Grotto A Salerno Steak House - Lewisville, TX

a chef salerno classic. four large shrimp marinated in mogia, seared to perfection, topped with gorgonzola butter and herbed breadcrumbs.

marinated and grilled, served over a timbale of herbed risotto with a red wine demi and toasted pine nuts.

pan seared, served with a basil honey corn cake and apple syrup.

a heaping bowl of fresh farm raised black mussels, sauteed with white wine, garlic and fresh herbs, topped with sicilian breadcrumbs.

sliced to order. served with griddled croutons, grated red onions and cooked egg yolks.

applewood smoked bacon wrapped, served atop a portobello mushroom with a boursin cream sauce.

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.

salernos famous texas blue crab fingers, fresh from the gulf. sauteed with butter, garlic, white wine and fresh herbs. topped with sicilian breadcrumbs.

two crispy cakes on a spicy lobster tarragon cream.

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

half dozen, one dozen; served with chef salerno endorsed roasted onion crackers. take home a box of these delicious haute cuisine crackers for.

a delicacy from the southeast coast states. a velvety blend of crab, shrimp and fresh herbs.

prepared fresh daily, ask server for details.

fresh tossed california field greens, topped with cheese and your choice of grotto sundried tomato vinaigrette or creamy italian. a la carte

romaine, anchovies and fresh parmesan cheese tossed to order with our house caesar dressing. a la carte

with sliced mushrooms, tomatoes, queso blanco, cashews and croutons, tossed with applewood-smoked bacon and caramelized onion vinaigrette. a la carte

shrimp, scallops, clams and mussels sauteed with wild mushrooms, finished with a touch of cream, served over

wild mushroom pasta button, portobello and shiitake mushrooms sauteed with garlic and applewood smoked bacon, served over angel hair pasta and herbed cream sauce.

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.

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.

8 oz. marinated filet, grilled topped with foie gras

(double cut $36.50) 12 oz. hand trimmed, topped with gorgonzola butter

12 oz. sirloin marinated in garlic, shallots and fresh herbs

12 oz. strip steak peppercorn crusted and pan sauteed, served in a brandy cream sauce with garlic mashed potatoes and cashew buttered asparagus

tenderloin filet, topped with lump crab meat and hollandaise sauce served with garlic mashed potatoes and cashew buttered asparagus.

lightly bathed in creole mustard and sicilian breadcrumbs, served on a red wine demi glace.

australian lobster tail and beef tenderloin filet grilled to order. served with double house potato and vegetables.

texas size grilled and resting on mashed potatoes and served with grilled asparagus.

a grotto classic veal dish. served on roasted garlic mashed potatoes with a rich red wine demi.

prime chop grilled and served with crispy garlic mashed potatoes, ruby red pear and grilled asparagus.

texas farm raised axis pan seared, served with polenta, sauteed spinach and cabernet demi.

fresh fillet pecan crusted and pan seared, topped with jumbo shrimp, served over angel hair pasta with an orange basil cream.

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.

four tender jumbos pan seared, drizzled with apple cranberry rosemary syrup, served with asiago polenta and grilled asparagus.

the best tail in the world. served on shoestring potatoes with grilled asparagus.

split and topped with herbed butter and sicilian breadcrumbs, finished in the broiler, served with grilled asparagus and shoestring potatoes.

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.

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.