Larsen's Steakhouse - Menu completo

Dry aged USDA prime.

Wet aged USDA prime.

Wet aged USDA prime.

Dry aged USDA prime.

Orange, grapefruit puree, pesto, crispy sage.

Served with fresh berries.

Layered chocolate Devil's food cake, chocolate mousse, and chocolate ganache, served with espresso ice cream and fresh whipped cream.

Bruleed bananas, rum caramel sauce, vanilla ice cream.

Pesto, balsamic and Burrata cheese.

Jidori airline chicken breast, white beans, kale, tomato.

Served with Seafood Buerre blanc sauce.

Filet Mignon crusted with white and black sesame seeds, seared rare, and served over wasabi mashed potatoes. Drizzled with eel sauce.

Can be made without crab.

Twin eight ounce lobster tails with drawn butter.

Chefs daily soup creation.

Brandy base, butter poached lobster claw.

Braised red cabbage with apple gastique.

Coconut jus, Fresno chili, ginger, lime, shallot, avocado mousse, grapefruit puree.

Tempura lobster, king crab, cucumber, dynamite sauce, eel sauce.

Served with fresh whipped cream.

Dry aged USDA prime.

Bone-in. Served with house made apple chutney. Chef recommends medium.

Wet aged angus beef.

Dry aged USDA prime.

Wet aged angus beef.

Wet aged USDA prime.

Wet aged angus beef.

Wet aged angus beef.

Wet aged angus beef.

Wet aged USDA prime.

10 oz. Braised short rib served with horseradish mashed potatoes and gravy. Can be made without horseradish.

Served with lobster cream sauce on the side.

Our famous garlic mashed potatoes topped with lobster claw meat that is saut�ed in butter, garlic, and white wine.

Spicy arugula, tomatoes, toasted pine nuts, and Goat cheese, balsamic vinaigrette.

Baby kale, beets, roasted grapes, Goat cheese, balsamic dressing, Fresno chili.

Siracha, cucumber, ponzu sauce.

Romaine hearts, Parmesan, garlic herb croutons.

Served with ketchup, sour cream, and chives on the side.

Eight ounce. Specialty cuts.

Iceberg, tomatoes, egg, bacon, candied pecans and Blue cheese crumbles topped with Blue cheese dressing.

Mixed greens, tomatoes, onions, candied pecans, Blue cheese crumbles, raspberry vinaigrette.

Served with chimichurri sauce.

Served on a bed of wild rice and topped with champagne wild mushroom sauce.

Miso glazed cauliflower steak, crispy pee wee potatoes, crispy garlic, romesco sauce.

Steamed rice, beurre Blanc, asparagus, miso glaze.

Lightly seared ocean trout, blackened creme fraiche.

Hamachi, steelhead, kanpachi.

Jumbo prawns sautéed in Cajun cream sauce.

Grilled with salt and pepper, then drizzled with balsamic glaze.

Toasted marshmallow topping.

Infused with roasted garlic.

Served with butter, sour cream, and chives on the side.

Tossed with Fig Vincotto and Asiago cheese

Made with our 5 cheese blend.

Hand cut Kennebec potatoes. Served with ketchup.