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Sonny Williams' Steak Room DINNER MENU Main Page | Wine List | Piano Bar | Events | Information
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SOUPS |
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French Onion Soup Au Gratin |
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Turtle Soup with Sherry |
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APPETIZERS |
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Shrimp Cocktail-Remoulade |
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Lump Crab Cakes with Nantua Sauce |
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Fried Calamari with House Marinara |
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Escargot with Shiitake Mushrooms and Asiago Cheese Finished with Garlic Butter |
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Coquilles St. Jacque |
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Sautéed Mushrooms and Spinach Au Gratin with Asiago Cheese and Crostinis |
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SALADS |
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Fresh Spinach, Shrimp and Apple Smoked Bacon with a Roasted Garlic and Oregano Vinaigrette |
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Tomato and Buffalo Mozzarella with a Basil Vinaigrette |
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W.T.'s Iceberg Wedge with Bleu Cheese Dressing |
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Sonny's Classic Caesar |
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Arkansas Mixed Greens with a Balsamic Raspberry Vinaigrette with Walnuts |
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Duck Breast Salad with Mixed Greens, Mangos, Feta Cheese, Toasted Sunflower Seeds and Honey Papaya Vinaigrette |
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SIDES |
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Blaine's Asparagus |
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Fresh Sautéed Asparagus |
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Fresh Sautéed Creamed Spinach |
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Fresh Sautéed Spinach |
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Fresh Sautéed Mushrooms |
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Fresh Sautéed Green Beans |
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Garlic Herb Mashed Potatoes |
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Loaded Baked Potato |
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Potatoes Au Gratin |
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Wild Rice with Walnuts |
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ENTREES |
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Served with the Chef's choice of vegetable and your choice of Garlic Herb Mashed Potatoes, Loaded Baked Potato, Au Gratin Potatoes, or Wild Rice with walnuts. |
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All steaks served Sonny Style. |
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Bordelaise, Béarnaise or Blackened: add $2.25 |
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Oscar: add $8.95 |
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We recommend our steaks
prepared: |
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12 oz. Filet |
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10 oz. Filet |
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6 oz Filet |
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Ribeye |
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Bone-in Cowboy Ribeye |
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New York Strip |
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T-Bone |
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Porterhouse |
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Veal Piccata Served with Linguine and a Lemon Caper Butter |
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Veal Osso Bucco with Potato Gnocchi in a Spicy Tomato Sauce |
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Feta and Rosemary Crusted Rack of Lamb with Port Sauce |
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Oven Roasted Peking Duck with Roasted Garlic, Honey, and Bourbon Sauce |
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Peppered Kurobuta Pork Chop with Balsamic Sage Butter |
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Chicken Breast with Duxelles Stuffing and Gorgonzola Cream Sauce |
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SEAFOOD |
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Alaskan King Crab Legs and Claws (1 1/2 pounds) |
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Sonny's Cioppino: Shrimp, Scallops, Clams, Mussels and Fresh Fish in a Champagne Tomato Broth |
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Mussels Bouillabaisse with Saffron and Linguine |
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Grilled Tasmanian Salmon with Chardonnay and Dijon Mustard Vinaigrette |
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Gorgonzola Encrusted Mero Sea Bass with Sherry, Finished with a White Balsamic Vinaigrette |
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Sautéed Shrimp, Scallops, Tomatoes, and Artichoke Hearts with Asiago and Crushed Red Pepper Cream with Bowtie Pasta |
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DESSERT |
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Bread Pudding with Whiskey Sauce |
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Vanilla Bean Hazelnut Crème Brûlée |
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Key Lime Cheesecake |
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Tiramisu with Crème Anglaise |
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Grand Marnier Strawberries with Mascarpone Cheese |
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Kahlúa Brownie with Buttercream Frosting and Chocolate Ganache |
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Vanilla Ice Cream |
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$5.75 entree split charge. $2.00 substitution charge. |
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18% gratuity added to parties of 5 or more. |
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No separate checks. |
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Main | Wine List | Piano Bar | Events | Information
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