Pete Miller's Seafood and Prime Steak Menu

Temperatures

Rare-cool, red center medium rare-warm, red center medium-hot pink center medium well-some pink well no pink

Preparations

Bordelaise sauce, hollandaise sauce, bearnaise sauce, cognac reduction sauce, parmesan crust, horseradish crust, stilton blue cheese crust, blackened or peppercorn

Porterhouse Pork Chop (16oz)

Served with tarragon butter and apple chutney

Baby Back Ribs (1.75lb)

Hickory smoked, grilled and basted with homemade sauce

Filet Trio (9oz)

3 Individual cuts with your choice of blackened, parmesan and horseradish toppings

Tallgrass Beef Organic Boneless Ribeye (12oz)

Filet Mignon (12oz)

The most tender of all steak cuts

Filet au Poivre (12oz)

Filet peppercorned and served with a cognac reduction sauce and mushrooms

Beef Wellington (12oz)

Filet of beef wrapped in a puff pastry with a mushroom duxelle

Rack of Lamb (18oz)

Served with thyme au jus and fried onions

New York Strip (16oz)

Boneless, tender cut full of flavor

Steak and Cake (9oz / 5oz)

Filet trio and a jumbo lump maryland crabcake

Tallgrass Beef Organic Boneless Ribeye (15oz)

Steak and Crab (9oz / 8oz)

Filet trio and alaskan king crab

Steak and Tail (9oz / 6oz)

Filet trio and lobster tail

New England Clam Chowder

Pete's Cole Slaw

With a horseradish kick

Pete's All Greens Salad

Seasonal mix of lettuces, tomatoes, cucumbers, red cabbage, carrots

Classic Caesar

Romaine, fresh parmesan, homemade croutons

Lobster Bisque

Our house specialty served tableside

Chilled Iceberg Wedge Salad

With blue cheese dressing, tomatoes and cucumbers

Garbage Caesar

Romaine lettuce, chicken, bacon, caramelized onions, cheddar & blue cheese, honeyed walnuts, fried wontons

Pete's Chopped Salad

Caramelized onions, bacon, chicken, blue cheese, cheddar cheese, tomato, egg, broccoli, crispy wontons, red cebbage with balsamic dijon dressing

Seafood Chopped Salad

Shrimp, jumbo lump crab, scallops, caramelized onions, cheddar cheese, tomato, fried tortillas and avocado with asian sesame ginger dressing

Roasted Red Potatoes

Garlic Mashed Potatoes

Hand Cut Steak Fries

Braised Mushrooms

Cremini, porcini and button

Thin Cut Fried Onions

Jumbo Baked Potato

Prepared tableside

Baked Sweet Potato

Twice Baked Potato

Creamed Spinach

With applewood smoked bacon

Sauteed Spinach

With mushroom and garlic

Steamed Asparagus

With hollandaise sauce

Warm Spinach and Artichoke Fondue

Served with garlic crostini

Shrimp and Steak Quesadillas

Pete's Calamari

Served with cocktail sauce and marinara

Oysters On The Half Shell

Chefs pick of the day

Seared Tuna Medallions

With wasabi cream and sweet soy reduction sauce

Bacon Wrapped Scallops

With udon noodle salad and miso soy reduction

Oysters Rockefeller

Creamy spinach with parmesan breadcrumbs

Escargot

Baked with a sauce of garlic, shallots, parsley and butter and served with a side of crusty bread

Beef Tenderloin Carpaccio

Thinly sliced beef, basil, lemon, capers and a balsamic reduction with shaved parmesan

Maryland Crab Cake

Jumbo lump crab meat with mustard sauce

Colossal Shrimp Cocktail

Served with cocktail sauce and horseradish, additional shrimp $3.50 each

Blackened Chicken Sandwich

Blackened chicken breast, guacamole, swiss and cheddar cheeses

Pete's Prime Burger

Named one of chicagos best

Bacon Blue Cheese Burger

Mushroom and Swiss Burger

Half Rack Baby Back Ribs

Hickory smoked, grilled and basted with homemade sauce

Prime Ribeye Steak Sandwich

Prime ribeye topped with sauteed onions, mushrooms and swiss cheese

French Fried Shrimp and Chips

With fresh cut fries and cole slaw

Gulf Shrimp Pesto

With angel hair pasta, basil pesto, roasted tomatoes and a touch of cream

Jumbo Shrimp DeJonghe

Sauteed in garlic and olive oil baked with parmesan cheese and served with garlic mashed potatoes

Lobster Pot Pie

Lobster, shrimp, fresh vegetables, creamy lobster bechamel in a puff pastry

Seared Jumbo Sea Scallops

Butternut squash ravioli and gorgonzola cream sauce

Alaskan King Crab Legs

Steamed and served with drawn butter and roasted red potatoes

Australian Cold Water Lobster Tail

Steamed and served with drawn butter and served with roasted red potatoes

Chicken Parmesan

Pan seared breast, simmered in marinara, topped with goat cheese, bread crumbs and served on angel hair pasta

Stir-Fry Chicken

With udon noodles, pea pods, shiitake mushrooms, red and yellow peppers with sweet soy reduction sauce

Chicken Marsala

Breaded breast sauteed in marsala wine with mushrooms served with garlic mashed potatoes

Pan Fried Tilapia (8oz)

With a citrus beurre blanc over sauteed spinach

Lake Superior Whitefish (12oz)

Broiled and served with garlic mashed potatoes and tartar sauce

Walleye Pike (12oz)

Pecan encrusted with a lemon caper sauce and garlic mashed potatoes

North Atlantic Salmon (8oz)

Seasoned and grilled, served with lemon dill sauce and garlic mashed potatoes

Blackened Red Grouper (8oz)

Black bean-chevre enchiladas with tomatillo cream sauce

Pan Seared Sablefish (8oz)

Miso reduction sauce over udon noodles

Marinated Yellowfin Tuna (8oz)

Sushi-grade, served with soy-ginger sauce and garlic mashed potatoes

Kansas City (18oz)

New york cut with bone in for added flavor

Bone-In Filet (16oz)

The most tender cut with bone in for added flavor

Veal Chop (16 oz)

With a roasted garlic and wild mushroom cream sauce and served over carmelized onions

Pete's Signature Cut (12oz)

Bone-in ribeye

Porterhouse (24oz)

The best of both worlds new york strip and filet on the bone