Crafted with exceptional quality – from us, for you.

Beef Tenderloin Points

Tomato Capresé

Bacon-Wrapped Shrimp

Shrimp Cocktail

Crab Cake

Crab-Stuffed Mushrooms

Sampler Platter

Lettuce Wedge

Classic Caesar Salad

Double Nickel Salad

Tenderloin Beef Stew

Lobster Bisque

Rib-Eye Steak

Expect extra heavy marbling in all rib-eye steaks

New York Strip

14oz

Filet Mignon

Steak Au Poivre

14oz

New York Trip for Two

Sliced table-side. 22 oz served with 2 set-ups

Young Australian Rack of Lamb

8 bones. Prepared traditional medium rare and served with a red wine reduction sauce

Fresh Atlantic Salmon

Topped with meunière sauce

Blackened Salmon

Topped with spicy creole cream sauce

Chilean Sea Bass

Topped with avocado mango salsa Served with cilantro lime rice and asparagus

Double Nickel Salmon

Topped with blue lump crab meat and two jumbo shrimp with a champagne butter sauce with capers

Cold water Lobster

Free-Range Chicken with Champagne Butter Sauce

Oven-baked chicken breast drizzled with champagne butter sauce with capers

Crusted Tenderloin Beef Tips

7 ounces of filet mignon sauteed in and drizzled with a red wine reduction sauce. Served medium-well.

Filet Kabob

Skewered with 6 ounces of filet mignon, green and red bell peppers, and onions and drizzled with a red wine reduction sauce. Served medium-well.

Double Nickel Chips & Onion

French Fries

Broccoli

Spinach

Sautéed Mushrooms

Baked Potato

Sautéed Spinach

Asparagus

Raspberry Habanero

Lavender Haze

The Warm Welcome

Bleu Bird

Maker's Manhattan

Mexitini

Bananas Foster

Non-Traditional Bread Pudding

Chocolate Fudge Cake

Mandarin Orange Cake

New York Style Cheesecake