Dinner Menu

Join us every Friday for Prime Rib Night!

SOUPS

French Onion Soup Au Gratin   6.25
Creamy Tomato Basil   6.25

APPETIZERS

Colossal Lump Crab Cocktail or Au Gratin Shrimp Cocktail-Remoulade   14.95
Shrimp Cocktail-Remoulade   12.95
Lump Crab Cakes with Nantua Sauce   10.95
Fried Calamari with House Remoulade   11.95
Smoked Salmon with Roasted Garlic, Dill Cream Cheese and Crostinis  11.95
Wild Game Sausage and Cheese Plate   14.95
Escargot with Shiitake Mushrooms and Asiago Cheese, Finished with Garlic Butter   10.95
Crispy Frog Legs with Garlic Herb Butter   9.95
Sautéed Mushrooms and Spinach Au Gratin   9.50

SALADS

Lamb Salad with Herb Encrusted Goat Cheese and a Balsamic Sherry Reduction   9.95
Baby Spinach and Shrimp with a Roasted Garlic and Oregano Vinaigrette   7.95
Duck Breast Salad with Field Greens, Fresh Mango and Honey Papaya Vinaigrette   10.95
Tomato and Buffalo Mozzarella with a Basil Vinaigrette   7.75
W.T.'s Iceberg Wedge with Bleu Cheese Dressing   7.50
Sonny's Classic Caesar   5.95
Field Greens with Feta Cheese, Purple Onion and Balsamic Honey Vinaigrette   5.50

SIDES

Blaine's Asparagus   5.95
Sautéed Asparagus   5.25
Sautéed Creamed Spinach   5.25
Sautéed Spinach   4.95
Sautéed Mushrooms   4.75
Sautéed Green Beans with Red Bell Peppers and Bacon   3.75
Garlic Herb Mashed Potatoes   4.25
Loaded Baked Potato   4.25
Potatoes Au Gratin   4.25
Wild Rice with Walnuts   4.25

ENTREES

Served with the Chef's choice of vegetable and your choice of:

Garlic Herb Mashed Potatoes, Loaded Baked Potato, Potatoes Au Gratin, or Wild Rice with Walnuts.

All steaks served Sonny Style.
Bordelaise, Béarnaise or Blackened:  add $2.25
Oscar:  add $8.95

We recommend our steaks prepared:

Rare: cold red center;  Medium Rare: warm red center;  Medium: hot pink center

12 oz. Filet   44.95
10 oz. Filet   38.95
6 oz Filet   32.95
Ribeye   41.50
Bone-in Cowboy Ribeye   45.95
New York Strip   44.95
T-Bone   45.95
Porterhouse   47.95                                                                                                                                   Executive Chef Clay Sipes

Beef Tips and Shrimp with a Honey Soy Glaze   29.95
Grilled Elk with Jack Daniels Blueberry Demi Glaze   28.95
Veal Piccata with Linguine, Finished with a Lemon Caper Butter   26.95
Pan Roasted Smoked Pork Chop with Peppercorn and Fresh Herb Pan Sauce   29.95
Pan Roasted Rack of Lamb with Roasted Tomato Risotto, Feta Cheese and Caramelized Onion Vinaigrette
Crispy Pancetta and Provolone Stuffed Chicken Breast with Shiitake Cognac Cream   26.95
Half Duck with Bourbon and Maple Glaze   26.95

SEAFOOD

Alaskan King Crab Legs and Claws  (1 1/2 pounds)   59.95
Surf and Turf:  Grilled Lobster Medallions and 6oz Filet   53.95
Sonny's Cioppino:  Shrimp, Scallops, Clams, Mussels and Fresh Fish in a Champagne Tomato Broth   34.95
Spicy Creole Shrimp with Wild Rice   28.95
Grilled Halibut with Black Bean Salsa and Hot Chili Aioli   27.95
Grilled Chilean Seabass with Tomato Fresca, Sherry and Roasted Garlic Butter   28.95
Broiled Tasmanian Salmon with Zucchini Slaw and Green Onion Vinaigrette   27.95

DESSERT

Bread Pudding with Whiskey Sauce   6.50
Dark Chocolate Crème Brûlée   6.50
Red Velvet Cake with Cream Cheese Icing   6.95
Frangelico and Vanilla Bean Cheesecake   6.75
Apple Cobbler a la Mode   6.25
Vanilla Ice Cream   3.50

$5.75 entree split charge.  $2.00 substitution charge.
18% gratuity added to parties of 5 or more.
No separate checks.