| Welcome To The West End Grill! |
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ALL OF OUR ENTREES ARE SERVED WITH GARDEN VEGETABLES, BEIGNET ROLLS AND YOUR CHOICE OF SOUP OR SALAD. SALAD DRESSING SELECTIONS INCLUDE: LEMON-BASIL VINAIGRETTE, CHAMPAGNE VINAIGRETTE, RASPBERRY VINAIGRETTE, SESAME-GINGER•, AND ROASTED-GARLIC & HONEY•. THE FOLLOWING IS A SAMPLING OF OUR CURRENT MENU; SOME ITEMS MAY CHANGE BASED UPON SEASON.
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| APPETIZERS |
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•SESAME TUNA $16- FRESH HAWAIIAN AHI TUNA COATED IN BLACK & WHITE SESAME SEEDS; SEARED RARE AND SERVED WITH SESAME SEAWEED SALAD, WASABI, AND SOY SAUCE
BLEU CHEESE TARTS $8- PUFF PASTRY ROUNDS LAYERED WITH A MIXTURE OF BLEU CHEESE, CREAM CHEESE AND SUN-DRIED TOMATOES, TOPPED WITH PESTO, PARMESAN AND CHOPPED WALNUTS
SOUTHWESTERN CRAB CAKES $14- A MIXTURE OF LOUISIANA LUMP CRAB, ROASTED CORN AND A BLEND OF SEASONINGS, SEARED AND TOPPED WITH A TEQUILA-LIME JALAPENO CREAM SAUCE
GRILLED PORTOBELLO $12- A PORTOBELLO MUSHROOM CAP, LIGHTLY SEASONED, GRILLED AND SERVED OVER A BED OF ROASTED RED PEPPER, EGGPLANT, ZUCCHINI AND GOAT CHEESE
SEAFOOD STRUDEL $16- A MIXTURE OF SCALLOPS, SHRIMP, & LOBSTER MEAT BAKED IN FILLO PASTRY WITH A CREAMY BECHAMEL SAUCE WITH FRESH HERBS
HONEY MUSTARD SHRIMP $12- FIVE TIGER SHRIMP WRAPPED IN APPLEWOOD-SMOKED BACON AND MARINATED IN HONEY MUSTARD; GRILLED & SERVED WITH A SPICY MUSTARD DIPPING SAUCE
VEAL DUMPLINGS $10- A BLEND OF GROUND VEAL, ROASTED CORN, FRESH SPINACH AND CHINESE CHILI SAUCE WRAPPED IN WONTON SKINS, PAN FRIED AND SERVED WITH A SOUTHWEST SALSA
•GOURMET BISCUITS & GRAVY $14- TWO CRISPY RISOTTO CAKES TOPPED WITH SEARED SEA SCALLOPS; FINISHED WITH A WHITE WINE GRAVY MADE WITH APPLEWOOD SMOKED BACON, LITTLE NECK CLAMS, SHALLOTS, & ANDOUILLE
ROASTED VEGETABLE RISOTTO $13- SAFFRON RISOTTO MIXED WITH AN ASSORTMENT OF ROASTED GARDEN VEGETABLES & FRESH HERBS; SERVED IN A CRISPY PARMESAN CHEESE BASKET
PACIFIC RANGOON $8- WONTON SKINS STUFFED WITH CREAM CHEESE, FRESH CHIVES, SMOKED SALMON AND CRAB MEAT; FRIED AND SERVED WITH A SPICY SOY DIPPING SAUCE
MUSHROOM STRUDEL $9- A TRIO OF WILD MUSHROOMS BLENDED WITH SMOKED GOUDA, SWISS, AND PORT WINE CHEESES; BAKED AND SERVED WITH A RICH PORT WINE & BEEF STOCK REDUCTION
SPICY UDON PRAWNS $15- THREE GIANT PRAWNS, MARINATED IN GARLIC & GINGER, SERVED OVER A BED OF SAUTEED UDON NOODLES WITH A CHILI-LIME SAUCE |
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MAIN COURSES |
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•ESPRESSO-RUBBED STEAK $32- A 10 OZ. FILET-CUT STRIP STEAK COATED WITH ESPRESSO AND FRESH HERBS; GRILLED AND TOPPED WITH FLASH-FRIED TOBACCO ONIONS
ITALIAN ‘BRICK’ CHICKEN $24- A HALF-CHICKEN RUBBED WITH OLIVE OIL, LEMON JUICE, GARLIC, ROSEMARY & THYME; SEARED TO PERFECTION
•FILET BEARNAISE $34- AN 8 OZ. FILET MIGNON STUFFED WITH LOBSTER MEAT, GRILLED AND SERVED WITH OUR BEARNAISE SAUCE
•POTATO-ENCRUSTED HALIBUT $36- AN 8 OZ. HALIBUT FILET ENCRUSTED IN A COATING OF CRISPY POTATOES & HERBS; BAKED AND SERVED ON A BED OF GARLIC-SAUTEED SPINACH WITH A SHERRY CREAM
•MAYTAG STEAK $32- AN 8 OZ. FILET MIGNON STUFFED WITH MAYTAG BLEU CHEESE AND TOASTED PINE NUTS; GRILLED AND FINISHED WITH A RED ZINFANDEL & RED-CURRANT REDUCTION
•RACK OF LAMB $42- NEW ZEALAND SPRING LAMB RACK GRILLED AND BASTED WITH A GLAZE MADE OF TERIYAKI, APRICOT MARMALADE, TOASTED SESAME SEEDS, AND A HINT OF CAYENNE
•HIBACHI-STYLE DELMONICO STEAK $45- A 14 OZ. DELMONICO STEAK SIMPLY GRILLED AND SERVED WITH ONE EDGE ENCRUSTED IN A MIXTURE OF SEA SALT, CRACKED BLACK PEPPER, GARLIC, & TOASTED SESAME SEEDS
•GRILLED TUNA $35- A FRESH TUNA STEAK MARINATED IN A SOY DRESSING, SEARED AND SERVED WITH PICKLED GINGER AND TOPPED WITH A SZECHUAN PEPPERCORN CREAM SAUCE
CURRIED CRAB-STUFFED PRAWNS $32- FIVE GIANT PRAWNS STUFFED WITH A SPICY CRAB MIXTURE; BAKED AND SERVED WITH A CURRY-COCONUT CREAM SAUCE
SEA SCALLOPS $30- JUMBO SEA SCALLOPS MARINATED IN OLIVE OIL AND GARLIC, SEARED AND SERVED ON A BED OF SAUVIGNON BLANC & LOBSTER HERB SAUCE
TUSCAN SWORDFISH $28- ATLANTIC SWORDFISH STEAK MARINATED WITH EXTRA VIRGIN OLIVE OIL & BASIL; GRILLED AND TOPPED WITH A WHITE WINE SAUCE MADE WITH BLACK & GREEN OLIVES AND ROASTED TOMATOES
•PETIT FILET $27- A 6 OZ. BEEF TENDERLOIN SIMPLY GRILLED AND SERVED WITH A MAITRE’ D BUTTER; FINISHED WITH A HANDFUL OF PARMESAN-TRUFFLE FRENCH FRIES
•STEAK CHIMICHURRI $37- A 12OZ. NEW YORK STRIP STEAK GRILLED AND TOPPED WITH AN ARGENTINEAN MARINADE OF FRESH GARLIC, PARSLEY, VIRGIN OLIVE OIL & FRESH HERBS
•ASIAN SALMON $26- A NORWEGIAN SALMON FILLET MARINATED IN A LIGHT ASIAN BBQ SAUCE, SEARED AND TOPPED WITH A SPICY CORN & BLACK BEAN RELISH
CHILEAN SEA BASS $32- A TENDER CHILEAN SEA BASS FILLET STEAMED IN SOY AND GINGER, AND TOPPED WITH STIR-FRIED JULIENNED VEGETABLES |
