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Appetizers |
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Onion Soup Au Gratin |
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7 |
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Lobster Bisque |
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9 |
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Edamame |
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8 |
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Steamed soybean pods
tossed in sea salt |
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Jumbo Cold Water
Shrimp Cocktail |
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12 |
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Served over crushed
ice |
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Tasso Ham and Grilled
Shrimp Quesadilla |
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12 |
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With deconstructed
guacamole |
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Calamari Frites |
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12 |
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Tossed with arugula,
pepperocini, kalamata olives and lime aioli |
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Kobe Sliders |
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14 |
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3 2oz Kobe
beef burgers, topped with cheddar and applewood smoked
bacon |
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Elements Crab Cake |
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14 |
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Jumbo lump crabmeat
cakes, pan seared and served with a celery-root
remoulade |
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Salads |
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Mesclun Salad |
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7 |
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Dressed with spiced
walnuts, golden raisins, radishes, and balsamic
vinaigrette |
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Steakhouse Tomato
Salad |
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8 |
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Slices of beef steak
tomatoes, onion and sharp cheese, topped with Element’s
steak sauce |
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Classic Caesar Salad |
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8 |
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Crisp romaine in
Caesar dressing, with black pepper croutons and parmesan
anchovy poppers |
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Elements Iceberg
Wedge |
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10 |
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Topped with
bleu cheese, beefsteak tomato and applewood smoked bacon |
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Euro Chopped Salad |
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12 |
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Fresh spinach,
romaine, tomato, cucumbers, onion, olives, feta, and
peanuts in lemon juice and olive oil |
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Entrees |
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22 oz. Purland Black
Angus Porterhouse |
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38 |
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20 oz. Purland Black
Angus “Bone In” Rib Eye Cowboy Steak |
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35 |
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14 oz. Purland Black
Angus Center Cut New York Strip |
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30 |
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Center Cut Filet
Mignon |
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10 oz 32 |
6 oz 24 |
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Served with whipped
potato, sautéed spinach and demi-glace |
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12 oz. Sliced Kobe
Flank |
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28 |
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With wilted spinach,
portobella demi-glace over garlic toast |
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New Zealand Rack of
Lamb |
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29 |
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Encrusted with nuts,
served with whipped potato, asparagus, and truffle
essence |
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Seared Scallops |
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25 |
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With creamed leeks,
braised fatback and truffle butter |
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