Carmines Steak House Menu

South African Lobster Tails

Lobster Tail

(add) with any entree.

Fresh Fish Of The Day

Shrimp Brendini

with tomatoes, garlic, gorgonzola and spinach.

Cajun Scallops

with red onions, red bell peppers and prosciutto ham.

Spinaci Scallops

over shitake mushrooms, spinach and bacon, striped with balsamic syrup, topped with a hint of gorgonzola cheese.

Jumbo Shrimp Scampi

filled with lump crab meat, topped with italian bread crumbs. served with drawn garlic butter..

Lobster Tail

(add) with any entree.

Porterhouse

24 ounce the best of both worlds - tenderloin and strip loin married by the bone.

Bone-In Strip

carmine's exclusive 20 ounce bone-in angus sirloin.

Bone-In Ribeye

20 ounce the most marbling of all cuts giving it a superb flavor.

Filet Mignon

16 ounce king size cut from the center of the tenderloin.

NY Strip

28 ounce king size cut from the center of the loin.

Bearnaise

Cajun Rub

Gorgonzola Crumbles

Sauteed Mushrooms And Onions

In-House-Made Onion Rings

Sauteed Spinach

Jumbo Shrimp Scampi

Jumbo Lump Crab Meat

Steakhouse Skins

provolone, cheddar, prosciutto ham and scallions.

Our Toasted Ravioli

lombardo's housemade colossal meat filled ravioli.

Caponata Bruschetta

sicilian style eggplant relish.

Frog Legs

sauteed in garlic butter.

Beer Battered Prawns

remoulade and cocktail sauce.

Shrimp Cocktail

served with cocktail sauce.

Crab Cakes

twin cakes topped with roasted red pepper chipotle aioli.

Pan Seared Candied Scallops

over caramelized onions.

Oysters Romanoff

blue point oysters on the half shell, topped with vodka horseradish mousse, and caviar.

Chicken Gorgonzola

boneless breast of chicken, breaded and charbroiled. topped with a gorgonzola cheese and white wine sauce with mushrooms.

Chicken Modega

boneless breast of chicken, breaded and charbroiled. topped with a provolone cheese and white wine lemon prosciutto mushroom sauce.

Herb Roasted Chicken

marinated boneless breast of chicken.

Pork Chops

twin 9 ounce center cut chops, served with a port demiglace and an apple chutney.

Petite Filet Mignon

8 ounce smaller cut from the center of the tenderloin.

Filet Gorgonzola

8-ounce charbroiled tenderloin in a gorgonzola white wine sauce with green peppercorns and shallots.

Italian Pepperloin

8 ounce tenderloin rolled in cracked pepper with a chianti wine sauce.

NY Strip

14 ounce smaller cut from the center of the loin.

Veal Chop

one pound provimi chops with lemon white wine shitake mushroom sauce.

Filet Mignon

10 ounce a hearty cut from the center of the tenderloin.

New Zealand Rack Of Lamb

eight point rack with your choice of zinfandel demiglaze, or a whole grain mustard demiglaze.

NY Strip

16 ounce one pound cut from the center of the loin.