Oscar's Steakhouse

16oz bone-in ribeye, mesquite-grilled to perfection. Accompanied by a bourbon-peppercorn sauce and crispy onion rings.

14oz New York strip, dry-aged for 28 days, then char-broiled. Served with creamed spinach and loaded baked potato.

Oven-roasted wild-caught salmon with a chimichurri crust. Served with a quinoa salad and grilled broccolini.

Slow-roasted prime rib, carved to order, with a rich au jus and creamy horseradish. Served with garlic green beans.

Aged 24oz porterhouse, pan-seared and basted with garlic-herb butter. Served with roasted asparagus and truffle mashed potatoes.

Pan-seared scallops and jumbo shrimp, served atop a bed of saffron risotto with a lemon-dill beurre blanc.