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Katherines Menu 3-05.Indd Katherine’s OF CASABLANCA Cold Appetizers Oysters On The Half Shell Seared Ahi Sashimi Six Fresh Blue Point Oysters Finest Ahi Fillet with Wasabe, Over Ice with Zesty Cocktail Ginger and Soy Sauce Sauce and Lemon Crown Seafood Sampler For Two Two Slices Seared Ahi Fillet, Two Oysters, Iced Jumbo Gulf Prawn Two Jumbo Gulf Prawns, Two Snow Crab with Cocktail Sauce and Claws, Two Slices of Lobster Tail. Lemon Crown Served with Zesty Cocktail Sauce, Lemon Crown, Wasabe, Ginger and Soy Sauce Hot Appetizers Oysters Rockefeller (6) Clams Casino Fresh Oysters Baked with Spinach, Cherrystone Clams with Olive Oil, Onion, Bacon and Creamed Garlic with Garlic, Onion, Oregano and Peppers. Hints of Pernod. Topped with Hollandaise Topped with Bread Crumbs, Bacon Sauce and Parmesan Au Gratin and Parmesan Cheese Maryland Crab Cakes Beef Kabobs with Brandy Freshly Made with Creole Mustard Sauce Marinated and Broiled with Onions, Mushrooms and Bell Peppers on Skewers Oven-Baked Escargot Garlic, Butter, White Wine Coquille St. Jacques Scallops sautèed in White Wine, Shallots, Mushrooms and Cream Shrimp Scampi Sautéed in Olive Oil, White Wine, Garlic and Fresh Herbs Beer Battered Tiger Shrimp Jumbo Tiger Shrimp dipped in Beer Batter Stuffed Portobello Mushrooms Deep Fried to a Golden Brown Served with Lightly Dusted and Stuffed with Shrimp Cilantro Cocktail Sauce Louisiana Frog Legs A La Meunière or Provencale Sauce Soups & Salads French Onion Soup Gratinée Black’s Special Chowder Topped with Fresh Croutons and Classic New England Oven Baked with Italian Cheeses Style Clam Chowder Spinach Salad Fresh Mixed Greens Fresh Spinach Leaves Tomato, Cucumber, Hearts of Prepared with Our Own Palm, with a Tropical Vinaigrette. Special Hot Spinach Dressing Beef Steak Tomato Caesar Salad Sliced Fresh Tomato with Prepared with Our Special Caesar Dressing Bermuda Onions and Your Choice of Dressing An 18% Gratuity will be added for groups of 8 or more. Entrées All Entrées Include Your Choice of Any One of Our Accompaniments Taste The Difference Certified Angus Beef™ Filet Mignon Black Brother’s Tender 12 oz. Filet Broiled to Porterhouse Steak Perfection with Sauce Béarnaise The 22 oz. Classic, Double-Cut Broiled to Your Liking Petit Filet Lamb Chops 8 oz. Tender, Thick, Double Cut Lamb Chops with Cabernet Plum Sauce or Mint Jelly Dry Aged Ribeye Steak 16 oz. New York Steak Broiled 16 oz. Ribeye Served Tender NY Steak Broiled to Perfection with Chipotle Sauce with Peppercorn Sauce on the Side Veal Oscar Scaloppine of Veal Topped with Alaskan King Crab Meat, Asparagus Spears and Sauce Béarnaise Prime Rib of Beef Au Jus Steak Romano Slow-Roasted to Retain Its Natural Juices Filet Sprinkled with Romano Cheese, Served with Creamed Horseradish Broiled and Sautéed to Perfection, Katherine’s 12 oz. Cut Topped with 3 Large Gulf Prawns and Special Bordelaise Sauce Randy’s 22 oz. Cut Halibut and Prawns Alaskan King Crab Legs A La Meunière Tasty and Tender Alaskan King Crab Legs Sautéed to Perfection, Topped with Split and Steamed. Served with Drawn Butter Gulf Prawns and Meunière Sauce and Lemon. Ginger Sauce upon request Cajun-Style Blackened Glazed Columbia Fresh Swordfish Steak River Salmon A Gourmet Delight Fresh Salmon Glazed with Chef’s Special Sauce, Soy and Port Wine Australian Cold Water Lobster Tail Surf Turf Your Choice of Sweet and Tender Australian The Finest 10-12 oz. Lobster Tail Served Cold Water Lobster Tail or Alaskan King with Drawn Butter and Fresh Lemon, Crab Legs on Bed of Ginger Sauce Ginger Sauce upon request Accompanied by Petit Filet. Served Single Tail with Drawn Butter and Fresh Lemon Double Tail Chef’s Special of the Evening Accompaniments Jumbo Baked Idaho Potato with Butter, Sour Cream, Chives Garlic Mashed Potatoes • Long-Grain Rice with Fresh Herbs Fresh Asparagus, Steamed • Sautéed Mushrooms with White Wine Broccoli with Almond Butter • Bird’s Nest Onion Rings • Creamed Spinach An 18% Gratuity will be added for groups of 8 or more. Italian Specialties Fettuccine Scampi Fra Diavolo with Alfredo Con Pollo Linguine Fettuccine Pasta with Grilled Jumbo Shrimp Sauteed in Olive Oil, Garlic Chicken and Mushrooms Fresh Herbs in a Spicy Tomato Sauce in an Alfredo Sauce with Linguine Pasta Veal Piccata Veal Scaloppine Sautéed in Olive Oil with Capers, Lemon Juice and White Wine – A Gourmet Delight Veal Parmigiana Capellini Pomodoro Breaded Veal Cutlet in a Tomato with Gulf Shrimp Sauce, topped with Provolone Angel Hair Pasta with Jumbo and Parmesan Cheese. Served Shrimp Sautéed in Olive Oil, with Linguine Pasta Garlic and Wine with Pomodoro Sauce Chicken Marsala Seafood Dello Chef Double Breast Sautéed Shrimp, Scallops, Halibut, Salmon in Olive Oil and Fresh Sauteed in Olive O il, Garlic Garlic in a Marsala and Wine in a light Cream Sauce Wine Sauce with Linguine Pasta Osso Buco Cioppino Braised Veal Shanks in Our Fish Stew with Fresh Clams, Crab, Special Sauce with Olive Oil, Lobster, Halibut, Mussels, Scallops Garlic and Wine. Cooked to and Shrimp with Olive Oil, Garlic, Perfection and Served on a Italian Herbs, Tomatoes and Wine Bed of Fettuccini Dolci Crème Brulée N.Y. Cheesecake Chef’s Specialty Custard with Cookie Dough Crust Filled with Cream and Vanilla Topped Cheesecake Topped with Whipped with a Melted Sugar Crust Cream. The Perfect Cheesecake Tiramisu “An Italian Classic!” Imported Mascarpone Cheese, Dredged in Espresso and Amaretto Topped with Shaved Chocolate Cornucopia Sabayon Key Lime Pie A Large Waffle Cone Stuffed with Authentic Florida Key Lime. Fresh Berries and Vanilla Ice Cream, Tartly Refreshing in Topped with Sabayon Sauce. A House a Granola Crust Specialty and Truly a Superb Dessert Chocolate Cake A Chocolate Lover’s Fantasy An 18% Gratuity will be added for groups of 8 or more..
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