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| First Course |
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French Onion Soup
Crowned with toasted croutons and melting Gruyè
re cheese |
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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 lemon vinaigrette |
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Pride of the Crowns Salad
Organic lettuce mix, spiced walnuts, crisp crisp applewood smoked bacon, sourdough croutons, Gruyè
re and Asiago cheeses |
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House Caesar Salad
Tossed romaine hearts and sourdough croutons topped with a Parmesan crisp |
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Artichoke and Cheese Ravioli
Light spinach pasta with a Parmesan chive sauce |
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Sea Scallops with Black Truffle Vinaigrette
Sautéed trio of scallops, pea shoots and Parmesan |
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Crab Cakes
Back fin lump blue crab served with citrus slaw and housemade tartar sauce |
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Gulf Jumbo Shrimp Cocktail
Jumbo shrimp quartet with a classic red cocktail sauce |
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Warm Heirloom Tomato Salad
Rustic cut tomatoes and fresh mozzarella with a balsamic vinaigrette |
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| Entrees |
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Aged Slow Roasted Prime Ribs of Beef
Port wine jus, fresh organic horseradish cream, Yorkshire popover, Lawry’s creamed spinach, mashed potatoes and gravy
California Cut - A smaller cut for lighter appetites
English Cut - Three thin slices
Five Crowns Cut - Our traditional portion since 1965
Henry VIIIth Cut - Extra thick cut – Bone-in |
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Lawry's Signature Rib Eye
Broiled 16 oz. bone-in slice of our slow roasted Prime Rib, crispy sweet onions |
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Dry Aged New York Steak Au Poivre
Black pepper crusted with a green peppercorn and brandy cream |
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Beefsteak Neptune
Butterflied filet with Dungeness crab legs, Yukon gold potato, asparagus and sauce béarnaise
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Roast Rack of Colorado Lamb
Natural lamb merlot jus and Gorgonzola potato gratin |
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Steak and Lobster
A pan roasted 6 oz. filet mignon, truffle demi glaze and a butter poached tail with a smoked paprika compound butter
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Potato Crusted Salmon
Yukon gold potato and organic horseradish crust with a smoky three mustard sauce
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Spicy Shrimp and Mango Sauté
Mexican white shrimp with mango and red peppers baked avocado, coriander lime butter and basmati rice
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Roasted Maple Leaf Farms Duckling
Apple and prune compote, Minnesota wild rice and bigarade sauce
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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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Market Vegetarian Special
Chef's selection of fresh vegetables, heirloom legumes and organic grains |
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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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| 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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