STARTERS SALADS OUR SIGNATURE STEAK PROGRAM DRY -AGED STEAKS BEEF

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STARTERS SALADS OUR SIGNATURE STEAK PROGRAM DRY -AGED STEAKS BEEF Powered By Docstoc
					                                                                                                                                                 SAUCES
                                                                      OUR SIGNATURE STEAK PROGRAM
                                                                                                                                                 Béarnaise                        Sauce au poivre
                                                                      At Nick & Stef’s, we are recognized for our unique steaks. We use          Creamy Maytag blue cheese        Creamy or fresh horseradish
                                                                      only the top 2% quality beef known as “prime grade Black Angus.”           Red wine bordelaise              Whole roasted garlic in oil
                                                                      Our steaks are cut to order and grilled over oak and apple wood –
                                                                      sealing in their rich flavors. As one of the few U.S. restaurants with a
STARTERS                                                              display aging room on-site, we dry-age our New York and Rib eye for        SIDES
                                                                      28 days at 35 degrees and 85% humidity – conditions that allow the
                                                                      beef to reach its peak flavors. All steaks are served à la carte and       P OT A T O E S
SOUP OF THE DAY                                                       accompanied by a wide selection of signature sauces and sides. We are      JBS potato purée, lots of butter, fleur de sel        6
Chef’s daily preparation                                        8     also famous for our Caesar salad, prepared table-side.
                                                                                                                                                 Potato and Cheddar gratin, Parmesan bread crumbs      6
SEARED DAYBOAT SCALL OPS
Kohrabi-apple purée, pearl onions, winter truffle sauce         17                                                                               Roasted fingerlings, scallions                        6
                                                                      DRY-AGED STEAKS
PAN-SEARED DUNGENESS CRAB CAKE                                        Rib eye                                       14 oz.               40      Rosti Cake, crème fraîche, chive                      6
Yuzu tartar sauce, chukka salad                                 MP                                                                               Garlic fries, Parmesan, parsley                       5
                                                                      New York                                      12 oz.               40
CHEF’S DAILY INSPIRA TION                                                                                                                        Sweet potato fries, crispy ginger, parsley            5
Ask your server, changes daily upon available fresh product     MP                                                                               Polenta and goat cheese cakes with 4 hour tomato sauce5
                                                                      BEEF
GRILLED BBQ SHRIMP C OCKTAIL
Firecracker slaw, homemade “stale ale” barbecue sauce           16    Bone-in Rib eye                               20 oz.               46
                                                                      Bone-in New York                              20 oz.               46      VEGETABLES, ETC…
SAUTÉED HUDSON VALLEY FOIE G RAS
                                                                                                                                                 Szechwan long beans, pink peppercorn                  8
Bacon-braised lentils, maple-glazed pineapple                   MP    Porterhouse, pan-seared                       22 oz.               45
                                                                                                                                                 Butternut squash, oven-dried tomato, fresh mozzarella 7
OYSTERS ON THE HALF SHELL                    ½ d z . 1 4 1 d z . 26   Petit filet mignon                             6 oz.               26
Ask your server for today’s selection; served with sherry-ginger                                                                                 Roasted wild mushrooms, seasonal                    MP
                                                                      Filet mignon                                  10 oz.               39
mignonette, classic cocktail sauce                                                                                                               Creamed spinach, bacon-breadcrumbs                    7
                                                                      Chateau sirloin                               10 oz.               28
                                                                                                                                                 Bacon-braised Savoy cabbage                           8
                                                                      Flat iron                                     10 oz.               27
SALADS                                                                                                                                           Sautéed jumbo asparagus, honey-sherry, shallot        8
                                                                                                                                                 Macaroni & cheese, Parmesan crust                     6
NICK AND STEF’S TABL ESIDE CAESAR                                                                                                                Root vegetable medley, thyme                          7
Add a dramatic flair to your experience by letting us prepare your    GAME
                                                                                                                                                 Sautéed spinach                                       6
Caesar tableside by our trained servers                         11    Sonoma lamb chops                         Half-rack                37
ORGANIC FIELD GREENS                                                  Kurobuta pork chop                         14 oz.                  26
Tomatoes, cucumber, shallot, fried ciabatta, balsamic vinaigrette8
THE WEDGE                                                             POULTRY
Iceberg, heirloom radish, tomato, cucumber, bleu cheese          9
                                                                      Shelton Farm’s organic chicken            Half-split               22          Dinner parking validation: three hours free after 4pm
TOMATO SALAD
                                                                                                                                                  Complimentary shuttle evenings to Staples Center and theatres
Red onions, avocado, white balsamic vinaigrette, burrata         9
                                                                      SEAFOOD
FARMERS’ MARKET BEETS                                                                                                                                                   Private Events
Hazelnut, fromage blanc, grilled bread, horseradish vinaigrette 10    Salmon                                          8 oz.              27
                                                                                                                                                  Our private rooms and patio are perfect locations for business
WARM SPINACH SALAD
                                                                      Swordfish                                       8 oz.              32             meetings, luncheons, birthdays and anniversaries.
Onion, tomato, San Joaquin Gold, croutons, bacon vinaigrette 10                                                                                    Please call Katie Winter at 213 972 3028 for information.
                                                                      SLOW-ROASTED PRIME RIB
                                                                      Served with a Caesar salad and JBS potato purée
                                                                      10 oz. 36    14 oz. 41

				
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