The Porterhouse - Hot Springs, AR

Laced with as creamy brandy peppercorn sauce.

Served with our homemade porterhouse cocktail sauce.

2 jumbo crab cakes, pan fried and topped with our seafood bisque.

3 fried ravioli, 3 cheese sticks, fried zucchini chips and beer battered mushrooms.

Mixed romaine and ice berg hearts, shitake, mushrooms and blue cheese crumbles.

Tossed romaine lettuce, croutons, homemade Caesar dressing and topped with Parmesan flakes.

Topped with seasoned croutons and melted sharp cheddar cheese.

Made from a fresh meldey of seafood.

Red onions, beef steak tomatoes and bleu cheese crumbles.

The finest cut of 2, New York strip, sliced off and presented with the bone and 2 filet mignon, 2 lamb chops and a stuffed Portobello mushroom.

Served with sauteed fresh vegetable and garlic infused mashed potatoes.

Red butter. Served with salmon infused baked potato, rice pilaf and vegetables.

6 oz. filet mignon with Atlantic lobster tail.

Pan seared. Served with citrus butter sauce, sauteed spinach and chef's rice pilaf.

Served with garlic infused mashed potatoes and vegetable medley.