Welcome to the Croton Creek




	DINNER MENU STARTERS MIXED BABY GREENS 9 Grape tomatoes, citrus vinaigrette Add Herbed Goat Cheese Croquette 6 OVEN-ROASTED TOMATO SALAD 14 Hearts of palm, endive, and asparagus tips, roasted red and yellow beets, watercress vinaigrette CAESAR SALAD 11 Accompaniment of Grana Padano Ribbon Add Chicken 7 Add Shrimp 10 BACON-WRAPPED SHRIMP 14 Crumbled Gorgonzola, mixed baby greens JUMBO LUMP CRAB CAKE 14 Baby arugula salad, grilled mango and black bean salsa HANDMADE MINI LOBSTER SAUSAGES 15 Wild mushroom ragout CALAMARI 13 Red pepper dipping sauce SPICY COCONUT MUSSELS 14 Spicy red chili reduction with a slightly sweet finish PROSCIUTTO SCALLOPS 14 Endive and arugula salad, frizzled leeks, truffle vinaigrette SPICY TUNA TARTAR 16/32 Sushi-grade Yellowfin, seaweed salad and endives FARMHOUSE CHEESE FONDUE 20 With fresh baguette Add Mixed Vegetables 8 Add Seared Beef Tips 12 SOUPS FRENCH ONION SOUP 8 Gruyère cheese SWEET MAINE LOBSTER CHOWDER 10 Chunks of Lobster, potatoes and grilled corn PRIME ALL-NATURAL BEEF RIB-EYE 14oz/40oz for two 34/68 FILET MIGNON 10oz/14oz 38/48 T-BONE 20oz 38 PORTERHOUSE 40oz for two 75 CHARCOAL-GRILLED SKIRT STEAK 16oz 26 ORGANIC FREE-RANGE BISON RIB-EYE 10oz/14oz 34/38 *Sauces 3* Creamy Gorgonzola cheese Syrah demi-glace Green peppercorn brandy Shallot red wine reduction Cajun Cream Sauce *Toppings* 3 Horseradish cream sauce Herbed truffle butter Smokey avocado butter Stilton blue, chives Authentic Chimichurri *The Assemblage* 24 Complete selection of sauces and toppings SIDES FRICASSEE OF WILD MUSHROOMS 11 (Chanterelle, Beech, and Shiitake) GRILLED ASPARAGUS 10 4 CHEESE MACARONI & CHEESE 10 CREAMED SPINACH 10 SAUTÉED SPINACH 10 SAUTÉED MIXED VEGETABLES 10 POTATO AND CELERY ROOT GRATIN 10 CHIVE-WHIPPED YUKON GOLD POTATOES 10 YUCCA FRIES 8 FRENCH FRIES 7 COMPOSITIONS PRIME HANGER STEAK 30 Cajun-rubbed with French Fries, 3 pepper cream sauce STEAK TARTAR 34 Eight ounces of tender Filet Mignon traditionally prepared with side salad and French fries HAZELNUT CRUSTED LAMB CHOPS 34 With celery root and chestnut puree over sauteed spinach, pomegranate reduction BOURBON-GLAZED KUROBUTA PORK LOIN 38 Served over sauteed Napa cabbage with an organic leek and vanilla bean flan CHICKEN DANIEL 26 Stuffed with Goat Cheese and fresh spinach over mashed potatoes and baby vegetables BEEF SHORT RIB 27 Day-braised over whipped yukon gold potatoes and grilled asparagus GRILLED YELLOWFIN TUNA 34 Served in a saffron broth with littleneck clams, mussels, shrimp, braised winter vegetables HERB-CRUSTED SALMON 26 Over sauteed spinach and oven roasted potatoes, citrus reduction PAN-SEARED WILD STRIPED BASS 26 Chived whipped potatoes, grilled salsify CRISPED RED SNAPPER 26 With Israeli Couscous Mélange, Sorrel White Wine sauce PAN-SEARED SCALLOPS 28 Chived whipped potatoes, grilled salsify CROTON CREEK BURGER (choice of beef, bison, or vegetable) 16 Brioche bun, frizzled onions, grilled tomato, Swiss cheese, apple wood bacon, mixed green salad, French fries CROTON CREEK “KOBE” BURGER 26 Piled high with frizzled onions, bacon, and Swiss cheese and served with fries and mixed baby greens Please note that Croton Creek aims to provide the freshest ingredients in all of our dishes at all times. As such, there may be a time when what’s available isn’t necessarily the freshest nor the most attractive. We, therefore, trust that our patrons will understand the need to provide a replacement ingredient when necessary. In any event, your server will notify you should this be the case. Thank you. Eric Kupferberg, Chef/Owner, Croton Creek Steakhouse & Wine Bar