolis
Fresh tomatoes, basil, garlic and pure olive oil |
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Laquercia Pancetta Wrapped Dry Scallops
On a roasted corn, flageolet and roma tomato succotash |
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Crab Cakes
Back fin lump blue crab served with citrus slaw and house made tartar ssause |
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Jumbo Shrimp & Jicama Agave Cocktail
Chilled gulf shrimp with a roasted red pepper and tequila sauce |
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Crown's Five Onion Soup
Sweet onions, leeks, shallots and garlic with fennel croutons and chives |
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Lobster Bisque
Sherry laced classic with brandied cream and sun dried tomatoes |
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Hearts of Romaine
Royal blue stilton dressing and pickled red onions |
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English Garden Salad
Baby organic greens, pine nuts, garden vegetables and a light lemon vinaigrette |
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Pride of the Crowns Salad
Organic lettuce mix, spiuced walnuts, crisp nueske's applewood smoked bacon, sourdough croutons, gruyere and asiago cheeses |
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Warm Heirloom Tomato Salad
Rustic cut tomatoes and fresh mozzarella with a balsamic vinaigrette |
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House Caesar Salad
Tossed romaine hearts and sourdough croutons with an imported parmesan crisp |
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| Entrees |
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Roasted Rib Roast of Beef
Encrusted with Alaea Hawaiian sea salt, port wine jus, fresh organic horseradish cream, Yorkshire popover and your choice of one individual side
California Cut - 6 oz.
English Cut - 7 1/2 oz. in three thin slices
Five Crowns Cut - 10 oz.
Henry VIIIth Cut - 20 oz. Bone-in |
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Surf and Turf
Cold water lobster tail paired with your choice of beef cut |
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Lawry's Signature Rib Eye
A broiled 16 oz. bone-in slice of our slow roasted prime rib, with the crust and a bite of a steak, topped with crispy sweet onions |
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Dry Aged New York Steak
Broiled 12 oz. Montana legend premium Angus strip steak topped with crispy onion straws |
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Beefsteak Neptune
Butterflied filet with Dungeness crab legs, Yukon gold potato, asparagus and sauce bearnaise |
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Filet Mignon
Grilled beef tenderloin with the classic green peppercorn cream |
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Roast Rack of Colorado Lamb
Natural lamb in a merlot jus, served with gorgonzola potato gratin |
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Iowa Pork Porterhouse
On white cream corn, roast fingerling potatoes and a pinot noir reduction |
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Potato Crusted Salmon
Yukon gold potato and organic horseradish crust, topped with smoky three mustard sauce |
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Swordfish Steak
Paired with a plantain pinapple chutney |
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Jumbo Butterflied Coconut Shrimp and Dry Pack Scallops
Thai style with light spicy coconut milk, imperial forbidden black rice, mint and opal basil |
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Butter Poached Lobster Tails
Three East Coast tails served with angel hair pasta in a vanilla bean butter sauce |
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Roasted Maple Leaf Farms Duckling
On a pear & prune compote, served with hand harvested minnesota wild rice and balsamic pear coulis |
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Shelton's Free Range Chicken
Rotisserie roasted hen, seasoned with English sea salt, fresh basil and thyme |
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| Desserts |
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English Trifle
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Crème Brulee
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Tonight's Special Souffle
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