THE MANHATTAN STEA USE
Prime Cuts • Refined Classics • Timeless Hospitality
APPETIZERS
Chilled Jumbo Prawns (5 or 10) — 15 / 25
Five or ten jumbo prawns, chilled and served with house cocktail sauce and fresh lemon.
Escargot en Croûte — 16
Tender escargot baked in champagne garlic butter with Parmesan, served with a warm, flaky croissant.
Ahi Tuna Tartare — 16
Sushi-grade Ahi with avocado, wakame, radish, sesame vinaigrette, and crisp nori chips.
Fig, Prosciutto & Apple Flatbread — 15
Cream cheese, fresh apple, prosciutto, arugula, and aged balsamic on grilled flatbread.
Almond-Crusted Prawns (4 or 8) — 15 / 25
Golden-fried prawns with toasted almonds, served with honey mustard and seasonal greens.
Sausage & Cambozola — 16
Chef’s sausage of the day with creamy Cambozola, whole grain mustard, roasted shishito peppers, and crostini.
Sausage Board (Serves 4–6) — 19
A selection of house sausages with grilled onions, peppers, and crostini.
Thick-Cut Bacon — 15
Slow-roasted, thick-cut bacon finished with a bourbon molasses glaze.
Steakhouse Quesadilla — 18
Chopped steak with chili spice, roasted peppers, jack and cheddar cheeses, and sriracha crema.
Smoked Salmon Plate — 16
Smoked salmon with cream cheese, capers, avocado, egg, red onion, and crostini.
Grilled Flatbread Bruschetta — 12
Goat cheese, vine-ripened tomatoes, olive oil, and oregano on charred flatbread.
Chef’s Soup — 10
Prepared daily. Please inquire for today’s selection.
SALADS
Anjou Pear & Bleu Cheese — 13
Roasted pear, dried cranberries, candied pecans,
and apple cider-port reduction.
Steakhouse Chopped Salad — 13
Artichoke hearts, garbanzo and kidney beans, tomatoes,
tortilla crisps, and bleu cheese vinaigrette.
Vine-Ripened Tomato Stack — 14
Layered tomato and avocado with bay shrimp,
jumbo prawn, red onion, and bleu cheese.
House Salad — 12
Romaine and iceberg with tomato, red onion, croutons,
and choice of dressing.
Grilled Caesar — 13
Charred romaine hearts, thick-cut bacon, toasted breadcrumbs,
and Parmigiano-Reggiano.
Beet & Goat Cheese Salad — 13
Golden and red beets, spinach, citrus, red onion, and fried goat cheese.
Iceberg Wedge — 13
Crisp iceberg with bacon, tomato, red onion, and bleu cheese dressing.
PRIME STEAKS
All steaks are Brandt Prime Beef, served with
choice of baked potato, mashed potatoes, or seasonal vegetables
Filet Mignon (6 oz or 8 oz) — 52 / 65
Center-cut, exceptionally tender, prepared to your preference.
New York Strip (14 oz) — 60
Bold, richly marbled, and full of classic steakhouse flavor.
Choice of:Roquefort · Peppercorn · Cabernet · Teriyaki · House Spice
Beefsteak Neptune — 62
6 oz filet topped with three jumbo prawns
and finished with béarnaise sauce.
Tomahawk Ribeye (32 oz, Bone-In) — 150
A signature cut, expertly grilled and carved for the table.
SIGNATURE ENTRÉES
Rack of Lamb (2 or 3 Chops) — 47 / 55
Herb-crusted lamb chops with chimichurri,
served with mashed potatoes and seasonal vegetables.
Berkshire Double-Cut Pork Chop — 45
Thick-cut chop glazed with apple-bourbon reduction
and served with seasonal vegetables.
Braised Short Rib Ravioli — 40
House ravioli filled with slow-braised beef, finished in marinara.
Lobster Ravioli — 42
Delicate pasta with spinach and mushrooms in a rich lobster cream sauce.
Wild Mushroom Ravioli — 38
Sautéed brown beech mushrooms in a red wine mornay sauce.
Chicken Wellington — 46
Chicken breast wrapped in puff pastry with spinach, artichoke, cream cheese, and mushrooms, finished with pancetta caper cream sauce.
Chicken Penne — 38
Sautéed chicken breast with spinach, capers,
and sun-dried tomatoes in garlic cream sauce.
Asian-Glazed Pacific Salmon — 44
Glazed salmon with roasted mushrooms, peppers, onions,
asparagus, and mashed potatoes.
Fresh Pacific Sole — 37
Lightly prepared sole with golden and red beets,
bacon, mandarin, and fennel purée.
Pistachio-Crusted Calamari Steak — 39
Finished with citrus beurre blanc, served with potato and vegetables.
Chef’s Fresh Catch — Market Price
Daily selection prepared to highlight seasonal ingredients.
ENTRÉE SALADS
Grilled Salmon Salad — 38
Gem lettuce, asparagus, egg, green beans, avocado,
corn relish, and lemon vinaigrette.
Seafood Extraordinaire — 38
Gulf prawns, bay shrimp, artichokes, egg, tomato, avocado,
and Thousand Island dressing.
Sliced Steak Salad — 38
Grilled steak with zucchini, peppers, scallions, cucumber,
and champagne vinaigrette.
Chicken Cobb Salad — 35
Greens with bacon, avocado, tomato, egg, basil, bleu cheese,
and champagne dressing.
STEAKHOUSE CLASSICS
Calamari Steak Sandwich — 24
Egg-dipped, grilled calamari steak with cabbage, tomato, and tartar,
served with fries.
Manhattan Burger (Brie & Arugula) — 28
Brie cheese, arugula, grilled onions, roasted peppers, and parmesan fries.
Hobo Steak (10 oz Ground Sirloin) — 32
Grilled with onions, peppers, and mushrooms,
served over mashed potatoes.
Fish & Chips — 25
Lightly breaded white fish with garlic fries, coleslaw, and tartar sauce.
SIDES
Onion Rings — 10
Crispy battered onion rings served with ranch.
Baked Potato — 8
Served “with the works” — butter, sour cream, cheese, and chives.
Fresh Asparagus — 11
Finished with bacon bits, bleu cheese, and balsamic glaze.
Roasted Shishito Peppers — 10
Blistered peppers with garlic breadcrumbs.
Cabernet Mushrooms — 10
Sautéed mushrooms with garlic and onions in cabernet reduction.
DESSERTS
King Apple Mardi Gras — 12
Warm apple Danish cake with cinnamon and vanilla ice cream.
Ice Cream Selection (Vanilla or Spumoni) — 12
Double scoop served with a crisp wafer.
Lemon-Berry Cream Cake — 12
Layered cream cake with berries, streusel, and lemon mascarpone cream.
Tour de France — 12
Grand Marnier, vanilla schnapps, and hot coffee.
Strawberries & Bananas — 12
Fresh fruit over vanilla ice cream with warm chocolate and brown sugar.
Beignets — 12
House-made, fried to order, dusted in cinnamon sugar with dipping sauces.
Floats (Root Beer, Orange Cream, or Black Cherry) — 10
With double scoop vanilla ice cream.
Café Manhattan — 12
Bailey’s, Frangelico, and coffee topped with whipped cream.
Bananas Foster — 12
Warm bananas with Cointreau and brown sugar over vanilla ice cream.
Park Avenue — 12
Bailey’s, Kahlua, and Chambord blended with ice cream and whipped cream.
Warm Chocolate Cake — 12
Molten chocolate cake with orange-infused ganache and vanilla ice cream.