Hal's "The Steakhouse" Menu

Paper-thin sliced raw filet mignon, garnished with Dijonaise sauce, Parmigiana-Reggiano cheese, chopped onion, and olive oil

Seasoned poached, chilled shrimp on a bed of Iceberg lettuce topped with a Creole white remoulade sauce

Sliced calamari lightly battered, flash-fried, and served with a marinara sauce

Baked and served out of the shell in a garlic butter sauce

Steamed and served in the shell in a white wine, garlic, butter, and cream sauce

True lobster bisque finished with Sherry and lobster meat

Romaine lettuce topped with homemade croutons and tossed in our tangy Caesar dressing

Chopped tomatoes and Vidalia onions tossed in Hal's Vinaigrette

Bibb lettuce, chopped onions, green olives, and jumbo lump crabmeat tossed in Hal's Vinaigrette

Chopped mixed greens, carrots, celery, onions, tomatoes, asparagus, crumbled blue cheese tossed in Hal's Vinaigrette

Crispy-fried veal scaloppini served over a bed of mixed lettuce tossed in Hal's Vinaigrette and topped with fresh Parmigiana-Reggiano

Fettuccine served in a Parmigiana-Reggiano cream sauce

Speckled trout lightly battered and fried, topped with sautéed jumbo lump crabmeat

Fresh Gulf red snapper prepared in a light egg batter, sautéed, and finished with a lemon beurre blanc

Fresh Gulf red snapper, poached in white wine, butter, artichokes, and mushrooms

Grilled, lightly brushed with a butter sauce

Preparation options: Grilled, Classic Piccata, or Au Poivre

Sautéed and finished with a lemon butter sauce

Braised veal shank in an Italian red wine sauce, served with angel hair pasta

Filet medallions, rubbed with our blackening seasoning, pan seared and served with fried onion rings

Pressed in peppercorns, pan seared and served with a Cognac sauce

Grilled and finished with a butter sauce

Prime bone-in lean cut, eye of the Ribeye, finished with a butter sauce

Roasted New Zealand Rack of Lamb rubbed with rosemary, served with a red wine and mint jelly reduction

Oven roasted in its own juices, served over mashed potatoes and gravy

Crispy Long Island duckling served with a light orange sauce, wild and white rice