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[Pages:1]*Starters

*From the Butcher

*Signature Creations

Short Rib Mac `n' Cheese................................................ 18

Tender Slow Roasted Shredded Short Rib, Fresh Saut?ed Spinach and Gemelli Pasta; Paired withVelvety Cheese Sauce of Sharp Cheddar, Gouda, Parmesan, Garlic and Spices

Jumbo Shrimp Cocktail.................................................. 21

Poached inWhiteWine and Lemon Court Bouillon; Served with Savory Cocktail Sauce

Bone Marrow.................................................................. 14

Broiled Canoe Cut Marrowbone, Caramelized Bacon Marmalade and Gremolata; Served with Parmesan Crusted Crostini

Binion's Escargot............................................................. 19

Imported from France, Saut?ed with Herbed Garlic Butter andWhiteWine; Baked Under a Buttery Puff Pastry Blanket

Oysters Rockefeller........................................................ 23

Flame Broiled with Fresh Saut?ed Spinach and Bacon Lardons; Finished with Hollandaise Sauce

Benny's Chicken Fried Lobster for Two.......................... 70

Two Butterflied Petite North AtlanticTails Breaded and Fried Golden Brown; Served with Caper Remoulade and Hollandaise Sauce

Maple Bourbon Glazed Pork Belly................................. 14

House Smoked, Seared and Glazed with Honey Maple Bourbon Sauce; Served with Dijon Mustard

Dungeness Crab Cake..................................................... 28

Succulent Pacific Northwest Dungeness Crab, Sweet Red Peppers, Bread Crumbs, Fresh Aromatic Herbs andVegetables; Served with Caper Remoulade

Soup and Salads

Soup du Jour.............................................................11 - 15

Chef's Choice of the Day

Burrata Caprese Salad..................................................... 13

HeirloomTomatoes, Burrata, Basil,Arugula, Olive Oil and Balsamic Reduction; Served with Parmesan Crusted Crostini

Traditional Caesar Salad................................................. 13

Chopped Romaine, Shaved Parmesan,White Anchovies, House-Made Croutons and Creamy Caesar Dressing; Served with Parmesan Crisp

Grilled Steakhouse Caesar Salad..................................... 13

Char-Broiled Heart of Romaine, Shaved Parmesan,White Anchovies, House-Made Croutons and Creamy Caesar Dressing; Served with Parmesan Crisp

TraditionalWedge Salad.................................................. 13

Bleu Cheese Crumbles, Diced HeirloomTomatoes, Bacon Bits and Fresh Chives

*Consuming Raw or Under Cooked Meat, Poultry, Seafood, Shell Stock, or Eggs May IncreaseYour Risk of Foodborne Illness

Entr?es Served with Bottled Water - Fresh Hot Baked Bread Specialty Butter - Gourmet Salts - Fresh Vegetables Choice of Loaded Baked Potato - Risotto

Steakhouse Mac `n' Cheese - Yukon Garlic Mashed Potatoes

We Proudly Serve Creekstone Farms Premium Black Angus Beef Aged a Minimum of 40 Days

Steak Enhancements: Bordelaise - B?arnaise - Chimichurri Add Molten Stilton Bleu Cheese Crust to any Steak....5

New York Steak Filet Mignon

Ten Ounce....................50 Sixteen Ounce..............60

Pairs with Bin 504: Orin Swift "Palermo": NapaValley; Cabernet Sauvignon

Rib-Eye Steak

Eight Ounce.................70 Ten Ounce....................80

Pairs with Bin 652: Orin Swift EightYears in the Desert; NapaValley; Red Blend

T-Bone

Sixteen Ounce..............60 Twenty-Four Ounce.....69

Pairs with Bin 512: Brown "Heritage":

Pairs with Bin 506: Louis Martini

ColumbiaValley; Cabernet Sauvignon

NapaValley; Cabernet Sauvignon

Cowboy Steak

Twenty-Four Ounce Bone-in Rib Eye........................ 65

Pairs with Bin 500: Jayson by Pahlmeyer: NapaValley; Cabernet Sauvignon

Binion's Prime Rib

Slow Roasted in a Rock Salt Crust with Fresh Garlic, Rosemary, Thyme, Basil and Black Pepper; Served with Au Jus and Horseradish

Sixteen Ounce..............65 Twenty-Four Ounce.....80

Petite Cut

Benny's Cut

Pairs with Bin 650: Jayson by Pahlmeyer: NapaValley; Red Blend

New Zealand Lamb Rack...........................................55

Marinated with Fresh Garlic,Thyme, Rosemary and Olive Oil; Served with House-Made Mint Chutney and CarvedTable-Side Pairs with Bin 650:Jayson by Pahlmeyer: NapaValley; Red Blend

ComplimentYour Entr?e with the Following Delicacies Spicy Jumbo Shrimp....................................................... 21

Saut?ed with Jalapenos, Red Peppers, Green Bell Peppers, Garlic and Cayenne Pepper; Deglazed with White Wine and Finished with Herb Butter

Petite North Atlantic Lobster Tail................................... 40

Broiled Five Ounce LobsterTail; Served with Hot Drawn Butter

Forest Mushrooms.......................................................... 13

Saut?ed with Shallots and Fresh Garlic; Flamb?ed with Brandy

Caramelized Onions.......................................................... 6

Sweet Onions Saut?ed in Butter and White Wine

Fresh Hand Cut Steak Fries............................................... 8

Sea Salt, Black Pepper and Garlic; Served withTomato Remoulade

Lobster NewburgVol-au-Vent......................................... 90

North Atlantic Lobster Poached in Cognac Cream Sauce with Lemon Zest and Cayenne; Served in a Buttery Puff Pastry Crust Pairs with Bin 252: William Hill: NapaValley; Chardonnay

Chimichurri Sea Scallops................................................ 48

Saut?ed to Perfection, Resting on a Bed of Charred Green Onions, Chimichurri Sauce and Dehydrated Apple; Served with Garlic Mashed Potatoes Pairs with Bin 256:Twenty Acres: Clarksburg; Chardonnay

Fresh Norwegian Salmon................................................ 49

Seared and Basted with Brown Butter; Served with Risotto, Micro Greens and B?arnaise Pairs with Bin 254:Talbott Kali Hart: Monterey, California; Chardonnay

Cherry Almond Chicken................................................. 39

Two Saut?ed Breasts, Savory Stuffing of Aromatic Herbs, Bread Crumbs, Dried Cherries and Almonds; Served with Saut?ed Mustard Greens and Rosemary RedWine Sauce Pairs with Bin 606: Battle Creek "Unconditional": WillametteValley, Oregon; Pinot Noir

Risotto Champignon....................................................... 39

Seasonally Forest Mushrooms Saut?ed with Shallots and Fresh Garlic; Finished with Fresh Cream and Crispy Onion Straws Pairs with Bin 609: Frei Brothers: Sonoma, California; Merlot

Blackberry Pork Scaloppine........................................... 40

Pounded Cutlets Lightly Dusted in Seasoned Flour, Saut?ed in Brown Butter; Served with Blackberry PortWine Coulis,Yukon Garlic Mashed Potatoes and Lemon Wrap Pairs with Bin 684: Chianti DOCG, Pasqua, Italy

Sweet Indulgence

Sin City Decadence........................................................... 9

House-Made Dark Chocolate Peanut Butter Brownie; Served with Salted Caramel Ice Cream and Chocolate Sauce

Baked Alaska Flamb?...................................................... 14

Marble Sponge Cake Layered with Strawberry and Black Cherry Ice Cream; Flamb?ed Tableside Under a Blanket of Meringue

Strawberries Romanoff................................................... 14

Sliced Fresh Strawberries Marinated in Grand Mariner overVanilla Ice Cream; Served with SweetenedWhipped Sour Cream, Sponge Cake and Orange Zest

Cr?me Br?l?e.................................................................... 8

Smooth and RichVanilla Custard, Caramelized Sugar Crust;Topped with Seasonal Fruit

Split Plate; Enjoy All the Accompaniments of a Full Dinner

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