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Chef Restaurateur, Emeril Lagasse

Chef de Cuisine, Michael Blydenstein


General Manager, Jason Lonigro
y starters u

Chef Emeril’s New Orleans Style Barbecued Shrimp


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Charbroiled Oysters on the Half Shell


garlic, butter, lemon and herbs
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Boiled Gulf Shrimp


mirleton pickles, cocktail and remoulade sauces
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Baked Crabmeat Gratin


three cheese béchamel and crostini
22

Yellowfin Tuna Wraps


bibb lettuce, meyer lemon ponzu, jalapeño,
avocado and crispy noodles
10

Crispy Fried Calamari


hot peppers, cool pickles and tangy lemon aioli
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Beef Tenderloin Carpaccio


toasted horseradish, crostini, endive,
radishes and local micro greens
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Maine Lobster Bisque


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Traditional French Onion Soup au Gratin


6
y salads u

The Chop
butter lettuce, local mushrooms, tomatoes, ham,
hard-boiled egg, radishes, white cheddar cheese
and buttermilk-herb dressing
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Traditional Caesar Salad


hear ts of romaine, croutons and parmigiano reggiano
8

The Wedge
iceberg lettuce, bacon, crispy fried onions
and bleu cheese dressing
6

The Mix
mixed baby lettuces, fresh herb vinaigrette,
cherr y tomatoes and hear t of palm
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Sliced Local Tomatoes and Sweet Onions


extra-virgin olive oil, aged balsamic
and fresh basil
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y prime steaks u
allen brothers steaks

Petit Filet Mignon


6 ounce
30

Filet Mignon
9 ounce
39

New York Strip


14 ounce
38

Bone-In Ribeye
22 ounce
42

all steaks ser ved with maître d’ butter


and a trio of our house-made sauces:
Chef Emeril’s house-made worcestershire sauce,
creamy horseradish and béarnaise

The Commonwealth of Pennsylvania suggests that consuming


raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of foodborne illness.
y other choices u
Grilled Pork Chops
9 ounces each, maître d’ butter
27

Charbroiled Hanger Steak


10 ounces, maître d’ butter
22

Grilled Veal Chop


16 ounces, maître d’ butter
38

Duck Breast
sea salt cured, dir ty rice,
smothered green beans and jus
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Roasted Pennsylvania Free Range Chicken


buttered new potatoes, mushrooms,
green beans and thyme jus
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y fish and shellfish u
Swordfish
chorizo, clams, new potatoes and kale
27

Salmon
sweet barbecue glaze, organic potato hash,
leeks and scallions
23

Today’s Fresh Fish


lighter preparation: cous cous, veggies
and tomato citrus vinaigrette
or
creole: crawfish cream sauce
and lyonnaise potatoes
market

Jumbo Shrimp Scampi


garlic, white wine and fresh pasta
28

Whole Boiled Lobster


one and a half pounds, ser ved with corn,
mushrooms and potatoes
market
y sides u

Butter Whipped Potatoes

Lyonnaise Potatoes

Twice-Baked Potato

Potato Chips, Parmesan Cheese


and Truffle Oil

Baked Sweet Potato

Creamed Spinach

Roasted and Glazed Pennsylvania


Button Mushrooms

Green Beans

Daily Seasonal Vegetable

all sides 6

Gratuities of 20% will be added for parties of eight or more.


Emeril Lagasse has another signature restaurant
coming to the Sands Casino Resort Bethlehem.
You’ll be able to experience Emeril’s distinctive culinar y style
in his first-ever burger restaurant opening later this year.

If you’re visiting Las Vegas, enjoy Emeril’s Delmonico Steakhouse in


the Venetian Resor t Casino & Hotel and Table 10 in The Palazzo.