We proudly serve the finest Dry Aged Beef
Starters:
Vanessie's Famous Onion Loaf
Half Order - 6 Full Order - 8
Gazpacho or Asparagus-Spinach Soup
Cup -4 Bowl -7
Summer Garden Tomato Salad - 8
Sliced Vine-Ripened Yellow and Red Tomatoes with Fresh Mozzarella and Basil Balsamic Vinaigrette
Vanessie Chopped Salad - 7
Cubed Cucumbers, Radishes, Scallions, Avocado, Tomatoes, Jarlsberg Cheese, and Romaine Leaves Tossed in a Light Lemon Vinaigrette
Caeser Salad - 7
House-Made Dressing, Parmesan and Croutons
Caribbean Ceviche - 9
Lime-marinated Baby Scallops with Red Pepper, Onions, Cilantro, Jalapenos, and Orange Juice
Shrimp Cocktail - 14
Five Large Shrimp with House-Made Cocktail Sauce
Entrees:
Filet, 8 oz - 23
Filet, 12 oz - 28
New York, 16 oz - 27
Rotisserie Chicken - 17
Fresh Fish, 10 oz - Market Price
Grilled Shrimp - 24
New Orleans Lump Crab Cakes
with warm vegetable coleslaw, mashed potatoes, spinach and Romesco sauce
Grilled Portobello Mushroom
stuffed with Ricotta cheese, garlic, onions and spinach, served over mashed potatoes
New Zealand Rack of Lamb - 26
Barbequed Baby Back Ribs - 24
Australian Cold-Water Rock Lobster Tail, 10 oz - Market Price
Surf & Turf
Australian Cold-Water Rock Lobster & 8oz Filet - Market Price
Sides:
Baked Potato - 3
Mashed Potatoes - 5
Steamed Asparagus with Peppercorn & Asiago Cheese Sauce - 5
Grilled Vegetable Skewer - 6
Sauteed Mushrooms - 7
Sauteed Spinach - 5
Skewer of Three Grilled Shrimp - 8
18% Gratuity will be added to parties of six or more. $5 entree share charge. No personal checks accepted. Vanessie is a non-smoking environment.
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Why Dry Aged Beef? -Certified Dry Age Beef is the result of a time proven, uncompromising set of quality controls and processing procedures. To produce our high quality steaks you must start with the highest quality cattle - USDA certified choice and prime cattle, selected from the Midwest's finest packers. Our steaks are produced from beef that has never been bagged or frozen, but is naturally dry-aged, bone-in, in special aging coolers with exact temperature, circulation and humidity controls where they are inspected daily as they naturally age. The natural enzymes contained in the meat will, over time, tenderize and flavorize the meat. No other process will do the job. This process, the traditional, tried and true way of natural dry-aging, produces the results we desire - the most mouth-watering, flavorful steak available today.