Pete Miller's Menu

Third Course

Scoop of ice cream or fruit sorbet make it a sundae with whipped cream and a cherry on top for $1.00 more

First Course

Carrots & celery with ranch dipping sauce

Baked Macaroni & Cheese (Second Course)

3oz. Filet Medallion (Second Course)

Chicken Fingers or Grilled Chicken Breast (Second Course)

10oz Australian Cold Water Lobster Tail

Steamed australian lobster tail served with drawn butter and lemon.

Jumbo Shrimp De Jonghe

A true chicago classic with jumbo shrimp tossed in Sherry and garlic butter then baked with tarragon scented breadcrumbs served with your choice of potato side.

Brown Buttered Scallops

Sweet, pan-roasted scallops basted in a brown-butter sauce presented over sauteed spinach with bacon and sundried tomatoes.

Grilled Maine Lobster Tails

Two maine lobster tails split, brushed with herbs, grilled and served with lemon & butter.

Alaskan King Crab Legs

Steamed alaskan crab legs served with drawn butter and lemon.

Iced Half Shell Oysters - East Coast

Iced Half Shell Oysters - West Coast

Colossal Shrimp Cocktail

Served with cocktail sauce, horseradish and a lemon.

Seared Tuna Medallions

Sesame seared yellowfin tuna served sliced over an asian slaw with wasabi cream and soy ginger dipping sauce.

Chilled Alaskan King Crab Cocktail

Half of a pound of chilled King crab legs served with cocktail sauce and lemon.

Baked Sweet Potato

Garlic Mashed Potatoes

Baked Potato

Garlic Broccoli

Thick Cut Onion Rings

Loaded Baked Potato

Roasted Wild Mushrooms

Corn Maque Choux

Truffle Parmesan Fries

Sauteed Spinach

Parmesan Creamed Spinach

Baked Mac & Cheese

Pecan Green Beans

Asparagus & Hollandaise

Classic Key Lime Pie

Made with florida key lime juice served with sweet whipped cream

Mascarpone Cheesecake

Sweet italian cream cheesecake served with fresh mascerated berries

Banana Foster Crepe

Ripe bananas flambeed with dark rum, coffee liqueur and brown sugar served over vanilla ice cream wrapped in a sweet crepe

Death By Chocolate

Rich chocolate cheesecake baked in an oreo cookie crust topped with ganache

Warm Apple Tart

Hand formed tart filled with tart apples and streusel crumble served with vanilla ice cream

Walnut Crusted Carrot Cake

Decadent carrot cake filled with coconut, golden raisins and walnuts frosted in a sweet cream cheese finished with toasted walnuts

Creme Brulee

Creamy custard scented with vanilla beans and crusted with caramelized sugar accompanied by a pine nut shortbread cookie

The Hot Fudge Sundae

Vanilla ice cream topped with hot fudge, pecans, whipped cream and a cherry

House Salad

Mixed greens with carrots, red onions, tomatoes, cucumber and croutons.

Classic Caesar

Crisp romaine, shaved grana padana and homemade croutons.

The Wedge

Crisp Iceberg wedge topped with chunky bleu cheese dressing, tomatoes, crumbled bleu cheese and bacon.

Baked French Onion

Sweet onions simmered in rich beef broth topped with garlic croutons and baked with gruyere and provolone cheeses

Spinach Salad

Tender spinach tossed with boiled eggs, red onions, bleu cheese, diced tomatoes, peppered bacon and warm bacon dressing

Fruit & Burratta

Merlot-poached pears with balsamic, chiffonade of mint and burratta cheese drizzled with balsamic vinegar reduction.

Lobster Bisque

Lovingly made and garnished with maine lobster and brunoise of vegetables.

Caprese Salad

Slices of vine ripened tomatoes, fresh mozzarella, basil and cabernet vinaigrette drizzled with extra virgin olive oil and aged balsamic.

Pete’s Signature Chopped Salad

Bacon, red onions, cucumbers, tomatoes, bleu cheese crumbles, asparagus, avocado, broccoli and garlic croutons, chopped greens served with your choice of dressing. Add grilled seafood for $7.00, add

Provolone Chicken Sandwich

Grilled chicken breast topped with provolone cheese, grilled onions, basil aioli, and mushrooms served on a toasted bun.

Pete’s Prime Burger

Our burgers are made from hand-selected cuts of the best beef and formed into mouthwatering 10 oz patties. Add cheese $1.00. Choose from american, swiss, bleu cheese, cheddar or gruyere.

Black & Bleu

Blackened burger topped with melted bleu cheese and crispy fried onion rings, served on dark rye bread.

Juicy Lucy

Our most popular handmade burger stuffed with american or bleu cheese.

The Pm Fish Tacos

Pan-roasted strips of fresh fish with queso fresco, citrus cabbage slaw, pico de gallo, sour cream and guacamole.

Blackhouse Burger

Topped with melted cheddar, BBQ sauce, pepper-crusted bacon and crispy onion rings.

Pretzel Prime Rib Sandwich

Sliced prime rib heated in natural jus on a salted pretzel bun with horseradish cream and caramelized onions.

Pete’s Calamari

Flash fried calamari served with marinara and horseradish cocktail sauce.

Firecracker Shrimp

Lightly fried and tossed in a spicy asian chili sauce.

Roquefort Stuffed Mushrooms

Creamy roquefort-stuffed mushrooms baked with herbed breadcrumbs.

Ginger BBQ Bourbon Pork Belly

Pan roasted house cured pork belly with Napa apple slaw and ginger BBQ sauce.

Maryland Crab Cake

Pan roasted hand formed cakes of jumbo lump crab served with a tangy remoulade sauce.

Bacon Scallops

Bacon wrapped scallops, butternut squash, toasted pecans and buerre blanc.

Beef Tartar

Minced beef tenderloin classically prepared with anchovy, capers and toast points.

Fries or Mashed Potatoes

Broccoli or Green Beans

Pete’s Signature BBQ Ribs

A full slab of baby back ribs rubbed with our spice blend and cooked until it falls off the bone. Basted with BBQ sauce and accompanied by coleslaw and fries.

Herb-Roasted Half Chicken

Herb-marinated, half semi-boneless chicken, presented with roasted peppers, roasted garlic mashed and chicken au jus.

London Broil

Roasted and sliced sirloin accompanied by house made giardiniera, natural jus and side of roasted garlic mashed potatoes.

Shrimp & Scallop Fettuccini

Sauteed jumbo shrimp and scallops presented over fresh fettuccini pasta tossed in a light tomato lobster broth with blistered heirloom cherry tomatoes and basil.

Sesame Crusted Tuna

Sesame crusted ahi tuna quickly seared served with a ginger cream sauce and roasted shitake mushrooms.

Grouper Agrume

Pan roasted red grouper, baby arugula, orange supremes, citrus vinaigrette and red onions.

Atlantic Salmon

Tender salmon steak with roasted red peppers and asparagus finished with a lemon buerre blanc.

Chilean Sea Bass

Pan roasted and presented with caramelized leeks, broccoli & roasted red pepper sauce.