APPETIZERS
|
|
PAN SEARED SCALLOPS
Pomegranate balsamic glaze and wilted greens |
|
BLUE LUMP CRAB CAKES
Mustard remoulade
|
|
STEAK & POTATOES
Cajun spiced steak skewers with house chips, bleu cheese dip |
|
JUMBO GULF SHRIMP COCKTAIL
Horseradish cocktail sauce |
|
LAMB LOLLIPOPS
Dried fig balsamic reduction with green apple arugla & fennel salad |
|
SHRIMP BROCHETTE
Jalapeno & Swiss cheese filled and bacon wrapped |
|
COCONUT SHRIMP
Coconut encrusted shrimp with remoulade sauce |
|
|
|
SOUPS
|
|
FRENCH QUARTER ONION SOUP
Herb crouton & Swiss cheese
|
|
CORN & CRAB CHOWDER
Sherry & blue crab
|
|
| |
|
SALADS
|
|
FARRADDAYS' CHOP CHOP
Greens, endive, grape tomatoes, cucumber, radish, burgundy poppy seed dressing
|
|
CRISPY ICEBERG WEDGE
Apple wood smoked bacon, red onion, grape tomatoes, Maytag bleu cheese dressing
|
|
CLASSIC CAESAR
Herb croutons, shaved parmesan
|
|
CHEF SHAWN'S AWARD WINNING BRAISED PORK WITH ARUGULA
Peach bbq sauce, pecans, corn relish, Maytag bleu cheese
|
|
BABY SPINACH & GOAT CHEESE
Dried cherries, red onion, spicy candied pecans, balsamic vinaigrette
|
|
|
|
| FARRADDAYS' HOUSE ENTRÉES |
|
BOURSIN CHICKEN
Boneless chicken breasts with boursin cheese on sauté mushrooms
|
|
RACK OF LAMB
Herb crusted, whole grain mustard demi-glace
|
|
CHICKEN & CRAB ROULADE
Sweet lump crab stuffed served with fresh tomato cream
|
|
|
|
| MEAT we proudly serve only Certified Angus Beef® |
|
| T-BONE STEAK 24 ounces |
|
| RIB EYE STEAK 16 ounces |
|
| NEW YORK STRIP STEAK 16 ounces |
|
| FILET MIGNON 8 ounces / 12 ounces |
|
VEAL RIB CHOP 14 ounces
Herbed garlic butter & sauté mushrooms
|
|
PRIME RIB 18 ounces
|
|
BECKER LANE FARMS CERTIFIED ORGANIC PORK STRIP LOIN
Sweet apricot chutney & wilted spinach with cashews
|
|
|
|
Signature Enhancements
|
|
BÉARNAISE • SWEET LUMP CRAB TOPPED
BLEU CHEESE TOPPED & PEPPERCORN CRUSTED
MUSHROOM & PARMESAN CRUSTED • GARLIC BUTTER SHRIMP
ROASTED AUSTRALIAN LOBSTER TAIL
STEAMED ALASKAN KING CRAB LEGS
|
|
| |
|
FISH & SEAFOOD
|
|
GRILLED SALMON FILLET
Sweet pearl onion, bacon & shiitake mushroom compote
|
|
STEAMED ALASKAN KING CRAB LEGS
|
|
ROASTED COLD WATER AUSTRALIAN LOBSTER TAIL
|
|
PASTA DE LA MER
Sautéed shrimp, sweet crab, scallops & lobster with angel hair pasta in white wine garlic sauce
|
|
SEARED SEA BASS
Sweet chili sauce & crispy leeks
|
|
CIOPPINO
Sweet shrimp, scallops, mussels, clams, sea bass in a fresh tomato sauce
|
|
|
|
| SIDES |
|
| OVERSTUFFED JUMBO BAKED RUSSET POTATO |
|
ROASTED CAULIFLOWER WITH BACON LARDOONS & PECORINO ROMANO
|
|
CREAMED SPINACH AU GRATIN
|
|
SAUTEED SEASONAL FORAGE MUSHROOMS
|
|
GARLIC MASHED POTATOES
|
|
TENDER ASPARAGUS WITH GARLIC CHEESE SAUCE
|
|
HORSERADISH TWICE BAKED POTATO
|
|
|
|
|
|
Pricing and menu are subject to change without prior notice.
For parties of 8 or more, a gratuity of 18% will be included.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
|