Canal Street Steak & Seafood Menu

Caesar Salad

whole leaf romaine with prepared caesar dressing and topped with a parmesan tuli

Baby Spinach Salad

wilted spinach with eggs, red onion and hot bacon dressing

Filet Mignon

Filet Mignon

6 oz. center cut

Filet Mignon

9 oz. center cut

18oz. Bone-in Rib Eye Steak

14oz. New York Strip Loin

12 Oz. Veal Chop

Double Lamb Chops

or herb-crusted half rack

22 Oz. Porterhouse

King Crab Legs

butter-poached and served with choice of potato

Australian Lobster Tail

single or double tail. broiled with butter and herbs, served with choice of potato

Seared Ahi Tuna Mignon

served with a sweet chili-ginger sauce and wasabi mashed potato

Baked Salmon Shank

served with grilled vegetables, balsamic port reduction and pommes williams

Chilean Sea Bass

served on risotto and topped with wild mushroom and prosciutto ham

Sauteed Jumbo Shrimp Scampi

jumbo shrimp, fresh herbs, roast garlic and tomato concasse in a butter sauce

Grilled Roasted Vegetables

Asparagus Hollandaise

Baked Potato

Boursin Mashed Potato

Sautéed Spinach

Home-cut Steak Wedges

with vermont cheddar sauce

House Chopped Salad

greens with tomatoes, root vegetables, olives and feta cheese, raspberry-walnut vinaigrette

Four Onion Soup

Lobster Bisque

laced with cognac and topped with cream

Bocconeini Mozzarella and Peppers

fresh buffalo mozzarella cheese and grilled peppers, tossed in field greens, olive oil and vinegar

Tomato and Maytag Blue Cheese Tower

served with basil, cracked pepper, sea salt, extra virgin olive oil and aged balsamic vinegar

Grilled Vegetable Platter

served with hummus, olive tapenade and grilled bread

Macadamia Crusted Baked Brie

served with a honey-balsamic reduction, slice apples and grilled baguette

Oysters Rockefeller

traditional and memorable

Colossal Shrimp Cocktail

served with cocktail and mustard sauce

Louisiana Crab Cakes

jumbo lump crab meat with fresh herbs, peppers and onions. served on a bed of roast corn relish and creole mustard sauce

Seared Ahi Tuna and Lump Crab Meat

marinated in tamari dressing, served with chukka, lemon grass sauce and asian slaw

Seafood Tower

our colossal shrimp, jonas crab claws, king crab legs, oysters and clams on the half shell, served with dipping sauces

Moscato Di Asti, Michele Chiarlo, Nivole, Piemonte Italy 375 Ml 2005

Ice Wine, Colio Vidal, Ontario, Canada 375 Ml 2002

Broiled Free Range Double Chicken Breast

roast garlic crested, lemon chardonnay glazed or teriyaki marinated

Pork Filet Oscar

herb-crusted and pan-seared in a port wine reduction, topped with crab meat, grilled asparagus and apple bearnaise sauce

Steak Diane

medallion of beef, pan-seared with garlic, shallots, mushrooms, dijon mustard and finished with a bordelaise, cream and brandy sauce

Parmesan Crusted Veal Cutlet Tuscan

pan-fried and served with roast vine-ripe tomatoes, olives, garlic and spanish capers in a lemon-butter sauce