Dinner at Bulow's
Starters
Olives 5
A mix of olives from throughout the Mediterranean**
Pinenut Polenta Fries with a Madeira Mushroom Ragout 7
Crisp polenta shell with creamy center complimented with an assortment
of mushrooms, infused with Madeira
Duck Confit Egg Roll 10
Tobacco Onions 4
Thinly sliced red onion tossed in seasoned rice flour and flash fried **
Grilled Bruschetta 6
Topped with tomato concassé, Grana Padano cheese, and balsamic reduction
Ginger Beef Tenderloin Rolls** 8
Drizzled with teriyaki and sesame seeds
Napoleon of Tuna Tartar 12
Beets, capers and tuna layered with lavash
Smoked Salmon Spring Rolls 12
Avocado, cucumbers, carrots, and micro greens served with dueling aioli**
Cheese Plate 18
3 Chef selected cheeses with assorted fruits and nuts**
Soup and Salads
Bulow’s Classic Tomato Basil Bisque Cup 4 /Bowl 6
Strawberry Salad 8/12
Mixed greens tossed in a strawberry, peppercorn vinaigrette with fresh strawberries, spiced walnuts and blue cheese crumbles**
- Add chicken or shrimp 6
Beaumont’s Classic Caesar Salad 6/10
Crisp whole hearts of Romaine tossed with our own Caesar dressing
- Add chicken or shrimp 6
The Wedge 6
A quarter of a head of iceberg lettuce covered with blue cheese dressing and fresh chives**
Mixed Greens with seasonal garnishes. Choice of dressing** 6
Nicoise 15
Mixed greens tossed in a balsamic vinaigrette with poached haricot verts, boiled new potatoes, hard boiled egg, niscoise olives, and charbroiled tuna**
Cobb Salad 10
Shredded iceberg lettuce tossed in green goddess dressing and topped with chicken, avocado, bacon, chives blue cheese crumbles and tomatoes **
Small Plates
Small plates include choice of garlic mash potatoes, quinoa, French fries, or cilantro brown rice. Truffle fries for 2.5
Coconut Shrimp Served with Thai cocktail sauce** 9
Bundled Shrimp: 12
Wrapped in poblano chili and pastry, deep fried and served with sweet dipping sauce
New Orleans Style Crab Cakes: 10
Drizzled with Louis dressing
5oz Sirloin: 16
Charbroiled and topped with Mâitre d’Hotel butter**
Rack of Lamb 17
Pan seared with a balsamic glaze and finished with a Dijon cream**
Filet Mignon au Poivre 18
Charbroiled and accented with a cognac, peppercorn demi glaze**
Entrees
All entrees are served with choice of soup or mixed green salad and choice of garlic mashed potatoes, quinoa, French fries, or cilantro brown rice. Truffle fries 2.5
Vegetable Napoleon 15
A combination of roasted, grilled and steamed vegetables stacked in a tower and drizzled with balsamic reduction**
Coconut Shrimp 18
Served with Thai cocktail sauce**
Bundled Shrimp 20
Wrapped in poblano chili and pastry, deep fried and served with sweet dipping sauce
New Orleans Style Crab Cakes: 18
Drizzled with Louis dressing
Pork Loin 20
Medallions of pork loin sautéed in red wine with tart cherries, and rosemary, finished with butter**
9oz Sirloin 22
Charbroiled and topped with Mâitre d’Hotel butter**
Rack of Lamb 25
Pan seared with a balsamic glaze and finished with a Dijon cream**
Lemon Chicken 27
Half of a free-range chicken oven roasted with a fresh lemon glaze**
Ribeye Steakhouse Style 27
Charbroiled and topped with caramelized onions and sautéed mushrooms**
Filet Mignon au Poivre 30
Charbroiled and accented with a cognac, peppercorn demi glaze**
Daily Fish Special
Desserts
Cobbler of the Day
Creme Brulee
Chocolate Mousse