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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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Chicken and Crawfish Gumbo |
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APPETIZERS |
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Shrimp Cocktail-Remoulade |
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Colossal Lump Crab Cocktail with Citrus Slaw and House Remoulade |
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Lump Crab Cakes with Nantua Sauce |
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Wild Game Sausage and Cheese Plate |
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Chorizo Stuffed Mushrooms with a Cilantro and Chipotle Compound Butter, Finished with Manchego Cheese |
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Escargot with Shiitake Mushrooms and Asiago Cheese, Finished with Garlic Butter |
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Sautéed Mushrooms and Spinach Au Gratin with Asiago Cheese and Crostinis |
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SALADS |
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Lamb Salad with Herb Encrusted Goat Cheese and a Balsamic Sherry Reduction |
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Baby Spinach, Shrimp and Apple Smoked Bacon with a Roasted Garlic and Oregano Vinaigrette |
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Heirloom Tomato Salad with Arkansas Mixed Greens, Feta Cheese, and Purple Onion with a Balsamic Pomegranate 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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SIDES |
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Blaine's Asparagus |
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Sautéed Asparagus |
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Sautéed Creamed Spinach |
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Sautéed Spinach |
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Sautéed Mushrooms |
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Sautéed Green Beans with Red Bell Peppers and Bacon |
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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, |
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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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Stout Braised Lamb Shanks with Caramelized Onion and Gorgonzola Risotto |
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Veal Piccata with Linguine, Finished with a Lemon Caper Butter |
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Grilled Domestic Elk Chops with a Citrus Tomato Fresca, Finished with a Roasted Garlic and Sherry Compound |
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Boudin Sausage Stuffed Pork Loin, Finished with Crawfish Cream |
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Panéed Chicken Marsala with Prosciutto Ham and Porcini Mushroom Risotto |
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Grilled Prosciutto Wrapped Duck Breast Roulades, Stuffed with Goat Cheese, Roasted Tomatoes and Foie Gras, Finished with a Pomegranate Balsamic Reduction and a Dried Cherry Risotto |
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SEAFOOD |
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Alaskan King Crab Legs and Claws (1 1/2 pounds) |
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Two 8 ounce Broiled Warm Water Lobster Tails with Clarified Butter |
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Sonny's Cioppino: Shrimp, Scallops, Clams, Mussels and Fresh Fish in a Champagne Tomato Broth |
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Poached Chilean Sea Bass in a Saffron Tomato Broth with Balsamic Vinegar and Fresh Sweet Basil |
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Grilled Halibut with Roasted Tomatoes and Artichoke Heart Salsa, Finished with a Rosemary and Basil Infused Olive Oil |
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Broiled Tasmanian Salmon with Gorgonzola Asparagus Salsa, Finished with White Truffle Vinaigrette |
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DESSERT |
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Bread Pudding with Whiskey Sauce |
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Dark Chocolate Crème Brûlée |
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Dark Chocolate Mascarpone Torte |
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White Chocolate and Vanilla Bean Cheesecake |
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Lemon Raspberry Torte |
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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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