Als Restaurant - Saint Louis, MO

toasted ravioli, breaded shrimp, bbq beef tenderloin tip

a joe pollack favorite

saucy and tangy

with freshly grated parmigiano reggiano

1/4 tail prepared as albinalla, danish, savoy, scampi

prepared as cajun, d'jonghe, savoy, scampi

two jumbo stuffed with crab

with housemade meat sauce

mixed field greens, tomato, olive, pepperoncini

mixed field greens, hearts of palm, artichoke hearts

classic anchovy version made tableside

apricot, burgundy, cream cognac peppercorn, peppercorn, or marsala sauce

apricot, burgundy, cream cognac peppercorn, peppercorn, or marsala sauce

apricot, burgundy, cream cognac peppercorn, peppercorn, or marsala sauce

petite filet mignon butterflied, stuffed with prosciutto and romano cheese, rubbed with garlic and lightly breaded, sautéed in olive oil and finished in the oven, served with side of marsala sauce

prepared tableside, petite filet mignon is infused with an aromatic blend of fresh garlic, onions, mushrooms, extra virgin olive oil and wine - a delight to all of the senses

4oz filet mignon paired with half breast of chicken parmigiano, served with angel hair pasta

perfect pairing for the undecided. 4oz filet mignon, lamb chop, bacon-wrapped scallops

freshly ground petite filet mignon with a blend of house spices and special ingredients

16 oz tenderloin carved tableside served with medley of potatoes, onion rings and seasonal fresh vegetables (Does not include house salad, 20 oz. and 24 oz. cuts available upon request)

filet: apricot, burgundy, marsala, peppercorn/cream cognac, peppercorn, romano; lobster: albinalla, beer-battered, danish, diablo, newburg, savoy, scampi, thermidore sauce

filet mignon topped with 1/2 lobster tail, fresh asparagus spears and rich creamy crab/shrimp sauce

frenched half rack choice of mint or raspberry sauce

brushed with garlic-infused olive oil, coated with dijon mustard and bread crumbs pan sautéed and dusted with a sprinkling of parsley

14 oz chop char-broiled apricot, rum-raisin or burgundy cherry reduction sauce

14 oz chop char-broiled cream cognac peppercorn sauce, veal stock reduction with truffles

prepared as cardinale, francaise, marsala, piccata, parmigiano

tender filet tips over pasta with rich sherry sauce

lemon-butter, caper, dill mustard, creole, hollandaise, shrimp sauce

lemon-butter, bacon-wrapped, scampi, creole

cajun, d'jonghe, savoy, scampi

medley of scampi-style lobster, shrimp and scallops

Princess - rich creamy crab/shrimp sauce and asparagus; Hunter - lemon-butter, white wine, crab and shrimp

olive oil, lemon, fresh tomatoes, crushed garlic, capers

penne in creamy tomato with hint of sambuca

butter-garlic-basil or marinara

spicy with seafood medley

mushrooms, prosciutto, crab

pasta dinners also available as side portions

vanilla, cinnamon, spumoni

fresh seasonal berries marinated in 25-yr old dark chocolate balsamic vinegar served over homemade vanilla ice cream

minimum order of two

minimum order of two, must be requested with reservation minimum one day in advance