Breakfast - Lunch - Dinner

DINNER
Appetizers
Benson Seafood Platter for Two
Chef's selection of hot and cold preparations
Crab and Shrimp Cocktail
Dungeness Crab and Pacific Shrimp Cocktail

Dungeness Crab Cakes
Seared with Red Pepper Aioli

Oysters Rockefeller
Traditional Gratineé of NW Oysters

Sautéed Baby Lobster Tails
Sautee of Garlic, Shallot, and Tomato

Ahi Tartare
With Wonton Crisps and Pickled Ginger

Escargot Bourguignon
Baked in a Burgundy Garlic Butter

House Paté
With Port Wine, Cornichons, and Unsalted Butter

Beef Carpaccio
Beef Tenderloin with Mache

Seared Foie Gras Flambéed Tableside
Flambéed with Apples and Calvados or Paired with Sauternes
Soups
New England Style French Clam Chowder
Traditional Lobster Bisque
Baked Onion Soup
Salads
Classic Caesar Salad for Two
Tossed Tableside
Spinach Salad
Beefsteak Tomato and Mozzarella
Baby Field Greens
London Grill's Traditional Tableside Entrées
Chateaubriand For Two 18 oz.
Traditional Steak Diane
Seafood
Scallop Crusted Halibut
With Pinot Gris Beurre Blanc
Lobster Thermidor
14 oz. Whole shelled lobster with Mornay Sauce
Cedar Plank Salmon
Aioli crusted Wild Salmon Filet
Fresh Cold-Water Australian Lobster Tail
Poached In Butter 14 oz.

Scallop Skewer Flambé
With Prawns and Béarnaise
Poultry and Meat

Roasted Breast of Chicken Oscar
Served with Crab Meat and Béarnaise sauce

Pan Seared Muscovy Duck Breast
Fanned over a Blend of Wild Rice with a Port Wine Sauce

Grilled Pork Chop
Topped with Gorgonzola Cheese and Served with Plum Compote
Rack of Lamb
With a Mustard Herb Crust and Demi Glace

Veal Medallions
With Morels and Paprika Sauce

Mixed Grill
Lamb Chop, Pork Medallion, Beef Tenderloin, Scallop and Prawn

Ostrich Medallions
In Cabernet Sauce, Served with Dungeness Crab, Sauce BČarnaise and Garlic Mashed Potatoes
Steaks
Certified 30 Day Dry-aged Prime Beef
Filet Mignon – 7 oz
Grilled New York Steak – 11 oz
Black Angus Rib Eye – 14 oz
Steak and Lobster
Tender Filet Mignon paired with an Australian Lobster
Vegetarian
Wild Mushroom Ragout
In a Puffed Pastry Shell Served with Seasonal Vegetables
Ratatouille Provencal
Served with Saffron Rice and Seasonal Vegetables

Scott Kushner – Executive Chef
Chef Xavier Bauser – Executive Chef Emeritus

A 20% gratuity is automatically added to all food and beverage
charges with parties of 6 people or more.

Consistent with our high standards we serve only pure filtered water and ice

We gladly accept American Express and other Major Credit Cards

Breakfast - Lunch - Dinner

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