California's Central Coast Magazine

Starters

Sweet Tumbleweed Onion
sweet colossal onion breaded, battered, and fried in classic steak house style, served with horseradish based Rosalie’s Red Sauce

Florentine Mushroom Caps
stuffed with spinach and cheese and served over a red wine reduction

Ravioli Platter
meat, cheese, and spinach filling with Italian red meat sauce

Entrées

Bull’s Eye Steak
signature 14 oz rib eye combines the tenderness of a filet with the heartier flavor found in a New York strip, from the eye of the prime rib, considered the finest beef cut

Pinot Filet
famous dish consisting of a tender filet with grilled polenta and Pinot-mushroom reduction

Filet Mignon, New York Strip, and Prime Cowboy Cut Top Sirloin
all steaks available in full range of portions

Chicken Breast
plump boneless breast marinated in garlic, olive oil, butter, white wine and barbecued over red oak

Center Cut Pork Chops
two extra thick chops barbecued over red oak and served with House made apple sauce

Citrus and Sherry Glazed Baby Back Ribs
half or full rack barbecued over red oak and finished with light California style glaze

Colorado Rack of Lamb
barbecued over red oak with an herbed pepper jelly glaze

Steak and Seafood Skewers
tender morsels of beef and fresh fish with jumbo prawns barbecued over red oak

Fire Roasted Vegetable Platter
chef’s seasonal selection grilled over red oak

Shrimp Scampi
jumbo prawns sautéed with garlic, butter and white wine

Whole Lobster Tail
generous tail prepared over red oak, oven roasted or steamed and served with drawn butter

Far Western Steak Sandwich
tenderized top round on grilled French bread, unchanged since their opening in 1959



Desserts

Bread Pudding with Whiskey Sauce

Classic Crème Brûlée

Seasonal Fruit Crostata

Brownie Sundae

Espresso, grappa, Port, and dessert wine