OSCIETRA
Oscietra caviar comes from the Sturgeon of the same name, (an ancient species originally native to the Black Sea, The Caspian Sea and the Azov Sea). It is medium size fish that can weigh from 44 to 110 lbs, providing a poppy and slightly nutty caviar with coloring that ranges from dark brown to beige. Many consider this to be the most refined caviar. Its eggs are medium sized (between 2.6 and 2.9 millimeters). It requires a 9-11 year life cycle.
TRADITION
Tradition caviar comes from the White Sturgeon, a species from the pacific coast of North America between Alaska and Baja, California. It is one of the longest living sturgeons, sometimes living to be one hundred years old; it is heavier than 1,750 lbs and measures up to 19 feet long. In addition to providing a lean, high protean meat, its biggest value still remains connected to the remarkable production of large eggs, bigger than 3 millimeter, with coloring varying from dark grey to black. The taste is particularly delicate and elegant. It requires about 11 years of the sturgeon life cycle.
*Caviar Sampler
1/2 oz. selection of Siberian, Traditional, Oscietra, & Royal Oscietra. Traditional condiments and blini
200
*Royal Oscietra
1 oz. Can with Traditional condiments and blini
140
*Tradition
1 oz. Can with Traditional condiments and blini
80
*Caviar
Tuna Tartare Premium Hawaiian Tuna, cucumber, avocado topped with Tradition Caviar Radish sprouts
26
*Daily Oyster Selection
17
*Bentley’s Caviar Oysters
Oysters floated with Rose Champagne, topped with Crème fresh,
White Sturgeon caviar
35
*Oysters Bentley
Creamed spinach, herbed parmesan and panko crust
14
In an effort for us to serve you in a timely manner, please attempt to avoid substitutions
Appetizers
Shrimp Cocktail
Jumbo prawns with Bentley’s own cocktail sauce
16
*Tuna Carpaccio
Herb and pepper crusted rare Tuna, soba noodles and soy mustard butter sauce
14
*Steak Tartare
Dijon Mustard, capers, gralic, onions, egg and Worcestershire sauce Toasted brioche points
18
Maine Crab Cake
Israeli couscous, preserved lemon, artichoke and fresh basil dressing
16
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
20
Calamari Steak
Haricot vert, vadalia onion, rosemary aioli
12
Escargot Bourguignon
Garlic, parsley, brandy, macadamia crust, toast points
16
Soup & Salad
French Onion Soup
Classic Presentation
10
SHE CRAB BISQUE
Lump Crabmeat, Chives, Sherry Creme Fraiche
10
Queen Charlotte
Baby greens, shallots, pearl tomatoes and champagne vinaigrette
10
*Caesar Salad
With seasoned croutons, anchovies and Parmigiano
10
Crispy Brie Salad
Bourbon jam & brie wrapped in puff pastry, watercress, baby arugula Fresh berries with raspberry vinaigrette, Jim Beam glaze
16
Seafood
Holland Dover Sole
“Bonne Femme” with root vegetables, rissole potatoes with lemon caper buerre blanc
Fillet tableside
48
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
Split crab legs with drawn butter, mashed potatoes &
green asparagus
74
Taste of Hawaii
Chef’s creation of fresh seafood available from Hawaii
Market Price
Lobster Louis-Pernod
Pumpkin sage ravioli, sauteed & toasted pine nuts – Lobster Pernod Sauce
Tableside Presentation
60
Combinations
Filet and the seafood item of your choice, served with spinach, whipped potatoes and red wine sauce.
Filet & Scampi
48
Filet & Lobster Tail
75
*Filet & King Crab Legs
74
*Filet Oscar
48
Entrees
We will not guarantee the taste and texture of steaks above medium
Please allow 30-45 minutes for main course preparation
*Maple Smoked Veal Chop
Grilled baby vegetables, Goude cheese whipped potatoes – Wild Mushroom cream sauce
46
*Filet Mignon
Roasted fingerling potatoes with wild mushroom, grilled baby artichoke
Red Wine Reduction & Béarnaise Mousseline
48
*Bentley’s Ribeye
20oz.
Ribeye, grilled asparagus, bacon cheddar whipped potatoes
Bordelaise Sauce
58
*Chateaubriand Bouquetiere
Tenderloin for two, with asparagus, sautéed mushrooms, Potato Dauphinoise
Red Wine Reduction
Tableside for Two
90
*Steak au Poivre
Pepper crusted New York strip with truffle pommes frites, cream spinach
Cognac Cream Sauce
Tableside
40
*Mixed Grille
Australian lamb chop, Bison hanger steak, Filet mignon,
Grilled baby vegetables, potato croquette
Red wine reduction
48
Bourbon Filet
Mignon
Filet marinated in Bourbon, twice baked potato, baby carrots, truffle bordelaise sauce
56
Lamb Chops
Herb mustard crusted Australian lamb chops, wild mushroom risotto
Truffle bordelaise
46
Separate checks are not available for groups of 6 or more.
Parties of 8 or more 20% gratuity is added.
