a chef salerno classic. four large shrimp marinated in mogia, seared to perfection, topped with gorgonzola
butter and herbed breadcrumbs.
$
Portobello Mushroom
marinated and grilled, served over a timbale of herbed risotto with a red wine demi and toasted pine nuts.
$
Foie Gras
pan seared, served with a basil
honey corn cake and apple syrup.
$
Mussels
a heaping bowl of fresh farm raised black mussels, sauteed with white wine, garlic and fresh herbs, topped with
sicilian breadcrumbs.
$
Smoked Salmon
sliced to order. served with
griddled croutons, grated red
onions and cooked egg yolks.
$
Sea Scallop
applewood smoked bacon wrapped, served atop a portobello mushroom
with a boursin cream sauce.
$
Steak Salerno
12 oz. new york strip, grilled to order, topped with roasted garlic and our famous butter sauce atop croutons. also available as an entree $24.50.
$
Crab Fingers
salernos famous texas blue crab fingers, fresh from the gulf. sauteed with butter, garlic, white wine and fresh herbs. topped with sicilian breadcrumbs.
$
Crab Cakes
two crispy cakes on a
spicy lobster tarragon cream.
$
Tuna Grotto
full order $19.50, half order $11.00, peppered pan seared tuna, served on fried wontons topped with spicy sesame citrus butter and wasabi caviar
$
Fresh Oysters On The Shell
half dozen, one dozen; served with chef salerno endorsed roasted onion crackers. take home a box of these delicious haute cuisine crackers for.
$
Soups And Salads
She-crab Soup
a delicacy from the southeast coast states. a velvety blend of crab, shrimp and fresh herbs.
$
Soup Of The Day
prepared fresh daily, ask server for details.
$
House Salad
fresh tossed california field greens, topped with cheese and your choice of grotto sundried tomato vinaigrette or creamy italian. a la carte
$
Caesar Salad
romaine, anchovies and fresh parmesan cheese tossed to order with our house caesar dressing. a la carte
$
Spinach Salad
with sliced mushrooms, tomatoes, queso blanco, cashews and croutons, tossed with applewood-smoked bacon and caramelized onion vinaigrette. a la carte
$
Pastas
Seafood Pasta
shrimp, scallops, clams and mussels sauteed with wild mushrooms, finished with a touch of cream, served over
$
Angel Hair Pasta.
wild mushroom pasta button, portobello and shiitake mushrooms
sauteed with garlic and applewood
smoked bacon, served over angel hair
pasta and herbed cream sauce.
$
Steaks And Specialties
Veal Davinci
tender slices of veal pan seared with texas jumbo shrimp, garlic and fresh herbs, finished with marsala and a touch of cream, served with herbed risotto.
$
Duck
soy honey marinated pan seared duck breast and red plum demi, served with portobello red pepper fried rice and
ragout of duck in a crepe pouch.
$
Beef Tenderloin
8 oz. marinated filet, grilled
topped with foie gras
$
Ribeye
(double cut $36.50) 12 oz. hand trimmed, topped with gorgonzola butter
$
New York Strip
12 oz. sirloin marinated in
garlic, shallots and fresh herbs
$
Peppered Strip
12 oz. strip steak peppercorn crusted and pan sauteed, served in a brandy cream sauce with garlic mashed potatoes and
cashew buttered asparagus
$
Tender And Crab
tenderloin filet, topped with lump crab meat and hollandaise sauce served with garlic mashed potatoes and cashew buttered asparagus.
$
Rack Of Lamb
lightly bathed in creole mustard
and sicilian breadcrumbs, served
on a red wine demi glace.
$
Lobster And Beef For Two
australian lobster tail and beef tenderloin filet
grilled to order. served with double house potato and vegetables.
$
Veal Chop
texas size grilled and resting on mashed potatoes and served with grilled asparagus.
$
Osso Bucco
a grotto classic veal dish. served on roasted garlic mashed potatoes with a rich red wine demi.
$
Pork
prime chop grilled and served with crispy garlic mashed potatoes, ruby red pear and grilled asparagus.
$
Venison
texas farm raised axis pan seared, served with polenta, sauteed spinach and cabernet demi.
$
Seafood
Salernos Red Snapper
fresh fillet pecan crusted and pan seared, topped with jumbo shrimp, served over angel hair pasta with
an orange basil cream.
$
Red Snapper And Crab
texas gulf fillet, pan seared and topped with lump crab and a citrus butter sauce. served with garlic mashed potatoes and sauteed spinach or asparagus.
$
Scallops
four tender jumbos pan seared, drizzled with apple cranberry rosemary syrup, served with asiago polenta and grilled asparagus.
$
Australian Lobster Tail
the best tail in the world. served on shoestring potatoes with grilled asparagus.
$
King Crab Legs
split and topped with herbed butter and sicilian breadcrumbs, finished in the broiler, served with grilled asparagus and shoestring potatoes.
$
Roasted Salmon
fresh fillet lightly marinated in garlic and fresh herbs, flat top griddled, served over julienne vegetables and fresh asparagus in a saffron and tarragon broth.
$
Nicks Salmon
fresh salmon medallions bacon wrapped, herb crusted and pan roasted, drizzled with a sundried tomato infused
olive oil, resting on an asiago crustinni in a pool of roasted lobster crab cream.
