MENU --------------------------------------------------------------------------- -------------------------------------- Appetizers Carpaccio Thinly sliced tenderloin of beef dressed with lemon garlic aioli, fried capers, and Parmesan cheese -8 Escargot Sauted with walnuts, herbs, garlic, and white wine -7 Baked Brie Garnished with roasted almonds and apples -8 Insalata Caprese Fresh mozzarella, hydroponic tomatoes, and fresh basil served with balsamic vinagrette and cracked pepper -8 --------------------------------------------------------------------------- -------------------------------------- Salads Caesar Salad Traditional Dressing -5 Spinach Salad Fresh spinach tossed with whole-grain mustard bacon dressing and topped with roasted peppers, bleu cheese, and toasted walnuts -8 Mixed Greens Balsamic vinaigrette dressing Add Gorgonzola cheese and toasted pecans -4 --------------------------------------------------------------------------- -------------------------------------- Chef's Recommendations Oysters Rockefeller Baked oysters, Rockefeller style, topped with Bearnaise sauce -9 Risotto With wild mushrooms, rock shrimp, and parmesan, finished in champagne -9 --------------------------------------------------------------------------- -------------------------------------- From The Grill Cowboy Steak 16 oz porterhouse served with a chipotle barbecue sauce -34 New York Strip Topped with herb butter -25 Filet Mignon Tender, served with Bearnaise sauce -28 Lamb Chops Grilled and served with a wild mushroom cabernet sauce and mint oil -26 Ribeye Served with Chausseur sauce -21 Stakeout 4 x 4 House Special - 4 oz. filet and 4 oz. cold water lobster tail withBernaise sauce and drawn butter -35 Pepper Steak New York cut, flambe with brandy, demi-glace, and green and black peppercorns - Spicy hot! -27 Chateaubriand (for two) Garnished with a bouquet of vegetables, and Bearnaise sauce -57 ~ We recommend that steaks not be cooked above medium. ~ --------------------------------------------------------------------------- -------------------------------------- Seafood and Specialties Alaskan King Crab Legs A full pound of steamed King Crab -36 Ravioli Ai Porcini Cheese-filled ravioli in a wild mushroom and cream sauce -15 Portobello Napoleone Roasted portobello mushroom with red peppers, eggplant, caramelized onions, spinach, chevre and feta cheese in a roasted tomato sauce -18 Cioppino Italian fish stew of shrimp, scallops, mussels, clams, and calamari in a white wine tomato broth -20 Duck Cumberland Half of a duck roasted with apples and prunes, served with an orange currant sauce -21 Salmon Veracruz Braised in a tomato, caper berry, green olive, caramelized onion, and garlic sauce -20 Sweetbreads Grenobloise Sauteed with lemon & capers, served crispy -21 Chicken Sole Breast of chicken baked on a bed of sautÈed Napa cabbage and prosciutto with lemon herb polenta -19 Pork Loin Capri Oven-roasted and stuffed with an apricot almond chutney and served with fennel garlic jus -20 Lobster Steamed 8 oz. cold water tail served with drawn butter -37 --------------------------------------------------------------------------- -------------------------------------- Desserts Chocolate Grand Marnier Mousse With raspberry Coulis in pastry cup Chevre Cheese Cake With pistachio nuts and Caramel sauce Traditional Creme Brulee With toasted coconut Tiramisu Parfait Ladyfingers with cocoa and espresso topped with honey vanilla mascarpone Blueberry Almond Bread Pudding a la mode with Caramel sauce Chocolate Ganache Cake Served soft and warm House-made Seasonal Gelato, Sorbets, and Specials $6 --------------------------------------------------------------------------- -------------------------------------- Kiddies' Menu (10 & Under) Ravioli with Cream Sauce or Tomato Sauce -7 Grilled Chicken Breast -7 Burger -7 --------------------------------------------------------------------------- -------------------------------------- There will be an additional charge of $5.00 for an entree split for two. Sorry, we do not split combo plates. 18% gratuity will be added to parties of five or more, separate checks, and checks paid with gift certificates.
	www.stakeoutrestaurant.com