DINNER

 

 

Designed by The Derby 2007 (c) all rights reserved.

GEORGE WOOLF'S STAKES WINNERS

DERBY'S WINNER CIRCLE

 Seabiscuit's Favorites

Marinated Grilled Shrimp

Deliciously different! A combination of abalone and scallops sauteed in a light egg batter and crowned with sauteed almonds.

Herb marinated jumbo shrimp, grilled to perfection and served on a bed of rice pilaf.  Served with a side of honey barbeque sauce.

Atlantic Salmon Filet

Scalone Almondine

Pan-broiled in a light lemon dill butter sauce with capers.

Shrimp Scampi

Northern Alaskan Halibut Filet

Prime top sirloin steak served "chateaubriand style", drizzled with our bearnaise sauce and nestled over a bed of thinly sliced french fried onions and potatoes.

Center cut tenderloin broiled to perfection, served with fresh grilled vegetables and parmesan broiled tomatoes.  Finished with a delicate bernaise sauce.

Double cut charbroiled rack of lamb, rubbed with fresh garlic, rosemary and black pepper, served over lobster, cheese, vegetable risotto.

Bone-in filet mignon broiled to tenderly melt in your mouth.  Topped with gorgonzola cheese and crowned with a shiitake mushroom and pinot noir wine reduction sauce.

Full flavored cut of Prime beef, served bone in.

Boneless USDA Prime center cut.

A Japanese style sirloin topped with a shiitake mushroom, peppercorn, port wine reduction sauce.

Served with au jus and creamed horseradish.

The Steak that made the Derby famous.

Tenderloin medallions of beef placed on sauteed tomatoes, crowned with our own bearnaise sauce and topped with mushroom caps.

Lightly marinated tender cuts of filet mignon served on a bed of rice pilaf.

Tender port tenderloin carved and served over shoestring sweet potatoes, drizzled with a bacon dijon balsamic reduction.

Mouth watering sirloin, rolled and stuffed with Italian breading, fresh herbs and parmesan cheese.  Accented with a bordelaise mushroom sauce.  A Sturniolo family recipe.

With sauteed fresh mushrooms, topped with a marsala wine sauce.

Boneless chicken breast, sauteed with fresh muhrooms and chives.  Simmered in a light marsala wine sauce.

Topped with mushrooms, artichoke hearts, shallots, and a chardonnay cream sauce.

Layers of pasta filled with three kinds of cheese in a rich tomato meat sauce.

Roasted tomatoes, basil, zucchini, mushrooms, and olives, topped with feta cheese.

Filet medallion topped with gorgonzola cheese and a black truffle port wine demi sauce.  Served with a petite lobster tail.

Tender filet mignon tournedo crowned with bearnaise sauce, accompanied by our delicious shrimp scampi.

Pan roasted and topped with an orange balsamic glaze.  Served over fresh grilled asparagus.

Baked and served with drawn butter or lobster sauce.

Scampi, scallops, and lump crab meat in a fresh garlic cream sauce and topped with parmesan cheese.

Seared and served over a bed of sauteed spinach with a side of ginger soy sauce

Gulf shrimp sauteed with garlic butter, capers, lemon, and a touch of white wine topped with fresh grated parmesan cheese.

Grilled or Pan/roasted with a delicate tomato and caper beur blanc sauce.

Ahi Tuna

Australian Lobster Tail

Chateaubriand for Two

Colorado Rack of Lamb

The Famous Kansas City Filet

French Cut Rib Eye Steak

New York Steak

Wagyu Coulotte Steak

Slow Roasted Prime Rib of Beef

*Bacon Wrapped Fillet Mignon

Tournedos of Filet Mignon

Tenderloin Beef Brochette

Derby Delight

Roasted pork tenderloin

Noni's Brasholi

Ground Filet Steak

Chicken Elegant

Marinated Grilled Chicken Breast

Oven Baked Lasagna

Penne Rigate Pasta

Surf and Turf

Tournedo and Scampi

Chilean Sea Bass

Seafood Linguini

To compliment your dinner, we offer a choice of the following: Baked Potato, Garlic Mashed Potatoes, Rice Pilaf, Fresh Vegetables or Steakhouse Fries.

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