 Sample Dinner / Lunch Menus
Sample Dinner Menu
Menu Subject to change
Appetizers
Shrimp Cocktail
Jumbo prawns with bentley’s
own cocktail sauce
18
Tuna Carpaccio
Herb and
pepper crusted rare Tuna, soba noodles and soy mustard butter sauce
14
Oysters Bentley
Creamed
spinach, herbed parmesan and panko crust
14
Maine Crab Cake
Israeli
couscous, preserved lemon, artichoke and fresh basil dressing
16
Tasmanian Crab Martini
Layered with papaya salad & cucumber-fennel slaw, topped with guacamole
18
Roasted Tiger Prawns
Applewood
Smoked Bacon, Black bean salad and yellow corn emulsion
16
Grown-Up Macaroni and Cheese
Maine lobster, Black Truffles, three cheese sauce
18
Calamari
Haricot vert, vadalia onion, rosemary aioli
12
Escargot Bourguignon
Garlic, parsley, brandy, macadamia crust, toast points
14
Soup
& Salad
French onion soup
classic presentation
7 |
Bentley’s Clam
Chowder
creamy tomato
chowder, chunks of potato and clams
8 |
Belgian Endive
Watercress, sweet pecans, bleu cheese and Almond oil
10
Queen Charlotte
Baby
greens, shallots, pearl tomatoes and champagne vinaigrette
8
Caesar Salad
With
seasoned croutons, anchovies and Parmigiano
8
Crispy Brie Salad
Bourbon jam & brie wrapped in puff pastry, watercress, baby arugula
Fresh berries with raspberry vinaigrette, Jim Beam glaze
14
Seafood
Holland Dover Sole
"Bonne Femme" with root vegetables, rissole potatoes with
lemon caper buerre blanc
Fillet tableside
44
Stuffed Shrimp Provencal
Lump crab meat, sautéed julienne vegetables, rissole potatoes
Tomato buerre blanc
36
Plaza Salmon
French lentils, baby carrots and port wine reduction
30
Alaskan Red King Crab Legs
One and a half pound split crab legs with drawn butter, mashed potatoes &
green asparagus
60
Stuffed Lobster Tail
Three cheese potato cake, sautéed baby carrots and haricot vert,
lemon butter sauce
65
Taste of Hawaii
Chef Martin Heller creation of the fresh seafood available from Hawaii
Market Price
Combinations
6 oz.
filet and the seafood item of your choice, served with
spinach, whipped
potatoes and red wine sauce
Filet & Scampi 46
Filet & Lobster Tail 60
Filet Oscar 46
Filet & King Crab Legs 60
Whipped Potatoes, Asparagus, Crabmeat and béarnaise sauce
Entrees
We will not guarantee the taste and texture of steaks above medium
Please allow 30-45 minutes for main course preparation
Veal Chop
16 oz. chop, Wild
Mushrooms, Carrots, English Peas, Truffle whipped Potato
Marsala Sauce
42
Filet Mignon
Roasted
fingerling potatoes with pearl onions, wild mushroom, Spinach Leaf,
Red Wine Reduction & Béarnaise Mousseline
42
Bentley’s Ribeye
20oz.
Ribeye, grilled asparagus, bacon cheddar whipped potatoes
Bordelaise Sauce
48
Chateaubriand Bouquetiere
18 oz.
Tenderloin for two, with asparagus, sautéed mushrooms, Potato Dauphinoise
Red Wine Reduction
Tableside for Two
72
Steak au Poivre
16 oz.
Pepper crusted New York strip with Haricot Vert, Cippolini Onions &
Cognac Cream Sauce
Tableside
38
Mixed Grille
Australian lamb chop, Bison hanger steak, Filet mignon,
Root vegetables, Bamboo rice cake
Red wine reduction
46
Lamb Chops
Herb mustard crusted Australian lamb chops, wild mushroom risotto
Truffle bordelaise
44
Bourbon Filet Mignon
12 oz Filet marinated in Bourbon, wild rice pilaf, sautéed mushroom,
Grilled asparagus, truffle bordelaise sauce
Flame with Bookers Bourbon
48
Steak Dianne
Sautéed mushrooms, shallots, dijon mustard, brandy bordelaise sauce
Tableside
42
Separate checks are not available for groups of 6 or more.
Parties of 8 or more 20% gratuity is added.
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