Pete Miller's - Wheeling, IL

Flash fried calamari served with marinara and horseradish cocktail sauce

Lightly fried and tossed in a spicy asian chili sauce

Pan roasted hand formed cakes of jumbo lump crab served with a tangy remoulade sauce

Bacon wrapped scallops, butternut squash, toasted pecans and buerre blanc

Creamy roquefort-stuffed mushrooms baked with herbed breadcrumbs

Pan roasted house cured pork belly with napa apple slaw and ginger bbq sauce

Minced beef tenderloin classically prepared with anchovy, capers and toast points

Sesame seared yellowfin tuna served sliced over an asian slaw with wasabi cream and soy ginger dipping sauce

Served with cocktail sauce, horseradish and a lemon

Half of a pound of chilled king crab legs served with cocktail sauce and lemon

Lovingly made and garnished with maine lobster and brunoise of vegetables

Sweet onions simmered in rich beef broth topped with garlic croutons and baked with gruyere and provolone cheeses

Slices of vine ripened tomatoes, fresh mozzarella, basil and cabernet vinaigrette drizzled with extra virgin olive oil and aged balsamic

Mixed greens with carrots, red onions, tomatoes, cucumber and croutons

Crisp romaine, shaved grana padana and homemade croutons

Tender spinach tossed with boiled eggs, red onions, bleu cheese, diced tomatoes, peppered bacon and warm bacon dressing

Merlot-poached pears with balsamic, chiffonade of mint and burratta cheese drizzled with balsamic vinegar reduction

Crisp iceberg wedge topped with chunky bleu cheese dressing, tomatoes, crumbled bleu cheese and bacon

Bacon, red onions, cucumbers, tomatoes, bleu cheese crumbles, asparagus, avocado, broccoli and garlic croutons, chopped greens served with your choice of dressing

New york strip cut, lean and full of flavor

Double-boned pork chop with house-made applesauce and honey bourbon butter

Three double-boned chops

Boneless, tender cut full of flavor

Petite cut of most tender of all steaks

Large cut of the most tender of all steaks

Three mini filets enhanced with a crust of horseradish, parmesan and black & bleu cheese

Our signature cut aged for 21 days to enhance the flavor

Sesame crusted ahi tuna quickly seared served with a ginger cream sauce and roasted shitake mushrooms

Pan roasted red grouper, baby arugula, orange supremes, citrus vinaigrette and red onions

Tender salmon steak with roasted red peppers and asparagus finished with a lemon buerre blanc

Pan roasted and presented with caramelized leeks, broccoli & roasted red pepper sauce

Steamed alaskan crab legs served with drawn butter and lemon

Two maine lobster tails split, brushed with herbs, grilled and served with lemon & butter

Steamed australian lobster tail served with drawn butter and lemon

A true chicago classic with jumbo shrimp tossed in sherry and garlic butter then baked with tarragon scented breadcrumbs served with your choice of potato side

Sweet, pan-roasted scallops basted in a brown-butter sauce presented over sauteed spinach with bacon and sundried tomatoes

Herb-marinated, half semi-boneless chicken, presented with roasted peppers, roasted garlic mashed and chicken au jus

Roasted and sliced sirloin accompanied by house made giardiniera, natural jus and side of roasted garlic mashed potatoes

A full slab of baby back ribs rubbed with our spice blend and cooked until it falls off the bone. Basted with bbq sauce and accompanied by coleslaw and fries

Sautéed jumbo shrimp and scallops presented over fresh fettuccini pasta tossed in a light tomato lobster broth with blistered heirloom cherry tomatoes and basil

Our burgers are made from handselected cuts of the best beef and formed into mouthwatering 10 oz patties. Cheese choose from american, swiss, bleu cheese, cheddar or gruyere

Topped with melted cheddar, bbq sauce, pepper-crusted bacon and crispy onion rings

Our most popular handmade burger stuffed with american or bleu cheese

Blackened burger topped with melted bleu cheese and crispy fried onion rings, served on dark rye bread

Sliced prime rib heated in natural jus on a salted pretzel bun with horseradish cream and caramelized onions

Grilled chicken breast topped with provolone cheese, grilled onions, basil aioli, and mushrooms served on a toasted bun

Pan-roasted strips of fresh fish with queso fresco, citrus cabbage slaw, pico de gallo, sour cream and guacamole

Sesame seared ahi tuna medallions sliced thin and served over a spicy asian slaw with wasabi cream and sweet soy reduction

Hand ground hummus with roasted garlic and charred lemon served with toasted pita and crisp vegetables drizzled with extra virgin olive oil

A garden fresh assortment of tri color peppers, celery, carrots, broccoli, asparagus and other seasonal vegetables served with ranch and bleu cheese dipping sauce

Zucchini, yellow squash, peppers, eggplant and portobello mushrooms brushed with garlic and extra virgin olive oil and grilled; served chilled with marinated olive salad and crostini

An assortment of imported and domestic cheeses with berries, grapes and savory crackers

The seasons' most flavorful fruits sliced and displayed with berries and grapes

Marinated tomatoes with kalamata olives, red onions, pesto and pine nuts served on crostini topped with fresh mozzarella and parmesan cheeses

Minced beef tenderloin classically prepared with anchovy, capers and toast points

Crispy potato shells filled with jack & asiago cheeses, wild mushrooms, truffle sour cream and scallions

Toasted our tortillas with jack cheese, re-roasted chilies and onions and your choice of chicken breast accompanied by salsa fresco and guacamole

Lightly floured shrimp, fried crisp, sesame seeds and tossed in an asian inspired spicy chili sauce

Pete's signature fried calamari served with marinara and cocktail dipping sauces

Creamy roquefort-stuffed mushrooms baked with herb breadcrumbs

Skewers of tender chicken and vegetable basted with herbs and char broiled

Rosemary marinated new zealand lamb chops individually grilled and served glazed in bordelaise sauce

Toasted pretzel buns filled with mini 3 oz filets topped with melted provolone cheese, arugula, tomatoes and horseradish sauce

Mini burgers topped with aged cheddar cheese, smoked bacon and bbq sauce on a toasted bun

Shaved prime rib piled on petite french rolls with provolone cheese and au jus dipping sauce

Pan seared hand formed cakes of lump crab meat served with tangy remoulade sauce

Bacon wrapped scallops, butternut squash, toasted pecans, fried sage and buerre blanc sauce

Pan roasted house cured pork belly with napa apple slaw and ginger bbq sauce

Tender hand formed lamb meatballs pan seared and simmered in a rich rosemary lamb gravy