APPETIZERS
Jumbo Prawn Cocktail - Cocktail Sauce
Pan Seared Maryland Crab Cake - Red Pepper Remoulade, Watercress, Basil Oil and Mango Relish
Salt and Pepper Calamari and Crispy Artichoke Hearts - Tomato-Lime Compote and Lemon Basil Aioli
Ahi Tuna Sashimi Salsa - with Avocado, Chili-Garlic Sauce and Wonton Chips
Crispy Truffled Lobster Tempura - with Mango Relish and Orange-Miso Dipping Sauce
Sampler Three Way - Ahi Tuna Sashimi Salsa, Crab Cakes, and Chef’s Selection
Seafood Sampler Platter - Oysters, Tiger Prawns, Crab Claws, Maine Lobster, Mussels and Littleneck Clams with Lime Cocktail Sauce, Garlic Aioli and Ponzu Vinaigrette
for one for two for four
Fresh Cold Water Oysters "Raw" or "Rockefeller"
Dozen Half Dozen
SOUPS AND SALADS
French Onion Soup - with Gruyere and Swiss Cheese
Lobster Bisque
Caesar Salad - Baby Red and Green Romaine in Garlic Crouton with Parmigiano-Reggiano
Warm Spinach Salad with Sweet and Sour Vinaigrette - Fresh Spinach Greens Gently Wilted with a Sweet & Sour Dressing, Tossed with Pancetta Bits and Croutons
Steakhouse Chopped Salad - Julienne Iceberg Lettuce with Red Onion, Tomato, Bacon, Eggs with Thousand Island Dressing and Crispy Fried Onions
Spiced Pecan, Green Apple and Gorgonzola Salad - In Rosemary Lavosh with Baby Arugula,
Field Greens, Dried Cranberries, Cherry and Apricots with Tangerine Vinaigrette
SIDE DISHES
Steamed Jumbo Asparagus
Steamed Broccoli - with Black and White Truffle-Hollandaise Sauce
Camelot’s Pan Fried Potato - Cheddar, Peppers, and Chives
1 LB Baked Potato - Sour Cream, Butter, Crispy Pancetta and Chives
Jumbo Onion Rings
Roasted Garlic Mashed Yukon Gold Potatoes
Trio of Mashed Potatoes - Lobster, Caramelized Shallot and Shiitake Mushroom
Hand Cut Crisp Sweet Potato Fries - with Spicy Apricot Dipping Sauce
Mac N Cheese - with Truffles and White Cheddar
Farmers Market Vegetable Skillet
Sautéed French Green Beans
Sautéed Fresh Baby Spinach
Creamed Spinach
DRY AGED BEEF
We cook your steak on our Wood Burning Broiler at over 1800 degrees to sear the outside and keep the inside Juicy and Tender
Black & Blue: charred outside, raw center
Rare: very red, cool center
Medium Rare: red, warm center
Medium: warm pink center
Medium Well: slightly pink
Well Done: cooked through
All Steaks are seasoned with Sea Salt, Cracked Black Pepper and Butter.
Accompanied with Roasted Garlic Bulb and Trio of Sauces ( Béarnaise, Cabernet Demi-glace and Cognac-Peppercorn Sauce)
Porterhouse of Beef (24 oz)
Kansas City Strip Steak (20 oz)
New York Strip (14 oz)
Rib Eye Steak (16 oz)
Filet Mignon (9 oz)
Double Cut Filet Mignon (12 oz)
Accompaniments:
Add Steamed King Crab Legs
Add Australian Lobster Tail (8 oz)
SPECIALTY MEATS
New York Steak Au Fromage - Marinated Steak, Tomato, Bleu Cheese, and Caponata Flavored Hollandaise Topped with Asparagus
Grilled Free Range Chicken Breast - Petaluma, California, with Pearl Onion and mushroom Demi-glace
Filet Mignon and Broiled Australian Lobster Tail (8 oz)
Braised Short Ribs
Double Cut Lamb Chops
Veal Loin Chop (14 oz)
Pork Loin Bone-In (12 oz)
SEAFOOD
Mesquite Fired Jumbo Prawns - Gulf of Mexico
Twin Lobster Tails - Australia
Jumbo King Crab Legs - Alaska
Wild King Salmon - Tasmania
"Filet Mignon" of Swordfish
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