Sample Menus
Wigwam
Pre-theater Dinner Menu
Available from 5:00 p.m. to 7:00 p.m.
Introduction
- Fresh Field Green Salad, Selection of Dressing
- Daily Soup Selection
Intermission
- Bay Scallops or Georges Bank Lemon Sole, Broiled or Sautéed
- Grilled Natural Chicken Breast
- Grilled Twin Medallions of Tenderloin of Beef
All entrees will include the Chef’s Selection of Accompaniments
Finale
- Something Chocolate
- Cheesecake
- Ice Cream or Sorbet
The Steakhouse At 65 West
Hand selected USDA Prime Beef aged a minimum of twenty-eight days.
Each steak is closely trimmed and broiled per your instructions.
Appetizers
- Jumbo Shrimp Cocktail
- Oysters on the Half Shell, Chilled or Baked Rockefeller
- Iceberg Wedge, Blue Cheese, Tomato, Red Onion, Selection of Dressing
- Lobster Bisque en Croute
- Onion Soup or Vegetable Soup
Main
- Prime New York Sirloin Steak, 12 oz
- 8 oz Center Cut Filet Mignon
- 12 oz Veal Rib Chop
- Double-cut Australian Lamb Rib Chops
- Double Breast of Natural Chicken
- Caribbean mahi mahi
- American Wagyu (Genuine Kobe-style Wagyu Beef bred in the United States),
18 oz prime ribeye
- Seafood Selections, bay scallops, whitefish, tilapia
Accompaniments
- roasted cauliflower and friseé, vegetable medley, smouked gouda cheese au gratin potatoes, onion strings, baked mushroom cobbler
The Wigwam Chef’s Menu
Appetizers
- Smoked salmon rilletes, celery root, mustard and warm baguette
- Braised pork belly, parsnip puree, port wine and sun-dried cherries
- Risotto milanese, shellfish ragout
- Free-form lasagna, braised lamb shank, cipollini onions and ricotta salata
- Jumbo shrimp cocktail
- Chilled oysters on the half shell (offering from Prince Edward Island)
- Grilled shrimp and lemon skewer, blood orange and beet Israeli couscous, lemon egg sauce
Soups and Salads
- Lobster bisque en croute
- Onion soup gratinee
- Mixed beets and warm goat cheese, mesclun greens and creamy tarragon vinaigrette
- The Salad, baby iceberg, blue cheese, tomato, red onion, selection of dressing
Main
- 5 Course Chef's Tasting Menu, Personally Designed Menu
- Grilled Block Island Swordfish, swiss chard, caviar-citrus broth
- Balsamic glazed and roasted sturgeon, butternut squash puree, red onion marmalade
- Braised veal shank, goat cheese polenta, herb-lemon salad
- Grilled bison ribeye steak, sweet potato tamale, zinfandel reduction
After Dinner
- Selection of Artisan Cheeses, Fruits and Nuts
Feel free to mix and match from this and the Steakhouse Menu
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