Stakeout Grill & Bar Menu

Chef’s Soup of the Day

Organic Mixed Greens Salad

Vine riped tomatoes and balsamic vinaigrette. Add gorgonzola cheese and pecans

Caesar Salad

Fresh romaine hearts, stakeout dressing, toast points and shaved parmesan

Insalata Caprese

Vine ripe tomatoes, fresh mozzarella, basil and virgin olive oil

Summer Duck Salad

Grilled duck breast, candied pecans, green apples, endive and raspberry vinaigrette

Fried Calamari

Lightly fried, served with citrus aioli and spicy pomodoro sauce

Bruschetta Rustica E Prosciutto

Rustic bread, tomato basil salsa, sliced prosciutto di parma and assorted olives

Baked Brie

Honey glazed brie garnished with toasted almonds and apple

Carpaccio of Elk

Thinly sliced, served with arugula, shaved parmesan and virgin olive oil

Oyster Rockefeller

Baked oyster, rockefeller style topped with bearnaise sauce

Green Chile Crab Cakes

Sauteed in olive oil, served with lemon aioli and chile oil

Wild Mushroom Risotto

Served with pancetta, porcini mushroom, fresh herbs and parmesan

Risotto Ai Frutti Di Mare

With red snapper, shrimp, shell fish, fresh herbs in a light seafood broth

Housemade Ravioli

Filled with ricotta cheese, spinach, parmesan with tuscan sage and amber butter sauce

Housemade Fettuccine

Prepared with house cured salmon, black caviar, shallots, light cream and chives

Wild Mushroom Risotto

Served with pancetta, porcini mushroom, fresh herbs and parmesan

Housemade Ravioli

Filled with ricotta cheese, spinach, parmesan with tuscan sage and amber butter sauce

Risotto Ai Frutti Di Mare

With red snapper, shrimp, shell fish, fresh herbs in a light seafood broth

Housemade Fettuccine

Prepared with house cured salmon, black caviar, shallots, light cream and chives

Organic Free Range Chicken Breast

Sauteed with green onions, assorted wild mushroom, in a marsala wine sauce

Kurobuta Pork Rack

Pan seared and roasted, served over a fennel, apples raisin and port wine sauce

Veal Piccata

Free range scaloppine of veal, sauteed with capers, lemon in a chardonnay reduction

Prawns Piccante Over Linguine

Sauteed with garlic, tomatoes, red onions in a cipotle cilantro sauce and goat cheese

Roasted Duckling

With apple or nopales stuffing and red currant glaze

Wild Sockeye Salmon

Salmon crusted, over organic greens, shaved fennel, tomatoes, cranberries and citronette

Veal Bellavista

Free range veal medallions, with prosciutto, eggplant, fontina cheese and plum tomatoes

Alaskan King Crab Legs

Steamed to order and served with drawn butter

Colorado Rack of Lamb

Fresh herb and garlic crust, served over a red wine demi-glace

Lobster Tail

Australian 12oz. Cold-water tail, steamed and served with drawn butter and lemon

Dry Aged Buffalo Ribeye w/ Ribeye

15oz. Bone-in with a chipotle cilantro butter served with wild mushroom sauce

Filet Mignon

Our most tender cut, served with bearnaise flambe’ with brandy peppercorn sauce

New York Strip

Topped with melted fresh herb butter n.y. Cut with brandy peppercorn sauce

Filet Mignon w/ Filet au Poivre

Our most tender cut, served with bearnaise flambe’ with brandy peppercorn sauce

New York Strip w/ Pepper Steak

Topped with melted fresh herb butter n.y. Cut with brandy peppercorn sauce

Dry Aged Buffalo Ribeye

15oz. Bone-in with a chipotle cilantro butter served with wild mushroom sauce

Stakeout 4 x 4

4oz. Filet & 4oz. Cold water lobster tail with drawn butter and bearnaise sauce

Chateaubriand

Garnished with a bouquet of vegetables, sauteed mushroom and bearnaise sauce