Dinner Menu

SOUPS

French Onion Soup Au Gratin   6.50
Shrimp Bisque   7.25

APPETIZERS

Shrimp Cocktail-Remoulade   13.25
Lump Crab Cakes with Nantua Sauce   12.75
Smoked Salmon with Roasted Garlic, Dill Cream Cheese and Crostinis  12.50
Fried Calamari with House Remoulade   12.25
Wild Game Sausage and Cheese Plate   15.50
Escargot with Shiitake Mushrooms and Asiago Cheese, Finished with Garlic Butter   11.50
Crispy Frog Legs with Garlic Herb Butter   10.25
Sautéed Mushrooms and Spinach Au Gratin   9.95

SALADS

Baby Spinach and Shrimp with a Roasted Garlic and Oregano Vinaigrette   8.25
Tomato and Buffalo Mozzarella with a Basil Vinaigrette   7.75
W.T.'s Iceberg Wedge with Bleu Cheese Dressing   7.95
Sonny's Classic Caesar   6.50
Field Greens with Feta Cheese, Purple Onion and Balsamic Honey Vinaigrette   6.25

SIDES

Blaine's Asparagus   5.95
Sautéed Asparagus   5.50
Sautéed Creamed Spinach   5.50
Sautéed Spinach   5.25
Sautéed Mushrooms   4.95
Sautéed Green Beans with Red Bell Peppers and Bacon   4.25
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   43.95
10 oz. Filet   39.95
6 oz Filet   32.95
Ribeye   42.95
Bone-in Cowboy Ribeye   47.95
New York Strip   45.95
Porterhouse   47.95                                                                                                                                                                                                                                                           Executive Chef Clay Sipes

Beef Tips and Shrimp with a Honey Soy Glaze   31.95
Pan Roasted Lamb Chops with Roasted Tomato Risotto, Feta Cheese and Carmalized Onion Vinagigrette   36.25
Grilled Elk with Jack Daniels Blueberry Demi Glaze   37.95
Pan Roasted Smoked Pork Chop with Peppercorn and Fresh Herb Pan Sauce   31.95
Grilled Chicken Breat with Diane Sauce    27.95

SEAFOOD

Surf and Turf:  Grilled Lobster Medallions and 6oz Filet   53.95
Alaskan King Crab Legs and Claws  (1 1/2 pounds)   54.95
Sonny's Cioppino:  Shrimp, Scallops, Clams, Mussels and Fresh Fish in a Champagne Tomato Broth   35.95
Grilled Chilean Seabass with Tomato Fresca, Sherry and Roasted Garlic Butter   32.50
Broiled Tasmanian Salmon with Zucchini Slaw and Green Onion Vinaigrette   28.95

DESSERT

Bread Pudding with Whiskey Sauce   6.75
White Chocolate Nocello Creme Brulee   6.95
Banana Cheesecake with Caramel   6.95
Dark Chocolate Brownie with Walnuts and Vanilla Ice Cream  6.75
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.