lì¦et Nìgnon

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Sìr¦oìn íor Two
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APPETlZERS 8 SNAll PlATES
·heí’s Homemade Soup Daì¦y
Jumbo Shrìmp ·ocktaì¦ 8
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A house specialty - Jumbo black tiger shrimp w/ our
spicy cocktail sauce.
Raìnbow Trout Dìp ó
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Carolina Rainbow Trout lightly smoked, seasoned,
& creamed w/ Carr crackers on a bed of greens.
Smoked Oysters ó
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Small, lightly smoked oysters w/ our spicy cocktail sauce.
Stuííed ·e¦ery w/ Naytag B¦eu ·heese =
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Crisp baby celery stuffed w/ our Maytag bleu cheese dressing.
Greek Antìpasta Dìsh <
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Greek pepperoncini, feta cheese, Kalamata olives, & Anchovies.
·a¦ìíornìa Dreamìng Pìzzetta 8
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Char-grilled flatbread, artichoke, Roasted Red Pepper,
mushrooms, Pesto, Basil, & mozzarella cheese.
Spìnach 8 Artìchoke Dìp ¬
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Rich blend of spinach, artichoke, & cheeses w/ tortillas,
sour cream & Roasted Red Pepper sauce for dipping.
l¦amìng ·heese ¬
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Special imported Kasseri cheese sauteed and flamed
tableside, w/ toasted bread crustinees.
·har¦eston Panko ·rab ·ake 8
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Lumb crab meat w/ Panko bread crumbs served
w/ Ancho Roumalade sauce.
House Onìon Rìngs <
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Large sweet onion rings dipped in our special batter.
Spìnach - ·heese Puíís ó
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A Greek dish prepared w/spinach & feta cheese,
wrapped in phyllo dough, baked until crisp.
Escargot ¬
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Shell-less Sea snails baked and topped with a garlic
and parmesan cheese breading.
lANllY STYlE SlDES lOR SHARlNG
lyonnaìse Potatoes <
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Spìnach Narìa ó
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Sauteed Sherry Nushrooms <
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Steakhouse Vegetab¦es <
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Ju¦ìenne lrìes “Hand-·ut” =
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lresh Vegetab¦e oí the Day <
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Eastern Rìce Pì¦aí <
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SlDES
Sauteed Sherry Nushrooms, Baked Potato
Ju¦ìenne lrìes “Hand-·ut”,
lresh Vegetab¦e oí the Day, Rìce Pì¦aí
Steakhouse Vegetab¦es
DESSERTS lRON OUR BAKERY
Your Server v즦 Revìew Over
+8 Homemade Desserts Daì¦y.
Save Room!
HOUSE NOTES
Ear¦y Bìrd Symbo¦: Orders must be made by <:+o sharp!
Request when orderìng. Dìne ìn on¦y.
Heart Sìgn: Thìs sìgn can assìst you on a hea¦thìer choìce
oí íoods that are recommended by nutrìtìonìsts.
Prìvate Dìnìng: ve hope you eníoy our prìvate and
banquet rooms, however we reserve a mìnìmum.
Gratuìty: +8¾ or more ìs apprecìated. ve do reserve the
rìght to add gratuìty to ¦arger partìes oí 8 or more and
wìth separate checks.
Smokìng: P¦ease reíraìn írom smokìng ìn the dìnìng room.
·ìgars on¦y ìn our ·ìgar Room
SAlAD SlGNATURES
lamous Grecìan Sa¦ad w/ Our Sìgnature Grecìan Vìnaìgrette ó
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w/entree
+
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Fresh mixed greens, celery, peas, vine ripened tomatoes, Kalamata olives, feta cheese, pepperoncini, & anchovies.
The ·¦assìc Steakhouse Sa¦ad ó
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w/entree
+
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Fresh mixed greens, with cucumber, chopped eggs, apple wood smoked bacon, and cheddar cheese.
Greenhouse Sa¦ad <
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w/entree
±
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Fresh mixed greens, celery, peas, homegrown tomatoes, fresh sliced pickle.
ENTREE SAlAD SlGNATURES
Our Entree Sa¦ads Are ·areíu¦¦y Prepared 8 ve Recommend That Our ·heí Toss Them vìth Our Sìgnature Dressìngs
Nedìterranean Sa¦ata w/ Narìnated Gr즦ed ·hìcken or Sìr¦oìn Steak
++
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Our most popular salad! Fresh mixed greens, celery, peas, homegrown tomatoes, Kalamata olives, sliced pickle,
marinated onions, combined dressings of our vinaigrette and creamy feta dressings
Bangkok Thaì Nood¦e Sa¦ad w/ lì¦et Bìtes +±
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Rice noodles & Asian vegetables tossed with our spicy peanut sauce & thai vinaigrette, w/ Asian BBQ filet.
Seared Ahì Tuna Sa¦ad +±
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#1 grade Yellow Fin Tuna, encrusted with asian sesame seeds over a bed of shredded
romaine greens with fresh mango, avocado and our special house Asian vinaigrette.
The Sunbe¦t Sa¦ad ++
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Fresh mixed greens, egg, cucumber, bacon, cheddar cheese, avocado, & Fresh Chicken “Tenders”.
·aesar Sa¦ad w/ lì¦et Skewer +±
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Crisp Romaine lettuce, croutons, Parmesan cheese, and Caesar dressing tossed with our Filet Mignon Tips.
llGHT lARE, SANDvl·HES, ·Hl·KEN, 8 PASTA
·hopped Steak Burger w/ Hand-·ut Ju¦ìenne lrìes ¬
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Daily in-house ground filet and sirloin tips only. Served w/ lettuce, tomato, onion, mayonnaise, & mustard.
w/ Cheese……60¢ w/ Sauteed Steakhouse Vegetables.......60¢ w/ Apple Wood Smoked Bacon......60¢
Prìme Rìb-lrench loaí +±
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Our slow-roasted prime rib w/ au jus and your choice of side item. Horseradish sauce served upon request
vestern Steak Sandwìch 8
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8 oz. sirloin beef w/ sauteed onions, Texas Dude sauce, and hand-cut julienne fries
·hopped Steak o
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Choice beef tips, ground in-house daily, served with a side item of your choice
Add steakhouse vegetables, sauteed onions, mushrooms, or roasted red pepper add $1.00
Tender¦oìn Neat loaí +±
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Filet tips ground daily in our homemade meat loaf & light sauce w/ our slightly mashed potatoes and vegetable of the day.
lresh ·hìcken “Tenders” ++
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Tenderloins of chicken breasts, homemade honey dijon sauce, cole slaw, & hand-cut julienne fries. BBQ sauce upon request.
Gr즦ed B-B-O ·hìcken “+o+8” Recìpe ++
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Fresh 10 oz. boneless breast w/ the original 1938 BBQ sauce recipe. Served w/ creamy cole slaw and hand-cut julienne fries.
Gr즦ed ·hìcken Nedìterranean +±
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Fresh 10 oz. boneless breast marinated w/ Mediterranean spices. Served w/ Eastern rice pilaf & vegetable of the day.
·hìcken Kasserì +=
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Fresh 10 oz. boneless breast topped w/ prosciutto ham & Kasseri cheese & your choice of side item.
Ange¦ Haìr Pasta w/ Shrìmp Scampì A¦íredo +ó
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Angel Hair w/ our rich Alfredo sauce & jumbo shrimp, w/ red roasted peppers & sautéed mushrooms.
lìnguìne 8 Hearty Red Neat Sauce ++
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Linguine served w/ our original red meat sauce and Feta cheese crumbles.
Hea¦th P¦ate “Se¦ect =” 8
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Rice Pilaf, Sauteed Mushrooms, Cole Slaw, Baked Potato, Vegetable of the Day, Sliced
Tomatoes with Cottage Cheese, Fresh Fruit, or you may substitute soup for 2 selections
Angus Rìb-Eye
o oz. ............................... +±
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++ oz. ................................+¬
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+< oz. ...............................±±
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·hops
+ó oz. Doub¦e ·ut
Bone¦ess Pork ·hop ..........++
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Rack oí lamb...................±<
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Angus N.Y. Strìp
++ oz. ...............................+8
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++ oz. .............................±o
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+ó oz. ...............................±+
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Angus T-Bone
±± oz................................±<
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Surí ’N Turí ....Narket Prìce
Seasoned Steak Dìab¦o Butcher’s choice daily, with our 12 herbs and spices. Market prices.
AGED STEAKS, PRlNE RlB, 8 ·HOPS
Great tastìng beeí ìs a tradìtìon at the Peer¦ess! Our butcher hand se¦ects on¦y Aged Nìdwestern Beeí
írom our agìng room and trìms ìt very c¦ose, daì¦y! Add Bernaìse sauce to any steak: s+.o<
lRESH lRlED SHEllllSH
Served w/ choice of side item & fresh creamy cole slaw
Two lrìed lobster Taì¦s ±±
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4oz. Maine lobster tails lightly seasoned breading
Add another tail for $9.95!
Jumbo Shrìmp +<
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Tiger shrimp hand-breaded in our special
recipe with our homemade cocktail sauce
Sea Sca¦¦ops +ó
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Fresh hand-breaded dry-packed sea scallops
Ouìck lrìed Oysters +=
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Hand-breaded fresh Gulf oysters
SEAlOOD 8 lRlENDS
Served w/ choice of side item & fresh creamy cole slaw
P¦atter =+ +¬
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Fresh Jumbo Shrimp, Sea Scallops, Oysters, and hand breaded Orange Roughy
P¦atter =± +8
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Fresh Jumbo Shrimp, Sea Scallops, Oysters, and a Charleston Panko Crab Cake
P¦atter =+ ±o
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Fresh Jumbo Shrimp, Sea Scallops, Oysters, and a Fried Maine Lobster Tail
O·EAN 8 STREANS
·o¦d vater lobster Taì¦ Market Sizes • Steamed Only....per oz. +
8o
lresh ·atch oí the Day..................................Narket Prìce
Our seafood is always fresh, not frozen, and delivered daily. We cut a generous 9 oz.
filet of the highest quality! New Orleans Blackened (BK), Lightly Fried (F), Broiled
(B), or Grilled (G) with Seasoned Butter. Ask your server for Today’s Fresh Catch.
lìte ·ut Sa¦mon +±
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louìsìana Nìxed Seaíood ...................................+¬
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Lightly cajun spiced Mahi sauteed with jumbo shrimp, sea scallops, & crab meat in a
light brown cream sauce. Served with a rice pilaf and sauteed sherry mushrooms.
Orange Roughy (B) (F) (BK) ....................................+ó
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Filet from the cold waters of New Zealand.
lresh North ·aro¦ìna Trout (B) (F) (BK) ................+<
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Whole Trout from the mountain streams of North Carolina.
SAUTEED SHEllllSH
Served w/ side item & fresh vegetable of the day
Seaíood Ned¦ey +¬
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Fresh jumbo shrimp, sea scallops, and lobster
sauteed in butter, garlic, pepper and wine
Sea Sca¦¦ops +ó
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Fresh sea scallops sauteed in garlic, pepper,
butter and wine. Prepared over an open í¦ame
Shrìmp Scampì +ó
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Fresh jumbo shrimp sauteed in garlic, pepper,
butter, and wine. Prepared over an open flame
ve can go ¦ìght on the butter
lRESHEST ARRAY Ol SEAlOOD
Specìa¦ty Dressìngs – Grecìan Vìnaìgrette • Homemade House Dressìngs – Thousand ls¦and, ·reamy Buttermì¦k-Gar¦ìc, Honey Dìíon,
Asìan Vìnaìgrette • House ·heese Dressìngs (add s+.oo) – Naytag B¦eu ·heese, ·reamy leta • lìght Ranch avaì¦ab¦e upon request
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Prìme Rìb oí Beeí au íus
Slow-cooked w/our secret rub in our special oven. Creamy horseradish sauce upon request.
House ·ut-++ oz. +8o< Kìng ·ut-+< oz. ±±o< lìte ·ut-o oz. ++o<
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